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The Impact of Ractopamine, Energy Intake, and Dietary Fat on Finisher Pig Growth Performance and Carcass Merit'l2f3

The Impact of Ractopamine, Energy Intake, and Dietary Fat on Finisher Pig Growth Performance and Carcass Merit'l2f3,N. H. Williams,T. R. Cline,A. P. S

The Impact of Ractopamine, Energy Intake, and Dietary Fat on Finisher Pig Growth Performance and Carcass Merit'l2f3   (Citations: 35)
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An experiment was conducted to determine the effect of ractopamine, energy intake, dietary fat level, and sex on performance and carcass composition in finishing pigs. Three hundred six barrows and gilts were used in a factorial arrange- ment of treatments replicated over three seasons. Treatments consisted of two ractopamine levels (0 vs 44.7 mg/d), two sexes (barrows and gilts), two levels of fat addition (0 vs 5% added fat), and four energy intake levels (8.3, 8.9, 9.5, and 10.1 Mcal of ME/d for barrows and 7.7, 8.3, 8.9, and 9.5 Mcal of MEId for gilts). Diets were formulated to maintain an equal lysine (28.5 g/d) intake at each feeding level through cornstarch dilution of the basal (7.7 Mcal of ME/d) diets. Pigs were fed daily based on a standard feed intake curve and prior weekly body weights. At slaughter ( 104 kg), carcass measurements and TOBEC HA- 1 scanner measurements were recorded. Dietary fat addition improved live weight and lean efficiency (grams of carcass lean gainkilogram of feed, P < .05). Dietary fat addition did not affect
Published in 2010.
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