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The effects of different amounts of liquid skim-milk on pork pigs with particular reference to carcass quality

Published online by Cambridge University Press:  02 September 2010

R. S. Barber ,
R. Braude ,
Zena D. Hosking  and
K. G. Mitchell
R. S. Barber
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
R. Braude
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Zena D. Hosking
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
K. G. Mitchell
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

1. Seventy-two individually fed pigs on six treatments were used to determine the effects on performance and in particular on carcass quality of (a) giving quantities of liquid skim-milk (preserved with formalin) in excess of those normally recommended; (b) replacing meal by skim-milk in the ration on a calculated dry-matter basis (1 gal. skim-milk equivalent to 1 · 1 lb. meal) as compared with a calculated energy basis (1 gal. skim-milk equivalent to 1 · 3 lb. meal) and (c) giving skim-milk for only a part of the growing period instead of throughout. The experimental period continued from 9–10 weeks of age until slaughter at an average live-weight of 135 lb.

2. Extensive carcass measurements were taken and in addition assessment of the carcasses was made by a representative of the County Quality Pork Association and by an expert pork butcher.

3. Carcasses from pigs given an all-meal diet were comparable in all respects with those from pigs given skim-milk throughout up to a maximum of either 5¼ or 10½ pints per pig per day.

4. Carcasses from pigs given the highest level of skim-milk (maximum of 15¾ pints per pig per day) were superior in many respects to those on any of the other treatments, but the possibility that this was due to their slower rate of growth rather than to the high level of milk per se, is discussed.

5. Pigs given skim-milk as replacement of part of their meal allowance on a calculated dry matter basis grew significantly faster than those in which the replacement was made on a calculated energy basis or than those given an all-meal diet. The importance is stressed of ensuring that in assessing the value of skim-milk for pigs the caloric value of the rations being compared is similar. The need for experiments based on actual determinations of the caloric value of the rations used is also emphasised.

6. While the performance of pigs given skim-milk up to 75 lb. live-weight only was similar to that of pigs given skim-milk throughout, evidence was obtained that the quality of their carcasses was slightly inferior.

7. There was some suggestion that as the level of skim-milk in the diet increased an eye muscle of a rather paler colour was produced.

Type
Research Article
Information
Animal Production , Volume 7 , Issue 2 , June 1965 , pp. 153 - 164
Copyright
Copyright © British Society of Animal Science 1965

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References

REFERENCES

Barber, R. S., Braude, R., Hosking, Zena D., & Mitchell, K. G., 1960. Studies on liquid skim milk for growing pigs. The effect of its abrupt removal from the diet and of supplementation with copper sulphate or amino acids. Anim. Prod., 2: 105–115.Google Scholar
Barber, R. S., Braude, R., & Mitchell, K. G., 1956. Formalin-treated skim milk for pigs. Agriculture, Lond., 63: 111–114.Google Scholar
Barber, R. S., Braude, R., & Mitchell, K. G., 1962. Effect of soaking the meal ration of growing pigs in water or skim milk. Anim. Prod., 4: 313–318.Google Scholar
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