Effects of Adding and Removing Dietary Fat on Growth Performance and Carcass Characteristics of Growing-Finishing Pigs

Kansas State University Swine Research. We conducted an experiment using 1,050 growing-finishing pigs to determine the carryover effect of adding and removing fat in diets. The experimental treatments consisted of six different sequence arrangements of diets without fat or with 6% added fat. Diets were fed in four phases. During each phase, ADFI and F/G were decreased when fat was added to the diets. Fat inclusion in the diet during one phase had no influence on the response to fat addition during another phase. Back-fat depth was increased and fat-free lean index decreased when fat was added to the diet during all phases, but not when fat was added to the diet during phases 1, 2, and/or 3.