Preparing gruel
The use of pulped food incites consumption and allows a smoother transition from milk to feed.
Page 19 of articles about nutrition in Articles
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.
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.
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.
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.
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.
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.
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.
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.
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.
Magnesium in Pig Nutrition
Dietary Mg supplementation has been observed to improve pork quality, specifically color and fluid loss.
Fatty acids and sows
Although many studies have shown that addition of fat to sow diets during late gestation can improve piglet status at birth and growth performance before weaning, less attention has been placed on the type of fatty acid in the diet and how specific fatty acids might improve piglet growth and survival.
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
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
Feeder adjustment - how to get barn workers involved in the daily adjustment process
The research data suggests that feeders designed for ad libitum feed access with diets in the mash form should have approximately 40% of the feeder pan covered with feed.
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.