Protein sparing effect of a fermentation product in pig diets from weaning to market
dc.citation.epage | 82 | en_US |
dc.citation.spage | 79 | en_US |
dc.contributor.author | Swanson, J.A. | |
dc.contributor.author | Hancock, Joe D. | |
dc.contributor.authoreid | jhancock | en_US |
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.date.published | 1990 | en_US |
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.description.conference | Swine Day, Manhattan, KS, November 15, 1990 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/3632 | |
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 |