Marie Sinthiya V
Nutritive evaluation of Carcass Meal for growth and Carcass Characteristics in large White Yorkshire Pigs - Mannuthy Department of Animal Nutrition, College of Veterinary and Animal Sciences 1998
An investigation was carried out to assess the effect of
carcass meal, a product processed from slaughter house
by-products, on the growth rate, feed conversion efficiency,
carcass quality and economics of production in growing and
finishing pigs. The conventional animal protein supplement
fish meal was replaced with carcass meal.
Twenty four Large White Yorkshire female piglets with an
average live weight of 20 kg were divided into four groups
(Groups I, 11, III and IV) of six animals each as uniformly as
possible. They were maintained on four isoproteimic and
isocaloric diets T1, T., T) and T. containing 0, 6, 12 and 18
per cent in grower rations and at 0, 4, 8 and 12 per cent in
finisher rations respectively of carcass meal replacing fish
meal.
The animals under all the four dietary treatments had
similar growth rates with an overall average daily gain of 381,
389, 382 and 376 g for the groups I, II, III and IV
respectively. The total feed intake of the animals in
different groups were similar. There was no significant
difference in the feed conversion efficiency among groups, the
overall average values being 4.36, 4.56, 4.35 and 4.48 for the
groups I, II, III and IV respectively.
Results of the studies on carcass characteristics revealed
that there was no significant difference in the dressing
percentage, carcass length, backfat thickness, loin eye area
and weight of ham among the groups.
Cost of production per kg live weight of animals in the
four groups I, II, III and IV were Rs.39.78, 43.70, 43.73 and
45.11 respectively which is attributed to the high cost of
carcass meal as compared to fish meal.
The above results indicate that carcass meal can be
effectively included in the diets of growing and finishing pigs
without affecting either the growth performance or the carcass
characteristics.
636.084 / MAR/NU
Nutritive evaluation of Carcass Meal for growth and Carcass Characteristics in large White Yorkshire Pigs - Mannuthy Department of Animal Nutrition, College of Veterinary and Animal Sciences 1998
An investigation was carried out to assess the effect of
carcass meal, a product processed from slaughter house
by-products, on the growth rate, feed conversion efficiency,
carcass quality and economics of production in growing and
finishing pigs. The conventional animal protein supplement
fish meal was replaced with carcass meal.
Twenty four Large White Yorkshire female piglets with an
average live weight of 20 kg were divided into four groups
(Groups I, 11, III and IV) of six animals each as uniformly as
possible. They were maintained on four isoproteimic and
isocaloric diets T1, T., T) and T. containing 0, 6, 12 and 18
per cent in grower rations and at 0, 4, 8 and 12 per cent in
finisher rations respectively of carcass meal replacing fish
meal.
The animals under all the four dietary treatments had
similar growth rates with an overall average daily gain of 381,
389, 382 and 376 g for the groups I, II, III and IV
respectively. The total feed intake of the animals in
different groups were similar. There was no significant
difference in the feed conversion efficiency among groups, the
overall average values being 4.36, 4.56, 4.35 and 4.48 for the
groups I, II, III and IV respectively.
Results of the studies on carcass characteristics revealed
that there was no significant difference in the dressing
percentage, carcass length, backfat thickness, loin eye area
and weight of ham among the groups.
Cost of production per kg live weight of animals in the
four groups I, II, III and IV were Rs.39.78, 43.70, 43.73 and
45.11 respectively which is attributed to the high cost of
carcass meal as compared to fish meal.
The above results indicate that carcass meal can be
effectively included in the diets of growing and finishing pigs
without affecting either the growth performance or the carcass
characteristics.
636.084 / MAR/NU