Page 17 of articles about nutrition in Abstracts

High protein and lysine and low fat and fiber diets for growing-finishing pigs may promote higher valuable carcass and meat than commercial pig feeds.

The microalgae supplementation in gilts may improve feed conversion and metabolic status from weaning and onwards.

Nigella sativa supplementation in weanling diets improves feed efficiency and reduces E.coli populations in piglets.

A dietary n-6:n-3 ratio of 5:1 for the finishing period can improve the nutritional value of pork.

Fermented medicinal plants may improve growth performance and carcass yield in growing-finishing pigs.

Dietary supplementation of C. butyricum might be a suitable alternative to antibiotics and ZnO for weanling pigs.

The dietary combination of OA and MCFA may improve gut health in sows and piglet performance.

Supplementing finisher diets with phytase and 25(OH)D3 pig performance and meat quality.

Lipid blend supplementation (flaxseed oil + poultry fat) in finishing diets may increase intramuscular fat content of pork.

Coated ZnO may be a good alternative to start reducing common dietary pharmacological inclusion levels of ZnO.

Sow dietary CLA supplementation may be transferred in colostrum enhancing piglets’ immunity leading to lower mortality rates.

Mulberry leaves supplementation can improve meat quality although affects growth performance in growing-finishing pigs.

High doses of 25(OH)D3 may improve immune functions and the antioxidant capacity in weaned pigs.

Lysophospholipid supplementation during lactation may improve nutrient digestibility and of sow productivity.

A low amylose/amylopectin ratio may promote meat quality traits by inducing lower drip loss and firmness in pork.

Vitamin B2 by-products may be a cost-effective substitute for partially replacing corn and soybean meal in growing-finishing pigs.