Abstract
At times the price of feed protein sources is high relative to the price of corn. Producers are then tempted to reduce the amount of protein in the diet, especially during the final finishing phase. Also, there is increasing interest in niche market pork production. Many of these markets require a modest amount of carcass fat. One possible strategy to add carcass fat is to reduce the protein content of the diet. The objective of this trial was to evaluate the effect of lower protein content of the diet on growth rate and fat deposition of a modern lean genetic line of finishing pigs.
How to Cite:
Stender, D. R. & Johnson, C. D., (2007) “Decrease in Protein Level in Final Finishing Phase of High Lean Gain Swine”, Iowa State University Research and Demonstration Farms Progress Reports 2006(1).
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