The peas feeding effect on pig fattening indices | Zirņu izēdināšanas ietekme uz cūku nobarošanas rādītājiem
2014
Degola, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Inst. of Agrobiotechnology | Springis, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Inst. of Agrobiotechnology
The research was done in two pig farms in Latvia. Four fattening pig groups were studied (two in each farm) according to pig origin, age and live weight. The study used Yorkshire and Landrace crossbreed pigs M1. Each farm contained a control group and a trial group with 10 animals each. The control groups received soybean meal as protein feed blended into a mixture of concentrated feed, but the trial groups received peas. The laboratory chemical analysis of peas and prepared pig feed determined dry matter, crude protein, crude fibre, fat, ash, Ca and P. During the study the live weight of pigs was monitored, and the consumed feed was counted. Pig carcasses were weighed and analyzed for such parameters: the length of the carcass, backfat, internal fat, muscle-eye area, ham weight, pork chop weight, bones and meat weight. The consumed feed and the costs were calculated per 1 kg of live weight gain. The results showed that fibre in the pea sample no.1177 was as twice as more than in the sample no.2130. The chemical composition of peas depends on many factors: soil, climate, a variety therefore differences can be significant. The groups of pigs fed with peas showed about 3% – 5% higher increase in live weight gain, as well as the carcass parameters showed a tendency to accumulate more fat tissue in pigs’ body (0.5 – 0.7 kg more internal fat). The average backfat was from 24.7 – 28.8 mm, 0.2 – 5.8 mm more than the average backfat of the pigs fed with soybean meal as protein additive. Soybean meal was more expensive comparing to peas grown in the farms. Feed costs were lower in the groups of pigs where peas were included in the feed.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies