Sergio Guzmán

Department of Veterinary and Livestock Sciences of the University of Chile - Chile Author

Dr. Sergio Guzmán Pino was born in Santiago, Chile. He completed his undergraduate studies at the University of Chile, where he obtained the degree of Veterinary Doctor in 2009. Subsequently, he was awarded a scholarship to pursue postgraduate studies at the Universitat Autònoma de Barcelona, obtaining the degree of Doctor in Animal Production in 2014. Since 2017, he has been working as an academic and researcher at the Faculty of Veterinary and Livestock Sciences of the University of Chile. His line of research focuses on nutrition, digestive physiology, and feeding behavior of monogastric species, especially pigs and poultry. He is the author of about 20 scientific articles published in international indexed journals, and has participated in more than 50 presentations in national and international congresses in the area.

Updated CV 25-Apr-2025

Sergio Guzmán

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Sucrose inclusion in sow diets: Does it improve palatability for piglets at weaning?

Mammals, such as pigs, have a keen attraction to sweet tastes. They are able to perceive the five basic tastes: umami, sweet, bitter, sour, and salty. Sugars such as sucrose, glucose, and lactose are especially attractive to them. This trait seems to have evolved as a natural mechanism for detecting high-calorie energy sources.

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Sergio Guzmán

Sucrose inclusion in sow diets: Does it improve palatability for piglets at weaning?

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