PS6-12. Effects of Different Feeding Strategies on Growth Performance, Meat Quality in Growing–finishing Pigs

Free-range pig production promotes natural behaviors but risks soil nutrient loss due to high concentration intake. Restrictive feeding with foraging crops reduces nutrient input, but hampers growth and meat quality. A revised strategy is needed to balance environmental benefits with acceptable growth rates and productivity. Therefore, this study aims to examine the effects different feeding strategies on the growth performance and meat quality of growing-finishing pigs. A total of 200 pigs with an initial body weight of 25.07 ± 3.00 kg were randomly assigned to four treatment groups based on body weight and sex, with each group consisting of 10 replicates with five pigs per pen. The experiment lasted 16 weeks. The CON group was fed according to a standard program, receiving a grower diet for 4 weeks, a finisher-1 diet for 8 weeks, and a finisher-2 diet for 4 weeks. In the TRT1 group, pigs were fed a grower diet for 4 weeks followed by a finisher-1 diet for 12 weeks. The TRT2 group received a grower diet for 4 weeks, a finisher-1 diet for 8 weeks, and then a grower diet again for the final 4 weeks. The TRT3 group was fed a grower diet throughout the entire 16-week period. All data were analyzed using GLM procedure of SAS. One way ANOVA was performed, and the significant difference was decided by comparing the means. P < 0.05 was set as statistically significant. Results showed that continuous feeding of the grower diet for 16 weeks (TRT3) significantly improved (P < 0.05) ADG from weeks 12 to 16. Moreover, TRT3 pigs exhibited greater (P < 0.05) total thickness across the 7th, 8th, and 10th ribs, along with significantly higher fat deposition in the 8th and 9th ribs compared with the control and other treatments. Additionally, pigs in TRT2 had significantly greater backfat thickness than those in the control group. In conclusion, feeding a grower diet during the finishing period shows potential to enhance pork belly thickness and fat deposition.