Publicaties

Effect of reducing dietary crude protein in hog finisher barrows and gilts on technical performance

Pluk, Patricia; Krimpen, Marinus van

Samenvatting

The objective of this study was to determine the effect of reducing dietary crude protein (CP) levels in hog finisher barrows and gilts on animal performance. Diets were formulated to meet the requirements of the first six essential amino acids. It was hypothesised that lowest dietary CP levels without negative effects on technical performance would be close to treatments D (barrows) and J (gilts). From those CP level onwards, isoleucine (and histidine) likely became limiting factors.The most important conclusions are mentioned below. Performance30-55 kg BW:- The response to CP level was different in barrows compared to gilts (P interaction0.05).- A quadratic response to CP level was observed for ADG and efficiency (both P0.05).- Performance increased with increasing CP level and cost per kg gain decreased with increasing CP level (all P linear0.05). Quadratic responses were observed for final bodyweight, slaughter weight and carcass weight (all P