Effects of Adding Liquid Lactose or Molasses to Pelleted Swine Diets on Pellet Quality and Pig Performance.
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Two experiments were completed to evaluate the effects of adding liquid lactose or molasses to pelleted swine diets on pellet quality and pig performance. A total of 194 nursery pigs were used in a 33-d experiment evaluating the effects of liquid lactose (SweetLac 63; Westway Feed Products, Tomball, TX) or cane molasses on nursery pig performance and pellet quality. Experimental diets were fed in pelleted form from d 0 to 21, and a common pelleted diet fed from d 21 to 33. Dietary treatments consisted of a control diet containing 19.1% total sugars from whey powder and whey permeate (control), and experimental diets with a percentage of whey permeate replaced by either 5 or 10% liquid lactose (SweetLac 63; Westway Feed Products, Houston, TX) (5% LL and 10% LL, respectively) or 9.4% cane molasses (9.4% M). Hot pellet temperature, production rate and percent fines decreased (P < 0.05) from the control to 9.4% M treatments with 5% LL and 10% LL having intermediate effects. Pellet durability index (PDI) increased (P < 0.05) in 5% LL, 10% LL and 9.4% M respectively. From d 0 to 7, pigs fed the 9.4% M treatment had the best G:F with 10% LL having the intermediate effect. Fecal consistency scores at d 7 were also firmer in pigs fed 9.4% M with 10% LL having the intermediate effect. There were improvements in ADFI from d 0 to 21 for pigs fed up to 10% LL in the diet. The addition of liquid lactose or molasses to nursery pig diets had an improvement on PDI pellet quality and decrease in percent fines. In experiment 2, 289 finishing pigs were used in a 53-d experiment evaluating the effects of liquid lactose (SweetLac 63; Westway Feed Products, Houston, TX) on pellet quality, finishing pig performance and carcass characteristics. Experimental diets were fed in pelleted form from d 0 to 53 divided into 3 phases: d 0 to 19, d 19 to 36, and d 36 to 53. Dietary treatments were a corn-soybean meal control diet with 0 (control), 2.5 (2.5% LL), 5 (5% LL), and 7.5% (7.5% LL) liquid lactose (as-is) added in the place of corn. Pellet durability index improved (linear, P < 0.01) with increasing inclusion rates of liquid lactose. Throughout the 53-d experiment, there were no differences in ADG, ADFI or final BW. Pigs fed diets with increasing levels of liquid lactose tended to have improved (quadratic, P = 0.070) G:F, with pigs fed the 2.5% liquid lactose diet having the best numerical G:F. Additionally, there were no differences among carcass characteristics.
