De La Llata, M.Tokach, Michael D.Goodband, Robert D.Nelssen, Jim L.Dritz, Steven S.2010-02-182010-02-182010-02-18http://hdl.handle.net/2097/2661We conducted an experiment using 1,050 growing-finishing pigs to determine the carryover effect of adding and removing fat in diets. The experimental treatments consisted of six different sequence arrangements of diets without fat or with 60/0 added fat. Diets were fed in four phases. During each phase, ADFI and F/G were decreased when fat was added to the diets. Fat inclusion in the diet during one phase had no influence on the response to fat addition during another phase. Back-fat depth was increased and fat-free lean index decreased when fat was added to the diet during all phases, but not when fat was added to the diet during phases 1, 2, and/or 3.SwineDietary fatSubsequent performanceFinishing pigsConference paper