Effect of incremental levels of red blood cells on growth performance and carcass traits of finishing pigs

• Published in: Journal of animal science Vol. 87; no. 9; pp. 2853 - 2859
• Main Authors: Frugé, E.D, Bidner, T.D, Southern, L.L
• Format: Journal Article
• Language: English
• Published: Champaign, IL American Society of Animal Science 01.09.2009; Am Soc Animal Sci
• Subjects: adverse effects; animal growth; animal performance; Animal productions; Animals; backfat; barrows; Biological and medical sciences; Body Composition - physiology; carcass characteristics; carcass composition; Diet - veterinary; dietary nutrient sources; Dietary Supplements; dressing percentage; Erythrocytes; Female; finishing; Food industries; Fundamental and applied biological sciences. Psychology; gilts; liveweight gain; Male; Meat and meat product industries; nutrient requirements; optimal nutrition; protein sources; Random Allocation; risk assessment; Swine - growth & development; Swine - physiology; swine feeding; Terrestrial animal productions; Vertebrates; weight gain; Measurement; Farming animal; Growth; Meat product; Red blood cell; Carcass; carcass measurement; Pig; finishing pig; growth performance; Vertebrata; Meat animals; Mammalia; Artiodactyla; Performance; Ungulata
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/jas.2008-1703

Three experiments were conducted to determine the effect of incremental levels of red blood cells (RBC; 0 to 4%, Exp. 1; 0 to 2%, Exp. 2 and 3) on growth performance and carcass traits of finishing pigs. Dietary treatments were formulated to meet or exceed the nutrient requirements of barrows and gilts gaining 350 g of lean BW gain per day and were formulated to contain 0.52% apparent ileal digestible (AID) Lys for barrows and 0.59% AID Lys for gilts. In Exp. 1, barrows and gilts (2 replicates of barrows and 2 of gilts; 4 pigs per pen) were fed 0, 1, 2, 3, or 4% RBC. Initial BW (mean ± SD) was 84.6 ± 4.9 and 82.42 ± 4.8 kg, and final BW was 118.7 ± 6.5 and 120.0 ± 9.6 kg for barrows and gilts, respectively. Two barrows and 2 gilts per pen were randomly selected and slaughtered for collection of carcass measurements. Experiment 2 was similar to Exp. 1, except 0, 1, or 2% RBC were added. Initial BW was 82.5 ± 6.4 and 79.2 ± 7.0 kg, and final BW was 125.5 ± 6.2 and 119.8 ± 8.8 kg for barrows and gilts, respectively. Each dietary treatment had 4 replicates per sex with 4 pigs per pen. One barrow and 1 gilt per treatment replicate were randomly selected and slaughtered for collection of carcass traits and viscera weights. Experiment 3 was similar to Exp. 2 except only barrows were used, and the initial and final BW were 86.0 ± 5.7 and 133.4 ± 8.4 kg, respectively. Each dietary treatment had 4 replicates with 3 pigs per pen, and all pigs were slaughtered for collection of carcass traits and viscera weights. In Exp. 1, final BW, ADG, and G:F were decreased linearly (P < 0.01 to 0.10) as RBC addition increased, but ADFI was not affected. With increased RBC addition, average backfat increased (P < 0.09) and fat free lean decreased (P < 0.04). There was a quadratic effect (P < 0.04) on dressing percentage (DP); the 2% RBC addition increased DP, but the 3 and 4% additions decreased DP. The RBC addition had no effect (P > 0.10) on any remaining carcass measurements. In Exp. 2, there was a quadratic effect (P < 0.07) of RBC addition on average backfat; the 1% RBC addition decreased backfat, but the 2% addition returned backfat to the level of the control pigs. There was no effect (P > 0.10) on any other response variable. In Exp. 3, with increased RBC addition, average backfat linearly decreased (P < 0.04) and large intestine percentage increased (P < 0.09). There was no effect of RBC addition (P > 0.10) on any other response variable. Our data indicate that feeding 3 or 4% RBC decreases growth performance of finishing pigs. However, feeding 1 or 2% RBC to finishing pigs had no detrimental effects on growth performance and increased DP in one experiment.