Effects of adding and removing dietary fat on growth performance and carcass characteristics of growing-finishing pigs (1999)

Authors

M De La Llata
Michael D. Tokach
Robert D. Goodband
Jim L. Nelssen
Steven S. Dritz

Keywords

Swine day, 1999; Kansas Agricultural Experiment Station contribution; no. 00-103-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 841; Swine; Dietary fat; Subsequent performance; Finishing pigs

Abstract

We 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.; Swine Day, Manhattan, KS, November 18, 1999

Recommended Citation

De La Llata, M; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; and Dritz, Steven S. (1999) "Effects of adding and removing dietary fat on growth performance and carcass characteristics of growing-finishing pigs (1999)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.6639