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Table 6 Dietary value and composition of the fodder

From: Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality

Dietary value Control E1 E2
Phase I
(30–70 kg)
Phase II
(70–115 kg)
Phase I
(30–70 kg)
Phase II
(70–115 kg)
Phase I
(30–70 kg)
Phase II
(70–115 kg)
Composition of the fodder, %
Soy meal 46% total protein 16 12 10 4 10 -
Wheat 12% 20 20 20 20 20 20
Barley 12% 35 45 30 41 30 35
Triticale 10% 25.3 20 26 20 26 20
Soybean oil 1 0.3 1.3 0.3 1.3 0.3
Lupin 37% 7 9 7 12
Pea 21% 3 3 3 10
PORKOVITAL T PEA 2.5% 2.5 2.5 2.5 2.5 2.5 2.5
SELACID GG DRY 25 BR 0.2 0.2 0.2 0.2 0.2 0.2
Total 100 100 100 100 100 100
Dry matter, g 877 875 877 875 877 875
Metabolic energy, MJ 13.39 13.11 13.32 13.09 13.32 13.12
Total protein, g 170 159 171 157 171 160
Fat, g 27 20 29 20 29 20
Lysine, g 10.6 9.7 10.6 9.7 10.6 9.7
Calcium, g 5.9 5.8 5.9 5.8 5.9 5.8
Phosphorus, g 5.3 5.2 5.3 5.2 5.3 5.2
Sodium, g 1.7 1.7 1.7 1.7 1.7 1.7
Vitamin A, IU 10,000 10,000 10,000 10,000 10,000 10,000
Vitamin D, IU 2200 2200 2200 2200 2200 2200
Vitamin E, IU 80 80 80 80 80 80