Page 2 of articles about nutrition in Abstracts

Supplementation of Ligilactobacillus salivarius in weanling diets may improve intestinal health in pigs.

Dietary Aurantiochytrium limacinum supplementation at the end of the finishing period may improve the fatty acid composition of pork.

Sensory-varied diets may be a useful strategy to reduce sensory-specific satiety in nursery pigs.

Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.

Reducing dietary crude protein content in growing-finishing diets may not affect growth performance, carcass traits, and nutrient digestibility in a well-adapted phase feeding program.

Current zinc recomendations may not optimize growth in finishing pigs under thermoneutral and heat stress conditions.

The nature of the protein source used in the diet may affect antioxidant capacity, immune function, and the fecal bacterial community and metabolites of weaned piglets.

Higher dietary fiber in gestating sow diets may improve nitrogen retention and utilization.

Dietary neutral detergent fiber may regulate gut microbiota affecting lipid and amino acid metabolism with direct impact on carcass and meat quality in finishing pigs.

High dietary fiber regulated the composition of immune cells in different crossbreeds of growing pigs.

Buckwheat protein in weanling diets may improve performance and immune status in pigs.

A high dietary fiber diet improves nitrogen utilization even if sows are fed a low crude protein diet.

Sugary and salty former food products as a feed ingredient alternative in gowing-finishing diets for pigs.

Dried cabbage by-product may be a suitable ingredient for growing-finishing diets to improve sustainability and return.

The supplementation of wheat bran to antibiotic-free diets improves performance and intestinal health in weaned pigs.