articles about nutrition in Articles

A stew of grains with an abundance of ingredients, but seasoned with risks that could sour the overall dish.

Reducing costs in pig feed formulation depends not on a single action, but on the strategic integration of multiple factors: precision in formulation, ingredient selection, use of technologies, and efficient management of the nutrition model and purchasing.

After weaning, endogenous hydrochloric acid production is still limited, which raises stomach pH and compromises pepsin activity, affecting protein digestibility and favoring pathogen growth.

Pigs are particularly vulnerable to heat stress due to their limited ability to dissipate body heat and genetic selection for higher productivity, which has reduced their heat tolerance. Improved technical results increase heat production, and today's lines produce 30% more heat than those in the 1980s.

In this installment, we will discover how heat stress affects the digestive tract of pigs.

Chronic inflammation is one of the main challenges in modern pig production, affecting intestinal health, productive performance, and feed efficiency. In light of increasing pressure to reduce antibiotic use, functional nutrition emerges as a key tool.

The good domestic crop contrasts with global uncertainty: currency, geopolitics, and funds continue to drive prices in the short and long term.

Implementing precision feeding through the use of electronic feeders improves sow and piglet performance while providing economic, environmental, and animal welfare benefits.

Digestive diseases in pigs that were previously addressed individually, targeting a single pathogen, now form a digestive disease complex that we must confront from various angles.

One of the major challenges during weaning is post-weaning diarrhea, impacting nearly 25% of piglets in European countries. A promising strategy to boost resilience and help piglets navigate the stress of weaning can be, among others, the use of phytogenics.

The study confirms the negative impact of both chronic and acute heat stress on feed intake in lactating sows and validates nutritional and management strategies to mitigate it.

Who talks about inflammation? We all might mention it when we exercise too much – aching joints, stiffness – or is it just we are all getting older…? But we do not really talk about inflammation much. And certainly, when we think about our livestock, we do not really mention it at all. Well…we should.

How does heat stress affect our pigs? This four-part question-and-answer series will give us an in-depth understanding of this key aspect of pig production.

Weaning is one of the most difficult periods in a pig’s production cycle. A deeper understanding of the challenges piglets face, as well as the short- and long-term consequences of low feed intake, can help nutritionists formulate their diets to better support growth and improve health.

The market is hyper-reactive, reacting to every piece of news in one direction or another. Let's try to focus on it.

Mammals, such as pigs, have a keen attraction to sweet tastes. They are able to perceive the five basic tastes: umami, sweet, bitter, sour, and salty. Sugars such as sucrose, glucose, and lactose are especially attractive to them. This trait seems to have evolved as a natural mechanism for detecting high-calorie energy sources.