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Pork Carcass Value as Affected by Protein Level and Supplementation with Aureomycin and Vitamin B₁₂¹

University of Wisconsin²

Abstract

Carcass data from 96 pigs, receiving three levels of protein, and supplements of aureomycin and vitamin B₁₂ within the protein levels, have been presented.

On a ration averaging 18 percent protein, the addition of 20 mcg. of vitamin B₁₂ and 20 mg. of aureomycin, alone or in combination, did not significantly increase the percentage of lean cuts, dressing percentage, fat back depth, or length of carcass. Within the medium protein lots an increase in the leanness of the carcasses resulted from all treatments, the combination of aureomycin and B₁₂ resulting in as high a percentage of lean cuts as the high protein basal ration. Supplementation of the low protein ration resulted in an increase in the percentage of lean cuts in each of the three lots, the increase being somewhat greater than in the medium protein groups with similar supplements. Fat deposition was not increased when the addition of vitamin B₁₂ and aureomycin accelerated gains.

¹ Published with the approval of the director of the Wisconsin Experiment Station, Madison. This work supported in part by Oscar Mayer & Co., Inc.

² Departments of Animal Husbandry and Biochemistry, Madison, Wisconsin.