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Energy Costs of Protein and Fat Deposition in Pigs Fed Ad Libitum¹

University of Nebraska and US Department of Agriculture, Lincoln, NE 68583-0908

Abstract

Ten sets of three littermate barrows from each of three genetic stocks (Beltsviile Highfat and Lowfat Duroc-Yorkshire composites plus a Hampshire X Large White cross) were used to estimate the energy costs of protein (bp) and fat (b_F) deposition in the pig. At 10, 17 and 24 wk of age, one pig from each set was slaughtered and analyzed for fat, protein, water and ash. Pigs retained from 10 to 17 or 24 wk were fed a 16% crude protein diet ad libitum. Protein (P) and fat (F) deposited were calculated from final and initial weight and composition, using initial composition of sibs. Metabolizable energy (ME) content of the diet was determined from a N-energy balance experiment conducted with five additional barrows from each line at 12 and 19 wk of age. The regression of ME intake (ME₁) on the sum of daily lean mass (lean_i^-85, kg), P and F was calculated for periods 10 to 17 wk + 17 to 24 wk to minimize dependence between lean_i and P in deriving predicted ME_I (Meal) = .116 (±.017) lean_i^-85 + 11.7 (±2.3) P + 15.3 (±.8) F, with R² = .94. Assuming maintenance requirements (ME_M) to be .116 lean_i,⁸⁵/d, the regression of (ME_I-ME_M) on P and F for all the data yielded the following prediction: ME_I = ME_M + 11.0 (±1.6) P + 16.2 (±.6) F, with R² = .98. Lean mass, water and protein were of equal value in predicting ME_M. Alternative regression methods showed bp to be very sensitive to prior estimates and(or) assumptions relative to ME_M. Estimates of bp may be biased downward when ME_M is predicted from live weight-⁷⁵, because ME_M of fatter pigs is overestimated. There was some evidence of genetic variation in ME utilization independent of differences in growth rate and (or) body composition.

¹ Published as Paper No. 6996, Journal Ser., Nebraska Agr. Exp. Sta., Lincoln.

² Present address: Dept. of Anim. Sci., North Carolina State Univ., Raleigh 27650.

³ Roman L. Hruska US Meat Animal Research Center, Agr. Res. Service, USDA, 225 Marvel Baker Hall, Univ. of Nebraska, Lincoln 68583-0908.

⁴ Roman L. Hruska US Meat Animal Research Center, Agr. Res. Service, USDA, Clay Center NE 68933.

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