Protein sparing effect of a fermentation product in pig diets from weaning to market

K-REx Repository

Show simple item record

dc.contributor.author Swanson, J.A.
dc.contributor.author Hancock, Joe D.
dc.date.accessioned 2010-04-15T21:47:11Z
dc.date.available 2010-04-15T21:47:11Z
dc.date.issued 2010-04-15T21:47:11Z
dc.identifier.uri http://hdl.handle.net/2097/3632
dc.description.abstract One hundred eighty pigs (avg wt of 21.11b) were used in an experiment to determine if a fermentation product improves performance and reduces last rib fat thickness in pigs when added to a low-protein diet regimen. Treatments were: 1) positive control (19-16-14% crude protein regimen during the nursery-growing-finishing phases); 2) positive control plus 2.50 lb/ton fermentation product; 3) low-protein regimen (17-14-12% crude protein during the nursery-growing-finishing phases); 4) low-protein regimen plus 1.25 lb/ton fermentation product; 5) low-protein regimen plus 2.50 lb/ton fermentation product; and 6) low-protein regimen plus 5.00 lb/ton fermentation product. As addition of fermentation product was increased from 0 to 5.00lb/ton in the low-protein regimen, average daily feed intake (ADFI) of nursery pigs decreased linearly. However, average daily gain (ADG) and feed to gain ratio (F/G) tended to be best for pigs fed 1.25 lb/ton of fermentation product compared to other treatments. During the growing and finishing phases, feeding the low-protein regimen reduced performance compared to the positive control. Compared to pigs fed the positive control, feeding 2.50 lb/ton of fermentation product tended to decrease ADFI and ADG but improved F/G. Feeding 2.50 and 5.00 lb/ton fermentation product reduced ADG and ADFI, and worsened F/G for pigs fed the low-protein regimen. Overall (from 21 to 220 lb), feeding the fermentation product at more than 1.25 lb/ton in the low-protein diet regimen tended to reduce performance, and pigs fed the low protein diets with or without the fermentation product had poorer performance (ADG, ADFI, F/G, and last rib fat thickness) than pigs fed the 19-16-14% crude protein diets. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1990 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 91-189-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 610 en_US
dc.subject Swine en_US
dc.subject Starter en_US
dc.subject GF en_US
dc.subject Performance en_US
dc.subject Probiotic en_US
dc.subject Carcass en_US
dc.subject Additive en_US
dc.title Protein sparing effect of a fermentation product in pig diets from weaning to market en_US
dc.type Conference paper en_US
dc.date.published 1990 en_US
dc.citation.epage 82 en_US
dc.citation.spage 79 en_US
dc.description.conference Swine Day, Manhattan, KS, November 15, 1990 en_US
dc.contributor.authoreid jhancock en_US

Files in this item


Files Size Format View

This item appears in the following Collection(s)

Show simple item record