Effects of Added Chromium and Space Allocation on Finishing Pig Performance

Citation data:

Kansas Agricultural Experiment Station Research Reports, Vol: 2, Issue: 8

Publication Year:
2016
Usage 118
Downloads 73
Abstract Views 45
Repository URL:
http://newprairiepress.org/kaesrr/vol2/iss8/37
DOI:
10.4148/2378-5977.1314
Author(s):
Santos, A.; Tokach, M. D.; Dritz, S. S.; Woodworth, J. C.; Goodband, R. D.; DeRouchey, J. M.
Publisher(s):
New Prairie Press
Tags:
chromium propionate; finishing pig; stocking density; Other Animal Sciences
article description
A total of 256 pigs (Line 600 × 241, DNA Columbus, NE) were used in a 72-d trial to determine the effect of dietary chromium (chromium propionate; Kemin Industries, Des Moines, IA) and space allowance on performance and carcass characteristics of finishing pigs. Pens were blocked by initial weight and randomly assigned to treatments with 8 pigs per pen and 8 pens per treatment. Treatments were arranged in a 2 × 2 factorial with main effects of diet (control or added chromium, 200 ppb) and 2 space allowances (9.8 ft2 - normal and 6.8 ft2 – restricted). Adding chromium to the diet decreased (P = 0.044) ADG from d 56 to 72 and resulted in poorer (P = 0.021) F/G for the overall period. Space restriction decreased (P < 0.001) ADG and ADFI for all periods within the study and final BW, and HCW, but increased (P = 0.009) carcass yield and decreased (P = 0.003) backfat depth. These results indicate that chromium propionate did not improve performance when pigs were restricted in space.