Abstract:
The study was conducted to determine the post weaning feeding effects with varying crude protein levels on the growth performance of pigs. Twenty four weaner pigs comprising twelve males and twelve females weighing between 8-12kg were used for the study in a completely randomized design. The pigs were fed post weaning diets of 15, 17, 19 and 21% crude protein till they reach 20kg live weight. Six pigs (three male and three females) individually treated as replicates were allocated to each treatment diet. Thereafter, they were placed on 16% crude protein grower diet till they reach 60kg live weight. Two pigs each (a male and a female) were later slaughtered per dietary treatment and data were collected to determine the carcass characteristics. Blood sample of each pigs were also taken for hematological profiling. The result of the effects of post weaning diets when they reached 20kg revealed that the pigs placed on 21% crude protein display superiority over others. It was noted that the time taken to reach the 20kg differ significantly (P<0.05) among the pigs, with those on the 19 and 21% CP having shorter period of 31.50 and 30.33 days respectively. The performance results of the pigs after post weaning feeding to 20kg revealed that the pigs on diet D (21%CP) recorded the smallest total feed intake of 13.90 kg which differ significantly (P<0.05) when compared with others of 15 and 17% CP which consumed 17.89 and 20.15kg respectively. Generally the time taken to reach 60kg was significantly (P<0.05) affected by the post weaning feeding as pigs placed on 19 and 21% CP reached 60kg at 70 days while those on the other treatment diets at 84 and 91 days respectively. The total feed intake to reach the 60kg live weight in the pigs also was significantly different (P<0.05) among the pigs formerly placed on the diets with varying crude protein; with pigs initially on 19% CP consuming less (123.20kg). Also the feed conversion ratio was best in pigs on diet D having 3.23 compared with others of 3.26, 3.80 and 4.07 respectively. The carcass and organ characteristics and also the haematological parameters of the pigs showed no significant (P>0.05) difference due to the experimental treatments. It was be concluded that placing pigs on post weaning diet containing 19 or 21% CP may be tolerable to achieve maximum market weight at shorter period of time hence reducing problems of space and lessen the labor invested on the pigs.
