Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-26T22:59:31.394Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of variation of protein quality and protein level in diets on the performance of young pigs

Published online by Cambridge University Press:  01 June 1962

A. S. Jones ,
W. R. Hepburn ,
A. Cadenhead  and
A. W. Boyne
A. S. Jones
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
W. R. Hepburn
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
A. Cadenhead
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
A. W. Boyne
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
Get access

Extract

1. A feeding trial was conducted on 64 individually-fed pigs given diets varying in crude protein content, and containing as a protein supplement either white-fish meal or groundnut meal alone, or groundnut meal with L-lysine monohydrochloride or DL-methionine or both.

2. Daily live-weight gain and feed conversion ratio of pigs given diets containing fish meal were best when the diet provided 18% crude protein on an air-dry basis (15·7% white-fish meal).

3. Additions of L-lysine monohydrochloride to a diet providing 18% crude protein and containing 21% groundnut meal as the main source of protein produced highly significant (P<0·001) improvements in daily gain and feed conversion ratio and these measures were not significantly different from those of pigs given the control (fish meal) diet which provided similar total lysine and crude protein levels. The white-fish meal diet containing 18% crude protein produced pigs whose half carcasses were of higher specific gravity (P<0·05) and rib cuts with more protein and less fat (each P<0·05) than did the groundnut meal diet at the same protein level.

4. DL-methionine did not significantly affect live-weight gain, feed conversion, fat or protein content of the rib cut or the specific gravity of the half carcass.

5. Pigs on a 12% crude protein diet containing groundnut meal supplemented with lysine grew at the same rate as pigs on an 18% crude protein diet in which no lysine supplement was added to the groundnut meal. Their rib cuts contained more protein and less fat.

Type
Research Article
Information
Animal Production , Volume 4 , Issue 2 , June 1962 , pp. 185 - 193
Copyright
Copyright © British Society of Animal Science 1962

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

REFERENCES

Brown, C. J., Hillier, J. C., & Whatley, J. A., 1951. Specific gravity as a measure of the fat content of the pork carcass. J. Anim. Sci., 10: 97.CrossRefGoogle Scholar
Duckworth, J., & Woodham, A. A., 1961. Leaf protein concentrate. I. Effect of source of raw material and method of drying on protein value for chicks and rats. J. Sci. Fd Agric., 12: 5.Google Scholar
Evans, R. E., 1952. The relative supplemental value of the proteins in extracted soya-bean meal and in white fish meal. J. agric. Sci., 42: 438.CrossRefGoogle Scholar
Jones, D. B., 1951. Sex differences in the growth of young rats and survival of adult rats fed protein-deficient diets. J. Nutr., 44: 465.Google Scholar
Jones, A. S., Hepburn, W. R., & Boyne, A. W., 1961. The nitrogen metabolism of the young pig. I. Supplemental value of certain amino acids when added to groundnut meal rations. J. Sci. Fd Agric., 12: 353.CrossRefGoogle Scholar
Kropf, D. H., Bray, R. W., Phillips, P. H., & Grummer, R. H., 1959. Effect of protein level and quality in swine rations upon growth and carcass development. J. Anim. Sci., 18: 755.CrossRefGoogle Scholar
Lucas, I. A. M., McDonald, I., & Calder, A. F. G., 1960. Some further observations upon the effects of varying the plane of feeding for pigs between weaning and bacon weight. J. agric. Sci., 54: 81.Google Scholar
National Research Council (U.S.A.), 1959. Nutrient requirements for domestic animals. 2. Nutrient requirements for swine. Nat. Res. Counc. Publ., No. 648, Washington D. C.Google Scholar
Pearson, A. M., Bratzler, L. J., Deans, R. J., Price, J. F., Hoefer, J. A., Reineke, E. P., & Luecke, R. W., 1956. The use of specific gravity of certain untrimmed pork cuts as a measure of carcass value. J. Anim. Sci., 15: 86.CrossRefGoogle Scholar
Price, J. F., Pearson, A. M., & Benne, E. J., 1957. Specific gravity and chemical composition of the untrimmed ham as related to leanness of pork carcasses. J. Anim. Sci., 16: 85.CrossRefGoogle Scholar
Sheer, B. T., Godie, V. F., & Deuel, H. J., 1947. The effect of fat level of the diet on general nutrition. J. Nutr., 33: 641.Google Scholar
Whiteman, J. V., Whatley, J. A., & Hillier, J. C. (1953). A further investigation of specific gravity as a measure of pork carcass value. J. Anim. Sci., 12: 859.Google Scholar
Woodman, H. E., & Evans, R. E., 1948. Nutrition of the bacon pig. XIII. The minimum level of protein intake consistent with maximum rate of growth (Pt. V.). J. agric. Sci., 38: 354.CrossRefGoogle Scholar
Woodman, H. E., & Evans, R. E., 1951. Nutrition of the bacon pig. XIV. The determination of the relative supplemental values of vegetable protein (extracted decorticated, ground-nut meal) and animal protein (white-fish meal). J. agric. Sci., 41: 102.CrossRefGoogle Scholar