Determination of the Optimum Levels of Dietary Crude Protein for Growth Performance and Carcass Characteristics of Finishing Pigs from 240 to 280 lb

Authors

J. Soto, Kansas State University, ManhattanFollow
M. D. Tokach, Kansas State University, ManhattanFollow
S. S. Dritz, Kansas State University, ManhattanFollow
J. C. Woodworth, Kansas State University, ManhattanFollow
J. M. DeRouchey, Kansas State University, ManhattanFollow
R. D. Goodband, Kansas State University, ManhattanFollow

Keywords

amino acid, crude protein, finishing pigs

Abstract

A total of 224 pigs (PIC 327 × 1050, initially 241.1 lb) were used in a 20-d trial to determine the optimum dietary CP concentration for growth performance and carcass characteristics of finishing pigs. Pens of 7 pigs were allotted by BW and randomly assigned to 1 of 4 dietary treatments with 7 or 8 replications per treatment. Dietary treatments included 4 levels of CP (10, 11, 12, and 13%) that were formed by reducing the amount of crystalline Lys in a corn-soybean meal diet. At d 20, pigs were transported to a packing plant for processing and carcass data collection. For overall growth performance (d 0 to 20), increasing CP increased (linear, P<0.05 and quadratic, P<0.10) ADG, ADFI, and HCW ADG with the greatest response for pigs fed the diet with 12% CP. Increasing diet CP also improved (linear, P<0.05) F/G, NE caloric efficiency, final BW, HCW, and HCW F/G. In conclusion, poorer performance of pigs fed diets under 12% CP was predominantly explained by feed intake but the mechanisms underlying regulation of feed consumption when feeding lower CP remains unclear.

Recommended Citation

Soto, J.; Tokach, M. D.; Dritz, S. S.; Woodworth, J. C.; DeRouchey, J. M.; and Goodband, R. D. (2016) "Determination of the Optimum Levels of Dietary Crude Protein for Growth Performance and Carcass Characteristics of Finishing Pigs from 240 to 280 lb," Kansas Agricultural Experiment Station Research Reports: Vol. 2: Iss. 8. https://doi.org/10.4148/2378-5977.1309