The Effect of High Dietary Fermentable Carbohydrate Content on the Fattening Performance and Chemical Body Composition of Fattening Pigs

The aim of the present study was to evaluate the effect of dietary fermentable carbohydrates (FC = faecal digestible organic matter faecal digestible crude proteinfaecal digestible crude fat starch sugars) on the body composition and meat quality of pigs. A total of seventy two Stamboek hybrid pigs were housed in groups of six per pen (two pens with gilts and two with barrows per treatment). Three diets were formulated with a low, medium and high FC content (63, 148, 233 g/kg in the grower diets (45-75 kg) and 67, 152, 237 g/kg in the finisher diets (75-110 kg)). Feed and water were offered ad libitum. At slaughter (110 kg LW) lean meat percentage, meat quality and chemical body composition were determined. Our data indicated, that carcass grading was improved by dietary FC. Diet with the high level of fermentable carbohydrates decreased fatness of the carcass and the organ fraction. It can be concluded that the fattening performance (FI, ADG, FCR) was not affected adversely by the high FC intake, but carcass quality in pigs could be improved. Feedstuffs high in fermentable carbohydrates can be valuable ingredients for pig diets, once their energy content has been properly estimated.