IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY. conditions was not addressed in the present study.

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1 IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY John F. Patience and Doug Gillis SUMMARY Research reported in last year s Annual Report indicated that withdrawal of vitamin and trace mineral supplements 35 days before marketing had no impact on animal performance or carcass merit. The present experiment was conducted to further investigate the opportunity of increasing net income through revised diet strategies. Three pens of barrows and three of gilts were assigned to one of three treatments: a control diet with normal levels of vitamin supplements, the same diet with vitamin supplements removed or the same diet with vitamin supplements tripled. Pigs received these diets for 35 days prior to marketing, during which time, performance was monitored, and after which, carcass merit was recorded and muscle vitamin levels determined. Withdrawing vitamins had no impact on animal performance or carcass merit. However, muscle thiamine content was reduced and intramuscular lipid content was increased. Tripling vitamin had no impact on performance or carcass merit, but increased muscle riboflavin content. The withdrawal of vitamins and trace minerals appears to be a viable commercial practice, at least in some circumstances. Savings in the range of $0.80 to $1.80 per pig may be achieved, depending on the current cost of. However, caution is advised when replacement breeding stock are involved. Withdrawal of vitamins and trace minerals under these conditions was not addressed in the present study. INTRODUCTION Financial success in pork production requires attention to all aspects of the production budget, with feed being by far the largest single component. Situation-dependent feed formulation, wherein feeding programs are designed to achieve success under specific environmental, genetic, health and economic conditions, represents one approach to maximizing net income. In this scenario, nutrients are supplied to the pig in quantities that, as much as possible, meet, but do not exceed, its requirements. Adding additional quantities as a safety margin represents an additional cost that may not be necessary, at least not in the size and scale that has often been practiced in the past. The pig s requirement for vitamin and trace mineral has received less attention in recent years, following a flurry of activity in the four decades following the second World War. It is now time to reconsider strategies, in light of a rapidly changing pig industry and a more sophisticated approach to diet formulation. The current experiment had three objectives: 1) to further investigate the impact on pig performance and production economics of the removal of supplemental vitamins and trace minerals during the late growout period, 2) to determine the impact of withdrawing supplemental vitamins during the late growout period on carcass and meat quality, and 3) to determine if increased vitamin will result in improved performance or pork quality. EXPERIMENTAL PROCEDURES

2 The three dietary treatments are summarized in Table 1. The estimated vitamin levels are summarized in Table 2. The control treatment provided a basic level of vitamin and trace mineral. In Treatment 2, all vitamin supplements were removed for the final 35 days before marketing; trace mineral was maintained as per the control treatment. In Treatment 3, vitamin levels were tripled, relative to the control treatment for the final 35 days prior to marketing; trace mineral was maintained as per the control treatment. There were three pens of five barrows and three pens of five gilts on each diet, for a total of 30 pigs per treatment. All pigs were housed in a confinement-type barn with fully-slatted concrete floors and PVC planking pen dividers. Pigs were maintained in groups of five in pens providing 0.8 m 2 floor space per pig. The pigs had ad libitum access to feed from a single-space dry feeder; water was continuously available via a nipple drinker. Individual body weights and pen feed intake were recorded weekly for the full 35-day test period, at which time all pigs were marketed. Federal grading carcass measurements were recorded by sex and by treatment for all pigs marketed. A subsample of 15 pigs (five per treatment) were processed at a smaller abattoir to facilitate collection of longissimus dorsi muscle samples, which were subsequently assayed for moisture, fat, pantothenic acid, thiamine, riboflavin and niacin content. RESULTS AND DISCUSSION The removal of vitamin supplements from the diet of market hogs for the last five weeks before marketing had no adverse effect on performance (Table 3) or on carcass merit (Table 4). Tripling the levels of vitamin supplements had no effect on animal performance or on carcass merit. As expected, gilts grew at the same rate as barrows, but had a lower feed intake and better feed conversion (Table 5). Compared with barrows, gilts also had less fat and a higher percent lean yield (Table 6). Altering vitamin rates did affect selected muscle vitamin levels (Table 7). The removal of supplemental vitamins lowered L. dorsi muscle thiamine content (P < 0.05); conversely, increasing vitamin rates did not elevate muscle thiamine (P > 0.05), but did cause muscle riboflavin to rise. Lowering vitamin rates resulted in an increase in intramuscular lipid (P < 0.05); elevating vitamin levels, however, did not reduce muscle lipid content. Based on these results, as well as those reported previously, the removal of supplemental vitamins and trace minerals has no impact on performance or on the standard indices of carcass merit. The impact of vitamin on such quality traits as drip loss and shelf life was not evaluated. While there is considerable interest in extending shelf life of pork through vitamin E, the levels generally employed to achieve success are much higher than those used in the commercial pig industry. We would consider the use of vitamin E supplements to achieve increased shelf life to be a separate and specific topic which should be addressed on its own merit. With respect to the implementation of this strategy into commercial practice, there is one note of caution. If animals are being kept for breeding purposes, the removal of vitamins and trace minerals is not recommended presently. IMPLICATIONS

3 The exact savings achieved by implementing the results of this experiment, will, of course, depend on the current level and cost of. We estimate that vitamin and trace mineral typically costs $8 to $15 per tonne of finished feed; therefore, assuming pigs consume 100 to 120 kg of feed during the final five weeks before marketing, savings in the order of $0.80 to $1.80 can be expected.

4 Table 1. Experimental diets No vitamin Control Ingredients, % as fed Wheat Barley Soybean meal - 47% Canola meal Limestone Dicalcium phosphate Salt Lysine HCl Vitamin premix Mineral premix Pellet binding agent Oil Nutrients, estimated D.E., kcal/kg Lysine - total, % Lysine - digestible, % Threonine - digestible, % Tryptophan - digestible, % TSAA - digestible, % Calcium, % Phosphorus - total, % Phosphorus - available, % Sodium, % Chloride, % Provided per kg of diet: copper, 30 mg; iron, 48 mg; manganese, 15 mg; zinc, 60 mg; iodine, 0.3 mg; selenium, 60 µg.

5 Table 2. Estimated vitamin levels employed Control No vitamin Vitamin A, IU/kg ,850 Vitamin D 3, IU/kg ,485 Vitamin E, IU/kg Menadione, mg/kg Thiamine, mg/kg Riboflavin, mg/kg Niacin, mg/kg Panthothenic acid, mg/kg Vitamin B 12, µg /kg Biotin, µg /k g Folic acid, mg/kg

6 Table 3. Impact of vitamin level on pig performance TREATMENT SEM P value Control No vitamin Initial weight, kg Days on test Ave. daily gain, kg Ave. daily feed, kg Feed conversion Table 4. Impact of gender on pig performance Barrows Gilts SEM P value Ave. daily gain, kg Ave. daily feed, kg Feed conversion Table 5. Impact of vitamin level on carcass merit TREATMENT SEM P value Control No vitamin Dressed wt., kg Estimated yield, % Fat thickness, mm Loin thickness, mm

7 Table 7. Effect of vitamin on the levels of selected vitamins in pork -longissimus dorsi muscle- Treatment SEM P value Contro l No vitamin Water, % Lipid, % a 3.27 b 2.47 ab Fresh weight basis, mg/100g - Thiamine a 1.52 b 2.05 a Riboflavin a 0.13 a 0.16 b Niacin Pantothenic acid Means within a row with different superscripts differ, P < 0.05.