Restricted and ad lib. feeding of liquid skim-milk, with and without the addition of formalin, to fattening pigs

Abstract

SummaryResults are reported of an experiment with fattening pigs, made under commercial conditions, on the effect of adding formalin to liquid skim-milk, to delay souring, on the nutritive value of the milk given either in restricted or in unrestricted quantities.There were four treatments: (i) Meal, fed to a scale based on live weight, plus sour skim-milk restricted to a maximum of 5¼ pints per pig per day. (ii) As (i) except that milk kept sweet by the addition of 0·15% formalin shortly after separation, was fed. (iii) Daily allowance of 2 lb meal/pig fed throughout the fattening period plus an unrestricted supply of sour skim-milk. (iv) As (iii) except that milk kept sweet by the addition of 0·15% formalin shortly after separation, was fed.There were five pens of nine group-fed pigs on each treatment, involving a total of 180 pigs. The pigs were on experiment from about 9 weeks of age to bacon weight. Comprehensive carcass measurements were made on all the pigs, and bacon-tasting tests were made on samples of both green and smoked bacon from a number of the carcasses.There were no significant differences between any of the four treatments in rate of growth or overall efficiency of food utilization.Pigs given formalin-treated milk had a significantly thinner layer of back fat over the loin than those given sour milk. Although the difference was relatively small, it was apparent whether the milk was fed in restricted amounts or ad lib. and was reflected in the commercial grading results. There were no significant differences between treatments in dressing percentage, carcass length, shoulder back fat thickness, belly thickness or size of eye muscle.No taint or off-flavour was detected in samples of green or smoked bacon from pigs fed milk to which 0·15% formalin had been added.The feeding of liquid skim-milk in unrestricted quantities is discussed in relation to the comparative prices of meal and skim-milk.The importance of adding the formalin to the skim-milk as soon as possible after separation, particularly during warm weather, is stressed in order that souring might be delayed for at least 1 week.