The Effects of Varying the Level of Palm Oil in a Constant High Protein Diet on Performance and Carcass Characteristics of the Growing Pig

Abstract

Burr and Burr (1929), first demonstrated the need for certain fatty acids in rat diets and Witz and Beeson (1951), later showed these to be essential in weaning pig diets. Since then, it has become an acceptable practice to include fat in diets, especially of non-ruminants, to supply the essential fatty acids, increase the caloric density of diets and serve as a vehicle for the fat soluble vitamins. Reports from temperate zones on the influence of the level and type of fat on growth and carcass characteristics of pigs have been conflicting. Abernathy et al. (1958), Kennington et al. (1958) and Pond et al. (1960) have reported increased rates of gain with dietary fat addition, while Kropf et al. (1954) and Baird et al. (1958) were unable to show any such effects. The relevant data on the effect of added fat on the carcass characteristics of pigs is also contradictory. Abernathy et al. (1958), have reported no differences in the average backfat thickness of pigs fed with different levels of beef tallow, while Heitman (1956), reported highly significant increases in backfat thickness with graded addition of fat.