Abstracts - Nutrition

An hourly feeding regime could optimize sow productive performance, body condition, milk yield, welfare, and piglet growth in swine production.

Maternal flavor conditioning may improve the acceptance and efficacy of iron-supplemented creep feed as an alternative to iron injections in piglets.

Performance of pigs differing in feed intake capacity is not affected when by-products are included in the diet.

Capsaicin supplementation in finishing diets may improve performance and meat quality.

Fermentable fiber may better explain the role of fiber in pig gut health.

Organic trace minerals supplementation of the sow diet may improve health and performance.

Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.

N-carbamylglutamate supplementation in growing-finishing pigs may improve performance and metabolism.

Enzymatically treated yeast supplementation in weanling diets may improve post-weaning intestinal health and immunity.

Garcinol supplementation may reduce bile acid metabolism disorders and improve sow and newborn piglet performance.

Supplementation with a phytobiotic-prebiotic feed additive may modulate intestinal microbiota, and positively affect growth performance, and carcass quality in grow-finish pigs.

Low-protein diets in growing pigs may be a viable choice when the amino acids composition is well-balanced.

Dietary plant-derived squalene supplementation may reduce the effects of oxidative stress in piglets.

Sow omega-3 supplementation may affect microbial populations in the dam and their offspring.

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.