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Effect of creep feeding, dietary fumaric acid and level of dairy product in the diet on post-weaning pig performance
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2005
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P.G. Lawlor, P.B. Lynch, P.J. Caffrey. (2005) Effect of creep feeding, dietary fumaric acid and level of dairy product in the diet on post-weaning pig performance. Irish Journal of Agricultural and Food Research 44: 45–55
Abstract
Fumaric acid (FA), level of dairy product in the diet and creep feeding were evaluated
in three experiments using individually fed pigs (weaned at ca. 21 days and weighing
about 6 kg). They were assigned at random to treatments. In Experiment 1, the treatments
were: (1) no pre-weaning creep and no FA post-weaning, (2) no pre-weaning
creep and 20 g/kg FA post-weaning, (3) pre-weaning creep and no FA post-weaning, and
(4) pre-weaning creep and 20 g/kg FA post-weaning. In Experiment 2, the treatments
were: (1) 50 g/kg dried whey, (2) 50 g/kg whey with 20 g/kg FA, (3) 50 g/kg whey with 30
g/kg FA, (4) 200 g/kg whey, (5) 200 g/kg whey with 20 g/kg FA, (6) 200 g/kg whey with 30
g/kg FA. In Experiment 3, the treatments were: (1) high dairy product (whey plus skim
milk powder) diet, (2) high dairy product diet with 20 g/kg FA, (3) low dairy product
diet, (4) low dairy product diet with 20 g/kg FA. The number of pigs per treatment in
Experiments 1, 2 and 3 was 16, 10 and 10, respectively. All diets contained barley,
wheat, herring meal and full-fat soybean meal. In Experiment 1, FA inclusion
increased intake (518 ν. 466, s.e.d. 21.5 g/day, P < 0.05), daily gain (339 ν. 280, s.e.d.
18.1 g/day, P < 0.01) and improved feed conversion rate (1.55 ν. 1.70, s.e.d. 0.06, P <
0.05) in the first 3 weeks post-weaning. In Experiment 2, there was no effect of treatment.
In Experiment 3, increasing the level of dairy product in the diet increased feed
intake (P = 0.06) and daily gain (P < 0.05) and improved feed conversion rate (P <
0.01). The conclusions are that FA improved post-weaning performance and that
increasing the level of dairy products in postweaning diets also improved performance.