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Abstracts - Nutrition

Body weight gain and nutrient utilization in starter pigs that are liquid-fed high-moisture corn-based diets supplemented with phytase

Dietary phytase addition to liquid feeding weanling piglets may improve nutrient digestibility, bone strength and mineralization

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The effects of branched-chain amino acid interactions on growth performance, blood metabolites, enzyme kinetics and transcriptomics in weaned pigs

The excess of Leucine in piglet diets may affect the catabolism branched-chain amino acids limiting their availability

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Growth performance and nutrient digestibility in pigs fed wheat distillers dried grains with solubles-based diets supplemented with a multicarbohydrase enzyme

The use of a carbohydrase enzyme blends on wheat DDGS based diets may improve nutrient digestibility in pigs

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Dietary protein intake and stage of lactation differentially modulate amino acid transporter mRNA abundance in porcine mammary tissue

Mammary gene expression of AA transporter is not affected by dietary protein intake.

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Absorption and metabolism of benzoic acid in growing pigs

Dietary benzoic acid supplementation does not affect dietary acid-base load as it is completely cleared from body fluids.

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Nutritional value of high-fat oats fed to weaned pigs

High-fat oats may be a suitable feed ingredient for weanling diets.

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Effect of a dietary sulfur amino acid deficiency on the amino acid composition of body proteins in piglets

Body amino acid composition is affected by dietary amino acid supplementation.

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Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs

Extruded linseed meal is a good feed ingredient to improve nutritional quality of cured pork products but sensory characteristics can be affected.

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Chemical composition and standardised ileal digestible amino acid contents of Lathyrus (Lathyrus cicera) as an ingredient in pig diets

The new variety of Lathyrus selected to contain low diaminopropionic acid may be taken into account as an alternative protein source for pigs.

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The effect of the method of dietary oil addition to pelleted diets on performance and nutrient digestibility in finishing pigs

The method used for fat addition to the finishing diets does not affect pig performance, digestibility or carcass quality.

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L-arginine supplementation of milk liquid or dry diets fed to pigs after weaning has a positive effect on production in the first three weeks after weaning at 21 days of age

Liquid feeding piglets after waning with L-arginine supplemented milk have a positive impact on piglet performance.

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Effect of the degree and duration of early dietary amino acid restrictions on subsequent and overall pig performance and physical and sensory characteristics of pork

Pork quality is not affected by dietary AA restriction during the growing and fattening period

Data sheets: raw materials and additives

Technical sheets of the main raw materials and additives used in swine feed. They include a comparison of nutritional values from various sources, product

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Abstract

Betaine, organic acids and inulin do not affect ileal and total tract nutrient digestibility or microbial fermentation in piglets

No synergic effects are obtained of the use of betaine, organic acids and inulin in weanling diets for piglets

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Feeding rapidly stimulates protein synthesis in skeletal muscle of neonatal pigs by enhancing translation initiation

Skeletal muscle protein synthesis is rapidly stimulated after a meal in young pigs

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True digestibility of phosphorus in canola and soybean meals for growing pigs: Influence of microbial phytase

The use of microbial phytase may improve true P digestibility in diets containing oilseed meals

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The effect of dietary herbs supplement in sow diets on the course of parturition, stress response and piglets rearing results

Dietary herb supplementation may reduce periparturition stress in sows

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Irradiation of feed ingredients added to meal or pelleted diets: effects on growth performance of weanling pigs

Feed ingredient irradiation may be a good technique to reduce microbial concentrations in the diet

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Effect of vitamin E source, natural versus synthetic, on serum and tissue alpha-tocopherol concentrations in finishing swine

The ratio of relative bioavailability between natural vitamin E acetate and syntetic vitamin E acetate is higher than the commonly accepted value of 1.36