The fattening results of pigs fed with a diet with the participation of silage from steamed potatoes

The fattening results of pigs fed with a diet with the participation of silage from steamed potatoesDownload file
BOCIAN, M., JANKOWIAK, H., KAPELAŃSKI, W., LENARTOWICZ, M.THE FATTENING RESULTS OF PIGS FED WITH A DIET WITH THE PARTICIPATION OF SILAGE FROM STEAMED POTATOES

2017, 18(2), p.358 - 368, DOI: http://dx.doi.org/10.5513/JCEA01/18.2.1909

Abstract

The study included 60 finishers of the F1 crossbreds (Polish Large White x Polish Landrace), a half of gilts and barrows. Animals were divided into two groups of 30 individuals each. The control group (K) amounted to pigs fed with a complete mixtures, while the experimental group (D) - was fed a mixture with the participation of silage from steamed potatoes (26% DM). The mixtures were prepared on the basis of their own cereal pellets and a concentrate. Fattening animals started at body weight of about 30 kg and continued to the average body weight of about 115 kg. The body weight of animals and the quantity of the consumed feed mixtures were recorded during the fattening period. Meatiness of carcasses was evaluated according to the current classification of the EUROP apparatus IM-03.The analysis has been subjected to the following features: total weight gain, fattening period, average daily weight gain, slaughter age and consumption of feed during the fattening and slaughter features: warm carcass weight, slaughter efficiency, fat thickness, the depth of loin muscle and meat content in the carcass. The assessment also includes: the sales value of porker in accordance with the evaluation of their carcasses according to the EUROP and the cost of feeding porker during the whole period of fattening. It has been shown that the pigs in group K had a higher growth rate and earlier reached the slaughter weight than pigs from group D (P<0.01), whereas group D demonstrated a lower feed consumption. Group K was characterized by thinner backfat, higher loin muscle and higher meatiness than the carcasses of pigs from the group D (P<0.01). Carcasses of finishers from the group K were qualified to the most valuable classes S, E, U whereas group D to class E, U, R and O. Lower costs of porker production were shows in group D, whereas in the group K a higher value from the sale was attained. Nutrition with the participation of silage from steamed potatoes was less favorable because of the lower slaughter value of the carcass, than while feeding with the complete mixtures.

Keywords:
fattening and slaughter assessmentfattening profitabilityfeedingpigssilage from steamed potatoes