Die Bodenkultur - Journal for Land Management, Food and Environment
G. WETSCHEREK-SEIPELT, W. WETSCHEREK and W. ZOLLITSCH:
Use of Pumpkin Seed Cake in Diets for Fattening Pigs
In this experiment the use of 0%, 4%, 8% and 12% pumpkin seed cake was tested. Fattening performance, carcass quality, chemical composition, sensoric of meat and fat and digestibility of diets were evaluated. Soyabeanmeal was substituted by pumpkin seed cake. There was no supplementation of amino acids. Each group consisted of 16 pigs. The pigs were fattened from 29 to 100 kg live weight.
Increasing percentage of pumpkin seed cake in diets lead to unfavourable daily weight gain, feed efficiency increased tendentiously. Carcass quality, square surface, ham weight and crudeprotein of meat decreased, and crudefat of meat increased. Increasing percentage of pumpkin seed cake caused decreasing digestibility of crude protein and nitrogen free extracts.