Swine

Decrease in Protein Level in Final Finishing Phase of High Lean Gain Swine

Authors
  • David Stender (Iowa State University)
  • Colin Johnson (Iowa State University)
  • Don Hummel (Iowa State University)
  • Wayne Roush (Iowa State University)

Abstract

In an attempt to increase the fat-to-lean ratio on modern lean pigs destined for a niche market, a high lean genetic line of finishing pigs capable of gaining more than 2.0 lbs per day (in latter growth stages over 100 lbs of body weight) were fed two diets with differing protein levels. Pigs consuming a lower protein diet ate less feed (1.46 lbs/day) and gained less (0.65 lbs/day). Backfat, loin muscle area, percent lean and lean gain per day were not different. Gender performance differences were as expected. Lowering the diet’s protein content below the pig’s requirement was not effective in creating change in fat-tolean ratio in the final finishing phase. The balance of all amino acids must be considered when attempting to reduce soybean meal content. I

Keywords: ASL R2228

How to Cite:

Stender, D., Johnson, C., Hummel, D. & Roush, W., (2007) “Decrease in Protein Level in Final Finishing Phase of High Lean Gain Swine”, Iowa State University Animal Industry Report 4(1). doi: https://doi.org/10.31274/ans_air-180814-707

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Published on
01 Jan 2007
Peer Reviewed