The nutrition of the bacon pig. XII. The value of dried grass meal for growing and fattening pigs

Woodman, H. E.; Evans, R. E.

doi:10.1017/s0021859600005141

Cited by 5 publications

(3 citation statements)

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“…1 and la, where the inclusion of fibre was small and where the higher level of crude fibre was appreciably below the levels now customary in pig-fattening meals. A similar effect has been noted by Lathrop & Bohstedt (1938), Nordfeldt (1946 and Woodman & Evans (1947, 1948. It does not appear to be particularly related to too early an introduction of fibre into the diet, since the response has been obtained over an appreciable range of initial live weights.…”

Section: Discussionsupporting

confidence: 80%

“…It would appear reasonable to conclude that this is probably of general occurrence, and not merely the result of some particular conditions of feeding or management. Subsequent observations have suggested that even pigs well advanced in fattening are appreciably affected by the elevation of crudefibre levels; these observations are supported by figures given by Woodman & Evans (1948). The present experiments did not specifically study the nature of the increases in offal weights, but it would appear likely that they are due to an enhanced development of the large intestine, and related to increased microbial activity resulting from the additional supply of cellulose (Nordfeldt, 1945).…”

Section: Discussionsupporting

confidence: 63%

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Some effects of dietary crude fibre on live-weight gains and carcass conformation of pigs

Coey¹,

Robinson²

1954

J. Agric. Sci.

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Pigs have a comparatively simple digestive tract with a limited alimentary capacity and are thus not adapted for utilizing appreciable quantities of bulky or fibrous foods; furthermore, they grow rapidly and are usually slaughtered when still actively gaining in weight. For these reasons fattening pigs are mainly given foods of good nutrient content, low in indigestible constituents. Although diets containing appreciable amounts of fibre, are known to cause a reduction in weight gains and efficiency of food conversion, they may nevertheless prove to be practicable when high-energy foods are costly, or scarce. In trials carried out from this point of view (Vestal, 1921;Lathrop & Bohstedt, 1938), it was found that the weight gains and food efficiency of self-fed weanling pigs were but little affected by dietary crude fibre provided the level did not exceed about 7 %.In an extensive series of trials carried out in Northern Ireland to study the effect of high levels of maize on back-fat quality, pigs were given diets containing from 30 % up to 60 % of maize meal and degermed maize meal; the respective levels of crude fibre ranged from about 5 % down to about 3£ %. In reviewing these trials Baskett (1939) noted that although the rates of live-weight increase and food conversion were all similar in the various treatments, a decrease in the fibre content of the rations was accompanied by poorer carcass grading, apparently due to increased back-fat thickness. Since the various levels of fibre were all fairly low, this result was rather surprising, and it was therefore decided to investigate further the apparent inverse relationship between dietary fibre and back-fat thickness by employing diets with a wider range of fibre contents, involving the addition of highly fibrous materials.

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Section: Discussionsupporting

confidence: 80%

Section: Discussionsupporting

confidence: 63%

Some effects of dietary crude fibre on live-weight gains and carcass conformation of pigs

Coey¹,

Robinson²

1954

J. Agric. Sci.

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“…The yeast was incorporated in the diets at different levels of feeding but the contents of 'total digestible nutrients' were kept very nearly constant. Information on the digestibility of dried brewers' yeast and white-fish meal, when fed to pigs, and their content of digestible protein and 'total digestible nutrients' was recently published in this Journal (Woodman & Evans, 1948).…”

Section: Present Investigationmentioning

confidence: 99%

Nutrition of the bacon pig XV. The relative supplemental value of the proteins in dried brewers' yeast and in white-fish meal

Evans

1952

J. Agric. Sci.

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The object of the present investigation, was to compare the supplemental value of the microbial proteins in dried brewers' yeast with the animal proteins in white-fish meal when incorporated in a barley meal-fine bran diet containing a little lucerne meal and suitably adjusted as regards minerals. The investigation was carried out both by the nitrogen-balance method and by the statistically controlled growth method, using the individual-feeding technique. The main problem was to find the minimum percentage of yeast that had to be included in the cereal diet so as to sustain the same rate of growth and economy of food conversion, and to enable retention of nitrogen to take place at the same rate, as is obtained on a standard diet containing 7% of white-fish meal, the total digestible nutrients in all diets being kept approximately constant.In the first nitrogen-balance trial a comparison was made between the standard diet containing 7% of white-fish meal and a similar basal diet supplemented with 15% of dried brewers' yeast. The percentage crude protein in the yeast diet was 15·39 as compared with 15·12 in the standard treatment, the total digestible crude protein being 12·34 and 12·29, respectively. The supply of total digestible nutrients was almost alike on both treatments.After about 6 weeks on experiment, the two hogs on the yeast diet became subject to vomiting at rather frequent intervals, although they were always eager for their food and their faeces remained normal. It is unlikely that vomiting was caused by the presence in the yeast of any toxic substance and the possibility that it was due to the presence of live yeast cells is also remote for reasons given. The most likely hypothesis is that it was due to the animals ‘bolting’ their food with great avidity, since the pigs found the yeast diet to be highly palatable and they always appeared to be hungry.The two hogs on the yeast diet made average daily live-weight gains of 0·85 and 0·80 lb., the figures over a corresponding period for the hogs on the standard treatment being 0·67 and 0·71 lb. Economy of food conversion was also better on the yeast treatment. The average daily retention of nitrogen was also higher on the yeast treatment the figures being 9·28 and 9·01 g. as compared with 8·07 and 8·90 g. on the standard diet. It is evident therefore that when yeast is incorporated in a cereal diet so as to bring the digestible crude protein content to the same level as in the standard treatment containing white-fish meal, maximum storage of nitrogen takes place, even with young pigs.In the second nitrogen-balance trial the amount of yeast in the diet was reduced to 12% so as to investigate whether this amount would also support maximum retention of nitrogen and maximum growth. The percentage of digestible crude protein in the diet was 12·56 on the standard treatment and 11·29 on the yeast treatment, the total digestible nutrients being 64·47 and 64·18%, respectively. Over the 63 days that the pigs were in the metabolism crates the two hogs on the standard treatment made slightly higher live-weight gains and retained rather more protein in their tissues, the average retention of nitrogen being 9·43 g. on the standard diet and 8·3 g. on the yeast diet.It appeared from these results that a cereal diet supplemented with dried brewers' yeast so as to bring the crude protein content to 14·18% (15·95% on the basis of dry matter) does not supply quite enough protein to support maximum retention of nitrogen. In the first experiment, however, when the yeast diet contained 15·39% of crude protein (17·37% on the basis of dry matter) the results were fully equal to the standard treatment containing 15·12% of crude protein (17·21% on the basis of dry matter). These conclusions were tested further by means of a growth trial with ten individually-fedpigs on each treatment.In the growth trial the ten pigs on treatment A received a supplement of 9% of dried brewers' yeast, those on treatment B were on the standard diet containing 7% of white-fish meal and those on treatment C received a supplement of 12% yeast. The percentage of crude protein on the mean moisture basis was 14·62 in treatment A, 16·15 in treatment B and 15·4% in treatment C. It was concluded from the results of this growth trial that when approximately one-third of the total crude protein in the diet comes from either dried brewers' yeast or white-fish meal, complete supplementation of the proteins in the basal diet of barley meal and fine bran occurs, so as to enable maximum retention of nitrogen or maximum growth to take place without wastage of aminoacids. The results for treatment A suggest that the proteins in yeast may even be superior in supplemental value to the proteins in white-fish meal.The deductions made from both methods of experimentation are therefore in close agreement and the results show that a basal diet of 2 parts of barley meal and 1 part of fine bran with a little lucerne meal and minerals when supplemented with dried brewers' yeast so as to bring the crude protein content of the mixture to about 15·5% enables the young pig to store the maximum amount of protein in its tissues and to grow at a maximum rate in conformity with the net energy content of the diet. The distribution of essential amino -acids in the proteins of yeast and in the proteins of whitefish meal, when based on equal weight of crude protein, is not significantly different, any differences being slightly in favour of the yeast proteins.A comparison is also made between the results obtained with dried brewers' yeast and those obtained with extracted decorticated ground-nut meal used in previous trials.

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The nutritive value of separated milk for pigs. I. A comparison of two diets containing separated milk with a standard all-meal diet

Chamberlain

Lucas

1968

Anim. Prod.

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One hundred and forty-four Large White weaner pigs were used in each of two experiments to investigate the nutritive value of liquid separated milk. Two experimental diets, one based on separated milk and barley meal, the other on separated milk, soya bean meal and barley meal were compared with control meals of the type used in the Pig Industry Development Authority's progeny testing stations. The amounts of milk in the experimental diets were adjusted so that the lysine concentrations in the dietary dry matter were similar to those of the control meals. All diets were given according to a restricted scale relating daily dry matter allowance to live weight, to a scale relating digestible energy allowance to live weight and to ‘appetite’. In the first experiment, pigs were slaughtered at 200 lb live weight, in the second at 260 lb live weight.Pigs given the separated milk and barley meal diet performed similarly to those given the control meals; those given the separated milk, soya bean meal and barley meal diet had better feed conversion efficiencies than control pigs, particularly over the range 200 to 260 lb live weight. Pigs given diets containing milk had higher killing-out percentages and shorter carcasses than those given the control meals. Diet had no statistically significant effect on the percentages of fat and lean in the sides.The effects of plane of nutrition were demonstrated by the faster rate of gain and poorer carcass quality of pigs fed to ‘appetite’.It was concluded that the nutritive value of separated milk is explained by its high energy and lysine content. There was no evidence of any unknown beneficial factor in it.

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The nutrition of the bacon pig. XII. The value of dried grass meal for growing and fattening pigs

Cited by 5 publications

References 5 publications

Some effects of dietary crude fibre on live-weight gains and carcass conformation of pigs

Some effects of dietary crude fibre on live-weight gains and carcass conformation of pigs

Nutrition of the bacon pig XV. The relative supplemental value of the proteins in dried brewers' yeast and in white-fish meal

The nutritive value of separated milk for pigs. I. A comparison of two diets containing separated milk with a standard all-meal diet

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