Abstract
A total of 1,263 pigs (PIC 337 × 1050; initially 77.8 lb) were used in a 102-d study to determine the effects of dietary bakery by-product on pig growth performance and carcass quality. Pigs were randomly assigned to pens based on gender (14 barrow pens, 11 gilt pens, and 23 mixed-gender pens). Pens of pigs were allotted to 1 of 3 dietary treatments in a completely randomized design while balancing for initial BW and gender. Dietary treatments included 0, 7.5, and 15% bakery by-product. On d 84, the 5 heaviest pigs from each pen (determined visually) were sold according to the normal marketing procedure of the farm. On d 102, the remaining pigs were individually tattooed by pen number and sent to harvest to allow for collection of carcass data. On d 84 and d 102, the median weight market pig from every pen was selected (determined visually) for collection of carcass quality measurements.
Highlights
With the continuous increase in corn prices, swine producers are utilizing alternative feed ingredients to reduce diet cost
A total of 1,263 pigs (PIC 337 × 1050; initially 77.8 lb) were used in a 102-d study to determine the effects of dietary bakery by-product on pig growth performance and carcass quality
Pigs were randomly assigned to pens based on gender (14 barrow pens, 11 gilt pens, and 23 mixed-gender pens)
Summary
A total of 1,263 pigs (PIC 337 × 1050; initially 77.8 lb) were used in a 102-d study to determine the effects of dietary bakery by-product on pig growth performance and carcass quality. On d 84 and d 102, the median weight market pig from every pen was selected (determined visually) for collection of carcass quality measurements. For pigs subsampled on d 84, loin color score increased (linear; P < 0.02) and belly fat iodine value (IV) increased numerically (linear, P < 0.09) as the amount of bakery by-product increased. Pigs subsampled on d 102 had decreased (linear, P < 0.04) middle and edge belly thickness, increased (linear, P < 0.001; quadratic, P < 0.07) IV, and numerically lower (linear, P < 0.09) kill floor pH and belly weight as the amount of dietary bakery by-product increased. With the exception of belly fat IV, bakery by-products had few negative effects on carcass quality. The negative effects of bakery by-product on feed efficiency, caloric efficiency on an ME basis, and belly fat IV should be taken into consideration when using bakery by-product in diet formulation
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