CategoryAnimal Science - Swine Nutrition
Date Full Report Received07/03/2008
Date Abstract Report Received07/03/2008
Funded ByNebraska Pork Producers Association
A nutrition study was conducted to investigate the feeding value of DDGS for growing-finishing swine. Specifically, growing-finishing diets were developed that contain 0 (control), 5, 10, and 15% DDGS. These dietary treatments were maintained during a three-phase (Phase-1, 50 to 100 lb, 1.0% lysine; Phase-2, 100 to 170 lb, 0.80% lysine, and Phase-3, 170 to 230 lb, 0.65% lysine) growing-finishing period. Pigs had ad libitum access to feed and water during the entire experimental period. Pigs and feeders were weighed every 2 wk and ultrasound determination of backfat and longissimus muscle area was conducted every 4 wk. All pigs were harvested when body weight reached approximately 230 lb. Post-harvest, backfat, longissimus muscle area, and standard carcass measurement were recorded. In addition, a backfat sample was retained for the analysis of fatty acid profile. Longissimus muscle samples were retained for taste-panel evaluation. Overall, growth performance decreased as dietary DDGS inclusion increased from 0 to 15%. This reduction in performance may have been partially explained or exacerbated by the elevated fiber concentration detected in the source of DDGS used in this study. Dressing percentage, chemical composition, color and sensory characteristics of the LM did not change due to the inclusion of dietary DDGS up to 15%. These results suggest that the inclusion of increasing levels of DDGS in diets of finishing pigs from the University of Nebraska-Lincoln (UNL) nutrition line did not affect carcass characteristics; however, as DDGS inclusion increased HCW was reduced. The dietary inclusion of DDGS may result in an increase in total unsaturated fatty acid and a decrease in total saturated fatty acid concentrations.