Abstracts - Nutrition

Piglets eating creep feed during lactation have better small intestine functionality at weaning.

A rice based diet may be more favourable for the transition of weaned piglets compared to a maize based diet.

Low phosphorus levels in gestation diets may not necessarily determine a decrease in the sow performance.

Lactose content in the diet of weaning pigs may vary depending on the conditions to which the animals are raised.

Modifying gut fermentation feeding weaned piglets with fermentable carbohydrates do not necessarily improve performance.

Low Lysine levels with high Leucine levels can represent a strategy to increase the intramuscular fat content.

Providing a well-balanced diet in Threonine is critical in order to maintain the mucosal structure of ileum in early weaned piglets.

Weaning age and dietary crude protein content determine differences on the resistance of weaned piglets to the onset of postweaning colibacillosis.

A low feeding level during the growing phase may be a useful tool to enhance the fatty acid composition in heavy Iberian pigs.

Provision of silage racks to gestating sows is helpful to reduce stereotypic behaviours when sows are housed in large dynamic groups.

Reducing particle size of the lactation diets below 1000 µm do not necessarily represent and advantage for the productivity of the sow during lactation.

Organic acid addition in growing-finishing diets does not modify skatole concentration in the adipose tissue of entire male pigs.

Metabolizable Energy content of crude glycerol varies among weaning piglets and finishing pigs.

Glutamine in the weaning diets can favour a better immune status in piglets.

Feeding lactulose to piglets increases hindgut fermentation, and in the growing pig may determine a better hindgut environment for the development of Salmonella derby

Increases in the tryptophan content in corn-based lactation diets, determines increases in the feed intake and performance of the sow

Asynchrony in the supply of amino acids and glucose to the pig provokes a higher utilization of amino acids as a source of energy

Presence of phytic acid in finishing pig diets may provoke a reduction in the oxidative processes in pork meat.

Dietary metionine and cystine contribute significantly to the odour emission from pig facilities.

Dietary L-arginine supplementation modifies blood insulin concentration of lactating sows.

Feeding restriction during the growing period followed by an ad libitum regime during the finishing determines a decrease in the content of intramuscular fat.

Lactoferrin in the weaning pig diets permits to improve growth performance, reducing diarrhoea presentation and modifying intestinal morphology in the weaning period.

Increased amount of dietary fibre in the pre-mating diet improves the embryo survival and oocyte maturity in gilts.

The system of feeding and watering affects dry matter intake and water wastage of sows and weaning weight of piglets.