Swine Day, 1998

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Open Access
Effects of particle size and mixing time on uniformity and segregation in pig diets
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:13:52Z) Amornthewaphat, N.; Behnke, Keith C.; Hancock, Joe D.; kbfeed; jhancock
Diet uniformity, as represented by the coefficient of variation (CV), improved as mixing time was increased from 15 to 120 seconds and(or) com particle size was decreased from 1,200 to 400 ~m. Segregation occurred during free-fall, and the coarser particle sizes resulted in greater segregation than the finer particle sizes. Thus, reducing particle size of the cereal grain in swine diets not only improves efficiency of growth (as demonstrated in numerous KSU Swine Day Reports) but also decreases mix time needed for adequate blending and the likelihood of segregation during handling, storage, and delivery of diets to feeders.
Open Access
Effects of expanded whole soybeans on growth performance and nutrient digestibility in nursery pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:13:41Z) Cao, H.; Hines, Robert H.; Jiang, J.M.; Park, J.S.; Froetschner, J.R.; Maloney, C.A.; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed
As expected, ADG, ADFI, F/G, and digestibility of DM and N were improved in nursery pigs when cone pressure was increased during dry and moist expanding of whole soybeans. These response were quadratic for the most part, such that 1,000 psi was optimal with dry expanding and 700 to 800 psi was optimal with moist expanding.
Open Access
Effects of expander conditioning of corn- and sorghum-based diets on pellet quality and performance in finishing pigs and lactating sows
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:13:30Z) Johnston, S.L.; Hines, Robert H.; Kennedy, G.A.; Maloney, C.A.; Traylor, S.L.; Sorrell, S.P.; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed
Pellet durability index was similar for sorghum- vs com-based diets but was greater for expander-conditioned pellets than standard-conditioned pellets. For finishing pigs, ADG, F/G, and carcass measurenlents were similar for pigs fed sorghum vs com. Efficiency of gain was 6% better for pigs fed pelleted diets compared to those given meal diets but was sinlilar for pigs fed the conventional- and expander-conditioned diets. For sows, the com- and sorghumbased diets supported similar litter performance. Our data indicate that sorghum is an excellent feedstuff: comparable to corn, in diets for finishing pigs and sows.
Open Access
Effects of conditioners (standard, long term, and expander) on pellet quality and growth performance in nursery pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:13:19Z) Johnston, S.L.; Hines, Robert H.; Maloney, C.A.; Traylor, S.L.; Sorrell, S.P.; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed
In our first experiment, digestibilities for DM, N, and GE were greater and F/G was better for pigs fed pelleted diets than for pigs fed meal diets. However, we observed no advantages in ADG or F/G with long-term conditioning. In a second experiment, pelleting once again improved nutrient digestibility and F/G. Expander conditioning improved digestibilities of DM, N, and GE but not growth performance compared to standard conditioning.
Open Access
Effects of diet complexity and processing method on growth performance and nutrient digestibility in nursery pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:13:08Z) Traylor, S.L.; Hines, Robert H.; Johnston, S.L.; Sorrell, P.; Behnke, Keith C.; Hancock, Joe D.; DeRouchey, Joel M.; kbfeed; jhancock; jderouch
A complex diet formulation resulted in greater digestibility of nutrients and a trend for greater ADG for d 0 to 14 of the experiment. However, for d 14 to 28 and overall (d o to 28), diet complexity did not affect growth performance. In contrast, pelleting improved essentially every response criterion especially in simple diets. Expander conditioning before pelleting increased overall digestibility of nutrients and of F/G compared to standard conditioning, but again, the response was most pronounced with the simple diet formulations.
Open Access
Effects of modified tall oil versus conjugated linoleic acid on finishing pig growth performance and carcass characteristics
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:12:55Z) OQuinn, P.R.; Smith, J.W.II; Tokach, Michael D.; Smith, J. Scott; Nelssen, Jim L.; Goodband, Robert D.; jnelssen; mtokach; goodband; jsschem
A growth trial was conducted to compare effects of modified tall oil (MTO) and conjugated linoleic acid (CLA) on growth performance, serum chemistry, and carcass composition of finishing barrows. Overall, pigs fed the control diet did not differ from pigs fed MTO or CLA supplemented diets. However, pigs fed MTO had greater ADG and ADFI than pigs fed CLA. No effect of treatment was observed for any of the measured carcass criteria or serum triglyceride levels. The results of this research do not suggest a benefit from feeding MTO or CLA to pigs but do indicate differences in ADG and ADFI that favor those fed MTO.
Open Access
Effects of level of modified tall oil on finishing pig growth performance and carcass characteristics
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:12:47Z) O'Quinn, P.R.; Woodworth, J.C.; Nelssen, Jim L.; Tokach, Michael D.; Goodband, Robert D.; Unruh, John A.; jnelssen; mtokach; goodband; junruh
A growth trial was conducted to evaluate effects of increasing levels of modified tall oil (MTO) on growth performance and carcass composition of finishing barrows. No effect of treatment was observed for ADG, ADFI, or feed efficiency (F/G) during any of the growth periods. However, pigs fed increasing MTO had less backfat, larger longissimus muscle area, and increased percentage muscle than control pigs not fed MTO. Additionally, carcasses from pigs fed MTO had decreased drip loss. The results of this trial indicate that although MTO has no impact on growth performance in barrows, it can improve carcass leanness. The optimal dose level for the MTO appears to be about .50% of the diet.
Open Access
Effects of sorghum starch type, endosperm hardness, and processing on digestibility and growth performance in finishing pigs and chicks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:12:37Z) Cao, H.; Hines, Robert H.; Senne, B.W.; Froetschner, J.R.; Jiang, J.M.; Johnston, S.L.; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed
In finishing pigs, waxy sorghum had lower digestibilities for DM and GE than the other genotypes. Also, the hard sorghums were more digestible (P<.06) than the medium hardness sorghum. In broiler chicks, the waxy sorghum was similar to the other genotypes for growth performance and nutrient digestibility. The soft sorghum was superior to the medium and hard genotypes for nutrient retention but not for growth performance. Fine grinding improved F/G and increased retention of nutrients and steam-flaked sorghum supported greater growth performance than extruded sorghum.
Open Access
Effects of source and level of added chromium on growth performance and carcass characteristics of growing-finishing pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:12:29Z) O'Quinn, P.R.; Smith, J.W.II; Owen, K.Q.; Blum, S.A.; Nelssen, Jim L.; Tokach, Michael D.; Goodband, Robert D.; jnelssen; mtokach; goodband
A growth trial \vas conducted to evaluate the effects of added chrOlniu111 nicotinate (CrNic) on growth performance and carcass composition of growing-finishing pi.gs (80 to 230 lb) and to compare 200 ppb of CrNic and chromium picolinate (CrPic). Few statistical responses were observed for growth performance, carcass characteristics, or serum chemistry profiles. These data suggest no beneficial responses to supplemental chromium in diets for growing-finishing barrows and gilts.
Open Access
Effects of diet manipulation on growth performance, carcass characteristics, and meat quality of intact male pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:12:09Z) Maloney, C.A.; Hines, Robert H.; Cao, H.; Park, J.S.; Hancock, Joe D.; jhancock
Castrates were predictably less efficient, had greater ADFI, and tended to have more BF than contemporary boars. Castration decreased detection of boar taint, but alterations of dietary CP, pH, and antimicrobial level from 225 to 276 lb had no effect on sensory panel perception of odor from fat of intact males.
Open Access
Effects of sorghum endosperm hardness and processing on growth performance and nutrient digestibility in pigs and broiler chicks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:58Z) Cao, H.; Hines, Robert H.; Park, J.S.; Senne, B.W.; Jiang, J.M.; Froetschner, J.R.; Sorrell, P.; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed
In nursery pigs, the greatest digestibilities of DM, N, and OE were observed with soft sorghum. In finishing pigs, no difference was observed in digestibility of nutrients among the sorghum genotypes. Chicks fed soft sorghum had better F/G than chicks fed medium and hard sorghum. Finally, thermal processing (steam flaking and extrusion) improved ADG and F/G and digestibilities of DM, N, and GE compared to grinding (coarse and fine).
Open Access
Enzyme additions to sorghum-based diets for finishing pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:49Z) Park, J.S.; Hines, Robert H.; Maloney, C.A.; Cao, H.; Lee, D.J.; Hancock, Joe D.; DeRouchey, Joel M.; jhancock; jderouch
Three experiments were conducted to determine the effects of a sorghum-specific enzyme supplementation on growth performance of finishing pigs. Although positive trends occurred, the sorghum-specific enzymes used in our experiments did not yield large and(or) consistent improvements in growth performance or nutrient digestibility in finishing pigs.
Open Access
Effects of enzyme supplementation and particle size of wheat-based diets on nursery and finishing pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:40Z) Mavromichalis, I.; Kennedy, G.A.; Hines, Robert H.; Senne, B.W.; Sorrell, S.P.; Hancock, Joe D.; DeRouchey, Joel M.; jhancock; jderouch
In nursery pigs, enzyme supplementation generally had no effect on ADG or F/G, but a trend occurred for greater digestibility of DM in pigs fed enzymes. However, one notable interaction occurred. Enzyme supplementation gave improved F/G at the coarser (l,300 mm) particle size but not at the finer (600 or 400 mm) particle sizes. In finishing pigs, trends for better F/G and digestibilities of DM and N with enzyme supplementation occurred in one experiment (1,300 vs 600 mm) but not in the other experiment (600 vs 400). Thus, the effects of enzyme supplementation were neither large nor consistent, but wheat particle sizes of 600 and 400 mm supported the best growth performances in nursery and finishing pigs, respectively.
Open Access
Added dietary fat improves growth performance and feed efficiency in growing-finishing pigs under commercial conditions
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:31Z) Drtiz, S.S.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; mtokach; dritz; goodband; jnelssen
A total of480 pigs was used in an experiment conducted in a commercial research facility to determine the influence of fat additions to the growing-finishing diet on pig performance and carcass composition. Adding fat to the diet from 80 to 265 lb increased ADG and FIG by 1 and 2%, respectively, for each 1%added fat. The growth response was greatest during the initial phase of the trial (80 to 130 lb) and declined as the trial progressed. The feed efficiency response was consistent throughout the trial. After adjusting for the greater carcass weight of pigs consuming the high fat diets, carcass parameters were not influenced by fat addition to the diet.
Open Access
Effects of poultry fat and choice white grease on pork longissimus muscle, belly, and bacon quality
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:20Z) Engel, J.J.; Smith, J.W.II; Goodband, Robert D.; Unruh, John A.; Tokach, Michael D.; Nelssen, Jim L.; goodband; junruh; mtokach; jnelssen
Eighty-four crossbred gilts were used to examine the effects of increasing dietary additions of poultry fat (PF) or choice white grease (CWG) on longissimus muscle (LM), belly, and bacon quality. Pigs fed PF had greater LM cooking loss values than those fed CWG. As PF increased in the diet, LM Minolta L* and belly lean values decreased. then increased. Neither fat source nor level significantly affected other LM quality or sensory traits. As PF increased, bacon slicing score decreased. Although all taste panel scores were well within acceptable ranges, bacon from pigs fed PF had higher sensory panel "off flavor" scores than bacon from those fed CWG. These data indicate that PF and CWG can be added to finishing pig diets with minimal affects on LM, belly, and bacon quality.
Open Access
Expander processing and enzymes for a wheat-based diet for finishing pigs
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:11Z) Park, J.S.; Hines, Robert H.; Kennedy, G.A.; DeRouchey, Joel M.; Lee, D.J.; Maloney, C.A.; Cao, H,; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed; jderouch
Overall ADG and ADFI were not affected, but feed efficiency was improved with pelleting and further improvements resulted from expander processing. In a second experiment, enzyme supplementation to mash, but not pelleted, diets improved feed efficiency. Indeed, F/G for pigs fed mash with enzyme was similar to that for pigs fed pelleted diets.
Open Access
Influence of chop location on boneless pork loin quality
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:11:00Z) Waylan, A.T.; Johnson, R.C.; Unruh, John A.; junruh
Eighty-two boneless pork loins were used to examine the effects of chop location on longissimus muscle quality. The highest quality chops came from the posterior end. They had the lowest Warner-Bratzler shear value (most tender), highest cooking yield, and a high pH and percent extractable lipid. Visual and instrumental data suggested that the most posterior chop was lighter colored and had the highest degree of marbling. Color, firmness, and marbling evaluations were similar in the central posterior section of the loin. This suggests that this section was very uniform in visual pork quality. The anterior portion of the loin was more variable in uniformity of pork quality. The most anterior chops (17 and 19 in from posterior end) were darker but softer and more watery than chops 13 and 15 in from the posterior end. Our study suggests that locations within a loin may vary in quality characteristics, color, tenderness, cooking yield, pH, and lipid (marbling).
Open Access
Expander processing conditions affect nutrient digestibility in finishing pigs fed corn-, sorghum-, wheat-, and wheat midds-based diets
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:10:23Z) Traylor, S.L.; Hines, Robert H.; Lee, D.J.; Johnston, S.L.; Sorrell, P.; Hancock, Joe D.; Behnke, Keith C.; jhancock; kbfeed
Expander processing of corn-, sorghum-, wheat-, and wheat midds-based diets improved nutrient digestibility in growing pigs and, thus, the apparent digestible energy concentration in the diets. This new feed manufacturing technology was especially beneficial to the feedstuff with the highest fiber content (i.e., wheat midds).
Open Access
Influence of duration of dietary vitamin E supplementation on fresh and cured pork color stability
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:10:12Z) Stika, J.F.; Unruh, John A.; Kropf, Donald H.; Hunt, Melvin C.; Goodband, Robert D.; junruh; goodband; hhunt
Supplementing finishing pigs genetically predisposed to lipid deposition with atocopheryl acetate above 12 IU/lb of feed for as long as 70 d did not improve color stability of fresh and cured pork. Tissue a-tocopherol levels were similar across dietary treatments and higher than predicted. Muscle accumulation of a-tocopherol may be related to the rate and extent of lipid deposition in muscle. Also, chill temperature and carcass chill rate variability, under spray chill conditions, did not influence fresh pork color stability when carcasses with excessive amounts of external fat were utilized.
Open Access
Influence of duration of dietary vitamin E supplementation on swine growth performance and carcass quality
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25T19:10:02Z) Stika, J.F.; Unruh, John A.; Kropf, Donald H.; Hunt, Melvin C.; Goodband, Robert D.; junruh; goodband; hhunt
Supplementing medium-lean genotype pigs with supranutritional concentrations of dietary vitamin E (91 IU d-a-tocopheryl acetate/lb of feed) for as long as 70 d during the finishing phase was not effective in improving swine performance, feeding characteristics, and 24 h loin muscle quality. However, lower carcass temperatures obtained by spray chilling pork sides at O°C versus 4.4°C had a beneficial effect on 24 h carcass quality by improving marbling and lean firmness scores and reducing loin muscle moisture exudate. Overall, 24 h pork carcass quality was impacted more by chill rate than dietary vitamin E supplementation.