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Nutrition-Genotype Interaction in Growing-Finishing Pigs
Dissertation Abstract:
Ninety-four 20-kg weanling pigs were studied to determine the main and interaction effects of four animal genotypes, two levels of dietary metabolizable energy and three levels of dietary crude protein on the productive performance, hematological parameters, physiological responses, morpho-histological changes of selected endocrine and visceral organs, carcass, characteristics and physico-biochemical changes in the muscle of the experimental animals.
Results showed that Landrace pigs had significantly shorter feeding period, higher average daily gain, better feed and gain efficiencies than the Large White, Triple crossbreds of commercial strain x Large White x Landrace (CS x LW x LD) and Triple crossbreds of commercial strain x Large White x Duroc Jersey (CS x LW x DJ).
Likewise, pigs fed 18-16% or 16-14% CP diets and those fed high energy (3200 kcal ME/kg) diets during the growing and finishing periods had significantly higher productive performance (in terms of the above-mentioned parameters) than those given 14-12% CP rations or those on 2800 kcal ME/kg diets. Moreover, interaction effects of energy and protein levels were significant on the growth and feeding pattern, feeding period, average daily gain and gain efficiency of the growing-finishing pigs.
Body conformation was significantly affected by animal genotype but not by dietary protein and protein levels. Hematological parameters, physiological responses and morpho-histological changes in selected endocrine organs were not significantly affected by animal genotype and protein and energy levels.
Animal genotype and energy levels significantly influenced both carcass backfat and loin eye area of the pigs. High energy diet produced significantly thicker backfat and smaller loin eye area than low energy feed. Moreover, energy and protein levels in the diets exhibited significantly interaction effects on the carcass backfat.
Based on the percentage of the both slaughter weight and chilled carcass weight, certain retail cuts showed significant differences among animal genotypes and protein and metabolizable energy levels in the rations. However, these variables did not significantly affect the water-holding capacity of the loin and unchilled dark ham and of protein levels on unchilled light ham.
Chemical analysis of the Longissimus dorsi muscle indicated significant differences in calcium, myoglogin and fat content as influenced respectively by animal genotype, protein and energy levels.
