Abstract

Eighty-four crossbred pigs averaging 43.6 kg. (95.9 lbs.) initially were used to evaluate the use of a blended dried bakery product (BDBP) in rations for finishing pigs. Replacing 0, 10, 20, or 30% of the sorghum in the basal ration with BDBP resulted in a small increase (0.06-0.08 lbs./ day) in average daily gain of the pigs and significantly improved their feed efficiency. Twenty percent BDBP appeared to give the best results; however, 30% had no adverse effects.; Swine Day, Manhattan, KS, November 10, 1977

Keywords: Swine day, 1977, Kansas Agricultural Experiment Station contribution, no. 78-101-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 312, Swine, Blended dried bakery product, Basal ration, Sorghum

How to Cite:

Allee, G. L., (1977) “Blended dried bakery product in swine finishing rations”, Kansas Agricultural Experiment Station Research Reports 1(10), 23-24. doi: https://doi.org/10.4148/2378-5977.6003