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Table 4 Effects of the plane of nutrition on growth of finishing pigs born from the sires with a medium weight gain potential

From: Effects of sires with different weight gain potentials and varying planes of nutrition on growth of growing-finishing pigs

 

HP Gr1)

MP Gr1)

LP Gr1)

 

P-value

Item

HP F1), 2)

HP F1), 2)

LP F1), 3)

SEM

Gr

F

S1)

Gr × F

F × S

 

B1)

G1)

B

G

B

G

 

Initial wt, kg

48.4

52.3

45.7

53.6

43.8

44.2

1.8

<0.01

<0.01

<0.01

<0.01

0.09

Days on feed

            

  Phase (P) 1

28

29

28

28

35

36

      

  P 2

41

39

42

38

46

45

      

Final wt, kg

            

  P 1

77.1

78.9

73.4

82.7

71.8

72.1

2.2

<0.01

<0.01

0.03

<0.01

0.15

  P 2

113.4

111.2

109.8

113.2

116.7

114.2

2.4

0.26

0.12

0.84

<0.01

0.42

ADG

            

  P 1

1.01

0.92

0.99

1.04

0.80

0.77

0.04

<0.01

<0.01

0.58

<0.01

0.65

  P 2

0.88

0.85

0.86

0.82

0.98

0.93

0.04

<0.01

<0.01

0.15

<0.01

1.00

  Overall

0.94

0.88

0.91

0.90

0.90

0.86

0.03

0.56

0.28

0.11

<0.01

0.71

Days to 115 kg

184.3

182.1

190.5

178.5

192.5

196.2

3.3

<0.01

<0.01

0.11

<0.01

0.08

Carcass wt, kg

84.7

85.0

83.4

84.9

88.4

84.9

2.0

0.42

0.21

0.66

<0.01

0.22

Dressing, %

74.6

75.9

75.9

75.0

75.7

74.4

0.8

0.90

0.70

0.61

<0.01

0.22

BFT4), mm

25.1

22.0

25.8

20.5

25.8

26.4

1.2

0.03

0.01

0.01

<0.01

0.03

  1. 1)HP, high plane; MP, medium plane; LP, low plane; Gr, grower; F, finisher; B, barrow; G, gilt; S, sex. Data are least squares means of 10 animals in each plane of nutrition × sex.
  2. 2)Provided with the HP and MP finisher diets during the finisher phases 1 and 2, respectively (see Table 1). The average ADFI during the phases 1 and 2 were 2.64 and 3.14 kg, respectively.
  3. 3)Provided with the LP finisher during both phases 1 and 2 (see Table 1). The average ADFI during the phases 1 and 2 for pigs born from both groups of sires with the medium and high (see Table 5) weight gain potentials were 2.89 and 4.10 kg, respectively.
  4. 4)Average of backfat thickness measurements between the 11 and 12th ribs and at the last rib adjusted for a 115-kg liveweight.