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Effects of Restricted Feeding on Performance, Carcass Quality and Hormone Profiles in Finishing Barrows
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 Title & Authors
Effects of Restricted Feeding on Performance, Carcass Quality and Hormone Profiles in Finishing Barrows
Cho, S.B.; Cho, S.H.; Chang, S.S.; Chung, I.B.; Lim, J.S.; Kil, D.Y.; Kim, Yoo Yong;
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To investigate the effects of feeding restricted on growth, carcass characteristics and plasma profiles in an attempt for optimum responses, a total of 108 cross-bred finishing barrows [(LandraceYorkshire)Duroc]weighing an average of were assigned in a randomized complete block (RCB) design to one of four treatments with three replicates and nine pigs per pen. Feeding regimens were, 1) ad libitum from 50 kg to market weight (Ad 3/3), 2) restricted feeding from 90 kg to market weight (Ad 2/3), 3) restricted feeding from 70 kg to market weight (Ad 1/3), and 4) restricted feeding from 50 kg to market weight (Ad 0/3). During the experimental period, average daily feed intake (ADFI) was decreased from 2.53 kg (AD 3/3) to 2.09 kg (AD 0/3) with increasing restricted feeding duration of (p<0.05). Average daily gain (ADG) of AD 3/3 (0.79 kg) was significantly higher (p<0.05) than those of AD 1/3 (0.74 kg) or AD 0/3 (0.72 kg). Feed efficiency was not influenced by restriction regimens. Blood IGF-I concentrations were increased from 74.14 to 134.25 (167.36-115.66) ng/ml as body weight increased. Blood leptin concentrations were affected by feed intake level and coincided with blood IGF-I concentrations. Most of carcass characteristics were not significantly affected by restricted feeding, however cooking losses in AD 1/3 and Ad 0/3 treatment diet were higher than those in Ad 3/3 and Ad 2/3. In addition, there was a trend that backfat thickness was lowered in proportional to decreasing feed intake (p>0.05). In conclusion, restricted feeding improved feed efficiency after 50 kg body weight without deteriorating the pork quality of barrows.
Barrows;Restricted Feeding;Growth Performance;Carcass Characteristics;IGF-I;Leptin;
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