Effects of dietary tannin levels in sorghum grain on performance of growing-finishing pigs
1992
Rangson Wanitchiwaphan
Effects of levels of tannins on nutrient digestibilities and on performances of growing and finishing pigs were studied and divided into 2 experiments. Experiment 1. Twelve large White boars at 30 kg and 60 kg. body weight were fed the following diets for 5 days. Diet 1: protein free diet, diet 2-4: diets containing low tannin (0.3 %), medium tannin (0.6 %) and high tannin (0.9 %) sorghums, respectively. The animals were kept individually in metabolic cages where digestibilities of protein and energy and the N-balance were determined. In growing (30 kg) pigs, high tannin level (0.9 %) significantly (p0.05) decreased digestibility of protein, biological value (BV), net protein utilization (NPU), digestible energy (DE) and metabolizable energy (ME) of the diet. In finishing (60 kg) pigs, high tannin levels (0.9 %) also significantly (p0.05) decreased digestibility of dry matter, DE and ME of the diet. Experiment 2. Fourty Large White pigs weight 20 kg were fed the following diets until 90 kg body weight. Diet 1-4: diets based on sorghum-SBM and fish meal where the levels of tannin in the sorghum were 0.3, 0.48, 0.6 and 0.9 %, respectively and diet 5: the control diet based on corn-SBM and fish meal. Increasing the level of tannin in the diets tended to decrease production performances and the carcass characteristics of the animals but the differences were not significant
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Эту запись предоставил Kasetsart University