finishing pig

finishing pig

A pig or hog weighing about 30+ kg, being fed to market weight.
References in periodicals archive ?
The histological changes in the central nervous system and presence of porcine teschovirus detected in spinal cord by the RT-PCR, while the brain sample was assessed negative, confirmed previous Teschen/Talfan infection, explaining the clinical symptoms, for which the finishing pig had been originally presented to the Division of Swine Medicine of the Vetsuisse Faculty, University of Zurich.
In the A previous study, we found that dietary different CP levels treatment had no effect on the growth performance in finishing pig, such as final body weight, average daily feed intake and the ration of feed and gain (He et al.).
The finishing pig MP was based on the assumption that the barn was 50% barrows and 50% gilts, which is a close approximation.
The inclusion of 0.5% clinoptilolite in growing and finishing pig diets reduced the ammonia concentration (ppm) within the facility with a slatted floor.
PIG WEIGHT MANURE PRODUCTION STAGE OF PRODUCTION LB KG LB/DAY CU FT/DAY GAL/DAY Nursery pig 35 16 2.3 .038 .27 Finishing pig 150 68 9.8 .16 1.13 Pregnant sow and boar (a) 275 125 8.9 .15 1.1 Sow and litter of 8 pigs 375 170 33 .54 4.0 (a) Assumes sows and boars are the same weight and are limit-fed and eating less than 50% of ad libitum intake.
Although the ractopamine inclusion in finishing pig diets increases nitrogen utilization (ROSS et al., 2011), some researches registered that the ractopamine effect on muscle deposition of pigs is not constant during the supply of this additive in diets, and observed an immediate response, followed by a plateau then a decrease on muscle growth (DUNSHEA et al., 1993; WILLIANS et al., 1994).
Key words: a-tocopherol; b-carotene; meat quality; lipid oxidation; linseed oil; finishing pig
BPEX Pig Technologist Nigel Penlington says the fertiliser value of one finishing pig place over a year is almost pounds 20.
Baconer A class of finishing pig in the United Kingdom; typically in the weight category of 59 to 70 kg (130 to 155 lb).
The influence of various levels of milk by-products in weaning pig diet on growth performance during weaning to finishing pig period are presented in Table 4 and 5.
TABLE 2: Analytical characteristics of the finishing pig experimental diets on a dry matter basis Item Control 1% AURA (1) Dry matter (%) 89.22 [+ or -] 0.18 89.37 [+ or -] 0.16 Crude protein (%) 16.39 [+ or -] 0.13 16.53 [+ or -] 0.08 Crude fibre (%) 4.22 [+ or -] 0.09 4.11 [+ or -] 0.02 Crude fat (%) 5.77 [+ or -] 0.13 5.78 [+ or -] 0.04 Starch (%) 51.99 [+ or -] 0.21 52.46 [+ or -] 0.03 Digestible energy (2) 2,978 [+ or -] 20 3,024 [+ or -] 21 (kcal/kg) Net energy (2) (kcal/kg) 2,503 [+ or -] 5 2,510 [+ or -] 4 DHA (g/kg) 0 1.62 [+ or -] 0.08 DHA, docosahexaenoic acid; DE, digestible energy; CP, crude protein; EE, ether extract; CF, crude fibre; NE, net energy; ST, starch.