Effects of simultaneous reductions of food intake and dietary protein concentration on the growth and carcass quality of bacon pigs

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Abstract
SUMMARY: Diets containing 10·5, 13, 15·5 or 18% protein were formulated by progressively replacing barley by a 2:1 mixture of soya-bean meal and fish meal. Each diet was given at three levels of intake proportional to (body weight) 0·73. A total of 144 pigs were used at two centres.Growth rate increased with food intake at each protein level, but to the greatest extent with the 13% crude protein (CP) diet. Growth rate also increased with protein level; the results suggested that there would be no further improvement above 18% CP. The effects of protein concentrationon food conversion generally reflected those on daily gain.Carcass fatness, estimated by both midline and introscope measurements of fat thickness and by specific gravity, increased significantly with the intake of all but the 18% protein diet. When theeffects of food intake were taken into account, carcass fatness increased steadily with reductions in protein level down to 13%; the reduction from 13 to 10·5% produced a much greaterincrease in fatness.The reductions in daily food intake necessary to achieve equal carcass fatness as protein level wasreduced were of the order of 0·1 kg per 1% CP from 18% to 13% CP, but ofthe order of 0·3 kg per 1% CP below 13%.Differences between the sexes were greatest at high protein concentration; significant differences between the centres were found only with the low protein diets.