J. Anim Sci.
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J. Anim Sci. 1951. 10:902-906.
© 1951 American Society of Animal Science
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Value of Low- and High-Fat Corns for Fattening Hogs

S. W. Terrill, J. G. Moffitt1, J. L. Krider2, E. B. Earley3 and Sleeter Bull4

University of Illinois,5

Abstract

Two lots of 15 pigs each were self-fed shelled yellow corn and mixed supplement on winter rye pasture from an average initial weight of 101 pounds to an average final weight of 226 pounds to study the effect on carcass quality and rate and efficiency of gain of feeding corn containing 4.7% fat and 9.0% crude protein as compared with corn containing 6.4% fat and 10.8% crude protein (analyses on a dry basis). No significant differences occurred between the two groups in rate of gain, dressing percentage, carcass grade, carcass firmness grade, backfat thickness and refractive index of body fat. Fat samples from hogs fed the higher fat corn had an average iodine number of 65.81 as compared with 63.84 for fat samples from hogs fed the low-fat corn (odds 10:1). The total feed eaten per 100 pounds gain was practically the same for each group, but the pigs receiving the higher fat corn, which was also higher in crude protein, consumed 27% less mixed supplement per unit of gain.

Footnotes

1 Present address: Department of Animal Husbandry, A & M College of Texas, College Station, Texas.

2 Present address: Director of Research and Education, Central Soya Company, Inc., Decatur, Indiana.

3 Department of Agronomy, Urbana, Illinois.

4 The authors wish to express their appreciation to V. K. Johnson for grading the carcasses, to J. D. Kemp for help with the iodine number determinations and to R. H. McDade, swine farm foreman, and his associates for their assistance.

5 Animal Science Department, Urbana, Illinois.






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Copyright © 1951 by the American Society of Animal Science.