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Impact of Hybrid Rye (Brasetto) on Finisher Pig Performance, Carcass and Meat Quality
Dan Bussières and Jean-Phililppe Martineau,
Group Cérès Inc./HyLife Ltd. Canada
An experiment was conducted to determine effects on growth performance and carcass characteristics of including hybrid rye in diets for growing-finishing pigs. A total of 1,056 pigs were allotted to 3 dietary treatments using a 5-phases feeding program from 30 to approximately 135 kg. Within each phase, diets were formulated to be equal in NE and standardized ileal digestible lysine. Control diets were based on barley and wheat and did not contain rye. Moderate rye diets contained 10, 15, 20, 25, and 25% hybrid rye in phase 1, 2, 3, 4, and 5 diets, respectively, whereas the high-rye diets contained 20, 30, 40, 50, and 50% hybrid rye in phase 1, 2, 3, 4, and 5 diets, respectively. Daily feed allotments were recorded and pig weights were recorded at the beginning of the experiment and then every 3 weeks until the end of the trial. At the conclusion of the experiment, 96 pigs were selected and for complete carcass and meat quality evaluation. Results indicated that ADG, ADFI, and Feed conversion rate (FCR) were not different among treatments. Mortality and morbidity were also not affected by dietary treatment and carcass yield, back fat, and lean yield were not different among treatments. Likewise, fat color, drip loss, belly softness, fat iodine value, and marbling were not impacted by inclusion of hybrid rye in the diets (data not shown). In conclusion, addition of up to 25% rye in grower diets and up to 50% in finishing diets had no detrimental impact on pig growth performance or on carcass characteristics and meat quality. Further research is needed to elucidate if greater inclusion rates of hybrid rye may be used in diets for growing-finishing pigs.
Table 1. Growth performance of pigs fed experimental diets
Treatment |
No Rye |
10 - 25% Rye1 |
20 - 50% Rye2 |
SEM |
P-value |
ADG (g)3 |
978 |
971 |
965 |
11.97 |
0.742 |
ADG (g)4 |
971 |
959 |
944 |
10.9 |
0.221 |
ADFI (kg) |
2.68 |
2.67 |
2.61 |
0.05 |
0.545 |
Gain to Feed (kg) |
0.363 |
0.358 |
0.362 |
0.02 |
0.575 |
Carcass yield (%) |
81.1 |
81.0 |
81.2 |
0.16 |
0.647 |
Back fat (mm) |
17.0 |
16.6 |
16.3 |
0.22 |
0.085 |
Lean yield (%) |
61.1 |
61.2 |
61.3 |
0.10 |
0.269 |
Deads/Pulls (%)5 |
5.4 |
4.6 |
4.3 |
0.77 |
0.774 |
1Pigs were fed diets containing 10, 15, 20, 25 and 25% rye during phases 1, 2, 3, 4, and 5, respectively.
2Pigs were fed diets containing 20, 30, 40, 50 and 50% rye during phases 1, 2, 3, 4, and 5, respectively.
3Feeding phase 1-4 (week 0-13); used rye had an ergot content of 800 ppb
4Feeding phase 1-5 (week 0-end); feeding phase 5 after week 13 – used rye had an ergot content of 4980 ppb
5Deads/pulls are pig that died during the trial period or that we pulled out of the trial and which died later