[Feed management of fattening pigs] | Conduite alimentaire des porcs en engraissement
1998
Fevrier, C. (Institut National de la Recherche Agronomique, Saint-Gilles (France))
In Europe, slaughter weights and carcass composition of pork carcass are different according to countries and utilization. Optimum feeding conditions during fattening are primarily governed by the physiological development, itself under the control of the genetic characters. Then, the feeding depends on the efficiency of the nutrients for the body tissue deposition or the energy supply. So, the increase of the ratio fat/muscle lead to a decrease of protein requirement towards energy requirement. The expression of this latter and the evaluation of the feedstuffs in Net Energy allow to reduce spoilage. In the same way, using feeds offering a pattern of digestible amino acids tending to be close to the ideal protein for protein requirement lead to a reduction of nitrogen effluents. Fatty acid patterns have to be adapted to meet the quality criterion required by the consumer or the industry processor
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