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Response of finishing pigs (50 to 90 kg) to dietary ideal protein

Published online by Cambridge University Press:  24 November 2017

B P Gill ,
V R Fowler ,
A G Taylor  and
P R English
B P Gill
Affiliation:
The School of Agriculture, 581 King Street, Aberdeen AB9 1UD
V R Fowler
Affiliation:
The School of Agriculture, 581 King Street, Aberdeen AB9 1UD
A G Taylor
Affiliation:
The School of Agriculture, 581 King Street, Aberdeen AB9 1UD
P R English
Affiliation:
The School of Agriculture, 581 King Street, Aberdeen AB9 1UD
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Extract

Selection for lean tissue growth rate in modern genotypes and the continued trend in favour of leaving boars entire may have significantly increased the ideal protein requirements of finishing pigs above the value of 8.6 g/MJ DE recommended by ARC (1981). The aim of this study was to measure differences in performance and carcass quality of genetically improved boars and gilts in response to increases in ideal protein content of the diet.

Type
Pigs
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 126
Copyright
Copyright © The British Society of Animal Production 1992

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References

ARC (1981). Nutrient Requirements of Pigs. Commonwealth Agricultural Bureaux.Google Scholar