Effects of different litter depths on environmental parameters and growth performance of growing finishing pigs

Deep litter systems represent low cost alternatives to raise growing-finishing pigs, reducing slurry accumulation, although pig's thermal comfort may be negatively affected by the heat produced inside the litter. This study compared environmental and performance parameters for growing-finishing pigs raised on deep litter systems having distinct depths and on solid floor. The experiment was conducted in a region of temperate climate of Brazil, comparing three treatments: litter having rice husk 0.5m (T1); and 0.25m deep (T2); and solid concrete floor (T3). The first litter was used in two lots and replaced by a second litter used in other two lots, during 52 weeks. Each lot included five pigs in a 7m² pen, from 60 to 145 d of age. Environmental parameters were determined at weekly intervals, including: atmospheric temperature; relative humidity; temperature at the center of the pen, in the surface (TSF); and at half of the depth (THD), only for T1 and T2. Feed consumption and weight of pigs were measured every four weeks. Atmospheric temperature and relative humidity were not influenced by the treatments (P>0.05). Mean TSF was 22.8 ± 3.6°C, being lower for T3 (P<0.05), but with no difference between T1 and T2 (P>0.05). TSF was higher for new than for used litters (P<0.001) and for the first than for the second litter (P=0.03), apparently increasing in lots raised during termophilic phases. Mean THD was 33.8±10.8°C, being higher for T1 than for T2 (P<0.05). THD was also higher for new than for used litters (P<0.001) and for the first than for the second litters (P<0.05). No growth performance parameter differed across treatments (P>0.05). Despite the potential unfavorable thermal comfort under high temperatures, deep litter systems can be used to raise pigs in the growing-finishing phases due to the absence of negative effects for growth performance.

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Comparative study on thermal comfort responses and sleep quality between Indonesian and Japanese students during summer in Japan

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/896/1/012074 ◽

2021 ◽

Vol 896 (1) ◽

pp. 012074

Author(s):

W Budiawan ◽

K Tsuzuki ◽

H Sakakibara

Keyword(s):

Relative Humidity ◽

Sleep Quality ◽

Comparative Study ◽

Thermal Comfort ◽

Thermal Sensation ◽

Temperate Climate ◽

Japanese Students ◽

The Mean

Abstract The comfort temperature and sleep quality of Indonesian residing in Japan during summer might be different from Japanese. As an extended previous research, this study aimed to compare the thermal comfort and sleep quality between Japanese and Indonesian students. Male Indonesian and Japanese students aged 20-35 years participated in this study. The participants completed a survey regarding thermal sensation before sleep. During sleep, actigraphy was used to monitor sleep. Additionally, the temperature and relative humidity of the participants’ bedrooms were recorded. The findings of this study indicated that Indonesian students’ bedroom temperature and relative humidity were not significantly different from those of Japanese students during the summer. Most of Indonesian students preferred neutral, like the Japanese students. According to a thermal comfort survey, Indonesians had the same sensation as Japanese (slightly comfortable). However, the Griffiths method revealed that the mean comfort temperature of Indonesian was higher than those of Japanese students. We also discovered that Indonesian students had shorter duration on bed and sleep minute than Japanese students. Furthermore, the sleep rate of Indonesian students was comparable to that of Japanese students. In conclusion, Indonesian students as tropical native became capable of adjusting to the hot and humid conditions in temperate climate, Japan.

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THE FEEDING VALUE OF POTATO STEAM PEEL FOR GROWING-FINISHING PIGS

Canadian Journal of Animal Science ◽

10.4141/cjas89-026 ◽

1989 ◽

Vol 69 (1) ◽

pp. 225-234 ◽

Cited By ~ 4

Author(s):

T. A. VAN LUNEN ◽

D. M. ANDERSON ◽

A.-M. ST. LAURENT ◽

J. W. G. NICHOLSON ◽

P. R. DEAN

Keyword(s):

Growth Performance ◽

Dry Matter ◽

Enzyme Inhibitors ◽

Feed Consumption ◽

Finishing Pigs ◽

Feeding Trial ◽

First Feeding ◽

Feeding Value ◽

Feeding Trials ◽

Inclusion Level

Potato steam peel (SP) is a by-product of potato processing where the peel is removed after steaming. It typically contains 15 ± 3% dry matter, 16 ± 1% crude protein, 0.55 ±.05% lysine, 0% methionine/cystine and 6% ash (dry matter basis). Steaming effectively deactivates the proteolytic enzyme inhibitors and partially denatures the starch. SP was evaluated in a digestibility trial and at levels from 0 to 30% DM in two feeding trials. The digestibility (%) of SP by pigs was found to be 88.4 (DM), 80.1 (CP) and 86.1 (DE). In the first feeding trial diets containing levels of 0, 10, 15, 20, 25 and 30% SP supplemented with methionine resulted in similar growth performance and carcass characteristics. In the second feeding trial, a comparison was made between a constant level of inclusion and an increase in inclusion level with age. Results showed no difference in growth performance or feed consumption among treatments. It is concluded that SP can be incorporated in diets for growing-finishing pigs at levels up to 30% DM. No change in performance resulted from increasing level of inclusion with age. Key words: Potato, steam peel, pigs, digestibility

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Thermal Comfort Test and Analysis of an Office Building in Winter

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.744-746.2336 ◽

2015 ◽

Vol 744-746 ◽

pp. 2336-2339

Author(s):

Xin Yu Wu ◽

Rui Li ◽

Xu Hui Yao ◽

Li Xin Wang

Keyword(s):

Wind Speed ◽

Relative Humidity ◽

Thermal Comfort ◽

Influencing Factors ◽

Environmental Parameters ◽

Mean Value ◽

Office Building ◽

Black Ball

In this paper, an office building's indoor environmental parameters in winter are tested and its comfort and its influencing factors are analyzed. The study used a thermal comfort equipment to obtain parameters including dry bulb temperature, wet bulb temperature, black ball temperature, relative humidity and wind speed. Then these parameters are available to calculate PMV-PPD. The results showed that the range of PMV mean value is from-0.83 to 0.58 and the range of PPD mean value is from 8 % to 22 %.

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Effects of different pig houses on indoor environmental parameters and growth performance of growing and finishing pigs

10.13031/2013.41568 ◽

2012 ◽

Author(s):

Anguo Chen ◽

Xuping Wang ◽

Guoqi Liang ◽

Qihua Hong ◽

Caimei Yang

Keyword(s):

Growth Performance ◽

Environmental Parameters ◽

Finishing Pigs

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PSVIII-8 Effects of dietary L-arginine on growth performance, nutrient digestibility, and meat quality in finishing pigs

Journal of Animal Science ◽

10.1093/jas/skaa054.350 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 201-202

Author(s):

Woo Jung Seok ◽

Je min Ahn ◽

Yong Min Kim ◽

Sumya Kibria ◽

Huan Shi ◽

...

Keyword(s):

Body Weight ◽

Growth Performance ◽

Meat Quality ◽

Block Design ◽

Nutrient Digestibility ◽

Metabolic Energy ◽

Feed Consumption ◽

Mrna Levels ◽

Finishing Pigs ◽

Dietary Treatments

Abstract Arginine plays an important role in regulating arginine-nitric oxide synthase pathway, regulating lipid metabolism, and upregulating the mRNA levels of genes involved in fat synthesis in muscle in animals, and can therefore improve feed utilization for protein accretion. The objective of this study was to investigate the effects of supplementation of different concentrations of L-arginine on growth performance, nutrient digestibility, and meat quality in finishing pigs. A total of 120 crossbred [(Landrace × Yorkshire) × Duroc] pigs with an average initial body weight (BW) of 53.80 ± 1.86 kg were used in this 10-week feeding trial. The pigs were randomly allotted to 1 of 3 dietary treatments (5 pigs/pen and 8 replicates/treatment) in a randomized complete block design according to their sex (2 gilts and 3 barrows) and BW. Dietary treatments included: 1) CON, corn-soybean meal based basal diet (containing 13.81 MJ/kg metabolic energy and 0.95% lysine for entire experimental period); 2) LA0.5, CON + 0.5 g/kg L-arginine; 3) LA1.0, CON + 1.0 g/kg L-arginine. Individual body weight was measured initially and at the end of 5th and 10th week, feed consumption was recorded on pen basis during the experiment to determine growth performance. Meat samples were randomly taken from each pen (2 pigs per pen, 1 gilt and 1 barrow; 16 pigs per treatment) for determination of meat quality. All data were analysed using linear and quadratic contrast (SAS Institute Inc., Cary, NC, USA). The result showed that L-arginine did not affect pig growth performance and nutrient digestibility. However, dietary L-arginine supplementation linearly increased (P< 0.05) muscle marbling score, while linearly decreasing (P< 0.05) cooking loss and drip loss of pork muscle (Table 1). Results of present study demonstrated that 1.0 g/kg L-arginine would be beneficial in improving the meat quality in finishing pigs.

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