Feed palatability and voluntary feed intake in pigs
Piglets face a very stressful process at weaning and feed intake becomes one of the most limiting issues.
Page 13 of articles about weaning
The effect of weaner diet protein content and diet quality on the long-term performance of pigs to slaughter
High quality diets may preserve piglet intestinal health just after weaning. However, lower quality diets may be offered in piglets weaned up to 28 d
Preparing gruel
The use of pulped food incites consumption and allows a smoother transition from milk to feed.
Risk factors
On a conventional farm with no problems with Glässer’s disease, it is possible to isolate various strains of Haemophilus parasuis which colonise piglets while being in balance with the animal’s immunity without producing pathology.
Extra feed or lipid supplies 10 days prior to parturition and their consequences on farrowing and lactation performances
Extra lipid supplies before farrowing may improve piglet survival
Response of piglets weaned from sows fed diets supplemented with conjugated linoleic acid (CLA) to an Escherichia coli K88+ oral challenge
The use of sow dietary CLA supplementation through late gestation and lactation may improve piglet immunity and health status after weaning
Effect of barley and oat cultivars with different carbohydrate compositions on the intestinal bacterial communities in weaned piglets
Cereal carbohydrate compositon depends on cereal cultivar and may affect gut microbiota in piglets
The effects of dietary chromium (III) picolinate on growth performance, blood measurements, and respiratory rate in pigs kept in high and low ambient temperature
Dietary chromium supplementation do not reduce the negative impact of the thermal stress
The use of animal protein hydrolisate may improve feed palatability of weanling diets
Feed preference at weaning was improved by the inclusion of 1% of animal protein hidrolisate
Effect of dietary fat or starch supply during gestation and/or lactation on the performance of sow, piglets' survival and on the performance of progeny after weaning
Piglet survival at farrowing and at weaning may be improved by sow dietary energy supply during gestation and lactation
Raw potato starch in weaned pig diets and its influence on postweaning scouts and the molecular microbial ecology of the digestive tract
The use of raw potato starch in weanling diets may reduce the negative effects of postweaning diarrhoea
Effects of Porcine Circovirus type 2 and Mycoplasma hyopneumoniae vaccination timing and starter diet source on growth performance of nursery pigs
Weanling diet composition and vaccinating time may affect piglet growth performance at weaning
The effect of heated mash on performance and feeding behaviour on newly weaned piglets
Dietary heating may enhance piglet performance by increasing feed consumption just after weaning
Supplemental sodium butyrate stimulates different gastric cells in weaned pigs
The use of sodium butyrate just after weaning may help to stimulate gastric mucosal maturation
Use of plant extracts in swine
The swine production industry has a growing interest in the use of essential oils. Essential oils are products of complex origin. They have antimicrobial and antioxidant effects, they stimulate appetite and intestinal secretions and they are even immunostimulants.
A tryptophan-enriched diet improves feed intake and growth performance of susceptible weanling pigs orally challenged with Escherichia coli K88
Tryptophan supplementation of piglet diets may help to reduce the negative impact of E. coli at weaning