Assessment of the Possibility of Replacing Imported Protein Sources with Alternative Domestic Protein Feeds in the Feeding of Fattener Pigs in Terms of Their Fattening, Slaughter and Economic Value*

Items	Group				P
	C		E
	M	SD	M	SD
Initial age (days)	66	2	66	2	1.000^B
Initial body weight (kg)	27.2	1.53	27.3	1.84	0.551^B
Body weight after 21 days of the experiment (kg)	39.4	1.45	38.5	2.33	0.078^C
Body weight after 119 days of the experiment (kg)	117.7	4.79	114.2	4.63	0.005^A
Daily weight gain during the first 21 days (g/day)	583	45	533	68	0.004^B
Daily weight gain during the next 98 days (g/day)	799	42	772	44	0.017^A
Daily weight gain for the entire experiment period (119 days) (g/day)	761	37	730	38	0.002^A
Daily weight gain from birth (g/day)	637	27	617	23	0.007^B
Slaughter age (days)	185	2	185	2	0.994^B
DFI (21 days) (kg/day)	1.29	0.06	1.42	0.07	<0.001^B
DFI (98 days) (kg/day)	2.87	0.06	3.04	0.13	<0.001^B
DFI (119 days) (kg/day)	2.59	0.06	2.73	0.11	<0.001^B
FCR (21 days) (kg/kg)	2.22	0.20	2.71	0.39	<0.001^B
FCR (98 days) (kg/kg)	3.60	0.21	3.94	0.27	<0.001^A
FCR (119 days) (kg/kg)	3.41	0.19	3.75	0.24	<0.001^A
Feeding cost (21 days) (PLN)	46.80	2.09	43.59	2.16	<0.001^B
Feeding cost (98 days) (PLN)	511.89	10.88	470.20	19.77	<0.001^B
Feeding cost (119 days) (PLN)	558.69	12.97	513.79	21.50	<0.001^B
Hot carcass weight (kg)	104.10	8.29	92.82	5.68	<0.001^C
Hot dressing percentage (%)	84.08	6.98	81.27	2.41	<0.001^C
Cold carcass weight (kg)	90.35	4.80	90.21	5.16	0.739^C
Cold dressing percentage (%)	76.72	1.94	79.21	2.01	<0.001^A
Cold half-carcass weight (kg)	45.18	2.40	45.10	2.58	0.739^C
Backfat thickness (mm)	18.83	2.91	17.22	3.27	0.049^A
Loin eye height (mm)	58.30	4.52	61.16	4.98	0.020^C
Carcass leanness (%)	54.43	2.81	56.45	2.50	0.007^C

Economic and commercial value of fattening pig carcasses and profit from fattening pig production in the control and experimental groups

Items	Group				P
	C		E
	M	SD	M	SD
Economic value of the half-carcass (PLN)	454.26	25.95	460.20	27.52	0.141^C
Economic value of the carcass (PLN)	908.52	51.90	920.39	55.04	0.141^C
Commercial value of the half-carcass (PLN)	616.14	32.07	625.26	30.88	0.256^C
Commercial value of the carcass (PLN)	1232.28	64.14	1250.52	61.76	0.256^C
Commercial value of 5 cuts (PLN)	381.69	29.67	394.35	28.18	0.085^C
Percentage share of the commercial value of 5 cuts in the total value of the carcass (%)	71.19	2.03	72.52	2.71	0.051^C
Profit (PLN)	349.82	56.75	406.61	57.57	< 0.001^C

Results of the dissection of half-carcasses of fattening pigs from the control and experimental groups

Items	Group				P
	C		E
	M	SD	M	SD
1	2	3	4	5	6
Ham (kg)	10.27	1.30	10.45	1.35	0.690^C
Loin (kg)	4.73	0.56	5.07	0.41	0.008^A
Neck(kg)	2.70	0.21	2.95	0.27	<0.001^C
Shoulder (kg)	5.26	0.43	5.47	0.49	0.038^C
Belly (kg)	3.68	0.39	3.41	0.43	0.013^A
Ribs (kg)	1.49	0.42	1.45	0.33	0.813^C
Chump (kg)	0.64	0.21	0.62	0.14	0.824^C
Front knuckle (kg)	0.82	0.09	0.77	0.13	0.257^C
Hind knuckle (kg)	1.40	0.16	1.27	0.25	0.060^C
Head (kg)	2.20	0.16	2.15	0.21	0.584^C
Jowl (kg)	1.84	0.36	1.67	0.36	0.070^C
Back fat (kg)	4.76	0.93	4.57	1.04	0.438^A
Tail (kg)	0.33	0.09	0.31	0.07	0.245^C
Groin (kg)	1.75	0.32	1.80	0.26	0.515^A
Leaf fat (kg)	1.58	0.36	1.38	0.39	0.048^A
Tenderloin (kg)	0.45	0.07	0.49	0.10	0.066^C
Front legs (kg)	0.58	0.11	0.57	0.12	0.542^C
Hind legs (kg)	0.71	0.08	0.72	0.11	0.772^C
Total weight of all cuts in the half-carcass (kg)	45.18	2.40	45.10	2.58	0.739^C
Total weight of the 5 most valuable cuts (kg)	26.64	2.08	27.35	1.99	0.141^C
Percentage share of the 5 cuts in the half-carcass (%)	58.93	2.63	60.68	3.51	0.082^C

Ingredients (%) and nutritional value of feed

Fattening period	stage I – grower		stage II – finisher
Groups	C	E	C	E
Ingredients
wheat	37.00	26.00	26.40	24.00
triticale	30.00	30.00	35.00	35.00
wheat bran	10.00	4.00	13.55	7.75
barley	5.00	5.00	10.00	5.0
soybean oil	1.00	1.30	0.50	0.5
feed limestone	0.60	0.60	0.55	0.55
monocalcium phosphate	0.20	0.20	0.25	0.25
feed salt	0.40	0.40	0.45	0.45
vitamin and mineral premix	2.00	2.00	2.00	2.00
soybean meal	13.80		11.30
sunflower meal		6.00		4.00
peas		10.00		9.00
hemp cake		10.00		9.00
faba bean		2.5		1.50
linseed cake		2.0		1.00
Content per 1 kg of feed
dry matter g/kg	885.21	887.84	884.50	886.45
total protein g/kg	170.88	170.09	159.91	160.24
crude fat g/kg	28.24	35.87	22.94	29.76
crude fibre g/kg	31.75	69.06	35.63	63.67
crude ash g/kg	46.13	46.64	39.29	39.68
metabolic energy¹ (MJ/kg)	12.39	13.06	11.27	11.93
lysine (g/kg)	11.52	11.86	10.51	10.66
methionine + cysteine (g/kg)	7.40	7.69	6.83	6.96
threonine (g/kg)	7.62	7.90	6.94	7.05
tryptophan (g/kg)	2.41	2.49	2.21	2.24
Ca (g/kg)	7.00	7.0	4.39	4.49
P (g/kg)	7.67	6.82	7.7	6.89

Content in kilograms and percentage of muscle tissue (meat), adipose tissue (fat), bone tissue (bones) and skin in the 5 most valuable cuts obtained from the half-carcasses of pigs from the control and experimental groups

Items	Group				P
	C		E
	M	SD	M	SD
1	2	3	4	5	6
Ham
meat (kg)	7.38	0.91	7.70	1.10	0.420^C
meat (%)	71.88	1.88	73.53	2.42	0.631^C
fat (kg)	1.37	0.23	1.25	0.16	0.038^C
fat (%)	13.29	1.36	12.07	1.57	0.049^C
bones (kg)	0.99	0.17	0.97	0.16	0.894^C
bones (%)	9.61	0.63	9.32	0.91	0.753^C
skin (kg)	0.54	0.09	0.53	0.10	0.894^C
skin (%)	5.22	0.62	5.08	0.64	0.801^C
Loin
meat (kg)	2.49	0.52	2.91	0.25	0.002^C
meat (%)	52.65	5.48	57.40	2.49	0.029^C
fat (kg)	0.86	0.09	0.74	0.10	0.106^A
fat (%)	18.18	1.72	14.6	1.55	0.550^A
bones (kg)	1.08	0.10	1.12	0.09	0.618^A
bones (%)	22.83	3.12	22.08	1.53	0.823^A
skin (kg)	0.30	0.03	0.30	0.03	0.874^C
skin (%)	6.34	0.92	5.92	0.55	0.748^C
Belly
meat (kg)	1.94	0.18	1.94	0.21	0.956^C
meat (%)	52.69	2.17	57.12	2.69	0.034^C
fat (kg)	1.17	0.11	0.95	0.15	0.004^C
fat (%)	31.82	1.77	27.73	1.41	0.042^C
bones (kg)	0.35	0.02	0.30	0.03	0.489^A
bones (%)	9.51	0.81	9.10	0.77	0.357^A
skin (kg)	0.22	0.01	0.20	0.01	0.826^A
skin (%)	5.98	0.29	6.05	0.33	0.711^A
Shoulder
meat (kg)	3.52	0.29	3.74	0.40	0.174^C
meat (%)	66.99	6.23	68.37	7.17	0.802^C
fat (kg)	0.84	0.07	0.8	0.06	0.555^A
fat (%)	15.95	1.66	14.63	1.51	0.651^A
bones (kg)	0.61	0.05	0.65	0.06	0.847^A
bones (%)	11.57	1.22	11.88	1.36	0.823^A
skin (kg)	0.29	0.03	0.28	0.02	0.909^C
skin (%)	5.49	0.56	5.12	0.51	0.666^C
Neck
meat (kg)	1.36	0.13	1.63	0.17	0.032^C
meat (%)	50.55	4.67	55.11	5.02	0.044^C
fat (kg)	0.75	0.06	0.67	0.05	0.111^A
fat (%)	27.85	3.02	22.81	2.88	0.547^A
bones (kg)	0.42	0.03	0.47	0.04	0.517^A
bones (%)	15.59	1.79	15.96	1.82	0.357^A
skin (kg)	0.17	0.01	0.18	0.01	0.412^C
skin (%)	6.01	0.05	6.12	0.06	0.707^C

References

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Articles in this issue

DOI: https://doi.org/10.2478/aoas-2025-0085 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402

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Language: English

Page range: 595 - 604

Submitted on: Mar 11, 2025

Accepted on: Jul 21, 2025

Published on: Apr 15, 2026

Published by: National Research Institute of Animal Production

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

Puławska breed pigs,

protein sources,

fattening and slaughter value,

economics of production

Related subjects:

Zoology,

© 2026 Kinga Kropiwiec-Domańska, Marek Babicz, Magdalena Szyndler-Nędza, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 26 (2026): Issue 2 (April 2026)