Effect of Genotype and Dietary Protein Level on Growth Performance and Carcass Characteristics of Fattening Pigs in Central Vietnam

Title & Authors
Effect of Genotype and Dietary Protein Level on Growth Performance and Carcass Characteristics of Fattening Pigs in Central Vietnam
Pham, Khanh Tu; Hoang, Nghia Duyet; Le Duc, Ngoan; Hendriks, W.H.; Van Der Peet-Schwering, C.M.C.; Verstegen, M.W.A.;

Abstract
This study aimed to determine the optimum dietary crude protein level in a typical diet for fattening pigs fed ad libitum under normal climate conditions in Central Vietnam. One hundred and ninety two gilts of Mong Cai local breed (MC), $\small{F_1}$ Large White$\small{{\times}}$Mong Cai and $\small{F_2}$ crossbreds of (Landrace$\small{{\times}}$Mong Cai)$\small{{\times}}$Large White were used. At the start of the experiment, Mong Cai pigs weighed 12 kg at 11 weeks of age, $\small{F_1}$ pigs 12.1 kg at 8 weeks of age and $\small{F_2}$ pigs 12.2 kg at 8 weeks of age. Four diets differing in crude protein (CP) content (10.1, 13.1, 16.1 and 18.9% in DM) were formulated from rice bran, corn meal, cassava meal and fish meal. Calculated digestible energy content of the diets ranged from 13.5 to 13.8 MJ per kg DM. Pigs were housed individually in pens of $\small{2.5\;m^2}$ each and had ad libitum access to feed in a trough as well as water in bowls. The final weights after a growing period of 150 days were 66, 86 and 96 kg for MC, $\small{F_1}$ and $\small{F_2}$, respectively. Feed intake of MC pigs was highest at 13.1% CP while $\small{F_1}$ and $\small{F_2}$ had the highest feed intake at 16.1% CP. The results showed that for MC the maximum gain was obtained at levels between 13 to 16% CP. For the $\small{F_1}$ the maximum gain was at dietary protein levels of 16-17%. For $\small{F_2}$ the max gain was obtained at CP levels of 16 to 18%. Feed conversion was highest in MC pigs (~4.0) followed by $\small{F_1}$ (~3.3) and $\small{F_2}$ (~3.1), and within genotypes was lowest at the optimum CP level (p<0.05). Back fat thickness in MC (33.1 mm), $\small{F_1}$ (23.0 mm) and $\small{F_2}$ (20.5 mm) pigs was different and within genotypes was the lowest at intermediate CP levels. In conclusion, increasing the dietary crude protein contents in practical diets for pigs in Vietnam can increase production on small holder farms. Optimal performance for MC, $\small{F_1}$ and $\small{F_2}$ pigs is achieved at different dietary crude protein contents.
Keywords
Mong Cai;F1;F2;Fattening Pig;Dietary Protein;
Language
English
Cited by
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