report
Authors
We conducted an experiment using 1,050 growing-finishing pigs to determine the carryover effect of adding and removing fat in diets. The experimental treatments consisted of six different sequence arrangements of diets without fat or with 60/0 added fat. Diets were fed in four phases. During each phase, ADFI and F/G were decreased when fat was added to the diets. Fat inclusion in the diet during one phase had no influence on the response to fat addition during another phase. Back-fat depth was increased and fat-free lean index decreased when fat was added to the diet during all phases, but not when fat was added to the diet during phases 1, 2, and/or 3.; Swine Day, Manhattan, KS, November 18, 1999
Keywords: Swine day, 1999, Kansas Agricultural Experiment Station contribution, no. 00-103-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 841, Swine, Dietary fat, Subsequent performance, Finishing pigs
How to Cite: De La Llata, M. , Tokach, M. D. , Goodband, R. D. , Nelssen, J. L. & Dritz, S. S. (1999) “Effects of adding and removing dietary fat on growth performance and carcass characteristics of growing-finishing pigs”, Kansas Agricultural Experiment Station Research Reports. 1(10). doi: https://doi.org/10.4148/2378-5977.6639