Effects of increasing dietary bakery by-product on growing-finishing pig growth performance and carcass quality
dc.citation.epage | 165 | en_US |
dc.citation.spage | 155 | en_US |
dc.contributor.author | Paulk, C.B. | |
dc.contributor.author | Nitikanchana, S. | |
dc.contributor.author | Prusa, K.J. | |
dc.contributor.author | Tokach, Michael D. | |
dc.contributor.author | Goodband, Robert D. | |
dc.contributor.author | DeRouchey, Joel M. | |
dc.contributor.author | Nelssen, Jim L. | |
dc.contributor.author | Dritz, Steven S. | |
dc.contributor.authoreid | dritz | en_US |
dc.contributor.authoreid | mtokach | en_US |
dc.contributor.authoreid | goodband | en_US |
dc.contributor.authoreid | jderouch | en_US |
dc.contributor.authoreid | jnelssen | en_US |
dc.date.accessioned | 2012-11-28T16:21:19Z | |
dc.date.available | 2012-11-28T16:21:19Z | |
dc.date.issued | 2012-11-28 | |
dc.date.published | 2012 | en_US |
dc.description.abstract | A total of 1,263 pigs (PIC 337 × 1050; initially 77.8 lb) were used in a 102-d study to determine the effects of dietary bakery by-product on pig growth performance and carcass quality. Pigs were randomly assigned to pens based on gender (14 barrow pens, 11 gilt pens, and 23 mixed-gender pens). Pens of pigs were allotted to 1 of 3 dietary treatments in a completely randomized design while balancing for initial BW and gender. Dietary treatments included 0, 7.5, and 15% bakery by-product. On d 84, the 5 heaviest pigs from each pen (determined visually) were sold according to the normal marketing procedure of the farm. On d 102, the remaining pigs were individually tattooed by pen number and sent to harvest to allow for collection of carcass data. On d 84 and d 102, the median weight market pig from every pen was selected (determined visually) for collection of carcass quality measurements. | en_US |
dc.description.conference | Swine Day, Manhattan, KS, November 15, 2012 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/15086 | |
dc.language.iso | en_US | en_US |
dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 13-026-S | en_US |
dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1074 | en_US |
dc.subject | Swine | en_US |
dc.subject | bakery by-product, | en_US |
dc.subject | Carcass quality | en_US |
dc.subject | Finishing pig | en_US |
dc.title | Effects of increasing dietary bakery by-product on growing-finishing pig growth performance and carcass quality | en_US |
dc.type | Conference paper | en_US |
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