Open Access97 Effects of Increasing Levels of Hybrid Rye on Growth Performance of 45 to 125 kg Pigs
Author(s) -
Caitlyn R Sullivan,
R.C. Thaler,
Kiah M Berg,
J. A. De Jong,
C.R. Neill,
Joe P Ward,
Paul F Frahm,
Dan Hanson,
Mike J Boerboom
Publication year - 2022
Publication title -
journal of animal science/journal of animal science ... and asas reference compendium
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/skac064.065
Subject(s) - zoology , meal , randomized block design , mathematics , soybean meal , biology , chemistry , agronomy , food science , raw material , ecology
A total of 2,400 barrows and gilts (FAST x PIC 800, initially 44.9 kg) were used in an 89-d study to determine the effect on growth performance of increasing inclusion of hybrid rye (KWS Serafino) in a commercial grow- finish setting. Pigs were randomly allotted to 1 of 4 dietary treatments with 30 pigs per pen and 20 replications per treatment. Diets were fed over 5 phases (44.9 to 56.0, 56.0 to 69.0, 69.0 to 87.9, 87.9 to 107.5, and 107.5 to 111.6 kg respectively). Dietary treatments were corn-soybean meal-based replacing either 0, 40, 70 or 100% of the corn with hybrid rye. Diets were formulated to meet or exceed 2012 NRC requirements for all nutrients. Pigs were weighed and feed disappearance measured to calculate ADG, ADFI, and G:F at each phase change. Pigs were marketed across 3 marketing events (d 68 to 89), with an equal number of pigs removed from each pen per event. Data were analyzed using the GLIMMIX procedure of SAS, with block as a random effect and pre-planned linear and quadratic contrast statements for increasing inclusion of rye. Overall (d 0 to 89), increased inclusion of hybrid rye from 0 to 100% decreased (linear, P < 0.001) average market BW, ADG and ADFI. There was no difference (P > 0.10) in G:F with increased hybrid rye inclusion, indicating energy value of hybrid rye used in formulation was correct. In summary, while there was no change in G:F, reduction in ADFI and ADG suggests there is a palatability or anti-nutritional factor affecting pig growth performance.