Carcass traits and organ weights of 10–25-kg body weight Iberian pigs fed diets with different protein-to-energy ratio

• Published in: Animal feed science and technology 2011-02, Vol.164 (1), p.116-124
• Main Authors: Conde-Aguilera, J.A., Aguinaga, M.A., Lara, L., Aguilera, J.F., Nieto, R.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Carcass protein deposition; Dietary protein; Energy intake; Feed and pet food industries; Food industries; Fundamental and applied biological sciences. Psychology; Iberian pigs; Meat and meat product industries; Organ weights
• ISSN: 0377-8401; 1873-2216
• DOI: 10.1016/j.anifeedsci.2010.12.002

Fifty-eight purebred castrated male Iberian (IB) piglets were used to investigate the effects of dietary crude protein concentration (CP, 201, 176, 149 and 123 g CP (kg dry matter (DM) −1) and level of feeding (FL, 0.95 and 0.70 × ad libitum) on carcass traits and relative organ weights from 10 to 25 kg body weight (BW). Six piglets were slaughtered at the start of the trial to estimate initial carcass composition. The remaining piglets ( n = 52) were randomly assigned to experimental treatments following a factorial design (4 CP × 2 FL) with six or seven piglets per treatment combination. Dietary amino-acid profile (ideal protein) remained constant. Piglets were individually housed (27 ± 1.5 °C) and feed allowance was adjusted weekly. Crude protein and water concentration (g kg −1) in the carcasses of piglets slaughtered at 25-kg BW increased linearly as CP was raised (P