Net energy for 60- to 120-kg pigs fed low-crude protein diets

Abstract

Two experiments were conducted to determine the effects of dietary net energy content (NE) on performance and carcass traits of fi nishing barrows fed low-crude protein (CP)diets. Pigs (60.0±1.05kg, Exp. 1, 93.0±1.56kg, Exp. 2) RESUMO Dois experimentos foram conduzidos para determinar os efeitos da energia líquida (EL) da ração no desempenho e nas características de carcaça de suínos, recebendo dietas com proteína bruta reduzida (PB

Dietary net energy mainly affects growth performance and pork quality of finishing pigs

“…The ADG response to dietary energy concentration was observed by Quiniou and Noblet (2012), who estimated the best NE level to be 2364 kcal kg -1 . Saraiva et al (2014) also observed an effect of NE levels on swine ADG when assessing the energy ratio with the diet CP reduction estimating the optimum NE level at 2588 kcal kg -1 .…”

Effects of varying levels of dietary protein and net energy on growth performance, nitrogen balance and faecal characteristics of growing-finishing pigs

“…Net energy reflects the energy requirement for animal and the dietary energy content on the same basis. Early research showed that formulation of low-protein diets using the NE system and appropriately decreased dietary NE density could improve pig carcass characteristics (Saraiva et al, 2014;Main et al, 2008;Chen et al, 2011). Protein degradation and synthesis are the processes of energy consumption.…”

Management and nutritional strategies to improve growth performance and carcass merit in white pigs

“…In this respect, Quiniou and Noblet (2012) (2013) reported in Iberian pigs, a 2.1% decrease in ADFI and an improvement of 3.6% in FCR when the NE content of the diet increased from 8.6 to 9.7 MJ/kg from 30 to 81 kg BW, 9.1 to 10.2 MJ/kg from 81 to 112 kg BW, with a common diet with 10.5 MJ/kg fed from 112 kg to 148 kg BW. In the current research, the increase in the NE content of the diet was of only 7.1% and the energy intake was not affected by the energy concentration of the diet, in agreement with data of Quiniou and Noble (2012) and Saraiva et al (2014). However, Hinson et al (2011) reported an increase in energy intake and an improvement in FCR as the ME content of the diet increased from 13.9 to 14.8 MJ/kg in pigs from 99.8 to 123.2 kg BW.…”