Blended dried bakery product in swine finishing rations
Date
2010-05-06T18:41:38Z
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
Abstract
Eighty-four crossbred pigs averaging 43.6 kg. (95.9 lbs.) initially were used to evaluate the use of a blended dried bakery product (BDBP) in rations for finishing pigs. Replacing 0, 10, 20, or 30% of the sorghum in the basal ration with BDBP resulted in a small increase (0.06-0.08 lbs./ day) in average daily gain of the pigs and significantly improved their feed efficiency. Twenty percent BDBP appeared to give the best results; however, 30% had no adverse effects.
Description
Bright Future? is known as Swine Day, 1977
Keywords
Swine, Blended dried bakery product, Basal ration, Sorghum
