J. Anim Sci.
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J. Anim Sci. 1975. 41:1031-1038.
© 1975 American Society of Animal Science
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Influence of Dietary Protein Level on Swine with Different Growth Capabilities1

Keith M. Irvin2, L. A. Swiger2 and D. C. Mahan3

The Ohio Agricultural Research and Development Center, Wooster, 44691

Abstract

Four diets differing in crude protein level (12, 14, 16 and 18%) were fed throughout the growing-finishing period to pigs of two sexes (barrows and gilts) and three genetic groups (inbred and non-inbred Hampshires and Yorkshire x crossbreds) to determine the influence of different dietary protein levels on feed, gain and carcass traits and to determine whether or not genetic differences are similarly influenced by the different protein levels.

Gilts averaged higher in percent lean cuts and lower in growth rate than did barrows. A trend was observed in an increase of percent lean cuts as dietary protein level increased. Pigs fed the 14% and 16% levels of crude protein deposited a significantly larger amount of lean cuts per day on test than did those fed 12% or 18% protein. There was a significant increase in weight gain during both the first 42 days and the entire experimental period, in the first backfat layer during the first 42 days of the trial, and in the second backfat layer for the entire trial as a result of feeding 14% and 16% protein.

Footnotes

1 Approved for publication as Journal Article No. 107 74 by the Director of Ohio Agricultural Research and Development Center, Wooster.

2 Department of Animal Science, The Ohio State University, Columbus.

3 Department of Animal Science, Ohio Agricultural Research and Development Center, Wooster.






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Copyright © 1975 by the American Society of Animal Science.