Composition of the full-portion doses, used in the process of pig nutrition PT1 (%)*

Components of the dose

Control group

Experimental

Group I

Experimental group II

Wheat

70,0

60,0

60,0

Barley

2,0

5,8

3,8

Post-extraction soy cake 46%

24,9

15,8

12,6

1-Calcium phosphate

0,9

1,0

1,1

Fodder chalk

1,1

1,2

1,2

Salt

0,4

0,4

0,4

Premix PP-g

0,5

0,5

0,5

L-Lysine 78%

0,2

0,3

0,4

DDGS

-

15,0

20,0

 

Composition of the full-portion doses, used in the process of pig nutrition PT2 (%)*

 

Components of the dose

Control group

Experimental

Group I

Experimental group II

Wheat

38,6

33,0

32,0

Barley

46,4

46,0

44,8

Post-extraction soy cake 46%

12,3

3,0

-

1-Calcium phosphate

0,1

0,1

0,1

Fodder chalk

1,6

1,6

1,6

Salt

0,3

0,4

0,4

Premix PP-g

0,2

0,4

0,5

L-Lysine 78%

0,2

0,4

0,5

DDGS

-

15,0

20,0


Achieved results



 

DDGS introduced into the mixtures in a quantity of 15% provides good production results, and it allows to obtain meat with beneficial qualitative features (that are not different from the one obtained in case of pigs which are fed with the standard mixture).

When DDGS is introduced, contribution of other protein feeds (e.g. ones based on more expensive soy) may be diminished, and thus, the cost of fattening. However, proper balancing of the feed shall also be taken into account.

*Inter-breed mix was used for fattening process, offering high growth potential and guaranteeing that high meat concentration is obtained in the carcasses. This genotype of pigs is very prone to meat defects that decrease the meat’s processing values.