WHJ-Winter2012

Percent
Special Features
Figure 2: Effects of increasing co-product level and
crude protein level on jowl omega-3 fatty acid content
10
90
80
70
60
50
40
30
20
10
0
8
6
4
2
0
d
ab
Low Co-P Mid Co-P High Co-P Low Co-P Mid Co-P High Co-P
48 | Western Hog Journal | Winter 2012
b
Figure 3: Effects of increasing co-product inclusion
and feed crude protein level on feed cost, cost/kg
gained and income over feed cost
Feed cost, CAD cents/kg gain IOFC* CAD/pig
d
d
c
c
a
Low Co-P
Mid Co-P
High Co-P
a
b b a
acids. The co-products replaced barley, wheat and soybean
meal in phased diets. The effects of these dietary treatments
on growth performance, carcass traits, jowl fatty acid content
and feed cost were evaluated
This commercial-scale study was conducted at the Drumloche
test barn located at Lougheed, AB. In total, 1056 35-kg
crossbred pigs (Duroc sire x Large White/Landrace dams)
housed 22/pen were fed 1 of 6 regimens involving a coproduct
level and CP level combination over 4 growth phases
for a total of 8 replicate pens per feed regimen.
Pigs were weighed at the start and end of each feeding
phase (day 0 to 13, day 14 to 38, day 39 to 59, day 60 until
slaughter weight) and pen feed disappearance was tracked
to calculate average daily feed intake (ADFI), average daily
gain (ADG) and feed conversion. After slaughter at 118 kg
the eviscerated warm carcasses were weighed and graded
and jowl samples were collected from 2 pigs per pen for
fatty acid analysis.
Results
Increasing co-product inclusion decreased both ADFI and
ADG of pigs for the entire study and also body weight (BW)
at day 86 (Figure 1/Table 1). This performance reduction
happened with increasing Co-P level from low to mid, but
not further from mid to high level. For the overall study, pigs
fed low Co-P level and low CP feed had 10% greater ADG
than pigs fed high Co-P level and regular CP feed. The others
pigs performed according to increasing Co-P level. The same
reduction was observed for ADFI with the difference also
being 10%. However, feed conversion was not affected by
Co-P level, except for the first growth phase (d 0 to 13).
“Increasing co-product level from low to
high reduced feed cost by 10% and 14%
for reduced and regular crude protein
feed, respectively”
The level of Co-P and CP level interacted, affecting carcass
characteristics and days to slaughter (Table 1). Generally,
increasing the feed Co-P level from low to mid decreased
carcass traits and days to slaughter, but a further increase
from mid to high Co-P level resulted in more pronounced
effects for hogs fed the regular rather than the reduced feed
CP level.
Increasing feed Co-P level from low to high inclusion
increased jowl omega-3 fatty acid content by 82% (Figure
2). Decreasing feed CP level did not affect omega-3 fatty
acid content.