Page 13 of articles about feed in Abstracts

The presence of secondary metabolites in the diet like fumonisin may compromise intestinal physiology and enzyme activity in weanling piglets.

Immune response or triglyceride and cholesterol levels in plasma are influenced by the fat source fed rather than the level of vitamin E in weanling pig.

Liquid feeding during lactation may increase feed intake without affecting piglet performance

Dietary phytase addition to liquid feeding weanling piglets may improve nutrient digestibility, bone strength and mineralization

Feed-borne spread of Salmonella spp. to pigs has been documented several times in recent years in Sweden. Experiences from the field suggest that feed-associated serotypes might be less transmittable and subsequently easier to eradicate from pig herds than other serotypes more commonly associated to pigs.

High-fat oats may be a suitable feed ingredient for weanling diets.

The new variety of Lathyrus selected to contain low diaminopropionic acid may be taken into account as an alternative protein source for pigs.

The method used for fat addition to the finishing diets does not affect pig performance, digestibility or carcass quality.

Liquid feeding piglets after waning with L-arginine supplemented milk have a positive impact on piglet performance.

Continuous measurements of ammonia and greenhouse gas were achieved on exhaust air from two fattening rooms differing by the type of floor (totally slatted vs partially slatted floor) and the ambient temperature. Temperature was regulated at 18°C in the room with partially slatted floor (room CP18) and 24°C in the room with fully slatted floor (CI24).

No synergic effects are obtained of the use of betaine, organic acids and inulin in weanling diets for piglets

The use of microbial phytase may improve true P digestibility in diets containing oilseed meals

Dietary herb supplementation may reduce periparturition stress in sows

Feed ingredient irradiation may be a good technique to reduce microbial concentrations in the diet

The ratio of relative bioavailability between natural vitamin E acetate and syntetic vitamin E acetate is higher than the commonly accepted value of 1.36

The production experiment was conducted on 48 fattener pigs fed complete diets supplemented with the antibiotic flavomycin (group C), a probiotic (Pedicoccus acidilactici) or a prebiotic (Saccharomyces cerevisiae).