articles about feed

In terms of feed presentation, we look for ingredients that provide not only nutrients but also functionality, with the aim of increasing gastric retention time to facilitate protein hydrolysis, greater contact between food and enzymes, and reducing fermentation of undigested protein in the intestine.

Fats and oils are among the most energy-dense and expensive components in pig diets, yet their digestion and utilization remain complex and often under-optimized.

Feed presentation is a complex issue, as it can influence both feed mill performance and animal performance. This article analyzes the main factors related to the presentation of pelleted feed that affect productive performance and welfare during the first days after weaning.

How is vitamin quantity expressed? How are vitamin requirements and safety margins estimated in pigs? Can the stability of vitamin activity be compromised?

Increased productivity has not come without consequences. Sows face greater physiological demands, which translates into a higher metabolic load, increased nutritional requirements, and, in many cases, increased mortality on farms. This phenomenon is of particular concern in Spain.