Animal Science Abstract
Influence of phosphorus level and soaking of food on phosphorus availability and performance in growing-finishing pigs
K. Lyberg1, A. Simonsson1 and J. E. Lindberg1,A
ACorresponding author. E-mail: Jan-Eric.Lindberg@huv.slu.se
1Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Box 7024, SE-750 07 Uppsala, Sweden
Abstract
The effects of 1-h soaking of a pig diet based on wheat and barley with low (4·1 g P per kg) and high (6·8 g P per kg) total phosphorus ( P) content on total tract apparent digestibility and performance in growing-finishing pigs were studied in a balance and a performance trial respectively. Phosphorus bound to inositol penta- and hexaphosphate (IP5-IP6 ) was reduced by proportionately 0·1 in the soaked food. Soaking numerically increased the apparent digestibility of P. The digestibility of P did not differ between the dry high P and the soaked low P. Excretion of P in urine was correlated ( R2 = 0·84) with the intake of digestible P. The average daily weight gain, final body weight and carcass weight were lower ( P<0·001), and the energy conversion ratio was higher ( P<0·001) in the dry low P treatment than in the other treatments. Pigs on the low P diets had lower levels of inorganic P in serum ( P<0·01) and slightly higher serum Ca values ( P<0·05) and there were no effects of soaking. The density of femur was lower ( P<0·01) in both the low P treatments than in the high P treatments, and soaking of the low P diet improved ( P<0·01) femur density. In conclusion, a 1-h soaking of pig food in water appears to be sufficient to improve P availability and growth performance.
Keywords: digestibility, performance, phosphorus, pigs, soaking.
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