Quality of Diets with Fluidized Bed Combustion Residue Treatment: II. Swine Trials
- T. J. Whitsel,
- R. L. Reid *,
- W. L. Stout,
- J. L. Hern and
- O. L. Bennett
- D ep. of Dairy and Animal Science, Pennsylvania State Univ., University Park, PA 16802 (formerly, Div. of Animal and Veterinary Sciences, West Virginia Univ., P.O. Box 6108, Morgantown, WV 26506-6108);
D iv. of Animal and Veterinary Sciences, West Virginia Univ., University Park, PA 16802;
U SDA Pasture Res. Lab., University Park, PA 16802;
Growing pigs (Sus scrofa domesticus) were fed for an 8-wk period in two trials on diets produced on soils treated with fluidized bed combustion residue (FBCR) or limestone. Diets contained corn (Zea mays L.) and wheat (Triticum aestivum L.) mixtures with soybean [Glycine max (L.) Merr.] meal, supplemented with vegetables, fruits, and meat. Pigs were fed ad libitum and effects of diet treatment on rate of gain, N balance, blood composition, and element composition of the carcass and organs were determined. The FBCR diet caused a decrease (P < 0.05 in Trial 1, P < 0.07 in Trial 2) in body weight gains of pigs, but increased (P < 0.05) N retention in one trial. Blood composition was not influenced markedly by diet treatment, with small but significant differences in serum Ca, triglycerides, certain amino acids, and whole blood Pb concentrations; effects were not consistent between trials. Urinary As concentration was slightly higher for pigs on FBCR diets. Analysis of the carcass and organs of pigs slaughtered posttrial showed significant differences in element levels from those of pretrial animals, but differences in tissue mineral concentrations related to diet treatment were few and inconsistent. Element concentrations in the organs of pigs were within normal ranges. No explanation for the depression in weight gain of pigs fed FBCR-treated diets was found. Except for the weight response, results support data from other trials with laboratory animals showing no apparent adverse effects of FBCR application to soils on nutritive quality of foods.
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