Effect of liquid feeding at different water-to-feed ratios on the growth performance of growing - finishing pigs
Liquid feeding system improve pig performance compared to conventional feeding systems during the growing/finishing phase
Page 164 of articles about nutrition
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.
The effect of feeding system at weaning on performance, health and feeding behaviour of pigs of different sizes
Feeding space availability at weaning may affect feed conversion ratio and diarrhoea scorings in piglets
Soluble and insoluble dietary fibre: effects on embryo survival and sow performance
The inclusion of high levels of dietary fibre during the gestation phase does not affect sow reproductive and productive performance
Effect of supplementation with MgCO3 and L-Tryptophan on the welfare and on the carcass and meat quality of two halothane pig genotypes (NN and nn)
Feeding Mg supplemented diets at the end of the pig finishing phase may reduce stress response from handling and transport prior to slaughter
Impact of crude protein intake in last 14 days of pregnancy on puerperium, piglet loss prior to weaning and subsequent reproduction of sows
High levels of dietary crude protein before parturition may have a negative impact on productive and reproductive parameters
Use of hydrolyzed proteins of intestinal mucosa membrane, yeast and isolated soybean protein in diets with dried whole milk to weanling pigs
Hydrolyzed proteins of intestinal mucosa, yeast and isolated soybean protein may be taken into account as alternative protein sources for piglet diets
Vitamin C and ß-carotene in diets for pigs at weaning
The use of vitamin C and ß-carotene in weanling diets does not improve piglet performance or antioxidant activity
Effects of dietary supplementation of L-carnitine on the reproductive performance of sows in production stocks
L-carnitine supplementation improves sow productive and reproductive performance
Effects of low-protein diets supplemented with crystalline amino acids on performance and intestinal development in piglets over the first 2 weeks after weaning
The reduction of dietary CP content at weaning with AA supplementation improves nitrogen utilization without affecting piglet performance and intestinal morphology
Plasma prevents and reduces E. coli diarrhoea in piglets
One of the main properties of dietary plasma is a substantial stimulation of feed intake after weaning (25%!). Many experiments demonstrated that a high feed intake after weaning prevents intestinal damage (villus atrophy).
Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs
CLA deposition is not limited by the total dietary lysine level in CLA-fed heavy pigs
Dietary arginine supplementation affects microvascular development in the small intestine of early-weaned pigs
Low levels of L-arginine supplementation in piglet diets are more effective than high levels on intestinal microvascular development
The effect of inclusion of oat hulls in piglet diets based on raw or cooked rice and maize
A rice based diet may be more favourable for the transition of weaned piglets compared to a maize based diet.
Creep feed intake during lactation enhances net absorption in the small intestine after weaning
Piglets eating creep feed during lactation have better small intestine functionality at weaning.
Effect of dietary Leucine and Lysine on intramuscular fat content in finishing pigs
Low Lysine levels with high Leucine levels can represent a strategy to increase the intramuscular fat content.