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Chemical Composition of Crossbred Swine from Birth to 136 Kg with Two Planes of Nutrition from 53 to 136 Kilograms^{1, 2,}

University of Missouri, Columbia 65201^,4

Abstract

Seventy crossbred barrows were utilized to study the chemical composition of pigs at eight weight intervals ranging from 1.2 to 135.5 kilograms. All pigs were fed ad libitum until 53.2 kilograms. Then one-half of the remaining pigs were fed 75% of the daily feed consumed by the ad libitum fed group. The pigs were fasted 40 hr. and slaughtered in designated weight groups. Proximate, gross energy and potassium (K) analyses were obtained on the carcasses and residue (head, pluck and empty gastro-intestinal tract.)

There were significant (P<.05) differences among the eight weight groups in all the chemical components measured for both carcass and residue. Fat and water were inversely related with water replacing fat with increasing carcass and residue weight. The protein, K and ash content of the moisture-free carcass and residue were inversely associated with fat and gross energy. The limited-fed pigs did not differ significantly from the full-fed groups in any of the chemical components measured. On a moisture-free basis protein and K followed similar trends with increasing pig weight.

¹ Contribution from the Missouri Agricultural Experiment Station, Journal Series No. 6560.

² The authors are indebted to Dr. Harold Hedrick for slaughter of the pigs, to Dr. Charles Gehrke and the Experiment Station Chemical Laboratory for the chemical analysis of the samples, and to Mr. Tom Davison for care of the pigs. Thanks are extended to Mr. Laurent Michaud, Merck & Co., Rahway, New Jersey for providing the B vitamin supplement.

³ Department of Statistics, University of Missouri, Columbia.

⁴ Animal Husbandry Department, University of Missouri, Columbia.