Abstracts - Nutrition

The use of astaxanthin during the finish phase may improve pork quality and meat acceptance.

The use of antibiotics in feed during the nuresery period may improve piglet performance

Butyrate administration during the sucking period improve intestinal maturation and physiology

Yeast cultures may represent an alternative to antibiotic growth promoters for weanling piglets.

Pig performance is not affected by the wheat variety used in the growing-finishing diets

Diet pelleting improves pig performance during the finishing period; however, pellet quality may strongly depend on diet composition

Dietary available phosphorous may be predicted taking into account the phytase level in the diet

Linseed oil supplementation of sow diets during gestation and lactation modifies piglet ileal structure and physiology

The use of lecithin in finishing diets may improve the growth performance of pigs

The use of mycotoxin binders on diets with a mycotoxin concentration below the practical quantitation limit does not improve growth performance

Zinc and copper supplementation of weanling diets improve piglet performance during the nursery period

Protein products from intestinal mucosa may be taken into account as proteins sources for piglet diets

The use of DDGS in finishing diets until 3 weeks before slaughter does not affect carcass quality

Water addition into the mixer may improve pelleting performance and pellet quality

The use of non-starch polysaccharides hydrolysis products in combination with egg yolk antibodies may reduce the effects of enterotoxigenic Escherichia coli K88

The use of ractopamine in finishing diets may improve gain efficiency and carcass composition

Crude glycerine may represent a valuable energy source for nursery diets in swine

Increase feeding level during late gestation does not improve sow or gilt performance

The use of a complex creep diet may improve piglet performance during lactation and the number of pigs that consume creep feed

The energy value of meat and bone meal for swine may be predicted taking into account the proximate composition

Dietary CLA inclusion during the fattening period may improve bacon firmness and stability

An E. coli based probiotic may produce inhibitory activity against enterotoxigenic strains for swine

Feeding a diet decreased in CP for 7 or 14 days can achieve a reduction in PWD and not cause any loss in production in postweaning period.

The dietary lysine optimization may reduce feed cost per kilogram of gain in pigs during the growing-finishing phase