Evaluating the performance and profitability of varied combinations of brewery by-products for fattening pigs
Geoffrey A. Beyihayo
A * , Eugene Rukundo B , Robert Mwesigwa C , Timothy Lwanga D and Stephen Kabugo E
A Faculty of Agriculture and Environment, Gulu University, PO Box 166, Gulu, Uganda.
B Ruharo Animal Feeds Ltd, PO Box 1518, Mbarara, Uganda.
C National Agricultural Research Organization (NARO), National Livestock Resources Research Institute (NaLIRRI), PO Box 5704, Kampala, Uganda.
D National Agricultural Research Organization (NARO), Mbarara Zonal Agricultural Research and Development Institute (MBAZARDI), PO Box 389, Mbarara, Uganda.
E Department of Agriculture, Kyambogo University, PO Box 1, Kyambogo, Uganda.
Animal Production Science 62(7) 661-667 https://doi.org/10.1071/AN21122
Submitted: 20 June 2020 Accepted: 9 February 2022 Published: 9 March 2022
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: The consumption of pork is rapidly increasing in Uganda and presents an opportunity for pig farmers to maximise profits. However, the population and productivity of pigs remains low and this is attributed to the high cost of commercial feeds.
Aims: We aimed to evaluate the effects of various combinations of brewery by-products on the performance, carcass characteristics and profitability of fattening pigs.
Methods: The study involved 48 crossbred (Large White × Camborough) pigs weaned at 2 months of age and weighing 10.3 ± 1.2 kg. Group pens of four pigs, balanced for sex and weight, were assigned in a completely randomised design with three replications to four diets: BYM, 22% brewers’ spent grain + 15% yeast cake + 60% malt dust; BY, 33% brewers’ spent grain + 14% yeast cake (with 50% maize bran); YM, 27% yeast cake + 70% malt dust; and a commercial diet (control). Feed intake and efficiency, costs and carcass characteristic were determined.
Key results: Feeding brewery by-products increased (P < 0.05) average daily feed intake by 1.40, 1.11, 1.09 kg/day for BYM, BY and YM compared with the control diet. Pigs fed the control diet had better (P < 0.05) feed efficiency (feed conversion ratio 3.4) than those fed BYM (6.6), BY (5.7) and YM (6.1). The unit cost of diets (Ugandan shillings, USh) increased in the order BYM (USh410) < YM (USh439) < BY (USh551) < commercial diet (USh1313). The unit cost of producing meat increased in the order YM (USh2691) < BYM (USh2713) < BY (USh3150) < commercial diet (USh5331). The highest gross margins accrued from BYM (USh36 769), followed by YM (USh34 853), whereas a loss of USh41 735 was incurred when feeding the commercial diet. Dressing percentage and organ yield were comparable across diets (P > 0.05). Backfat thickness measured at four sites was similar (P > 0.05) across dietary treatments.
Conclusion: A blended mixture of brewery by-products containing brewers’ spent grain (22%), yeast (15%) and malt dust (60%) is an economical replacement of commercial diets for fattening pigs.
Implications: Brewery by-products can be used to increase profit margins without affecting the carcass characteristics of pigs.
Keywords: brewers’ spent grain, carcass characteristics, feed cost, gross margin, low-cost diet, malt dust and yeast, pork, productivity.
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