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The effect of level of dietary protein on the carcass composition of bacon pigs

Published online by Cambridge University Press:  02 September 2010

D. W. Holme ,
W. E. Coey  and
K. L. Robinson
D. W. Holme
Affiliation:
Ministry of Agriculture, Northern Ireland and Queen's University of Belfast
W. E. Coey
Affiliation:
Ministry of Agriculture, Northern Ireland and Queen's University of Belfast
K. L. Robinson
Affiliation:
Ministry of Agriculture, Northern Ireland and Queen's University of Belfast
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Summary

The paper reports the results of experiments to study the effects of different levels of dietary protein on the performance and carcass quality of bacon pigs fed on a high-energy diet: (a) to make similar rates of live-weight gain on all treatments, (b) to make similar rates of live-weight gain but with the level of protein on some treatments being reduced at 130 lb., (c) to allow ad libitum feed intake on all treatments, (d) to obtain two distinct

patterns of growth (fast-fast and slow-fast) on each of two levels of dietary protein.

In the comparison of the two contrasting patterns of growth there was no significant interaction between rate of gain during the period 40–125 lb. live-weight and level of dietary protein. Differences in carcass density and linear measurements were significant and the results suggest that irrespective of growth pattern there was a carcass response to level of protein.

Where diets of different protein content were given ad libitum or to obtain a uniform growth pattern on all treatments, growth rates were generally good, with little difference in feed intake between the treatments within each experiment; variations in level of protein therefore had little effect on growth rate. In some of the comparisons, significant carcass differences were found in terms of density, dissection data and linear measurements; in others only the density differences were significant.

The results suggest that with each of the feeding systems a level of about 17% crude protein, associated with 12% fish meal, is more likely than lower levels to give lean bacon carcasses. In the one experiment in which the protein level was reduced at 130 lb. live-weight there was no marked effect on carcass composition.

Type
Research Article
Information
Animal Production , Volume 7 , Issue 3 , October 1965 , pp. 363 - 376
Copyright
Copyright © British Society of Animal Science 1965

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References

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