Fifty weaned crossbred (Large White Yorkshire × Desi) piglets were randomly allotted to five dietary treatments each consisting of 10 animals (six males and four females). Diet 1 (PR0) was formulated using maize (54%), wheat bran (10%), groundnut cake (17%), DORP (10%), fish meal (6%), mineral mixture and vitamin supplements. Diets 2 (PR25), 3 (PR50), 4 (PR75) and 5 (PR100) were formulated using paddy replacing maize at 25, 50, 75 and 100% level. There was significant (P<0.05) decrease in fasting weight, weight after bleeding, evisceration weight, carcass length, backfat thickness and dressing percentage with the incorporation of higher level (75% and 100%) of paddy in the diet of experimental animals. Loin eye area, weight of shoulder and loin significantly (P<0.05) increased, whereas weight of ham, bacon and lean fat decreased significantly (P<0.05) by replacement of maize with paddy. There was no significant difference in the weight of rib chop and undercut among control and treatment groups. The total expenditure per kg live weight gain of animals was the highest in PR100 group as compared to other dietary groups. Hence, the replacement of maize with paddy upto 50% in the diets of growing and finishing pigs had no adverse effect on carcass traits, reproductive performance while reduced cost of production was observed at this level.
Carcass traits, Economics of feeding, Pigs, Maize grain, Paddy
