Nutrition plans with different protein levels for swine in the initial and growing/finishing phases

The objective of this work was evaluate nutrition plans with different crude protein (CP) levels in the swine diet in the initial and growth-finishing phases on the performance and the quantitative characteristics of the carcass. Two experiments were carried out through being that experiment I was constituted by the initial phase and the experiment II was constituted of the growing-finishing phases. The experimental treatments had been constituted of diets contend CP levels without synthetic amino acids supplementation and diets with 0, 2 and 4 percentage points of reduction of the CP level and with synthetic amino acids supplementation. It was concluded that the reduction of the CP level in the initial diets in 2 and 4 percentage points harmed the feed conversion of the pigs. The growing-finishing phases it is possible to reduce by means of the amino acids supplementation the CP level of the diet in 4 percentage points without damages to the swine performance. The reduction of the CP level in 2 and 4 percentage points in the swine diet in growing-finishing phases increases the fat and reduces the amount of lean meat of the carcass.