J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1967. 26:490-494.
© 1967 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lee, C.
Right arrow Articles by Horvath, D. J.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Lee, C.
Right arrow Articles by Horvath, D. J.

Dietary Protein Level and Swine Carcass Traits1

C. Lee, J. L. McBee, Jr. and D. J. Horvath2

West Virginia University, Morgantown

Abstract

Three protein sequences were studied in two trials involving 36 pigs to evaluate the effect of protein on feedlot performance, carcass characteristics, chemical composition, taste panel scores, shear values and estimates of feed cost. Higher protein levels in the diets resulted in an increase in rate of gain, feed efficiency and carcass leanness. The lowest protein level was associated with more intramuscular fat and greater tenderness of the meat. Selection for adequate intramuscular fat is suggested so that the use of high-protein diets does not lead to low taste panel score. Estimates of feed costs varying with prices of feed ingredients were discussed.

Footnotes

1 Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 914.

2 Department of Animal Industry and Veterinary Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1967 by the American Society of Animal Science.