Abstract

A total of 256 pigs (Line 600 × 241, DNA Columbus, NE) were used in a 72-d trial to determine the effect of dietary chromium (chromium propionate; Kemin Industries, Des Moines, IA) and space allowance on performance and carcass characteristics of finishing pigs. Pens were blocked by initial weight and randomly assigned to treatments with 8 pigs per pen and 8 pens per treatment. Treatments were arranged in a 2 × 2 factorial with main effects of diet (control or added chromium, 200 ppb) and 2 space allowances (9.8 ft²- normal and 6.8 ft²– restricted). Adding chromium to the diet decreased (P = 0.044) ADG from d 56 to 72 and resulted in poorer (P = 0.021) F/G for the overall period. Space restriction decreased (P<0.001) ADG and ADFI for all periods within the study and final BW, and HCW, but increased (P = 0.009) carcass yield and decreased (P = 0.003) backfat depth. These results indicate that chromium propionate did not improve performance when pigs were restricted in space.

Keywords: chromium propionate, finishing pig, stocking density

How to Cite:

Santos, A., Tokach, M. D., Dritz, S. S., Woodworth, J. C., Goodband, R. D. & DeRouchey, J. M., (2016) “Effects of Added Chromium and Space Allocation on Finishing Pig Performance”, Kansas Agricultural Experiment Station Research Reports 2(8). doi: https://doi.org/10.4148/2378-5977.1314