Hostname: page-component-77c89778f8-rkxrd Total loading time: 0 Render date: 2024-07-17T16:22:49.899Z Has data issue: false hasContentIssue false
  • English
  • Français

Protein levels in practical diets for bacon pigs

Published online by Cambridge University Press:  02 September 2010

C. D. Rickaby
C. D. Rickaby
Affiliation:
National Agricultural Advisory Service, Starcross, Exeter
Get access

Extract

1. The performance and profitability of growing-fattening bacon pigs on two diets, A and B, were compared in farm-scale trials at five centres involving a total of 94 pigs. Diet A contained normal amounts of white-fish meal, middlings and barley meal. Diet B was a cheap low-protein diet containing 90–95% barley meal and no wheat offals.

2. The average crude protein contents of the diets were: diet A, weaner meal 17·2%, fattener meal 14·1% and diet B 14·8% and 12·1% respectively.

3. The pigs on diet A had a daily live-weight gain 1·26 lb. and a food conversion ratio of 3·38 lb.; corresponding figures for the pigs on diet B were 1·22 lb. and 3·49 lb.

The food costs of the pigs on diet B were lower by 10s. 10d. per pig; although the grading of these pigs was slightly poorer, the ultimate profit was 7s. 10d. greater per pig than for diet A.

4. At a sixth centre, decorticated groundnut meal was used in diet B instead of soya bean meal; this had a marked adverse effect on the performance of the pigs and the profit was 18s. 3d. less per pig than for diet A.

Type
Research Article
Information
Animal Production , Volume 9 , Issue 2 , May 1967 , pp. 229 - 236
Copyright
Copyright © British Society of Animal Science 1967

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

Braude, R., Lyon, Marilyn R., & Rowell, J. G., 1965. Comparison of three practical rations for growing pigs. J. agric. Sci., Camb., 64: 87–91.CrossRefGoogle Scholar
Braude, R., Townsend, M. Jill, Harrington, G., & Rowell, J. G., 1960. Effects of different protein contents in the rations of growing-fattening pigs. J. agric. Sci., Camb., 55: 175–181.CrossRefGoogle Scholar
Evans, R. E., 1960. Rations for livestock. Bull. Minist. Agric. no. 48.Google Scholar
Holme, D. W., Coey, W. E., & Robinson, K. L., 1965. The effect of level of dietary protein on the carcass composition of bacon pigs. Anim. Prod., 7: 363–376.Google Scholar
Lewis, D., Smith, G. H., & Payne, C. G., 1963. Arginine in poultry nutrition. I. Dietary requirement for arginine. Br. J. Nutr., 17: 415–431.CrossRefGoogle ScholarPubMed
Robinson, D. W., & Lewis, D., 1964. Protein and energy nutrition of the bacon pig. II. The effect of varying the protein and energy levels in the diets of finishing pigs. J. agric. Sci., Camb., 63: 185–190.CrossRefGoogle Scholar
Robinson, D. W., Morgan, J. T., & Lewis, D., 1964. Protein and energy nutrition of the bacon pig. I. The effect of varying protein and energy levels in the diets of growing pigs. J. agric Sci., Camb., 62: 369–376.CrossRefGoogle Scholar
Woodman, H. E., & Evans, R. E., 1945. Nutrition of the bacon pig. XI. The minimum level of protein intake consistent with quick growth and satisfactory carcass quality. J. agric. Sci., Camb., 35: 133–149.CrossRefGoogle Scholar