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Articles on nutrition and pig feeding, characteristics of raw materials and additives for pig feed. Prices of raw materials

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Articles - Nutrition

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)

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

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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).

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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.

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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?

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Conditioning role of nutrition on the gut defense mechanisms

The establishment of normal gut microbial communities can also prevent the colonization of pathogenic microorganisms.

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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.

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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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Crude 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.

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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.

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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.

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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.

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

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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.

Dietary protein in piglet diets

In order to apply the most suitable feeding regime to newly weaned pigs it is important to balance the trade off between the detrimental effect on performance of feeding levels of protein that are too low to allow maximal growth and those which increase the risk of post weaning diarrhoea.

Tryptophan in swine nutrition

Tryptophan has positive effects on voluntary feed intake. This greater feed intake leads to increased growth performance and improved feed conversion ratio in piglets, and to lower body weight losses in sows during lactation.

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Maternal Nutrition and Foetal Development

Low maternal feed levels cause a reduction in muscle fibre numbers, whereas enhanced maternal nutrition resulted in a higher number of muscle fibres in specific muscles.

Antimicrobial peptides as an alternative to antibiotics in pigs nutrition

The AMPs (also called host defence peptides) are small gene encoded peptides of 1 to 5 kDa that have a broad range of activity against gram-positive and gram-negative bacteria, fungi and mycobacteria

Phosphorus requirements of growing-finishing pigs reared in a commercial environment

A challenge in animal production today is to raise livestock within new environmental rules and regulations. Although most states in the United States regulate swine waste application based on N concentration, more are changing to P-based regulations.

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