Influence of feed quantity offered on growth performance, carcass yield, organs weight and back-fat composition of finishing pigs
A study was conducted to determine the effect of feed quantity offered (1.5, 2.0 or 2.5 kg) on growth performance, carcass yield, organs weight and backfat composition. A total of 48 Large White grower male pigs with initial average weight of 36.48±2.25 kg were allotted to 3 treatments of 16 pigs per treatment and were further replicated into 4 with 4 pigs per replicate. Data were collected on weekly basis and carcass characteristics were performed when the pigs on each experimental group attained an average weight 70 kg. Final body weight, daily weight gain and daily feed intake were significantly (P<0.05) increased by feeding level with highest mean values obtained by the pigs fed 2.5 kg feed daily. Pigs on 1.5 kg daily feeding level took 108.31 days to attain the target weight of 70 kg which was significantly (P<0.05) longer than 92.23 and 79.94 days obtained by those on 2.0 and 2.5 kg daily feeding levels respectively. Most of the parameters considered for carcass yield were not significantly (P>0.05) enhanced by feed quantity offered. The weight of ham (11.54, 12.18 and 13.41 %) increased significantly (P<0.05) with increase in feeding level while kidney weight decreased significantly (P<0.05) with increase in feed quantity offered. Heart values of the pigs fed 2.0 and 2.5 kg feed daily were similar but differed significantly from those fed 1.5 kg feed daily. The depth of fat at first and last ribs, and subcutaneous fat depth increased significantly (P<0.05) with increase in feeding level. These results showed that quantity of feed offered greatly influenced growth performance (final body weight, daily weight gain, daily feed intake and days to target weight), ham, kidney, heart and backfat composition of finishing pigs, hence, it could be used as a management tool to improve growth performance and carcass traits of pigs.
Keywords: Feed quantity offered, performance, carcass yield, organs, finishing pigs