The efficiency of fattening pigs with mixtures containing yellow lupine (Lupinus luteus)

Abstract

During a three-stage fattening period, 30 weaners, gilts and young boars of a three-breed cross – ♀ (Landrace x Yorkshire ) x ♂ Duroc – were fattened from body weight 27.2 to 117.5 kg. The animals were divided into three groups of 10, a control (K) and two experimental groups (D1 and D2). The pigs were fed total mixed rations and their daily weight gain and feed conversion were monitored. Soybean extraction meal was the only source of protein in the mixtures for the control pigs. In the mixtures for the experimental animals, the soybean extraction meal was partially replaced with seeds of yellow lupine. The proportion of the seeds was constant, irrespective of the stage of fattening, at 7.5% (D1) or to 15% (D2). After fattening and slaughter, basic carcass parameters were determined: hot carcass weight (kg), backfat thickness between the 3rd and 4th rib (mm), thickness of m. longissimus dorsi (MLD) and meatiness (%). Economic calculations, i.e. the differences between revenue (sale of the fatteners) and costs, were performed as well. The introduction of 7.5% and 15% yellow lupine in the mixtures for the experimental fatteners did not negatively affect the results of fattening. Daily weight gains in groups K, D1 and D2 were very good, amounting to 1,056 g, 1,075 g and 1,081 g, respectively (P>0.05). Feed consumption per kg of BW gain was also good: K – 2.72, D1 – 2.72, and D2 – 2.69 kg/kg. The carcass parameters in the groups were similar (statistically insignificant differences). A simplified analysis of production efficiency showed a positive rate of change, i.e. D1 vs. K – 18.53% and D2 vs. K – 8.56%, which confirms the benefits of using yellow lupine seeds in pig fattening.