Dietary energy is the top cost in a pig’s diet. Understanding how pigs respond to changing dietary energy concentrations is therefore essential to achieving the most profitable dietary energy level and increasing the probability of maximum profitability.
PIC undertook a study to measure the effects of a wide range of dietary net energy concentrations and fiber amounts on the growth performance, survivability and carcass characteristics of grower-finisher pigs under commercial conditions. Diets met or exceeded PIC and National Research Council requirements.
The 97-day trial was conducted at a commercial grow-finish research barn located in western Canada in the fall of 2017. There was a total of 2,058 PIC (380 x Camborough) gilts and barrows included.
Results showed that increasing net energy and reducing dietary fiber:
• Increased ADG
• Increased G:F
• Reduced removal rate (and vices)
• Slightly increased mortality
• Increased hot carcass weight
• Increased backfat
• Reduced lean yield
• Increased carcass yield
Specifically, as illustrated above, when net energy increased from 2.1 to 2.73 Mcal NE/kg:
1) F/G improved from 3.07 to 2.47;
2) Hot carcass weight increased from 100 to 110 kg; and,
3) Head-on carcass yield increased from 76.4 to 79.3%.