Kansas Agricultural Experiment Station contribution; no. 13-026-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1074; Swine; bakery by-product, ; Carcass quality; Finishing pig
A total of 1,263 pigs (PIC 337 Ã— 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.; Swine Day, Manhattan, KS, November 15, 2012
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Paulk, C B.; Nitikanchana, S; Prusa, K J.; Tokach, Michael D.; Goodband, Robert D.; DeRouchey, Joel M.; Nelssen, Jim L.; and Dritz, Steven S.
"Effects of increasing dietary bakery by-product on growing-finishing pig growth performance and carcass quality,"
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