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Articles - Nutrition

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.

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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.

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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

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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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Use of Oligosaccharides in Swine Nutrition

Our research model has been a short chain fructooligosaccharide (scFOS) fed to swine. This compound was selected because it was identified in human and swine milk, was shown to have health benefits in human infants and patients recovering from intestinal anastomosis. The health benefit was believed to occur via the trophic effect of scFOS on the Bifidobacteria population.

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Fiber in piglet feed

Fiber includes a great variety of components with different physicochemical properties that will affect the digestive processes, separately or by combining, in properties such as solubility, viscosity, formation of gels, water retention capacity, bulkiness, endogenous secretions, nutrient absorption, fermentations, intestinal transit, etc.

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Organic acids: new opportunities in porcine nutrition

Due to their multiple effects at a physiologic and cellular level organic acids function as antimicrobials, modifiers of the intestinal flora, pH reducers, stimulants of pancreatic secretion and of the growth of intestinal microvilli, improvers of the gastric and intestinal flora, inhibitors of ammoniac production and of other metabolic depressors of growth, as well as energetic.

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Why tryptophan is an important amino acid for piglet nutrition

The consequences of the inflammatory and immune responses on tryptophan metabolism could impair the availability of tryptophan for body protein accretion, growth and all other metabolic processes involving this amino acid.

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Alternatives to fish meal for piglets

Fish meal has always been the main source and the preferred choice of nutritionists for quality protein, above all in the formulation of feed for the youngest ages.

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Feed palatability and voluntary feed intake in pigs

Piglets face a very stressful process at weaning and feed intake becomes one of the most limiting issues.

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Protein structure: Implications in Animal Nutrition

An understanding of the molecular structure of the whole protein is vital to understanding its digestive behavior and nutritive value in animals. However, studies on protein internal structures at molecular and cellular levels in relation to nutritive value and digestive behaviors of protein in animals are extremely rarely.

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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Lupins in pig diets: competent alternative to soybean meal (2/2)

Hulls and kernels of Australian sweet lupins are durable and hard to break, which means without reasonable mechanical grinding nutrients in lupins would not be digested and absorbed efficiently.

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Dietary fibre in nutrition and health of piglets

Dietary fibre (DF) is an important component of all but a few feedstuffs used in the feeding of pigs. It is resistant to digestion by endogenous enzymes in the small intestine thereby becoming the main substrate for bacterial fermentation, particularly in the large intestine.

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Lupins in pig diets: Competent alternative to soybean meal (1/2)

Australian sweet lupins are a predominant protein source in Australian pig diets due to economic rationale as opposed to soybean meal (SBM) which is commonly used in most other countries.

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Feeding of lactating sows

The sow’s intake is affected by the interaction of different factors, not just nutritional but also those connected with the animal, handling or system of production.

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Whey Products in piglet diets

A large body of research data exists on the response of pigs to whey. Good quality whey protein contains all the protective components of milk protein.

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Use of plant extracts in swine

The swine production industry has a growing interest in the use of essential oils. Essential oils are products of complex origin. They have antimicrobial and antioxidant effects, they stimulate appetite and intestinal secretions and they are even immunostimulants.

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Dietary strategies to reduce food-borne pathogens in pigs

In preliminary studies post-weaning diarrhea-causing E. coli and Salmonella populations were reduced by feeding colicins to weaned pigs.

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Energy requirements of growing pigs: Practical implications

Practical diet formulation takes into account more than the response of the pig to increasing dietary energy. Available feed ingredients, feed processing capability, and economic value of average daily gain also have an impact on determining the most economical dietary energy level.

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Magnesium in Pig Nutrition

Dietary Mg supplementation has been observed to improve pork quality, specifically color and fluid loss.

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Alimentation of replacement sows

The entrance of gilts to the production system and the strategies followed up to the first lactation is of vital importance for the economic cost-effectiveness of sows since these strategies have a direct effect on the subsequent productivity and longevity

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Fermented liquid feed for pigs

Traditionally, liquid feeding systems developed in areas where liquid co-products from the human food industry were abundant and cheap

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Dietary fibre as microflora modulator in pigs

Certain species of the resident bacteria are known to provide benefits to the host. These are the lactic acid producing bacteria (LAB), which include the Lactobacilli, Bifidobacteria, members of the Streptococci, and several other species. The amount and composition of substances reaching the large intestine can be readily modified by diet and, in terms of bacterial substrates, it is the fermentable substrate such as oligosaccharides, starches and non starch polysaccharides (NSP) which are most important.

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