Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride
Dietary ractopamine supplementation in pig diet during the fattening period may improve carcass and primal cuts without affecting pork qualty
Page 7 of articles about fattening
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.
Performance and carcass traits of pigs submitted to different programs of feed restriction from 30 to 118 kg
A feed restriction protocol of 21 days in the finishing phase followed by ad libitum feeding programme since to slaughter may improve efficiency in growing-finishing pigs
Tissue fatty acid composition of pigs fed different fat sources
Tissue fatty acid composition in pigs may be directly modulated by dietary fatty acid profile
Ventilation – heating and cooling
The purpose of a ventilation system is to remove excessive moisture and heat produced by animals in order to maintain an indoor climate within certain limits
Effect of a Bacillus-based direct-fed microbial feed supplement on growth performance and pen cleaning characteristics of growing-finishing pigs
Bacillus supplemented diets may improve pig performance during the grower-finisher phase and reduce the time spent to pen cleaning
Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation
Linseed or fish oil supplementation of growing finishing diets does not improve meat quality in pigs
Effect of liquid feeding at different water-to-feed ratios on the growth performance of growing - finishing pigs
Liquid feeding system improve pig performance compared to conventional feeding systems during the growing/finishing phase
What causes coughing in pigs?
Any factor that irritates or inflames the respiratory system will elicit the physiological response of either sneezing or coughing or both. Although alarming and indicative of disease, coughing is at least a sign that normal physiological responses are taking place and should not in isolation be necessarily seen as a bad thing. We may have sudden or generalized outbreaks of coughing as well as a constant coughing in pig groups. There are infectious pathogenic agents that are normally associated with coughing or laboured breathing in pigs such as Actinobacillus, Bordetella, Haemophilus, Pasteurella Streptococcus, Mycoplasma, SIV, PRRSV or PCV2.
One-site and multi-site swine rearing systems II
In a previous article (March '99) we suggested a standardized terminology for the description of swine production systems. The terminology covered stages of production (breeding, nursery, finishing), management practices (isowean, sourcing of pigs, movement of pigs), and physical aspects and geographical locations of production facilities (numbers of buildings, loci, and sites).
One site and multi-site swine rearing systems
A new proposed system for terms to use in describing the various one site and multi-site production systems that have evolved in the pork production industry, and a simplified system for diagraming various types of pig farms.