Different proportions of fat (groundnut oil) in diets for growing and finishing pigs in relation to crude protein content. 1. Effect on digestibility of energy and nitrogen constituents and on retention of nitrogen

Henry, Y.; Wilde, R. de

Annales de Zootechnie 22(2): 167-184


Accession: 000061229

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1. An experiment was done with 18 castrated male Large White pigs of initial mean liveweight 25 kg to study the effects of fat and protein contents of the diet on apparent digestibility of energy and protein and N retention during 5 successive periods of collection and on final body composition at 86 kg. The pigs were given, factorially, 2, 12 or 22% groundnut oil and 12 or 16% fish protein, in semipurified diets containing maize starch. In each group the pigs were pair-fed, based on the same supply of DM. When groundnut oil was increased from 2 to 22% there was an almost linear decrease in apparent digestibility of energy from 88 to 85% but no change in apparent digestibility of protein, mean 87.4%. Digestibility of protein increased significantly from 83.9 in the first period to 87.1%, the initial depression being particularly large with 12 or 22% groundnut oil, 83.4 and 81.1% against 87.2% with 2% oil. Increase of protein from 12 to 16% gave a small increase in digestibility of energy from 86.0 to 86.9% and in digestibility of protein from 86.6 to 88.4%. The effect of fat content on N retention showed an interaction with protein content and stage of growth; N retained was not changed by the energy of the diet with 12% protein, more than 31.4 g digestible crude protein for 1000 kcal of digestible energy. On the other hand, with 16% protein raising the groundnut oil from 2 to 12%, corresponding to 39.7 and 37.5g digestible crude protein/1000 kcal digestible energy, increased N retention from 14.7 to 16.8 g daily. With either protein content increase in groundnut oil, in polyunsaturated long-chain fatty acids, increased back fat plus kidney fat from 17.2% with 2% to 18.9 and 19.8%, respectively, with 12 and 22%.