Protein and energy nutrition of the bacon pig

Abstract

1. A feeding trial involving sixty-four individually fed pigs was carried out to assess the effect of reducing the protein content of the diet at different live weights. The effect was examined at two planes of protein intake, 19 % falling to 14 % in the finishing stages, and 16 % falling to 12 %. 2. High protein levels improved growth rate and food conversion efficiency during the growing phase, and also improved carcass quality in terms of the lean content of the carcass, eye muscle area and length.