Page 16 of articles about nutrition in Articles
Foundations for optimizing lactation
The milk production of sows is one of the parameters that has evolved the most over the last several decades.
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
The good taste of pigs (part I): let it be sweet
Link between Hemorrhagic Bowel Syndrome (HBS) and liquid feed
Feeding sows during labor: practical advice
Ketosis syndrome in sows
Conditioning role of nutrition on the gut defense mechanisms
Gestation in straw
Distillers Dried Grains with Solubles (DDGS) in swine feeds: an european perspective.
Glycerol and swine feeding
Factors that influence feed consumption and its conversion in fattening pigs
Monitoring the growth period (I)
Working with compound feeds allow to cover completely the animals' needs, taking full advantage of their use.
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.
Fattening: Cleanliness and feed
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.