INFLUENCE OF TRADITIONAL AND INNOVATIVE FEED ON FINISHING BÍSARO PIGS IN A HOOP BARN WITH OUTDOOR ACCESS
Authors/Creators
- 1. 1Agrarian High School of Ponte de Lima, Polytechnic Institute of Viana do Castelo, 4990-706, Ponte de Lima, Portugal
- 2. Technology and Management High School, Polytechnic Instit. of Viana do Castelo, Portugal
- 3. Ministry of Agriculture and Rural Development, Portugal
- 4. Kis-Agricultural Instititute of Slovenia, Ljubljana, Slovenia
Description
In the North of Portugal an sustainable production systems can be seen in Bísaro pig. In this breed there is a great tradition in fattening and finishing pigs into a variety of products. Traditionally Bísaro pigs are fattened to an advanced age and weight and during their life, two growing phases are considered:
• First characterized with an accelerated growth up to about 80 kg LW;
• Second, a slower growth with traditionally foodstuff and variable diets depending on the availability of local food resources on each farm and region.
OBJECTIVES: Evaluate the influence of traditional and innovative feed resources on growth/finishing of Bísaro breed.
METHODS:
• 30 Bísaro pigs (15 castrated males; 15 females),
• Hoop barn (3m2/animal indoor) and 200 m2/animal outdoor (free access).
• Feeding regime:
- Phase 1 (98 days’s: 20-80 kg LW) : commercial concentrate and corn meal.
- Phase 2 (finishing: 80-120 kg LW: three differentiate in the diet: - D1 – Barley germinate, commercial concentrate and corn
meal; - D2 – raw potatoes, commercial concentrate and corn meal; - D3 – Commercial concentrate and corn meal.
CONCLUSIONS: The concentrate is the most efficient food (FCR) and with a better growth response, whereas traditional
and innovative foods, when replacing the concentrate, cause a reduction of ADG and FCR
Files
Araújo et al 2018 ZOOTEC PT.pdf
Files
(3.3 MB)
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