The majority of the published work shows that the use of fatty acids in pigs has health benefits however its mode of action is still scientifically debated.
Nutritional value (comparison of tables), production, trade and the most recent studies on barley.
Fiber is being "rediscovered" due to its multiple benefits: physiological, on intestinal health and for the environment.
The effect of environment temperature on the body temperature is greater than that of ingestion and digestion of food.
Feeding corn DDGS diets to growing-finishing pigs can substantially reduce feed cost while maintaining growth performance, but it reduces carcass pork fat firmness. How to solve it?
Sow nutrition research has historically been only about 2% of the swine scientific literature, but new commercial facilities are changing this.
Intestinal integrity is just as relevant as vaccination protocols in inducing adequate immunity to environmental challenges.
Vitamin D3 plays a central role in the immune response of swine . 25-OH D3 may be a more efficient source to improve vitamin D status of pigs than cholecalciferol.