Feeding weaned piglets and growing-finishing pigs with diets based on mainly home-grown organic feedstuffs

In 2000, EU regulations for organic animal production set new guidelines for organic pig feeding requiring that this be based on mainly home-grown organic feedstuffs. Doubts were however raised whether these feeding regimes can maintain good growth performance and carcass quality of pigs. Three experiments were carried out to study different organic feeding regimes in weaned piglets and fattening pigs. In Experiment 1, we evaluated the use of peas and faba beans (0, 120, or 240 g kg-1) in diets for weaned piglets. Piglets fed pea diets performed as well as those fed the control diet, whereas the highest faba bean level resulted in reduced feed intake and growth performance. In Experiment 2, we studied the replacement (0, 33, or 67%) of rapeseed cake with blue lupins in fattening pig diets. The dietary lupin level had a quadratic effect on the weight gain of growing pigs, the best performance being observed at the 33% replacement level. However, dietary lupin level did not influence weight gain during the finishing period and total fattening. Back fat became softer with increasing dietary lupin levels. In Experiment 3, different protein supplements were compared in organic diets from weaning to slaughter. In two-phase feeding, the best performance was observed when whey protein was used as the protein supplement, followed by soya bean cake + whey protein and rapeseed cake + fish meal. The effects of a one-phase organic feeding regime with cold-pressed rapeseed cake + whey protein did not differ from those of the two-phase organic feeding regimes. Fattening pigs fed organic diets required from two to seven days longer to reach slaughter weight than those fed conventional diets. Pigs fed organic diets had fatter carcasses, but the eating quality of organic pork did not differ from that of pork from pigs fed conventional diets. Feed costs and the circulation rate of pigs, weaners in particular, were greater and carcass prices lower in the organic feeding regimes than in the conventional ones.;

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Growth performance, carcass traits and meat quality of growing pigs on different feeding regimes slaughtered at 145 kg BW

Italian Journal of Animal Science ◽

10.1080/1828051x.2016.1210993 ◽

2016 ◽

Vol 15 (3) ◽

pp. 419-427 ◽

Cited By ~ 4

Author(s):

Mirco Dalla Bona ◽

Stefano Schiavon ◽

Luca Carraro ◽

Luigi Gallo

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Carcass Traits ◽

Growing Pigs ◽

Feeding Regimes

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Investigation upon the effect of the vaccination against the respiratory form of Aujeszky's disease with a deletion mutant gE-/TK- vaccine in growing/fattening pigs

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.15796 ◽

2018 ◽

Vol 48 (2) ◽

pp. 70

Author(s):

J. C. PAPATSAS (I.K. ΠΑΠΑΤΣΑΣ) ◽

S. C. KYRIAKIS (Σ.Κ. ΚΥΡΙΑΚΗΣ) ◽

O. PAPADOPOULOS (ΠΑΠΑΔΟΠΟΥΛΟΣ Ο.) ◽

K. SARRIS (Κ. ΣΑΡΡΗΣ) ◽

S. LEKKAS (Σ. ΛΕΚΚΑΣ)

Keyword(s):

Growth Performance ◽

Bacterial Infections ◽

Pasteurella Multocida ◽

Growth Parameters ◽

Growing Pigs ◽

Control Group ◽

Carcass Quality ◽

Aujeszky's Disease ◽

Aujeszky’S Disease ◽

Fattening Pigs

In this trial study, the effect of the vaccination of growing/fattening pigs against Aujeszky's disease virus (ADV) was investigated, in a farm placed in an endemic to ADV area. Three different trial groups of 11-week old growing pigs were vaccinated either once or twice or left unvaccinated. Comparisons between groups were made with respect to growth parameters, carcass quality, as well as pathological and bacteriological findings. All vaccinated animals had significantly better growth performance and carcass quality in comparison to the unvaccinated group, while no significant differences were observed between once and twice vaccinated animals. Lower lungs' affection due to secondary pathogens was also observed in vaccinated groups when compared with the control group of pigs. Bacteriological examination revealed that the frequency of secondary pulmonary bacterial infections, such as Streptococcus suis and Pasteurella multocida was lower in vaccinated pigs compared to controls. It was concluded that single and probably double vaccination against ADV may improve growth performance and carcas quality and may reduce lung affection due to certain secondary pathogens, under the management conditions of the trial farm.

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Effects of Replacement of All of Corn Contained in Feed with Brown Rice and Feeding Brown Rice Together with Sweet Potato on Growth Performance and Quality of Pork of Fattening Pigs

Nihon Yoton Gakkaishi ◽

10.5938/youton.52.17 ◽

2015 ◽

Vol 52 (1) ◽

pp. 17-28 ◽

Cited By ~ 1

Author(s):

Masaya KATSUMATA ◽

Akane ASHIHARA ◽

Aiko ISHIDA ◽

Hiroyuki KOBAYASHI

Keyword(s):

Growth Performance ◽

Sweet Potato ◽

Brown Rice ◽

Fattening Pigs

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Effect of dietary rape seed meal on growth performance and meat quality of growing-fattening pigs

South African Journal of Animal Science ◽

10.4314/sajas.v48i5.9 ◽

2019 ◽

Vol 48 (5) ◽

pp. 897

Author(s):

A Kargopoulos ◽

V Dotas ◽

I Giannenas ◽

E Christaki

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Seed Meal ◽

Rape Seed ◽

Fattening Pigs

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Overall assessment of fermented feed for pigs: a series of meta-analyses

Journal of Animal Science ◽

10.1093/jas/skz350 ◽

2019 ◽

Vol 97 (12) ◽

pp. 4810-4821 ◽

Cited By ~ 3

Author(s):

Bocheng Xu ◽

Luoyi Zhu ◽

Jie Fu ◽

Zhi Li ◽

Yizhen Wang ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Nutritive Value ◽

Nutrient Digestibility ◽

Growing Pigs ◽

Dose Effect ◽

Weaned Piglets ◽

Growth Promoters ◽

Positive Effects ◽

Fermented Feed

Abstract As an alternative to antimicrobial growth promoters, fermented feed (FF) has been continuously developed for two decades; however, its effects on feed, performance, digestibility, and meat quality of pigs have yet to be systematically and comprehensively evaluated. This study aimed to (i) quantitatively evaluate the effects of fermentation on nutritional components of feed stuffs; (ii) quantitatively evaluate the effects of FF on pig growth performance, digestibility, and meat quality; and (iii) explore the dose–effect relationship. From PubMed and Web of Science (searched range from January 1, 2000 to April 4, 2019), we collected 3,271 articles, of which 30 articles (3,562 pigs) were included in our meta-analysis. Our analysis revealed that fermentation significantly increased the CP content in feed (P < 0.05). For weaned piglets and growing pigs, FF significantly improved ADG, G:F, DM digestibility, N digestibility, and energy digestibility (P < 0.05). However, compared with the basal diet, FF had no significant effects on growth performance and nutrient digestibility in finishing pigs (P > 0.05). In the subgroup analyses, fermented ingredients increased the growth performance of weaned piglets and growing pigs, and fermented additives promoted the growth of pigs at all stages. The dose–effect analysis confirmed that the optimal doses of fermented ingredients and additives were 8% and 0.15%, respectively. Furthermore, FF had beneficial impacts on meat quality through increased lightness, redness, marbling and flavor and reduced drip loss (P < 0.05). In conclusions, FF improved growth performance and meat quality primarily due to its positive effects on nutritive value and utilization.

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Growth performance and meat quality of rabbits under different feeding regimes

Tropical Animal Health and Production ◽

10.1007/s11250-016-1140-4 ◽

2016 ◽

Vol 48 (8) ◽

pp. 1661-1666 ◽

Cited By ~ 1

Author(s):

Kamran Khan ◽

Sarzamin Khan ◽

Rajwali Khan ◽

Asad Sultan ◽

Nazir Ahmad Khan ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Feeding Regimes

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The value of Australian sorghum for fattening pigs

The Journal of Agricultural Science ◽

10.1017/s0021859600045548 ◽

1950 ◽

Vol 40 (1-2) ◽

pp. 84-92 ◽

Cited By ~ 5

Author(s):

R. Braude ◽

K. G. Mitchell ◽

K. L. Robinson

Keyword(s):

Weight Gain ◽

Fish Meal ◽

Live Weight ◽

First Grade ◽

Carcass Quality ◽

Food Utilization ◽

Live Weight Gain ◽

Maize Meal ◽

Fattening Pigs

1. At two centres, Hillsborough and Shinfield, forty-eight pigs in four groups were fattened on rations containing Australian sorghum. The control ration consisted of 30%, wheatfeed, 30% barley meal, 30% maize meal and 10% fish meal. In the three experimental rations either barley meal or maize meal or both were replaced by sorghum.2. The rations containing 30% of sorghum proved to be equal to the control ration as far as live-weight gain of the pigs and the efficiency with which they utilized food was concerned. When 60% of the ration consisted of sorghum there were indications that both rate of gain and food utilization suffered.3. Some aspects of carcass quality suffered when either sorghum alone or sorghum plus maize formed 60% of the ration. The quality of the control carcasses, although quite good by present-day standards, would not qualify for first grade when commercial grading is re-introduced.4. Bacon produced on rations containing up to 60% sorghum had no off-taste or unpleasant flavour.5. In general, the value of sorghum in the ration of fattening pigs was found to be about equal to that of maize.

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The influence of a barrier on the behaviour and growth of early-weaned piglets

Animal Science ◽

10.1017/s000335610000622x ◽

1993 ◽

Vol 56 (1) ◽

pp. 115-119 ◽

Cited By ~ 23

Author(s):

N. K. Waran ◽

D. M. Broom

Keyword(s):

Growth Rate ◽

Weight Gain ◽

Aggressive Behaviour ◽

Weaned Piglets ◽

Large White ◽

Escape Route ◽

Aggressive Interactions ◽

Significant Difference

AbstractWhen designing environments for animals, the quality of space as well as the amount of space should be considered. In this study the influence of an opaque barrier on the aggressive behaviour and growth of Large White Χ Landrace piglets that were weaned at 24 days was examined. The behaviour and weight gain of 120 piglets were recorded during a 4-week period following weaning. These piglets were housed in either a conventional flat-deck pen or a straw pen, with or without an opaque barrier. There was no significant difference between the two types of accommodation in the frequency of aggressive interactions that occurred during the weaning period but where a barrier was present the frequency of aggressive interactions was 40% lower during the 1st week after weaning and growth rate was proportionately 0·15 greater. Piglets that were the recipients of most aggressive behaviour used the barrier most frequently during the weaning period and barrier users gained the most weight during the week immediately following weaning.It was concluded that a barrier improved the weaning environment because it offered piglets an escape route during the period when most aggressive interactions occurred. A barrier may be an effective way of improving the welfare of animals housed in confined conditions.

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Organic acids for performance enhancement in pig diets

Nutrition Research Reviews ◽

10.1079/095442299108728884 ◽

1999 ◽

Vol 12 (1) ◽

pp. 117-145 ◽

Cited By ~ 259

Author(s):

Krisi H Partanen ◽

Zdzislaw Mroz

Keyword(s):

Organic Acids ◽

Retention Time ◽

Proteolytic Enzymes ◽

Gastric Ph ◽

Growing Pigs ◽

Published Data ◽

Weaned Piglets ◽

Promoting Effect ◽

Growth Promoting ◽

Fattening Pigs

AbstractOrganic acids and their salts appear to be potential alternatives to prophylactic in-feed antibiotics and growth promoters in order to improve the performance of weaned piglets, fattening pigs and reproductive sows, although their growth-promoting effects are generally less than that of antibiotics. Based on an analysis of published data, the growth-promoting effect of formates, fumarates and citrates did not differ in weaned piglets. In fattening pigs, formates were the most effective followed by fumarates, whereas propionates did not improve growth performance. These acids improved the feedgain ratio of both weaned piglets and fattening pigs. In weaned piglets, the growth-promoting effects of dietary organic acids appear to depend greatly on their influence on feed intake. In sows, organic acids may have anti-agalactia properties. Successful application of organic acids in the diets for pigs requires an understanding of their modes of action. It is generally considered that dietary organic acids or their salts lower gastric pH, resulting in increased activity of proteolytic enzymes and gastric retention time, and thus improved protein digestion. Reduced gastric pH and increased retention time have been difficult to demonstrate, whereas improved apparent ileal digestibilities of protein and amino acids have been observed with growing pigs, but not in weaned piglets. Organic acids may influence mucosal morphology, as well as stimulate pancreatic secretions, and they also serve as substrates in intermediary metabolism. These may further contribute to improved digestion, absorption and retention of many dietary nutrients. Organic acid supplementation reduces dietary buffering capacity, which is expected to slow down the proliferation and|or colonization of undesirable microbes, e.g. Escherichia coli, in the gastro-ileal region. However, reduced scouring has been observed in only a few studies. As performance responses to dietary organic acids in pigs often varies, more specific studies are necessary to elucidate an explanation.

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