The effect of ractopamine supplementation at 5 ppm of swine finishing diets on growth performance, carcass composition and ultimate pork quality
The use of ractopamine in finishing diets may improve gain efficiency and carcass composition
Page 147 of articles about nutrition
Available phosphorus requirement of barrows from 30 to 60kg selected for high lean deposition
An experiment was carried to determine available phosphorus requirement of crossbred barrows.
Digestible and metabolizable energy content of crude glycerin originating from different sources in nursery pigs
Crude glycerine may represent a valuable energy source for nursery diets in swine
Water boosts weaning weights
A simple change to the watering regime in the farrowing houses is enabling a Suffolk farmer to rear an extra 1–1.5 piglets a litter and reduce his vet bills.
Sources of fibre for gestating sows diets
Not all DF sources are equally suited to influence the provision of energy for the animals.
NOREL announces new web site and new corporate image
Animal Nutrition company NOREL launched a new website, www.norel.es that will provide up-to-date information about its products and the company activities.
Effects of increasing feeding level during late gestation on sow and litter performance
Increase feeding level during late gestation does not improve sow or gilt performance
BASF and Embrapa’s Cultivance®soybeans receive approval for commercial cultivation in Brazil
Embrapa, the Brazilian Agricultural Research Cooperation, and BASF’s jointly developed herbicide-tolerant soybeans were green-lighted on December 10 by CTNBio.
Effects of creep diet complexity on individual consumption characteristics and growth performance of neonatal and weanling pigs
The use of a complex creep diet may improve piglet performance during lactation and the number of pigs that consume creep feed
USA - NIFA awards funding for animal health and production research
USDA’s National Institute of Food and Agriculture (NIFA) today announced $24 million in grants to study animal heath, reproduction, breeding, genetics and nutrition. The agriculture animal industry plays a crucial role in the success and growth of the nation’s economy, accounting for 42 percent of forecast U.S. agricultural receipts in 2009.
EU steps up border controls on imports of non-animal origin
All EU Member States will step up their border controls on a number of pre-listed products -ranging from peanuts to fruit and vegetables- originating from outside the EU in an effort to limit possible harm to human and animal health. These controls are foreseen in Regulation (EC) No. 669/2009 which enters into application and provides, for the first time ever, for a set of common rules for official controls on imports of certain feed and food of non-animal origin.
Trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008
In 2008, 27 Member States submitted information on the occurrence of zoonoses, zoonotic agents and food-borne outbreaks to the European Commission and the European Food Safety Authority.
Estimation of the metabolizable energy content of meat and bone meal for swine
The energy value of meat and bone meal for swine may be predicted taking into account the proximate composition
Latin American Network for improving pig production
109 researchers from 14 countries will take part in this network funded by CYTED and intended for improving pigmeat production through innovative, sustainable production systems.
Establishment and maintenance of routine analysis of data from the Rapid Alert System on Food and Feed
The Emerging Risks Unit (EMRISK) was requested by the European Food Safety Authority (EFSA) to develop a system for the routine monitoring of data from the Rapid Alert System on Food and Feed (RASFF), with the main objective of describing potentially relevant patterns of notifications for the detection of emerging risks and a timely reporting.
Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources
Dietary CLA inclusion during the fattening period may improve bacon firmness and stability