The effect of reduced amino acid level and increasing levels of lupin on growth performance and meat content in organic reared pigs

✍ Scribed by Jan Værum Nørgaard; José A. Fernández

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 91 KB
• Volume: 89
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.3472

✦ Synopsis

Abstract

BACKGROUND: Suitable protein sources for organic pig production are scarce. This project was aimed at studying the effect of a reduced amino acid level and thus crude protein level, and the inclusion of lupin in diets for grower‐finisher pigs fed under organic conditions. Two hundred pigs (females:male castrates, 1:1) were fed either 100% or 85% of amino acid recommendations and lupin inclusions levels of 0%, 12.5% or 25% from 30 to 105 kg.

RESULTS: Feed intake, daily gain and feed efficiency were not significantly affected by the amino acid level. Carcass meat percentage was 59.2% for females and 57.2% for castrates when fed low amino acid level and 0% lupin, and this was an effect of higher feed intake of castrates compared with females. The inclusion of 25% lupin reduced feed intake and daily gain, lowered feed efficiency and increased slaughter loss and carcass meat percentage.

CONCLUSION: It is possible to reduce amino acid levels and thus crude protein levels without adverse effects on animal performance. It is, however, recommended to feed castrates restrictively to avoid low carcass meat percentage. Inclusion of up to 12.5% of lupin can be used in organic diets for pigs without negative effects on animal performance. Copyright © 2008 Society of Chemical Industry