Page 24 of articles about nutrition in Abstracts

Organic acid supplementation in weanling diets improves piglet performance and reduced diarrhoea.

Dried pomaces supplementation in growing-fattening dieta may improve meat quality and lipid profile of pork.

The influence of feed structure and pelleting on the development of gastric ulcers in pigs is well established. Some studies have shown a beneficial effect of access to straw on gastric health. However, the role of other factors, e.g. disease and stress, is not well understood.

Increasing feeding level during gestation may improve piglet body weight at birth but have a negative impact on feed intake and backfat loss during lactation.

Mayonnaise, almond meal, liquid bakery co-product and high-moisture corn may be suitable feed ingredients in liquid diets for growing-finishing pigs.

Feed supplemented strains have limited ability to compete with the indigenous intestinal microbiota of piglets.

Feed additives that contained phosphoric acid, citric acid, or fumaric acid were the most effective in reducing virus survival.

Lonicera macranthoides supplementation in growing finishing diets may improve free amino acids content in fresh meat.

The use of palygorskite in sow diets reduces oxidative stress in gestating sows.

Food by-products rich in starch and low in fat may be useful to modulate fatty acid profile in heavy pigs slaughtered up to 150 kg.

Long periods of high ZnO supplementation in weanling pigs may modulate immune response by suppressing the cytokine gene expression in weanling pigs.

Dietary phytogenic feed additive supplementation may reduce greenhouse gas emission in growing pigs without affecting performance.

Sow and litter performance in primiparous sows is directly affected by energy intake during gestation.

Based on the results of this study, the pre-slaughter feed withdrawal before slaughter affects behaviour and meat quality in pigs.

Both AID and ATTD can be used to describe the digestibility of Ca for growing–finishing pigs.

Positive antibacterial effect of the combination of medium chain fatty acids and probiotics in weanling diets.