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ArticleThe good taste of pigs (part III): let it be sour
Citric and Tartaric acids trigger an innate sour taste that is attractive to pigs while their pungency is smooth and remains unnoticed.
Articles - Nutrition
Computer simulation to find the best feeding strategy
Production of pig meat worldwide exceeds that of any other meat. Traditionally, linear programming is used to generate minimum cost diets that to meet the pig nutrient requirements. Of greater importance to the pig producer than least cost diets is the maximisation of gross margin (per pig place or per pig place per year).
Milk production and nutritional requirements of modern sows (II)
In addition to amino acid intake, proper energy intake is essential for maximizing milk production in sows. Both the amount of and type of energy can influence milk production.
Milk production and nutritional requirements of modern sows (I)
Many sow farms have been increasing total born and weaning large litters with heavier pigs. With litter size continuing to improve and lactation length increasing to around 21 days, the demand for milk production must continue to increase to meet the increasing demand of heavier pigs.
Dietary sow supplementation influences growth rate of pigs post weaning
Piglets suckling SWE-supplemented sows had an enhanced humoral immunity, greater percentage positive of E. coli phagocytising leukocytes and suppressed colonic E. coli population
The role of lean tissue in handling bodily reserves
In practice there aren’t any direct methods to measure lean reserves in the field. On an experimental level, generally, ultrasound machines are used to measure the loin thickness (LT) as an indicator of lean reserves (just as the dorsal fat measure, DFM, is taken as an indicator of fat reserves)
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The good taste of pigs (part II): let it be umami
The taste system senses the nutritional value of foods through the taste buds defined as clusters of taste sensory cells present in the tongue
The good taste of pigs (part I): let it be sweet
In recent years the field of sweet taste has experienced a sudden twist due to the presence of taste receptors not only in clusters in the oral cavity (taste buds) but also in non-taste tissues particularly in the mucosa of the GIT.
Link between Hemorrhagic Bowel Syndrome (HBS) and liquid feed
Sudden death due to HBS is a devastating, stealthy phenomenon that affects pigs in growth and finishing phases. The heaviest animals die, sometimes a few over several days, or a few per week, but in a constant succession that can last (up to nine months in Italy’s case, where heavier animals are killed).
Feeding sows during labor: practical advice
It isn’t easy to compile a bibliography referring to this subject matter in specific cases; one has to search for it among the footnotes of other, more general works. The aim of this article is to sum up aspects of feeding that can be important at the time of farrowing.
Ketosis syndrome in sows
It’s true that we have rarely considered the sow as a dairy animal. A sow can produce up to 10 liters of milk at its production peak. If we consider that the effort the sow makes per hour in order to produce milk is almost equal to that of a cow, why do we continue to apply a collective treatment when it comes to feeding the sow?
Conditioning role of nutrition on the gut defense mechanisms
The establishment of normal gut microbial communities can also prevent the colonization of pathogenic microorganisms.
Data sheets: raw materials and additives
Technical sheets of the main raw materials and additives used in swine feed. They include a comparison of nutritional values from various sources, product
Distillers Dried Grains with Solubles (DDGS) in swine feeds: an european perspective.
On the european market are available DDGS sorting from the industrial transformation basically of corn or wheat: geographically, their origin is related to the countries that have started in a more extensive way the industrial production of ethanol for fuel use.
Glycerol and swine feeding
Glycerol is a byproduct of the industry of bio-diesel fuels, representing roughly 10% of the crude oil used for that purpose. Therefore, large quantities are expected to be available in the near future for the different markets that can have a potential interest for it.
Factors that influence feed consumption and its conversion in fattening pigs
Genetic selection over the last few decades has resulted in pigs with better feed conversion and leaner carcasses, but it has also led to pigs with a decreased ingestion capacity.
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ArticleCrude protein in piglet diets
To maximize piglet growth, it is recommended that levels of crude protein be at 20-23% in pre-starters and 18-20% in starters. However, part of that crude protein will not be digested at the end of the ileum, and it will enter the large intestine together with the endogenous waste.
Dilution in liquid feed
The supply of wet feed, when compared to dry feed, improves the rate of growth and conversion, at least these are the results of the trials carried out in the experimental stations.
Ulcers in swine livestock (2/2)
Nutrition is considered to be a clear factor that increases the risk of ulcers appearing.
Ulcers in swine livestock (1/2)
Stomach ulcers are one of the main causes of morbidity and mortality, unrelated to infectious processes, that the industrial production of swine faces, both in reproduction as well as in finishing.
New applications of fatty acids in pig nutrition
One way to increase the intake of specific FA without changing the nutritional behavior of the consumers would be to fortify traditional food items such as meat and meat products with n-3 PUFA
Reduction of greenhouse gas emissions in the factory and on the farm
The compound feed industry is one of the stakeholders having a role in minimizing the environmental impact while meeting the demand for high quality and cost effective products.
Sources of fibre for gestating sows diets
Not all DF sources are equally suited to influence the provision of energy for the animals.
Water quality in pigs
Water is the most essential nutrient to livestock nutrition and must be considered as much as possible. It should be drinkable, it should not contain harmful substances and should be readily available for the animals concerned.
Arginine-family amino acids in swine nutrition
Arginine and glutamine (members of the arginine family of amino acids) are major building blocks for proteins and essential precursors for synthesis of many substances with enormous biological importance.
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