Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-30T05:03:31.617Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of level of maize gluten feed in the diet on pig performance and carcass quality

Published online by Cambridge University Press:  02 September 2010

Sandra A. Edwards ,
Nicola J. Prescott  and
D. B. MacDougall
Sandra A. Edwards
Affiliation:
MAFF/ADAS, Terrington Experimental Husbandry Farm, Terrington St Clement, King's Lynn PE34 4PW
Nicola J. Prescott
Affiliation:
AFRC Food Research Institute, Langford, Bristol BS18 6DY
D. B. MacDougall
Affiliation:
AFRC Food Research Institute, Langford, Bristol BS18 6DY
Get access

Abstract

Diets containing 0, 100, 200 or 300 g/kg of maize gluten feed were formulated, using standard tables of ingredient values, to have similar levels of digestible energy (12·9 MJ/kg) and lysine (8·9 g/kg). Each diet was scale fed to four pens of eight pigs, entire males and females, from 37 kg until slaughter at about 85 kg.

There were no problems with diet palatability and no significant differences in live-weight gain, food conversion efficiency or killing-out proportion. With increasing maize gluten feed, dietary lysine increased (8·5, 8·6, 8·9, 9·0 g/kg) and backfat thickness decreased (P1 + P3 = 28·6, 27·2, 25·5, 24·9 mm, P < 0·05). Fat samples were taken from the last rib position on each side of all carcasses. With increasing maize gluten inclusion the fat (inner layer) became darker (P < 0·001) and yellower (P < 0·05). Increasing maize gluten feed also increased levels of linoleic acid (170·4, 195·8, 224·8, 247·7 g/kg total fatty acids; P < 0·001) indicating that progressively softer fat would be produced. The results show that inclusion rates of maize gluten feed up to 300 g/kg did not adversely influence pig performance or carcass characteristics but the appearance and keeping quality of the fat might be adversely affected by higher levels.

Type
Research Article
Information
Animal Production , Volume 41 , Issue 3 , December 1985 , pp. 363 - 368
Copyright
Copyright © British Society of Animal Science 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Agricultural Research Council. 1981. The Nutrient Requirements of Pigs. Commonwealth Agricultural Bureaux, Slough.Google Scholar
American Society for Testing And Materials. 1973. ASTEM E313-73. Standard method of test for indices of whiteness and yellowness of near-white, opaque materials. American Society for Testing and Materials, Philadelphia.Google Scholar
Berger, L. L. 1982. Nutritional evaluation of grain by-products. Proc. US Feed Grains Council/Society Feed Technologists Conf., London, pp. 7–15.Google Scholar
BP Nutrition Ltd. 1983. In Facts. June, p. 2.Google Scholar
Enser, M. 1974. Factors affecting the development of oxidative rancidity in frozen meat. In Meat Freezing — Why and How, Proc. Meat Res. Inst. Symp. No. 3, pp. 11.1–11.5.Google Scholar
Gilster, K. E. and Wahlstrom, R. C. 1973. Protein levels for swine fed to heavy weights. II. Effects on quantitative and qualitative carcass characteristics. J. Anim. Sci. 36: 888–893.CrossRefGoogle Scholar
Ministry of Agriculture, Fisheries and Food. 1981. Maize gluten. Clearing confusion over meal and feed. Farm Mixer 1: (1), 4.Google Scholar
Ministry of Agriculture, Fisheries and Food. 1982. Nutrient allowances for pigs. Booklet 2089. Ministry of Agriculture, Fisheries and Food, Alnwick.Google Scholar
Morgan, C. A. and Whittemore, C. T. 1982. Energy evaluation of feeds and compounded diets for pigs — a review. Anim. Feed Sci. Tech. 7: 387–400.Google Scholar
Morgan, D. J., Cole, D. J. A. and Lewis, D. 1975. Energy values in pig nutrition II. The prediction of energy values from dietary chemical analysis. J. agric. Sci., Camb. 84: 19–27.Google Scholar
Peers, D. G. 1983. Maize gluten feed for growing pigs. Ministry of Agriculture, Fisheries and Food ADAS Nutrition Chemists Conference, Paper 1983/15.Google Scholar
Roche Products Ltd. 1983. Maize gluten feed. Roche Vitec Animal Nutrition and Vitamin News, G2. Roche Products Ltd, Dunstable.Google Scholar
Ross, J. 1972. Compounders have a choice of maize products for feed manufacture. Wld Feeds Anim. Protein News 9: 9–11, 19.Google Scholar
Taylor, A. A. and MacDougall, D. B. 1973. Fresh beef packed in mixtures of oxygen and carbon dioxide. J. Fd Technol. 8: 453–461.CrossRefGoogle Scholar
Tyler, R. W., Luce, W. G., Johnson, R. K., Maxwell, C. V., Hintz, R. L. and Walters, L. E. 1983. The effects of level of crude protein on performance of growing boars. J. Anim. Sci. 57: 364–372.Google Scholar
Whittemore, C. T. 1980. Pig Production — the Scientific and Practical Principles, pp. 5–14. Longmans, London.Google Scholar
Wood, J. D. 1984. Fat deposition and the quality of fat tissue in meat animals. In Fats in Animal Nutrition (ed. Wiseman, J.), pp. 407–435. Butterworth, London.CrossRefGoogle Scholar
Wood, J. D. and Enser, M. 1982. Comparison of boars and castrates for bacon production. 2. Composition of muscle and subcutaneous fat, and changes in side weight during curing. Anim. Prod. 35: 65–74.Google Scholar
Yen, J. T., Baker, D. H., Harmon, B. G. and Jensen, A. H. 1971. Corn gluten feed in swine diets and effect of pelleting on tryptophan availability to pigs and rats. /. Anim. Sci. 33: 987–991.CrossRefGoogle Scholar