Author: Tim S. StahlyPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 140
Book Description
The Effects of Protein Level and Age on Performance, Carcass Characteristics and Nutrient Digestibility of Growing-finishing Swine
Author: Tim S. StahlyEffect of Protein Level on Performance and Carcass Characteristics of Growing-finishing Swine
Author: Terry Lee DumasPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 80
Book Description
Effect of Reducing Dietary Protein Level and Adding Amino Acids on Performance, Carcass Characteristics, and Nitrogen Excretion of Finishing Pigs
Author: Haijun LiuPublisher:
ISBN:
Category : Amino acids in animal nutrition
Languages : en
Pages : 242
Book Description
A total of eight experiments utilizing 572 finishing pigs were conducted to evaluate the effect of reducing dietary protein level and adding amino acids on pig performance, carcass characteristics, and N excretion. The valine requirement of early-finishing (50 to 80 kg) barrows and the effect of adding isoleucine (Ile) and valine (Val) in amino acids fortified low-protein diets on finishing pig performance were also evaluated. In the first experiment (Exp. 1 of Chapter II), it was determined that the CP level in the diet for early-finishing (50 to 80 kg) gilts can be reduced up to four percentage units by adding Lys, Thr, Trp, and Met, with no detrimental effect on pig performance or carcass characteristics. The second study (Exp. 2 of Chapter II) indicates that Ile and/or Val may be limiting in a four-percentage-unit-protein-reduced diet for late-finishing (80 to 120 kg) gilts. The third experiment (Exp. 1 of Chapter III) indicates that the true digestible Lys requirement of early-finishing PIC barrows is not higher than 0.70%. In the fourth experiment (Exp. 2 of Chapter III), it was demonstrated that dietary protein level for early-finishing PIC barrows can be reduced up to five percentage units by adding Lys, Thr, Trp, Met, and Ile, with no detrimental effect on pig performance or carcass characteristics. Valine was not limiting in a 10.49% CP diet for early-finishing PIC barrows with ADFI of 3.1 kg/d, and the true digestible Val requirement of early-finishing PIC barrows gaining 1.0 kg/d, was not greater than 11.4 g/d. In the fifth experiment (Exp. 3 of Chapter III), we found that decreasing dietary protein level by 4.81 percentage units and adding amino acids to the diet reduced N excretion of early-finishing barrows by 40.6%. In the sixth experiment (Exp. 4 of Chapter III), it was determined that the dietary protein level for early-finishing barrows can be reduced up to four percentage units by adding Lys, Thr, Trp, and Met, with no detrimental effects on pig performance or carcass characteristics, and reducing dietary protein level by four percentage units can reduce N excretion by 38.4%. In the seventh experiment (Exp. 1 of Chapter IV), it was determined that late-finishing barrows fed an amino acid (Lys, Thr, Trp, Met, Ile, and Val) fortified corn diet (7.92% CP) have similar performance and carcass characteristics as pigs fed a corn-soybean meal control 12.50% CP diet. Deleting Ile or Val in an amino acids fortified corn diet may decrease pig performance. In the eighth experiment (Exp. 2 of Chapter IV), it was determined that late-finishing gilts fed an amino acid (Lys, Thr, Trp, Met, Ile, and Val) fortified corn diet (9.55% CP) have similar performance and carcass characteristics as pigs fed a corn-soybean meal control 15.17% CP diet. Decreasing dietary CP level from 15.17 to 9.55% decreases N excretion of late-finishing pigs by 48.28%. Deleting Ile or Val in an amino acid fortified corn diet may decrease pig performance. In summary, finishing pigs fed a low protein diet properly fortified with crystalline amino acids can have similar performance and carcass characteristics as pig fed typical protein level corn-soybean meal control diets, and N excretion will be greatly reduced.
Improving Pig Performance and Nutrient Utilization by Manipulating Dietary Protein Level and Using Fermentable Fibre Ingredients
Author: Gaofeng HeEffects on Protein Level Sequence, and Sex, on Rate and Efficiency of Gain of Growing Swine, and on Carcass Characteristics Including Composition of Lean Tissues
Author: Armand R. Tjong-A-HungPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 208
Book Description
Effects of Dietary Protein Levels and Amino Acid Supplementation on the Feedlot Performance and Carcass Characteristics of Growing-finishing Swine
Author: Larry Arlington BrittPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 122
Book Description
NorFor -
Author: Harald VoldenPublisher: Springer Science & Business Media
ISBN: 9086867189
Category : Science
Languages : en
Pages : 172
Book Description
NorFor is a semi-mechanistic feed evaluation system for cattle, which is used by advisors in Denmark, Iceland, Norway and Sweden. This book describes in detail the system and it covers five main sections. The first is concerned with information on feed characteristics, feed analysis and feed digestion methods. The second section describes the digestion and metabolism in the gastrointestinal tract and the supply and requirement of energy and metabolizable amino acids. The third section considers the prediction of feed intake and physical structure of the diet. The fourth section focuses on model evaluation and the final section provides information on the IT solutions and feed ration formulation by a non-linear economical optimization procedure. This book will be of significant interest to researchers, students and advisors of cattle nutrition and feed evaluation.
Effects of Dietary Protein Levels on Performance and Carcass Traits of Growing-finishing Swine
Author: Edgar PrevillonEffects of Dietary Protein Levels and Amino Acid Supplementation on the Feedlot Performance and Carcass Characteristics of Growing-finishing Swine
Author: Harold Dean WallacePublisher:
ISBN:
Category : Amino acids in animal nutrition
Languages : en
Pages : 6
Book Description
The Influence of Sex, Protein Level, and Hormone Supplementation on the Feedlot Performance and Carcass Characteristics of Growing-finishing Swine
Author: Ernest William LucasPublisher:
ISBN:
Category : Hormones in animal nutrition
Languages : en
Pages : 6
Book Description