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.; Swine Day, Manhattan, KS, November 15, 2012

Keywords: Kansas Agricultural Experiment Station contribution, no. 13-026-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 1074, Swine, bakery by-product, , Carcass quality, Finishing pig

How to Cite:

Paulk, C. B., Nitikanchana, S., Prusa, K. J., Tokach, M. D., Goodband, R. D., DeRouchey, J. M., Nelssen, J. L. & Dritz, S. S., (2012) “Effects of increasing dietary bakery by-product on growing-finishing pig growth performance and carcass quality”, Kansas Agricultural Experiment Station Research Reports 1(10), 155-165. doi: https://doi.org/10.4148/2378-5977.7101