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Effects and Interactions of Breed Group, Sex and Protein Level on Performance of Swine¹

The Ohio Agricultural Research and Development Center, Wooster, OH 44691

Abstract

A total of 722 barrows and gilts, composed of several breeds and crosses, were fed on various protein levels in five experimental groups. Increasing the level of dietary protein (12, 14, 16%) throughout the growing-finishing period was found to decrease carcass backfat, increase percent lean cuts, and increase both daily gains and quantity of lean tissue produced per day on test. An 18% dietary protein level resulted in performance similar to the 16% level. Durocs, Yorkshires and all crossbred groups were similar in all performance and carcass traits measured, however, Hampshires grew considerably slower and had leaner carcasses. Gilts grew slower than barrows, had less backfat, a higher percentage of lean cuts, and produced slightly less kilograms of lean per day on test. Although not significant, there was some indication that pigs varying in lean growth capability responded differently to changes in dietary protein level.

¹ Approved for publication as Journal Article no. 137–76 by the Director of Ohio Agricultural Research and Development Center, Wooster.

² The Ohio State University, Cooperative Extension Service, Columbus.

³ Department of Animal Science, The Ohio State University, Columbus.

⁴ Department of Animal Science, Ohio Agricultural Research and Development Center, Wooster.

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