ABSTRACT

Twelve castrated male hybrid (Large white x Landrace) pigs with average live weight of 15.20 kg (14.27-16.78 kg) and aged 13 weeks were used to determine the digestibility of brewers' dried grain (BDG) based diets. The inclusion levels of BDG were 0, 30, 35 and 40% in diets 1, 2, 3 and 4, respectively. The experiment, which was in a completely randomized design (CRD) had four treatments, each replicated three times. There was a male per replicate. Locally designed metabolism cages (107 cm x 60 cm x 50 cm) were used in the experiment. Parameters measured were dry matter, crude protein, crude fibre, ether extract and nitrogen free extract (NFE) digestibility coefficients. Others were energy utilization and nitrogen (N) retention. Results showed that pigs fed 35% BDG diet had significantly (P<0.05) higher crude fibre (79.42%) and ether extract (87.62%) digestibility coefficients than those fed 30% BDG diet. Also dietary inclusion levels of 30 and 40% BDG in the diets significantly (P<0.05) increased N intake of the pigs, while 35% BDG diet significantly (P<0.05) decreased it. It was concluded that pigs could be fed 40% BDG diet without adverse effect on nutrient digestibility and N retention.

TABLE OF CONTENTS

Title

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of Tables vii

Abstract viii

CHAPTER ONE

INTRODUCTION ." 1

1.1 Background Information

1.2 Statement of Problem 2

1.3 Objectives of the study 2

1.4 Justification of the study 3

CHAPTER TWO

LITERATURES REVIEW 4

2.1 Nutrient Requirement of Pigs 4

2.1.1 Energy requirement of Pigs 4

2.1.2 Protein Requirement of Pigs 5

2.1.3 Vitamin Requirement 5

2.1.4 Water Requirement 6

2.2 Industrial By-products for Pig Feeding 7

2.3 Brewers' Dried Grain in Pig Feeding 8

2.4 Nutrient Digestibility of pigs

CHAPTER THREE

MATERIALS AND METHODS

3.1 Location 10

3.2 Experimental Pigs and their Management 10

3.3 Diets and Feeding 11

3.4 Experimental design and Data Collection 12

3.5 Chemical and Data Analyses 13

CHAPTER FOUR

RESULTS AND DISCUSSION 15

4 .1 Proximate Composition 15

4.2 Apparent Digestibility 16

4.3 Nitrogen Balance and Protein Utilization 18

CHAPTER FIVE

SUMMARY AND CONCLUSION 19

5.1 Summary 19

5.2 Conclusion 19

REFERENCES 20

APPENDIX 24