Economics of increasing lysine:calorie ratio and adding dietary fat for growing-finishing pigs reared in a commercial environment
Manuel De La Llata, MS, PhD; Steve S. Dritz, DVM, PhD; Michael R. Langemeier, MS, PhD; Mike D. Tokach, MS, PhD; Robert D. Goodband, MS, PhD; Jim L. Nelssen, MS, PhD
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Objective: To evaluate the economics of adding dietary fat and increasing lysine:calorie ratios in growing-finishing pigs reared in commercial swine facilities.
Methods: Data was collected from 1200 gilts (initially 27 kg) and 1200 barrows (initially 34 kg). Two levels of fat (0% and 6% added choice white grease) and four lysine:calorie ratio regimens (LCR) arranged in a 2 x 4 factorial were examined. Monthly prices of corn, soybean meal, fat, and hogs for 1989 to 1998 were used to calculate feed cost, feed cost per kg of gain, and income over feed cost (IOFC) under two packing-plant pricing grids.
Results: Adding fat and increasing LCR increased ADG, G:F, and feed cost per pig. For gilts, feed cost per kg of gain was lowest in 39.2, 15.0, and 4.2% of months for LCR2, LCR3, and LCR4 without added fat, respectively; and in 41.6% of months for LCR4 with added fat. The IOFC was highest in 98.3 and 100% of months for LCR4 with added fat using Grids One and Two, respectively. For barrows, feed cost per kg of gain was lowest in 84.4% of months for LCR3 without added fat. Using Grid One, IOFC was highest in 55 and 45% of months for LCR4 with or without added fat, respectively. Using Grid Two, IOFC was highest in 97.0% of months for LCR4 with 6% added fat.
Implication: For evaluation of nutritional programs, IOFC is a better indicator of economic performance than feed cost per pig or feed cost per unit of gain.
Keywords: lysine, energy, added fat, economics
Cite as: De L Llata M, Dritz SS, Langemeier MR, et al. Economics of increasing lysine:calorie ratio and adding dietary fat for growing-finishing pigs reared in a commercial environment. J Swine Health Prod 2001;9(5):215-223.
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