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Evaluation of Added Fat and Lysine to Sorghum-Soybean Meal Diets for Swine¹

Texas Tech University, Lubbock 79409

Abstract

A total of 90 pigs with an average weight of 28.6 kg was used to study the effects of adding 4 and 8% fat with and without added lysine to sorghum-soybean meal diets. Lysine was added at levels of .05 to .1% to diets containing 4 and 8% added fat to maintain DE: Lysine ratios similar to the basal diet. Digestibility of energy and protein was determined at 41 and 73 kg body weight. Carcass data were obtained from all barrows.

During the growing phase, 28.5 to 59 kg, no differences were found among treatments in rate of gain, feed intake and feed:gain ratio. During the finishing period, 59 to 101 kg, and overall, 28.5 to 101 kg, pigs fed added fat ate less feed and required less feed per unit of gain (P<.05) than those fed the basal diet. Pigs fed diets containing 8% added fat ate less feed and required less feed per unit gain (P<.05) than those fed 4% added fat. Calorie:lysine ratio of the diet had no influence on the performance of the pigs. Pigs at 41 kg had higher coefficients of digestibility (P<.05) for protein and energy on diets containing added fat. At 73 kg, pigs fed diets containing added lysine had lower (P<.05) protein coefficients of digestibility than those without added lysine.

DE and DP intake tended to decline linearly as higher levels of fat were added. Efficiency of DE and DP was similar among treatments but tended to improve at the higher level of added fat. No differences were produced among treatments in any of the carcass characteristics evaluated.

¹ Approved by the Dean of College of Agricultural Sciences Pub. No. T-5-127.

² Present address: Noble Foundation, Inc., Agricultural Division, Route 1, Ardmore, OK 73401.

³ Present address: Washington State University, Department of Animal Science, Pullman, WA 99163.

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