RELATIONSHIP OF DIETARY PROTEIN LEVELS TO PERFORMANCE AND CARCASS MERIT OF MARKET SWINE

1968 ◽  
Vol 48 (1) ◽  
pp. 71-81 ◽  
Author(s):  
L. G. Young ◽  
R. P. Forshaw ◽  
R. H. Ingram ◽  
G. C. Ashton
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Block Design ◽  
Linear Increase ◽  
Finishing Pigs ◽  
Protein Requirements ◽  
Longissimus Dorsi Muscle ◽  
Protein Levels ◽  
Randomized Complete Block Design ◽  
Relationship Of

Three trials, involving 108 Yorkshire SPF pigs, were conducted to study the protein requirements of growing-finishing pigs. The design of each trial was a 3 × 3 × 2 factorial involving three levels of protein in the grower (19.2, 17.4 and 15.5%), three levels of protein in the finisher (17.4, 15.5 and 14.2%) and two sexes (barrows and gilts). The study was considered as one experiment conducted as a randomized complete-block design with five replications. During the growing phase there was a linear increase in growth rate and curvilinear reduction in feed required per kg gain, due to higher dietary protein levels (P = 0.05). During the finishing phase, dietary protein levels did not influence rate of gain but feed required per kg gain increased linearly as protein level in the diet decreased (P = 0.05). Feeding the lowest level of protein throughout resulted in a slower rate of gain and increased the feed required per kg gain. The efficiency of feed utilization was the same for barrows and gilts, although barrows gained faster and consumed more feed per day (P = 0.05) than gilts. There were linear increases in area of Longissimus dorsi muscle due to increased protein level in the finisher diets. An interaction between sex and protein levels (P = 0.05) was observed in the finisher period for total ham weight and weight of ham lean.

THE RELATION OF DIETARY PROTEIN LEVEL TO LIVER ENZYME ACTIVITIES IN COLD-EXPOSED RATS

1963 ◽  
Vol 41 (1) ◽  
pp. 1871-1877
Author(s):  
John R. Beaton
Keyword(s):  
Cold Exposure ◽  
Dietary Protein ◽  
Protein Level ◽  
Liver Enzymes ◽  
Albino Rats ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Phosphate Activated Glutaminase ◽  
Relationship Of ◽  
Environmental Temperatures

Male, albino rats were fed diets containing 5%, 20%, and 40% casein by weight for 7 days at environmental temperatures of 22 °C and 2–3 °C. In one experiment, food was provided ad libitum; in a second experiment, all groups were provided with equal amounts of food. At 22 °C, the activities in liver of alanine-glutamic transaminase, phosphate-activated glutaminase, and arginase increased with increasing dietary protein level. At 2–3 °C, activities of the last two enzymes increased with increasing dietary protein level from 5% to 20% but not from 20% to 40% whereas transaminase activities increased throughout the dietary protein range 5% to 40%. No relationship of glucose-6-phosphatase activity to dietary protein level was evident at either environmental temperature. Cold exposure per se increased the activities of alanine-glutamic transaminase and glucose-6-phosphatase in all dietary protein groups but increased the activities of arginase and phosphate-activated glutaminase only in rats fed the 5% and 20% protein diets. It is postulated that increased activities of these liver enzymes during cold exposure result from augmented catabolism of substrates to meet increased energy requirements. As previously observed with respect to other metabolic alterations, it is apparent that cold exposure modifies the response of liver enzymes to changing dietary protein levels.

THE RELATION OF DIETARY PROTEIN LEVEL TO LIVER ENZYME ACTIVITIES IN COLD-EXPOSED RATS

1963 ◽  
Vol 41 (9) ◽  
pp. 1871-1877 ◽  
Author(s):  
John R. Beaton
Keyword(s):  
Cold Exposure ◽  
Dietary Protein ◽  
Protein Level ◽  
Liver Enzymes ◽  
Albino Rats ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Phosphate Activated Glutaminase ◽  
Relationship Of ◽  
Environmental Temperatures

Male, albino rats were fed diets containing 5%, 20%, and 40% casein by weight for 7 days at environmental temperatures of 22 °C and 2–3 °C. In one experiment, food was provided ad libitum; in a second experiment, all groups were provided with equal amounts of food. At 22 °C, the activities in liver of alanine-glutamic transaminase, phosphate-activated glutaminase, and arginase increased with increasing dietary protein level. At 2–3 °C, activities of the last two enzymes increased with increasing dietary protein level from 5% to 20% but not from 20% to 40% whereas transaminase activities increased throughout the dietary protein range 5% to 40%. No relationship of glucose-6-phosphatase activity to dietary protein level was evident at either environmental temperature. Cold exposure per se increased the activities of alanine-glutamic transaminase and glucose-6-phosphatase in all dietary protein groups but increased the activities of arginase and phosphate-activated glutaminase only in rats fed the 5% and 20% protein diets. It is postulated that increased activities of these liver enzymes during cold exposure result from augmented catabolism of substrates to meet increased energy requirements. As previously observed with respect to other metabolic alterations, it is apparent that cold exposure modifies the response of liver enzymes to changing dietary protein levels.

NUTRIENT REQUIREMENTS FOR CANADIAN YORKSHIRE SWINE: V. A STUDY OF THE LYSINE AND PROTEIN REQUIREMENTS OF FINISHING PIGS WEIGHING FROM 100 TO 200 LB

1965 ◽  
Vol 45 (2) ◽  
pp. 105-110 ◽  
Author(s):  
J. M. Bell
Keyword(s):  
Growth Rates ◽  
Protein Level ◽  
Energy Utilization ◽  
Feed Consumption ◽  
Finishing Pigs ◽  
Cross Sectional ◽  
Protein Requirements ◽  
Longissimus Dorsi Muscle ◽  
Growing Period ◽  
Protein Feed

Ninety-six pigs (48 barrows, 48 gilts) were allotted according to sex and previous ration to three linear-programmed finisher rations: (1) 13% protein and 0.55% lysine, (2) 13% protein and 0.67% lysine, and (3) 16% protein and 0.67% lysine. Growth rates, digestibility coefficients for energy and protein, feed consumption, and carcass data were obtained.In terms of growth rates and efficiency of energy utilization 16% protein rations were superior to 13%, but increasing lysine from 0.55 to 0.67% with 13% protein rations was as effective as increasing the protein level. However when cross-sectional area of longissimus dorsi muscle and back fat deposition were considered, increasing the protein level was more effective than extra lysine in promoting a high lean:fat ratio.Evidence of an inverse relationship was observed between rate of gain during the growing period and rate of gain during the finishing period, particularly in barrows.

Effects of variations in dietary protein levels on hair growth and pelt quality in mink (Mustela vison)

2000 ◽  
Vol 80 (4) ◽  
pp. 633-642 ◽  
Author(s):  
Palle V. Rasmussen ◽  
Christian F. Børsting
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Protein Level ◽  
Hair Growth ◽  
Fibre Length ◽  
Hair Follicles ◽  
Protein Levels ◽  
Low Protein ◽  
Pregnancy And Lactation ◽  
Hair Fibre

The effect of different and shifting dietary protein levels on hair growth and the resulting pelt quality in mink was studied. Two groups of pastel female mink were fed either 59% (high protein, HP) or 40% (low protein, LP) of metabolisable energy (ME) from protein during pregnancy and lactation. Shortly after weaning, kits from females fed the LP diet were put on a new LP diet (21% protein of ME). Kits from females fed HP were randomly distributed to four experimental groups fed a new HP diet (34% protein of ME) and three of these groups were shifted to diets with 21% protein at different times during June until September. Skin biopsies were taken at 4, 6, 23 and, 29 wk of age. Histological techniques and computer-assisted light microscopy were used to determine the ratio of activity (ROA) of underfur and guard hairs, respectively, defined as the number of growing hairs as a percentage of the total number of hairs. The hair fibre length and thickness were determined by morphometric methods and correlated with fur properties of dried pelts judged by sensory methods. It was documented that 40% of ME from protein during pregnancy and lactation was sufficient for mink kits to express their genetic capacity to produce hair follicles. In males, a reduced protein level from the age of 15 wk or 22 wk until pelting disturbed moulting, indicated by a low ROA of underfur hairs at 23 wk, and consequently reduced the growth and development of the winter coat. A constantly low protein level from conception until the age of 29 wk did not disturb moulting, but led to a reduction of primeness and especially of the underfur length and fibre thickness of the winter coat. A low protein level from the age of 9 wk only reduced the thickness of the underfur fibres. Hair growth, final fur volume, and general quality of the winter coat of males were influenced negatively and to the same degree in all groups fed the LP diet in part of the growth period. The number of underfur hairs per area (hair density) of the winter coat was not influenced by the dietary treatment meaning that the protein content of 21% of ME in the LP diet was high enough for the mink to express its genetic capacity to develop hair follicles. However, this low protein content led to a reduction of hair fibre length and hair fibre thickness of the underfur. Overall, this study demonstrated that hair growth and hair properties in pelts are very dependent on the dietary protein supply in the period from 22 wk of age until pelting, irrespective of the supply in the preceding periods. Key words: Fur properties, hair fibres, nutrition, pelage, protein requirement

scholarly journals Dietary supplementation of organic selenium to improve growth performance and protein utilization in African catfish fed with different protein level diets

2021 ◽  
Vol 20 (2) ◽  
pp. 130-138
Author(s):  
Giri Maruto Darmawangsa ◽  
Muhammad Agus Suprayudi ◽  
Nurbambang Priyo Utomo ◽  
Julie Ekasari
Keyword(s):  
Growth Performance ◽  
Dietary Protein ◽  
Protein Level ◽  
Dietary Supplementation ◽  
High Protein ◽  
Utilization Efficiency ◽  
African Catfish ◽  
Protein Utilization ◽  
Organic Selenium ◽  
Protein Levels

This study aimed to evaluate the effect of organic selenium supplementation on diet with different protein levels on the growth performance and protein utilization of African catfish juvenile. A randomized 2×3 factorial design with two dietary protein levels (27% and 32%) and three dietary selenium (Se) supplementation levels (0 mg/kg, 3 mg/kg, and 6 mg/kg diet) in triplicates were applied in the study. African catfish juvenile with an initial average body weight and body length of 27.00 ± 0.14 g and 15.0 ± 0.5 cm, respectively, was reared in 18 units of aquarium (141 L) at a density of 142 fish/m3 for a rearing period of 40 days. Increasing organic Se supplementation level up to 6 mg/kg at high protein feed resulted in higher fish growth and final biomass, lower FCR, and higher protein utilization efficiency than those of other treatments.  Furthermore, supplementation of organic Se also resulted in lower lipid and higher Se concentrations in the fish body as well as higher blood protein level compared to those of the control. In conclusion, the result of this study suggested that dietary supplementation of organic Se up to 6 mg/kg could enhance the growth and protein utilization in African catfish fed with both low and high protein diet.   Keywords: African catfish, growth, dietary protein, protein utilization, organic selenium.   ABSTRAK   Penelitian ini bertujuan mengevaluasi pengaruh suplementasi selenium organik pada pakan dengan kadar protein yang berbeda terhadap kinerja pertumbuhan dan pemanfaatan protein pakan ikan lele Clarias gariepenus. Penelitian didesain menggunakan rancangan acak lengkap faktorial 2×3 dengan dua tingkat protein pakan (27% dan 32%) dan tiga tingkat suplementasi selenium (Se) pakan (0 mg/kg, 3 mg/kg, dan 6 mg/kg diet) sebanyak tiga ulangan. Ikan lele yang digunakan memiliki bobot awal rata-rata dan panjang tubuh 27 ± 0.14 g dan 15.0 ± 0.5 cm, dipelihara dalam 18 unit akuarium (141 L) dengan kepadatan 142 ekor/m3 selama 40 hari pemeliharaan. Peningkatan suplementasi Se organik hingga 6 mg/kg pada ikan yang diberi pakan protein tinggi menghasilkan kinerja pertumbuhan ikan dan biomassa akhir yang lebih tinggi, FCR yang lebih rendah, dan efisiensi pemanfaatan protein pakan yang lebih tinggi daripada perlakuan lain. Selain itu, suplementasi Se organik juga menghasilkan kadar lemak yang lebih rendah dan konsentrasi Se tubuh yang lebih tinggi serta kadar protein darah yang lebih tinggi. Kesimpulan dari penelitian ini yaitu suplementasi Se organik pada pakan hingga 6 mg/kg dapat meningkatkan kinerja pertumbuhan dan pemanfaatan protein pakan pada ikan lele yang diberi pakan dengan kadar protein rendah dan tinggi.   Kata kunci: ikan lele, pertumbuhan, protein pakan, pemanfaatan protein, selenium organik.

scholarly journals OPTIMUM PROTEIN AND ENERGY LEVELS FOR FINISHING BROILER CHICKENS IN A TROPICAL ENVIRONMENT

2021 ◽  
Vol 4 (1) ◽  
pp. 239-253
Author(s):  
M. J. Olomu
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Feed Efficiency ◽  
Broiler Chickens ◽  
Energy Levels ◽  
Tropical Environment ◽  
Tropical Country ◽  
Protein Levels ◽  
Groundnut Meal ◽  
Dietary Treatments

Three experiments were conducted to determine the optimum protein and energy levels for finishing broiler chickens in a tropical environment. Dietary protein levels (20, 23 and 26 percent) and energy levels (2800, 3000 and 3200 Kcal/kg diet) tested had no significant effects on performance of finishing chickens fed fishmeal-containing rations. Rations based on cereals and groundnut meal, without fishmeal, did not support maximum liveweight gain and feed efficiency at dietary protein levels below 26 percent. Dietary treatments had no significant effects on carcass dressing percentages. Based on the present results, a protein level of 20 percent(for fishmeal containing rations) and 23 or 26 percent (for rations based on groundnut meal without fishmeal) and energy levels of 2800 to 3000 Kcal/Kg diet are tentatively recommended for finishing broiler chickens raised in a tropical country like Nigeria.

scholarly journals Effects of Dietary Protein Levels on Bamei Pig Intestinal Colony Compositional Traits

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Dong Wang ◽  
Guoshun Chen ◽  
Lili Song ◽  
Mingjie Chai ◽  
Yongfeng Wang ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Crude Protein ◽  
Microbial Flora ◽  
Protein Levels ◽  
Low Protein ◽  
Dietary Crude Protein ◽  
Protein Diets ◽  
Crude Protein Level ◽  
Microbial Diversities

Diets containing different crude protein levels (16%, 14%, and 12%) were created to feed Bamei pigs in order to study the effect of these compositions on intestinal colonies. Therefore, 27 healthy Bamei pigs of similar weight ( 20.99   kg ± 0.16   kg ) were selected and randomly divided into three groups for microbial diversity analysis. The results of this study show that microbial diversities and abundances in Bamei pig jejunum and caecum samples after feeding with different dietary protein levels were significantly different. Dietary crude protein level exerted no significant effect on the Shannon index for cecum microbes in these pigs, while Simpson, ACE, and Chao1 indices for group I were all significantly higher than those of either the control group or group II ( P < 0.05 ). Indeed, data show that microbial diversities and abundances in the 14% protein level group were higher than those in either the 16% or 12% groups. Dominant bacteria present in jejunum and cecum samples given low-protein diets were members of the phyla Firmicutes and Bacteroidetes. Data show that as dietary crude protein level decreases, representatives of the microbial flora genus Lactobacillus in jejunum and cecum samples gradually increases. Values for the KEGG functional prediction of microbial flora at different dietary protein levels also show that genes of jejunum and cecum microorganisms were mainly enriched in the “metabolism” pathway and indicate that low protein diets increase intestinal metabolic activity. Therefore, we recommend that Bamei pig dietary protein levels are reduced 2% from their existing level of 16% crude protein. We also suggest that essential synthetic amino acids (AA) are added to optimize this ideal protein model as this will increase intestinal flora diversity in these pigs and enhance health. These changes will have a positive effect in promoting the healthy growth of Bamei pigs.

scholarly journals Performance of the African giant rat (Cricetomys gambianus Waterhouse) on commercial rations and varying dietary protein levels

1978 ◽  
Vol 12 (2) ◽  
pp. 109-112 ◽  
Author(s):  
S. S. Ajayi ◽  
O. O. Tewe
Keyword(s):  
Growth Performance ◽  
Dietary Protein ◽  
Protein Level ◽  
Efficiency Ratio ◽  
Experimental Diet ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Food Efficiency Ratio ◽  
Cricetomys Gambianus ◽  
African Giant Rat

The growth performance of 24 weanling giant rats was studied in 2 experiments of 30 weeks duration with commercial livestock rations and graded levels of protein. Daily average liveweight gain was 5·1-7·3 g, food consumption 26·9-36·3 g on 6 diets. Food intake, growth rate and food efficiency ratio were very similar using the different commercial diets. Growth performance improved as the dietary protein level was raised from 10 to 13%, but a further increase to 16% did not result in greater growth. The commercial pig ration and the experimental diet containing 13% dietary protein level were found to give satisfactory growth, and are recommended for studies with these animals.

PERFORMANCE, CARCASS COMPOSITION, AND FAT COMPOSITION OF BOARS, GILTS, AND BARROWS FED TWO LEVELS OF PROTEIN

1972 ◽  
Vol 52 (3) ◽  
pp. 543-551 ◽  
Author(s):  
J. A. NEWELL ◽  
J. P. BOWLAND
Keyword(s):  
Feed Intake ◽  
Dietary Protein ◽  
Protein Level ◽  
Carcass Composition ◽  
High Protein ◽  
Protein Diet ◽  
Feed Conversion ◽  
Longissimus Dorsi Muscle ◽  
Growing Period ◽  
Dietary Protein Level

Forty-eight pigs, 16 each of boars, barrows, and gilts, were allotted at an average age of 41 days to two treatment groups based on dietary protein level, either 18% protein throughout or 16% protein in the growing period (start to 50 kg) and 13% protein in the finishing period (50–90 kg). Feed intake during the growing period was influenced by sex with boars eating less (P < 0.05) than barrows. No significant differences in feed intake were observed for the overall experiment but the trend established in the growing period still existed. In the overall experiment sex did not influence rate of gain, which averaged 0.72 kg/day. Higher dietary protein level improved (P < 0.01) gain in comparison with the lower levels. A significant interaction existed between sex and protein, boars responding more to high protein than barrows, and gilts being intermediate. Feed conversion was influenced (P < 0.05) by sex and protein level, boars being superior to barrows or gilts and pigs fed the higher protein diet (3.16 kg feed per kg gain) superior to those fed the lower protein diet (3.36 kg feed per kg gain). Barrows dressed 79.6% and gilts 79.3% both higher (P < 0.01) than boars, which dressed 75.9%. Boars had a grade index of 102.6 and gilts 101.4, both of which were higher (P < 0.01) than barrows with 97.9. Other carcass measurements generally ranked the sexes in order of superiority as boars, gilts, and barrows. Boar carcasses had more muscle and less fat (P < 0.01) than barrows, gilts being intermediate. Dietary protein level did not significantly influence carcass composition. Six muscles were analyzed for protein, fat, and ash. No significant differences between sexes were found, but higher protein level increased (P < 0.05) the percentage protein in the longissimus dorsi muscle. Fatty acid analyses of backfat showed no significant differences except in linoleic and linolenic acids, for which boars and gilts had higher percentages than barrows. Detectable sexual odor on cooking was judged to be present in 56% of boar carcasses. If procedures to eliminate sexual odor can be developed, boars offer promise as market animals, particularly if they are fed relatively high protein diets.

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