Performance of growing-finishing pigs fed barley-based diets supplemented with normal or high-fat oat

Abstract

. 2004. Performance of growing-finishing pigs fed barley-based diets supplemented with normal or high-fat oat. Can. J. Anim. Sci. 84: 229-236. The objective of this study was to compare a high-fat oat recently developed at the University of Saskatchewan with regular oat as energy sources for use in diets fed to growing-finishing pigs. Seventy crossbred pigs (Pig Improvement Canada Ltd, Acme, AB) weighing an average of 27.5 ± 2.6 kg were assigned on the basis of sex, weight and litter to one of five dietary treatments in a factorial design experiment. The main effects tested included oat type (normal and high fat), level of oat inclusion (0, 25 and 50%) and sex of pig (barrows and gilts). Digestibility coefficients for dry matter (P = 0.002), crude protein (P = 0.001) and gross energy (P = 0.004) were significantly higher for pigs fed high-fat oat compared with normal oat. Pigs fed the high-fat oat also gained weight significantly faster (P = 0.01) and with increased efficiency (P = 0.01) compared with pigs fed diets containing normal oat. Oat level did not affect pig performance (P > 0.05). Neither type of oat nor level of inclusion had any significant (P > 0.05) effects on any carcass trait including dressing percent, carcass value index, lean yield, loin fat or loin lean. In conclusion, feeding diets containing a recently developed high-fat oat to pigs improved growth rate and efficiency of feed conversion compared with feeding diets containing normal-fat oat. Nutrient digestibility also improved with no negative effects on carcass quality. High-fat oat is an attractive alternative to normal oat as an energy source for growing-finishing pigs and can be fed at higher levels than are currently recommended for normal oat without hindering pig performance. . L'étude devait comparé une avoine riche en lipides récemment créée à l'Université de la Saskatchewan à l'avoine ordinaire comme source d'énergie dans les rations servies aux porcs en croissance-finition. Soixante-dix porcs hybrides (Pig Improvement Canada Ltd., Acme, Alberta) pesant en moyenne 27,5 ± 2,6 kg ont été répartis entre cinq traitements en fonction du sexe, du poids et de la portée dans le cadre d'une expérience factorielle. Les principaux facteurs examinés étaient le type d'avoine (ordinaire ou riche en lipides), la concentration d'avoine (0, 25 et 50 %) et le sexe (castrat ou truie nullipare). Le coefficient de digestibilité de la matière sèche (P = 0,002), des protéines brutes (P = 0,001) et de l'énergie brute (P = 0,004) était sensiblement plus élevé chez les animaux recevant l'avoine riche en lipides que chez ceux nourris avec de l'avoine ordinaire. Les premiers ont également grossi sensiblement plus vite (P = 0,01). La concentration d'avoine n'a aucune incidence sur le rendement des animaux (P > 0,05). Ni le type, ni la concentration d'avoine n'ont d'incidence significative (P > 0,05) sur les paramètres de la carcasse, notamment les pertes au parage, l'indice de la carcasse, le rendement en viande maigre et la proportion de graisse et de viande...

Apparent ileal amino acid digestibility and energy utilization in hulless oats (<i>Avena nuda</i> L) fed to growing pigs

“…The hulless oat varieties evaluated had fat content values that are comparable to those reported in the literature (NRC, 1998;Thacker et al, 2004) and are higher than those for conventional oats (52.8 g kg 1 DM), barley (21.3 g kg-1 DM), maize (43.8 g kg 1 DM) and wheat (22.7 g kg 1 DM) (NRC, 1998). As fat contains very high energy content, hulless oat may be a good source of energy for pig.…”

“…The average ATTD of DM (93%) for the four hulless oats was higher than 88 and 86.6% reported for growing pigs by Van Barneveld et al (1998) and Brand and Van der Merwe (1996), respectively. Averaged among the four hulless cultivars, the ATTD of energy of 93.4% was comparable to a value of 90% reported by Van Barneveld et al (1998) but higher than 86.6, 75.4 and 74.3% reported for naked oats by Brand and Van der Merwe (1996), Thacker et al (2004) and Thacker (2006), respectively. As mentioned above, the cultivars evaluated in the current study had higher fat content than the cultivars evaluated in the studies of Thacker et al (2004) and Thacker (2006), a factor that is likely responsible for the differences seen in total tract energy digestibility among these studies.…”

“…Averaged among the four hulless cultivars, the ATTD of energy of 93.4% was comparable to a value of 90% reported by Van Barneveld et al (1998) but higher than 86.6, 75.4 and 74.3% reported for naked oats by Brand and Van der Merwe (1996), Thacker et al (2004) and Thacker (2006), respectively. As mentioned above, the cultivars evaluated in the current study had higher fat content than the cultivars evaluated in the studies of Thacker et al (2004) and Thacker (2006), a factor that is likely responsible for the differences seen in total tract energy digestibility among these studies. Whereas, immature digestive system of young pigs (26 kg body weight) in Brand and Van der Merwe (1996) study may have resulted to lower ATTD of energy.…”

“…Energy-and nutrient-dense diets have the potential to improve feed efficiency, which could be economically beneficial to the pig industry. Indeed, studies with pigs (Givens et al, 2004;Thacker et al, 2004;Thacker, 2006) have shown that hulless oat has higher nutritive value compared with hulled oat varieties.…”

Increasing energy and lysine in diets for growing-finishing pigs in hot environmental conditions: Consequences on performance, digestibility, slurry composition, and gas emission1

“…However, the feed efficiency (G:F) was improved by the HD diets, indicating that providing diets greater in fat (7.7 vs. 6.1%) and Lys (1.11 vs. 1.01 %) is an effective strategy for achieving the desired growth performance in hot climates. An improvement in BW gain efficiency is a common observation when diets with increased DE concentration are fed (Thacker et al, 2004;Beaulieu et al, 2009). In the present study, this better BW gain efficiency in the HD group might be a combination of the increase in both fat and Lys, as suggested by Smith et al (1999) and Myer and Bucklin (2002).…”