Page 8 of articles about protein

An increase in intramuscular fat in pigs fed low protein diets is related to tissue-specific activation of gene expression.

The preference for the different feed ingredients should be taken into account during diet formulation as well as nutrient composition and ingredients cost.

The objective was to study effects of decreasing CP concentration on CH4 production, C retention efficiency and performance by finisher pigs.

Importance of a proper balance between carbohydrates and nitrogen to obtain an optimal SCFA profile in large intestine.

Gestation diets containing protein at 50 and 250% of recommendations led to marked changes in protein and fat metabolism in gilts resulting in fetal growth retardation of 15%.

From 2012, feeds for organically farmed pigs must consist of 100% organic ingredients. Pea protein concentrate and rapeseed protein concentrate may be attractive high-protein ingredients for piglet feeds. This is the conclusion from research by Wageningen UR Livestock Research into the digestibility and nutritional value of a number of high-protein ingredients for organically farmed weaned piglets.

The reduction of protein levels from weaning till slaughter, in keeping with the current French recommendations to reduce pollution (CORPEN, 2003), was evaluated in a feeding trial.

Objective: To investigate the effects of dietary net energy (NE) content on the performance of growing pigs fed low-protein diets supplemented with crystalline amino acids.

Nursery pigs can tolerate up to 27.5% of CP without affecting performance.

The successful performance in high lean pigs is strongly related with an accurate crude protein and AA balance.

Microbial deamination does not affect valine availability in growing pigs.