Abstract

A total of 316 crossbred weanling pigs were used in two studies to evaluate the effect of the addition of edible-grade, unbleached soy lecithin on growth in starter pig diets with and without added fat and/or dried whey. Addition of fat to a corn-soybean meal diet improved (P<.05) feed efficiency but addition of lecithin did not affect performance. When lecithin and fat were added in combination, average daily gain was less (P<.05) than for diets without added fat. This may be due to a high level of undigestible fat having a limiting effect on intake and consequently decreasing gains. A low level of lecithin (1.5%) in diets without whey gave approximately the same response as a 4% fat diet without whey thus making lecithin a possible fat substitute should, it be economically feasible.; Swine Day, Manhattan, KS, November 15, 1984

Keywords: Swine day, 1984, Kansas Agricultural Experiment Station contribution, no. 85-132-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 461, Lecithin, Swine, Fat, Whey, Starter pig

How to Cite:

Van Wormer, D. M. & Pollmann, D. S., (1984) “Lecithin addition to starter pig diets with and without added fat and whey”, Kansas Agricultural Experiment Station Research Reports 1(10), 66-72. doi: https://doi.org/10.4148/2378-5977.6134