Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-26T20:16:58.961Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of heat production on voluntary food intake in growing pigs given protein-deficient diets

Published online by Cambridge University Press:  02 September 2010

N. S. Ferguson  and
R. M. Gous
N. S. Ferguson
Affiliation:
Department of Animal Science and Poultry Science, University of Natal, PBag X01, Scottsville 3200, South Africa
R. M. Gous
Affiliation:
Department of Animal Science and Poultry Science, University of Natal, PBag X01, Scottsville 3200, South Africa
Get access

Abstract

Ninety-six entire male Large White XLandrace pigs were assigned at 13 kg to one of six dietary crude protein (P) treatments (230 g/kg (P1), 201 g/kg (P2), 178 g/kg (P3), 151 g/kg (P4), 125 g/kg (P5), 93 g/kg (P6)) and one of four temperatures (T) (no. = 4) (18°C, 22°C, 26°C, 30°C), and were given food ad libitum until slaughter weight of 30 kg. At all temperatures gut fill was a constant proportion of food intake (Fl) (1·56) but this ratio varied with different protein concentrations. Food intake increased with decreasing temperature and with decreasing protein content to a maximum rate on P4 (1·347 kg) whereafter FI declined. There was a linear decrease in average daily gain (ADG) with decreasing protein content while temperature had a significant curvilinear effect on ADG and food conversion ratio (FCR) with maximum ADG (0·680 kg/day) at 26°C. Body protein content decreased as the dietary protein concentration declined below P3 and there was a corresponding increase in lipid content. Temperature had no effect on body protein content but had a significant effect on lipid content. Similar trends occurred in the rate of protein (PR) and lipid (LR) retention with maximum PR (117·1 g/day) attained on PI, P2 and P3. Protein and temperature had a significant effect on total heat loss (THL). Maximum THL occurred in the protein treatment that resulted in pigs consuming maximum FI. The efficiency of protein utilization increased with increasing temperature but the response was dependent on the protein supply. It is concluded that on low protein diets pigs increase their Fl to maintain potential protein growth until a point is reached where the animal can no longer compensate and FI will decline. The extent of the compensation will depend on the amount of heat the animal can lose which in turn is dependent on the environmental temperature.

Keywords

food intakenutritionpigsproteintemperature
Type
Research Article
Information
Animal Science , Volume 64 , Issue 2 , April 1997 , pp. 365 - 378
Copyright
Copyright © British Society of Animal Science 1997

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
Batterham, E. S., Andersen, L. M., Baigent, D. R. and White, E. 1990. Utilization of ileal digestible amino acids by growing pigs: effect of dietary lysine concentration on efficiency of lysine retention. British Journal of Nutrition 64: 81–94.CrossRefGoogle ScholarPubMed
Berschauer, F., Close, W. H. and Stephens, D. B. 1983. The influence of protein: energy value of the ration and level of feed intake on the energy and nitrogen metabolism of the growing pig. 2. N metabolism at two environmental temperatures. British Journal of Nutrition 49: 271–283.CrossRefGoogle ScholarPubMed
Bikker, P. 1994. Protein and lipid accretion in body components of growing pigs: effects of body weight and nutrient intake. Ph.D. thesis, University of Wageningen.Google Scholar
Campbell, R. G. and Biden, R. S. 1978. The effect of protein nutrition between 5–5 and 20 kg live weight on the subsequent performance and carcass quality of pigs. Animal Production 27: 223–228.Google Scholar
Campbell, R. G. and Dunkin, A. C. 1983. The influence of protein nutrition in early life on growth and development of the pig. 1. Effects on growth performance and body composition. British Journal of Nutrition 50: 605–617.CrossRefGoogle ScholarPubMed
Campbell, R. G. and Taverner, M. R. 1988. Relationships between energy intake and protein and energy metabolism, growth and body composition of pigs kept at 14 or 32°C from 9 to 20 kg. Livestock Production Science 18: 289–303.CrossRefGoogle Scholar
Campbell, R. G., Taverner, M. R. and Curie, D. M. 1985a. The influence of feeding level on the protein requirement of pigs between 20 and 45 kg live weight. Animal Production 40: 489–496.Google Scholar
Campbell, R. G., Taverner, M. R. and Curie, D. M. 1985b. Effects of sex and energy intake between 48 and 90 kg live weight on protein deposition in growing pigs. Animal Production 40: 497–503.Google Scholar
Close, W. H. 1987. The influence of the thermal environment on the productivity of pigs. In Pig housing and the environment (ed. Smith, A. T. and Lawrence, T. L. J.), occasional publication, British Society of Animal Production, 11, pp. 9–24.Google Scholar
Close, W. H. and Mount, L. E. 1978. The effects of plane of nutrition and environmental temperature on the energy metabolism of the growing pig. 1. Heat loss and critical temperature. British Journal of Nutrition 40: 413–421.CrossRefGoogle ScholarPubMed
Dauncey, M. J., Ingram, D. L., Walters, D. E. and Legge, K. F. 1983. Evaluation of the effects of environmental temperature and nutrition on growth and development. Journal of Agricultural Science, Cambridge 101: 291–299.CrossRefGoogle Scholar
Emmans, G. C. and Oldham, J. D. 1988. Modelling of growth and nutrition in different species. In Modelling of livestock production systems (ed. Karver, S. and Arendonk, J. A. M. van), pp. 13–21. Kluwer Academic Publishers, Dordrecht.Google Scholar
Ferguson, N. S., Gous, R. M. and Emmans, G. C. 1994. Preferred components for the construction of a new simulation model of growth, feed intake and nutrient requirements of growing pigs. South African Journal of Animal Science 24: 10–17.Google Scholar
Fisher, C. and Morris, T. R. 1970. The determination of the methionine requirement of laying pullets by a diet dilution technique. British Poultry Science 11: 67–82.CrossRefGoogle Scholar
Fuller, M. F. and Boyne, A. W. 1971. The effects of environmental temperature on the growth and metabolism of pigs given different amounts of food. 1. Nitrogen metabolism, growth and body composition. British Journal of Nutrition 25: 259–272.CrossRefGoogle Scholar
Gatel, F., Buron, G. and Fekete, J. 1992. Total amino acid requirements of weaned piglets 8 to 25 kg live weight given diets based on wheat and soya-bean meal fortified with free amino acids. Animal Production 54: 281–287.Google Scholar
Henry, Y., Colleaux, Y. and Seve, B. 1992. Effects of dietary level of lysine and of level and source of protein on feed intake, growth performance and plasma amino acid pattern in the finishing pig. Journal of Animal Science 70: 188–195.CrossRefGoogle ScholarPubMed
Kyriazakis, I. and Emmans, G. C. 1991. Diet selection in pigs: dietary choices made by growing pigs following a period of underfeeding with protein. Animal Production 52: 337–346.Google Scholar
Kyriazakis, I. and Emmans, G. C. 1992a. The effects of varying protein and energy intakes on the growth and body composition of pigs. 1. The effects of energy intake at constant, high protein intake. British Journal of Nutrition 68: 603–613.CrossRefGoogle ScholarPubMed
Kyriazakis, I. and Emmans, G. C. 1992b. The effects of varying protein and energy intakes on the growth and body composition of pigs. 2. The effects of varying both energy and protein intake. British Journal of Nutrition 68: 615–625.CrossRefGoogle ScholarPubMed
Kyriazakis, I., Emmans, G. C. and Whittemore, C. T. 1990. Diet selection in pigs: choices made by growing pigs given foods of different protein concentrations. Animal Production 51: 189–199.Google Scholar
Kyriazakis, I., Emmans, G. C. and Whittemore, C. T. 1991a. The ability of pigs to control their protein intake when fed in three different ways. Physiology and Behaviour 50: 1197–1203.CrossRefGoogle ScholarPubMed
Kyriazakis, I., Stamataris, C., Emmans, G. C. and Whittemore, C. T. 1991b. The effects of food protein content on the performance of pigs previously given foods with low or moderate protein contents. Animal Production 52: 165–173.Google Scholar
Le Dividich, J. and Noblet, J. 1986. Effect of dietary energy level on the performance of individually housed earlyweaned piglets in relation to environmental temperature. Livestock Production Science 14: 255–263.CrossRefGoogle Scholar
, Minitab. 1994. Minitab reference manual, release 10 for Windows. State College, Pennsylvania.Google Scholar
Nienaber, J. A., Hahn, G. L., Korthals, R. L. and McDonald, T. P. 1993. Eating behaviour of swine as influenced by environmental temperature. In Livestock environment IV. Fourth international symposium (ed. Collins, E.), pp. 909–916. University of Warwick, England.Google Scholar
Pfeiffer, P., Henkel, H., Verstegen, M. W. A. and Philipczyk, I. 1995. The influence of protein intake on water balance, flow rate and apparent digestibility of nutrients at the distal ileum in growing pigs. Livestock Production Science 44: 179–187.CrossRefGoogle Scholar
Rinaldo, D. and Le Dividich, J. 1991. Assessment of optimal temperature for performance and chemical body composition of growing pigs. Livestock Production Science 29: 61–75.CrossRefGoogle Scholar
Shields, R. G. and Mahan, D. C. 1980. Effect of protein sequences on performance and carcass characteristics of growing-finishing swine. Journal of Animal Science 51: 1340–1346.CrossRefGoogle Scholar
Stahly, T. S., Cromwell, G. L. and Aviotti, M. P. 1979. The effect of environmental temperature and dietary lysine source and level on the performance and carcass characteristics of growing swine. Journal of Animal Science 49: 1242–1251.CrossRefGoogle Scholar
Verstegen, M. W. A., Brandsma, H. A. and Mateman, G. 1982. Feed requirement of growing pigs at low environmental temperatures. Journal of Animal Science 55: 88–94.CrossRefGoogle Scholar
Verstegen, M. W. A., Close, W. H., Start, I. B. and Mount, L. E. 1973. The effects of environmental temperature and plane of nutrition on heat loss, energy retention and deposition of protein and fat in groups of growing pigs. British journal of Nutrition 30: 21–35.CrossRefGoogle ScholarPubMed
Wang, T. C. and Fuller, M. F. 1989. The optimum dietary amino acid pattern for growing pigs. 1. Experiments by amino acid deletion. British Journal of Nutrition 62: 77–89.CrossRefGoogle ScholarPubMed
Whittemore, C. T. 1993. The science and practice of pig production. Longman Scientific and Technical, Essex, United Kingdom.Google Scholar
Wyllie, D. and Owen, J. B. 1978. Dietary protein content and the subsequent body composition and food intake of pigs. Journal of Agricultural Science, Cambridge 90: 69–76.CrossRefGoogle Scholar
Wyllie, D., Speer, V. C., Ewan, R. C. and Hays, V. W. 1969. Effects of starter protein level on performance and body composition of pigs. Journal of Animal Science 29: 433–438.CrossRefGoogle ScholarPubMed