J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1988. 66:1697-1702.
© 1988 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fraley, J. R.
Right arrow Articles by Jensen, A. H.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Fraley, J. R.
Right arrow Articles by Jensen, A. H.

An Evaluation of a Dry-Fat Product as a Source of Supplemental Energy in Pig Diets

J. R. Fraley1, D. A. Cook2, C. L. Johnson2 and A. H. Jensen2,3,

University of Illinois, Urbana 61801

Abstract

Three feeding trials (278 pigs) and one balance trial (14 pigs) were conducted to evaluate acceptance and utilization of diets containing a dry-fat product containing 90% fat. The fat was a mixture of equal parts vegetable and animal fats. In Trial 1, 4-wk-old pigs fed diets with 5% dry-fat added had average daily gain (ADG), average daily feed intake (ADFI) and gain/feed (G/F) values equal to pigs fed the diet containing 4.5% liquid fat, the unprocessed equivalent to the dry-fat. Values for G/F with both diets were higher (P < .05) than for pigs fed the unsupplemented control diet. In Trial 2, dry-fat and roasted soybeans were compared as sources of supplemental fat in diets for finishing pigs. Both were efficiently utilized, with no differences (P > .05) among diets. In Trial 3, diets with 0, 5 and 10% levels of added dry-fat were fed to pigs from 34 to 100 kg. Rates of gain were not affected, but ADFI decreased (P < .05) and G/F increased (P < .05) with increased fat level. Carcass measurements were not affected by dietary treatment, but iodine number of backfat increased (P < .05) with dietary fat level. In Trial 4, values for grams of N absorbed and retained and megacalories of energy absorbed and metabolized did not differ (P > .05) between diets with 0 and 5% added dry-fat. These results show that the dry-fat product was efficiently utilized by growing and finishing pigs.

Footnotes

1 Illinois Agric. Assoc., Bloomington, IL.

2 Dept. of Anim. Sci.

3 To whom reprint request should be sent.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1988 by the American Society of Animal Science.