Effect of Protein Level and Quality in Swine Rations upon Growth and Carcass Development

Abstract

Rations containing 16% and 12% high quality protein were found to support better growth of swine from weaning to 200 lbs. than a ration made up of 16% poor quality protein. Carcasses from pigs fed 16% high quality protein possessed larger cross section areas of the longissimus dorsi muscle, higher specific gravities, higher levels of protein, higher percentages of moisture, less intramuscular fat in the longissimus dorsi muscle and less fat back than the other 2 groups. Muscle development appeared to be more severely hindered in early growth by lower protein level and/or quality.