Effect of the Proportion of Yellow Wine Lees in Diet on the Growth Performance of Growing-finishing Pigs and Analysis on Its Breeding Efficiency

In order to understand the application effect of yellow wine lees for the growing-finishing pigs, a total of 72 external three-way crossbred finishing pigs with body weight of (59.72±1.21) kg were randomly divided into 4 groups with 3 replicates per group and 6 pigs per replicate in a single factor experimental design. The control group (group A) was fed with the basal diet, while the experimental groups were fed with the experimental diets with 6% (group B), 12% (group C) and 18% (group D) of yellow wine lees, and the fattening experiment lasted for 67 days. The results showed that: (1) The water content of fresh yellow wine lees was as high as 81.74%, and the contents of crude protein, crude fat, crude fiber, crude ash and nitrogen-free extract in the dry matter were 34.27%, 4.78%, 7.21%, 4.35% and 49.39%, respectively. (2) The total weight gain, average daily gain and average daily feed intake of group B were the highest, but there were no significant differences compared with group A (P＞0.05). The total weight gain and average daily gain in group B were significantly higher than those of group D (P＜0.05), and the average daily feed intake was significantly higher than those of group C and group D (P<0.05). The ratio of feed to weight in each group was group B>group A>group C>group D. (3) Compared with group A, the weight gain cost of group B, group C and group D decreased by 3.90%, 16.75% and 23.79%, respectively. In conclusion, under the conditions of this experiment, feeding the diet with a ratio of 6% of yellow wine lees was beneficial to improve the feed intake and weight gain of pigs, and feeding the feed with a ratio of 12% and 18% of yellow wine lees could effectively improve the diet utilization efficiency of growing-finishing pigs.