Dietary Protein Level and Swine Carcass Traits

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Abstract
Three protein sequences were studied in two trials involving 36 pigs to evaluate the effect of protein on feedlot performance, carcass characteristics, chemical composition, taste panel scores, shear values and estimates of feed cost. Higher protein levels in the diets resulted in an increase in rate of gain, feed efficiency and carcass leanness. The lowest protein level was associated with more intramuscular fat and greater tenderness of the meat. Selection for adequate intramuscular fat is suggested so that the use of high-protein diets does not lead to low taste panel score. Estimates of feed costs varying with prices of feed ingredients were discussed.