Evaluation of fresh-water whole fish meal as a protein supplement for growing-finishing swine

Thirty two Duroc and Hampshire pigs were used to determine the effect of fresh water whole fish meal on performance and carcass characteristics of growing finishing swine. The treatments were: (1) control, 16 percent protein; (2) control with 25 percent of the supplemental protein supplied as fish meal; (3) control with 50 percent of the supplemental protein supplied as fish meal; (4) control with 75 percent of the supplemental protein supplied as fish meal. Significant differences (P < .05) were found in the iodine values of the pork fat and percent ether extract of the longissimus dorsi muscle. A significant difference (P <.01) was observed in the flavor of the pork from pigs on the different treatments. The flavor of the pork from pigs receiving 75 percent of the supplemental protein from fish meal was least desirable. No significant differences (P <.05) were found in average daily gain, feed efficiency, carcass length, backfat thickness, percent lean cuts, color of pork, or saponification value, percent nitrogen, and percent moisture of the fat.