In a previous experiment reported in A.S. Series 71-38, it was found that for growing pigs optimum gain, feed efficiency and carcass quality (meatiness) occurred at different dietary protein levels. It also appeared that the dietary protein level fed during the period of 170 to 250 lb. affected carcass development more than did dietary protein during the early growing phase. Therefore , this experiment was conducted to further study the effect of high and low dietary protein levels for pigs during three growth periods, 50 to 100 lb., 100 to 170 lb., and 170 to 250 lb

Gilster, Keith E.

Wahlstrom, Richard C.

English

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South Dakota State UniversityOpen PRAIRIE: Open Public Research Access InstitutionalRepository and Information ExchangeSouth Dakota Swine Field Day Proceedings andResearch Reports, 1971 Animal Science Reports1971Effect of Dietary Protein Level on Growth andCarcass Characteristics of Growing-FinishingSwine Fed to Heavy WeightsKeith E. GilsterSouth Dakota State UniversityRichard C. WahlstromFollow this and additional works at: http://openprairie.sdstate.edu/sd_swine_1971This Report is brought to you for free and open access by the Animal Science Reports at Open PRAIRIE: Open Public Research Access InstitutionalRepository and Information Exchange. It has been accepted for inclusion in South Dakota Swine Field Day Proceedings and Research Reports, 1971 byan authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For moreinformation, please contact michael.biondo@sdstate.edu.Recommended CitationGilster, Keith E. and Wahlstrom, Richard C., "Effect of Dietary Protein Level on Growth and Carcass Characteristics of Growing-Finishing Swine Fed to Heavy Weights" (1971). South Dakota Swine Field Day Proceedings and Research Reports, 1971. Paper 11.http://openprairie.sdstate.edu/sd_swine_1971/11South Dakota S tate University Brookings , South Dakota Department of Animal S cience Agricultural Experiment S tation A.S. Series 71-39 Effect of Die tary Protein Level on Growth and Carcass Characteris tics of Growing-Finishing Swine Fed to Heavy Weigh ts Kei th E. Gils ter and Richard C. Wahls trom In a previous experiment reported in A.S. Series 71-38, i t  was found that for growing pigs optimum gain, feed efficiency and carcass quali ty (meatiness) occurred at different die tary protein levels. It also appeared that the dietary protein level fed during the period of 170 to 250 lb. affected carcass development more than did dietary protein during the early growing phase. Therefore , this experiment was conducted to further s tudy the effect of high and low dietary protein levels for pigs during three growth periods , 50 to 100 lb. , 100 to 170 lb. ,  and 170 to 250 lb. Experimental Procedure Seventy-two crossbred barrows and 48 crossbred gilts averaging approximately 44 lb. were divided into three repl icates. Within each replicate, 2 gi lts and 3 barrows were randomly assigned on the basis of weigh t  and sire to one of the folJ nwing eigh t  treatments . Percent Protein (calculated) Ini tial Treatment wt. 100 lb. 100-170 lb. 170-250 lb. A 12 10 10 B 12 10 18 c 12 18 10 D 12 18 18 E 18 10 10 F 18 10 18 G 18 18 10 H 18 18 18 The composition of the diets fed is shown in tab le 1. Housing and management of the pigs and data collected were similar to that described in the previous experiment reported in A.S. Series 71-38. Res ul ts and Dis cussion Growth Performance The growth performance data are summari zed in tab le 2. Pigs fed the high protein diet gained significantly (P < . 01) fas ter than those pigs fed low protein diets during all growth periods. From a weigh t  of 44 to 100 lb. pigs fed the 18% protein diet gained an average of 1. 60 lb. per day while pigs that received 44 \\, - 2 -the 12% protein diet gained 1. 30 lb . per day . From 100 to 170 lb . pigs fed the 10% protein diet gained only 1. 26 lb . daily compared to 1. 68 lb . daily gain if fed 18% pro tein diets . The 10% protein diet also appeared to be somewhat inadequate for the finishing period of 170 to 250 lb . Some compensatory gain was noted when the high protein diet was fed following a period on the low or deficient protein diet . For the comple te experiment daily gains ranged from 1 . 31 lb . for pigs fed the 12-10-10% protein sequence to 1. 71 lb . for pigs fed the 1 8-18-18% protein sequence . There were significant (P < . 0 1) differences in feed per gain between treat­ments at all weight periods as wel� as for the entire experiment . Pigs fed the 18% protein diet required about 30% less feed per lb . gain than those  fed the 12% protein diet up to an average weight of 100 lb . (2. 64 vs . 3. 44 lb . feed per lb . gain) . More variation exis ted in feed per gain during the latter two growth periods . Feed requirement appeared to be  affected by the performance and diet fed during the previous period . For the entire trial feed per gain varied from 3. 65 lb . for pigs fed the 12-18-10% protein sequence to 4. 65 lb . for those pigs fed 12-10-10% protein diets . I t  is interes ting to note that the die ts fed to these two groups varied only during the second period (100 to 170 lb . ) . Carcass Characteris tics The carcass data are summarized in tables 3 and 4 .  Highly significant dif­ferences exis ted among treatments for loin eye area . Those pigs fed the 12-10-10 and 18-10-10% p ro tein sequence diets exhibited the smallest  loin eye areas . The larges t loin eye areas were produced by pigs fed the 18-10-18 , 18-18-10 and 18-18-18% p rotein sequence diets . A significant difference exis ted among treatments for percent of lean cuts . Pigs fed the 12-10-10 and 18-10-10% protein sequences exhibited the least percent lean cuts , while carcasses from pigs fed the 18-10-18 and 1 8- 18-18% protein s equence diets produced the largest percent of lean cuts . As in the previous trial , meatier carcasses were produced when pigs were fed higher p ro tein diets. Significant s ex differences also exis ted in loin eye area , backfat , length and ham and loin percent . Significant differences exis ted among treatments in regard to percent fat and marbling score in the loin muscle . Pigs fed the low protein sequence diets had the highes t p ercent fat (5. 24) and marbling s core (2. 83) . The lowes t percent fat in the loin muscle was found in the muscle of pigs fed the 18-18-18% protein sequence diet (1. 79%) . Shear values were highes t  in pigs on the 18-18-10 and 1 8-18-18% protein diets . Likewise ,  the taste panel evaluated the pork chops from these p igs to be somewhat less tender than those  from the other groups . However ,  the differences b etween treatments were not significant in either shear or taste panel evaluation . Chops from pigs fed the low protein s equence diets were more juicy which may relate to their higher fat content . The dries t chops were found to be those that had the leas t amount of fat in the muscle . Sununary Pigs weighing approximately 44 lb . initially gained fas ter and more efficiently when fed an 18% protein diet as compared to those pigs fed a 12% protein diet up to 100 lb . Results indicate that feeding of a 12-10-10 or 1 8-10-10% protein sequence resulted in lower overall gains and feed efficiency . Those pigs fed the 18-10-18 and 4 5  : I - 3 -1 8-18-18% pro tein s equences had the larges t  loin eye areas , highes t p ercent ham and loin and percent lean cuts . Those pigs fed the 12-10-10 and 18-10-10% protein s equences had the smalles t loin eye areas , mos t backfat , lowes t lean cut percentage , highes t percent of fat in the muscle and highes t marb ling score . Table 1 .  Composition of Diets (Percent) Percent Erotein (calculated) Ingredient 1 8  12  10 Ground yellow corn 7 0 . 25 87 . 10 9 2 . 60 Soybean meal (44%) 26 . 72 9 . 6 7  4 . 0 2  Dicalcium phosphate 2 . 00 2 . 30 2 . 50 Ground limes tone 0 . 40 0 . 30 0 . 25 Trace mineral sal t  0 . 50 0 . 50 0 . 50 Vitamin-antibiotic premix a 0 .1 3  0 . 13 0 . 13 Calculated analysis , % Calcium o .  71  0 .  71  o .  72  Phosphorus 0 .  71  0 . 70 0 .  72 Chemical analysis , % Protein 20 . 10 14 . 60 10 .66  Mois ture 9 .06 7 . 37 9 . 42 Fat 2 . 1 8  2 . 1 7  1 .  7 8  a Provided per lb . of  diet: 1 , 500 I . U .  o f  vitamin A ,  1 80 I .U .  o f  vitamin D ,  11 I .U .  o f  vitamin E ,  2 .9 3  mg .  o f  riboflavin , 5 . 51 mg . o f  pantothenic acid , 13 . 4 8  mg . o f  niacin , 14 . 9 8  mg . of choline , 5 . 30 mcg . of vitamin B 12 and 16 . 74 mg. of tylan . 4 6  \\.. + -..J :--......:_. ..... Table 2 .  Effect of Protein Level on Growth Performance of Growing-Finishing Swine -Treatment A B c D Protein , %a 12-10-10 12-10-18 12-18-10 12-18-18 No . of  pigsb 14c 14c 15 15d Avg .  ini t .  wt . ,  lb . 44 . 3  43 . 6  43 . 5  43 . 7  Avg . final wt . , lb . 250 . 5  25 2 . 9  252 . 5  250 . 0  Avg . daily gain2 lb . Ini t .  wt . to 100 lb . ** 1 . 31 1 .  32 1 . 25 1 . 32 100 to 170 lb . ** 1 . 16 1 . 21 1 . 81 1 . 6 8  170 lb . to final wt . ** 1 . 48 2 . 23 2 . 04 1 . 9 1  Ini t .  wt . to final wt . ** 1 . 31 1 . 53 1 . 66 1 . 64 Avg. feed Eer lb . gain2 lb . Ini t .  wt . to 100 lb . ** 3 . 46 3 . 36 3 .49 3 . 44 100 to 170 lb . *"'( 5 . 37 5 . 22 3 . 40 3 . 83 170 lb . to final wt . ** 4 . 9 5  3 . 41 4 .01 4 . 30 Ini t .  w t .  to final wt . ** 4 . 65  4 . 13 3 . 6 5  3 . 88 Avg . daily feed2  lb . Ini t .  w t .  to 100 lb . 4 . 6 1  4 . 5 2  4 . 40 4 . 56 100 to 170 lb . 6 . 34 6 . 66 6 .  25 6 . 50 170 lb . to final wt . 6 . 9 2  7 .  24 7 . 70 7 . 99 Ini t .  wt.  to final wt . 6 . 06 6 . 39 6 .03  6 . 34 a Diets changed when a lot averaged approximately 100 b Three lots of 5 pigs each per treatment . and 170 lb . E F 18-10-10 18-10-18 15 15 43 . 8  4 3 .  7 250 . 7  25 2 . 0  1 . 66 1 . 52 1 . 33 1 . 33 1 .64 1 . 84 1 . 5 3  1 . 55 2 . 5 7  2 . 6 7  4 . 87 4 . 84 4 . 9 3  3 . 9 8  4 . 22 3 . 91 4 . 31 4 . 08 6 . 53 6 . 6 2  7 . 88 7 . 11 6 . 42 6 . 07  to 100 lb . Data are not included . G 18-18-10 15 43 . 9  251 .  3 1 . 57 1 . 54 1 .  76 1 . 6 2  2 . 6 7  4 . 30 4 . 44 3 . 90 4 . 19 6 .  71 7 . 70 6 . 32 c One pig removed during the period of initial weigh t  d One pig removed during the period of 1 7 0  t o  250 lb . Data are not included for that period . ** Significant difference P < . 01) . ..,_ �·" - .,- "-I H 18-18-18 15d 4 3 . 6  251 . 6  1 . 65 1 . 68 1 . 80 1 . 71 2 . 64 4 . 11 4 . 51 3 . 83 "'"" 4 . 35 6 . 85 7 .  72 6 . 41 + CD Table 3 .  Ef fect of Protein Level on Carcass Traits of Growing-Finishing Swine Treatment A B c D Protein , % 12-10-10 12-10-18 12-18-10 12-18-18 No . of pigsa 14 14 lS 14 Avg . loin eye area** ,-H- 4 . 43 4 . 9 7  4 . 79 4 . 88 Avg . backfat , in.+ 1 . 4S 1 . 41 1 .4 3  1 . 38 Avg . length , in.-H- 31 . 23 31 . 10 31 . 09 30 . 9 S  Avg . h am  and loin, %b ,+ 31 . 7S  32 . 4 8  33 . 2S 31 . 88 Avg . lean cut s ,  %C* 44 . 4 2  4 S  .03  4S . 9 0  44 . 8 7  Avg . dressing percent 69 . 39 6 8 .9 2  69 . 27 6 8 . 9 8  a Three lots of five pigs each per treatment.  b Closely trimmed,  boneless ham and bone-in loin . c Closely trimmed , boneless ham ,  boneless shoulder and bone-in loin . + Significant sex difference P < . OS . -H-Significant sex difference P < .01 . * Significant difference P < . O S . ** Significant difference P < . 0 1 .  -E F G 18-10-10 18-10-18 18-18-10 lS lS lS 4 . S9 S . 30 S . 20 1 . 44  1 . 36 1 . 39 31 . 2S 3 1 . 0 3 31 . 13 31 . 3S 33 . 6 2  32 . lS 43 . 99 46 . 81 44 . 9 4  69 . 86 69 . 4 3  71 . 00 f H 18-18-18 14 S . 31 1 . 38 30 . 9 3  34 . 0 7  46 . 74 69 . 4 7  lJ1 ..-���������������������� ... --���--��������������������������������������������� �,���������������������� ..... += lD Table 4 .  Results o f  the Effect o f  Protein Level on the Chemical , Physical , Tas te Panel and Cooking Characteris tics of the Pork Loin of Growing-Finishing Swine Treatment A B C D E F G H Protein ,  % _ ___ J,_2-10-:-lQ__JJ-=lQ_-18 __ 12_-:-_18-10 12-18-18 18-10-10 1 8-10-18 18-18-10 18-18-18 No . o f  pigs 14 14 15 14 15 15 15 14 Loin nrusclea Avg . moisture , % 70 . 9 9  7 1 . 08 71 . 33 7 1 . 18 71 . 23 70 . 9 2  71 . 7 1  7 1 .  7 4  Avg . protein , % 21 . 35 22 . 54 22 . 0 7  22 . 67 21 .96  2 2 . 82 2 2 . 4 8  2 2 . 03 Avg . fat , %** '+ 5 . 24 3 . 31 3 . 0 8  3 . 05  4 .42  3 . 06 2 . 56 1. 79 Avg . marblingb 2 . 83 2 . 61 1 . 9 2  2 . 31 2 . 6 1  2 .1 7  2 . 25 2 . 19 Avg . color and firmness C  2 . 2 8  2 . 14 1 . 81 1 . 94 2 . 39 2 . 28 2 . 39 2 . 19 Avg . shear , lb .d 13 . 34 1 3 . 89 12 . 39 14 . 4 2  14 . 31 14 . 9 7  17 . 11 15 . 50 Avg .  cooking loss , % 21 . 04 20 . 80 21 . 4 7  23 . 11 21 . 77 2 2 . 54 21 . 54 22 . 77  Avg . tendernesse 3 . 44 3 . 37 2 . 9 2  3 . 22 3 . 6 5  3 . 64 4 . 29 4 .0 3  Avg . flavorf 3 . 37 3 . 39 3 . 56 3 . 59 3 . 58  3 . 60 3 . 6 2  3 . 85 Avg . j uicinessg 3 . 75 4 . 26 4 . 66  4 . 30 4 . 24 4 . 74 4 . 38 4 . 87 a Fresh basis . b Based on a 1 to 5 scale , 1 = trace to 5 = abundant . c Based on a 1 to 5 scale , 1 = pale , soft and watery to 5 = dark and firm .  d Pounds of force t o  shear one inch core . e Based on a 1 to 8 scale , 1 = extremely tender to 8 = extremely tough . f Based on a 1 to 8 scale , 1 = extremely desirab le to 8 = extremely undesirab le . g Based or. a 1 to 8 scale , 1 = extremely j uicy to 8 = extremely dry . + Significant sex difference P < .05 . * Significant difference P < . 0 5 . ** Significant difference P < . 0 1 .  °' --I 

Effect of Dietary Protein Level on Growth and Carcass Characteristics of Growing-Finishing Swine Fed to Heavy Weights

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Effect of Dietary Protein Level on Growth and Carcass Characteristics of Growing-Finishing Swine Fed to Heavy Weights

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