Effect of Replacing Maize with Paddy on Carcass Traits and Cost of Production in Finishing Pigs: Effect of Feeding Paddy to Pigs

Thirty weaned crossbred (Large White York Shire × Desi) piglets were randomly allotted to five dietary treatments (T1, T2, T3, T4 and T5), each consisted of 12 animals (6 barrows and 6 gilts). First treatment (T1) served as control and others were experimental groups. Diet 1 (T1) was formulated with maize (54%), wheat bran (10%), groundnut cake (17%), DORP (10%), fish meal (6%), mineral mixture and vitamin supplements. Diets 2 (T2), 3 (T3), 4 (T4) and 5 (T5) were formulated using paddy instead of maize at 25, 50, 75 and 100 percent. Age at 1st estrous was found significantly higher (P0.05) difference in fasting weight, weight after bleeding and evisceration weight between T1, T2 and T3 groups, however these parameters were significantly lower in T4 and T5 groups as compared to control. Statistically there was no significant (P>0.05) difference in fasting weight, weight after bleeding and evisceration weight of gilts of T1, T2, T3 and T4 groups, however it was significantly (P0.05) difference in average percent weight of shoulder between T2 and T3 groups, however it was significantly (P0.05) difference in T1 and T2 group; however is significantly (P<0.05) higher T3, T4, and T5 groups as compared to control. There was no significant difference in the average percent weight of rib chop and undercut among control and treatment groups. In gilts the percent weight of bacon and ham was significantly (P