Effects of Fat Source and Level on Growth Performance, Carcass Characteristics, Carcass Iodine Value and Economics of Finishing Pigs in a Commercial Environment

A total of 2,011 pigs (PIC 1050 × DNA 600; initially 62.4 ± 4.6 lb) were used in a 113-d finishing trial to evaluate the effects two different fat sources fed at levels on growth performance, carcass characteristics, iodine value, and economics raised commercial environment. Pigs randomly allotted 1 5 dietary treatments with 21 27 per pen 16 pens treatment. Dietary arranged 2 + factorial main source inclusion level. included control diet containing no added fat. The other 4 sources, choice white grease or corn oil, either 3% diet. Experimental diets based feed budget from d 0 113 6 phases. For overall increasing had increased (linear, P < 0.001) ADG decreased = 0.013) ADFI, which led an improvement F/G. There was difference performance between oil. ≤ 0.017) HCW, yield, backfat. there level interaction (P where value linearly as oil only small increase when fed. economics, fat, regardless source, cost revenue 0.003). Increasing reduced IOFC high cost, low scenario, tended 0.060) scenario. In conclusion, diet, ADG, improved also backfat, while higher values. When costs are is low, does not justify extra However, adding justifiable high, used.