Page 9 of articles about nutrition in Articles

This article reviews nutritional strategies to achieve a more efficient digestion and absorption of nutrients, which in turn will promote intestinal health.

Increased sows feed consumption, protection against piglet diarrhea, meat quality improvement and many more…

Fact sheet with nutritional value (table comparison), production, trade, and most recent studies about common wheat

Soybean meals from the US, Brazil and Argentina, their major exporters, may present bigger than expected nutritional differences.

How can we promote a healthier microbiota, favorable for the pig and for its productivity? And, when is the best time to get it?

Data sheet with types, characteristics, use in pig diets and results of the most recent studies on xylanase enzymes.

Supplementation of proteases into pig diets has resulted in positive, inconclusive, inconsistent or, in some cases, depressive effects on performance.

Some nutritional strategies can have an antibacterial activity, do you want to know which ones?

This article reviews the effect of components of the diet on the bones and osteochondrosis, this being the main caused of lameness and a reason for the culling of young sows. Therefore, they are important concepts to bear in mind in the diets for the rearing of gilts.

Probiotics and amino acids to improve the intestinal barrier. Omega-3 fatty acids, plasma, probiotics, prebiotics, etc... to enhance the immune response.

What is oxidative stress and why is it so important? What relationship does it have with tail bites, weaning, late pregnancy or high milk production?

Compilation of nutritional strategies for the management of gut health, grouped by functional additives, functional ingredients and diet modifications.

As of August 13th, 2019, the maximum copper limit allowed in piglet feed will be reduced. Faced with this change, what nutritional strategies can I use?

Although we know that the amount and the quality of nutrients induce direct effects on health, the interaction of nutrition with epigenetic modifications is normally overlooked.

The two measures studied would allow to reduce liveweight variability at slaughter by 10-15%.

Nutritional value (table comparison), production, trade and the most recent studies on soybean meal.