Effects of Increasing Salt Concentrations on Growth Performance of Pigs Weighing 60 to 140 lb

Authors

D. Shawk, Kansas State University, ManhattanFollow
S. S. Dritz, Kansas State University, ManhattanFollow
M. D. Tokach, Department of Animal Science and Industry, Kansas State UniversityFollow
R. D. Goodband, Department of Animal Science and Industry, Kansas State UniversityFollow
J. C. Woodworth, Kansas State University, ManhattanFollow
J. M. DeRouchey, Kansas State University, ManhattanFollow

Keywords

chloride, growing pig, salt, sodium

Abstract

A total of 1,188 pigs (PIC 359 × 1050; initial BW 59.8 lb) were used in a 44-d growth trial to determine the effects of added salt on the growth performance of pigs weighing approximately 60 to 140 lb in a commercial setting. Pens of pigs were blocked by BW and randomly assigned to 1 of 4 dietary treatments in a completely randomized block design with 27 pigs per pen and 11 pens per treatment. Dietary treatments were corn-soybean meal-based with 20% dried distillers grain with soluble containing either 0.10, 0.33, 0.55, or 0.75% of added salt, which resulted in calculated dietary Na levels of 0.10, 0.19, 0.28, and 0.36%; and calculated Cl levels of 0.23, 0.36, 0.49, and 0.61%. From d 0 to 44, there was no evidence of difference to indicate that increasing salt beyond 0.10% influenced ADG, ADFI, F/G, or BW. This study reported that 0.10% of added salt in a diet containing 20% dried distillers grain with solubles was adequate for maximum growth performance in 60- to 140-lb grower pigs.

Recommended Citation

Shawk, D.; Dritz, S. S.; Tokach, M. D.; Goodband, R. D.; Woodworth, J. C.; and DeRouchey, J. M. (2017) "Effects of Increasing Salt Concentrations on Growth Performance of Pigs Weighing 60 to 140 lb," Kansas Agricultural Experiment Station Research Reports: Vol. 3: Iss. 7. https://doi.org/10.4148/2378-5977.7486