SUPPLEMENTAL FAT AS AN ENERGY SOURCE IN THE DIETS OF SWINE AND RATS: I. FOOD AND ENERGY UTILIZATION

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Abstract
Experiments with castrate male Landrace × Lacombe – Yorkshire and Yorkshire × Lacombe – Yorkshire pigs, weighing 15 to 195 pounds, and with weanling male rats, were designed to study the value of stabilized tallow as an energy source. A 3 × 3 factorial design was used with rations containing 0, 15 and 30 per cent supplemental fat (gross energy levels of 4.0, 4.8 and 5.4 kcal./gm. of ration) and 14, 18 and 22 per cent protein.The addition of 15 or 30 per cent supplemental fat to the rations of pigs decreased feed consumption, increased average daily gain, and improved efficiency of digestible energy and feed utilization. Generally the higher levels of protein in the ration resulted in increased feed consumption, increased rate of gain, and improved efficiency of digestible energy and feed utilization as compared to the lower level of protein. The results from the rat experiment were similar, except that fat levels in the rations did not influence rate of gain or efficiency of digestible energy utilization.Carcasses of pigs receiving supplemental fat in their rations had an increased thickness of backfat and higher dressing percentage. As protein levels in the rations increased, average backfat thickness decreased and area of loin muscle increased. Several significant interactions occurred which were associated with breeding or with replicate differences.

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