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The effect of graded levels of ‘Greenwich Gold’ on the performance of growing-finishing pigs

Published online by Cambridge University Press:  20 November 2017

P.H. Brooks  and
P.J. Russell
P.H. Brooks
Affiliation:
Seale-Hayne Faculty, University of Plymouth, Newton Abbot, Devon TQ12 6NQ, UK
P.J. Russell
Affiliation:
Seale-Hayne Faculty, University of Plymouth, Newton Abbot, Devon TQ12 6NQ, UK
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Extract

Using food industry liquid co-products can significantly reduce the cost of pig production (Scholten, van der Peet-Schwering, Verstegen, den Hartog, Schrama and Vesseur 1999) as well as reducing environmental pollution (Brooks, Moran and Beal 1999). Greenwich Gold (GG)(Amylum UK Ltd.) is a liquid residue, known in the trade as bottom stills, resulting from alcohol fermentation of wheat starch. Although the product is widely used by UK pig producers there is no published information on which to base a recommendation for maximum inclusion rate in diets for growing-finishing pigs. The objective of the study reported here was to assess the effect on growth performance and carcass quality of feeding pigs diets containing increasing levels of GG.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 208
Copyright
Copyright © The British Society of Animal Science 2001

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References

Brooks, P. H., Moran, C. and Beal, J. D. 1999. Liquid feeding of pigs: Potential for reducing environmental impact and for improving productivity and food safety. In: Lyons, T.P. and Jacques, K.A. Biotechnology in the feed industry: Proceedings of Alltech’s 15th Annual Symposium. Nottingham University Press, Nottingham, England. 111–129.Google Scholar
Scholten, R. H. J., van der Peet-Schwering, C. M. C., Verstegen, M. W. A., den Hartog, L. A., Schrama, J. W. and Vesseur, P. C. 1999. Fermented co-products and fermented compound diets for pigs: A review. Animal Feed Science and Technology, 82, (1-2), 1–19.CrossRefGoogle Scholar