Performance of crossbred pigs fed on raw and boiled sweet potato tuber at various levels at different stages of growth

摘要

Feeding studies were conducted to evaluate the utilization of sweet potato tubers (SPT) in the rations of crossbred (HampshirexKhasi local) pigs. Experiments were conducted in two phases by feeding raw sweet potato tuber (RSPT) based diets in the first phase and boiled sweet potato tuber (BSPT) based diets in the second phase. In first phase, two experiments were conducted. First experiment was with pigs of 10 kg body weight and the second was with pigs of 15 kg body weight. The experimental diets contained RSPT at 0 (T-1), 40 (T-2) and 60 (T-3) percent levels on DM basis. In the second phase, first experiment was conducted to study the performance of pigs by feeding ration either without (T-1) or with BSPT at 40% level (T-2). In the second experiment BSPT was included in diets at 0 (T-1), 40 (T-2) and 60 (T-3) percent levels on DM basis. Irrespective of whether SPT was offered in raw or boiled form, the overall dry matter intake (DMI) increased with inclusion of SPT at 40% level but then it decreased at 60% level. In RSPT based diets, DM digestibility (DMD) decreased (P<0.01) at 60% level but CP digestibility (CPD) decreased even at 40% level of inclusion. In BSPT based diets, DMD increased at 40% level and was on par with control at 60% level where as CPD was maintained up to 40% level and then decreased at 60% level. Inclusion of RSPT in the diet decreased the average daily weight gain (ADG) with the effect being significant at 60% level where as boiling of SPT increased (P<0.05) the weight gain up to 40% level of inclusion and was on par at 60% level. It is therefore concluded that RSPT can be included up to a maximum of 40% level where as boiling of SPT increased its nutritive value and BSPT can safely be incorporated up to 60% level on DM basis in swine diets.