Page 18 of articles about nutrition in Articles

The good taste of pigs (part I): let it be sweet

In recent years the field of sweet taste has experienced a sudden twist due to the presence of taste receptors not only in clusters in the oral cavity (taste buds) but also in non-taste tissues particularly in the mucosa of the GIT.

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NutritionArticle

Link between Hemorrhagic Bowel Syndrome (HBS) and liquid feed

Sudden death due to HBS is a devastating, stealthy phenomenon that affects pigs in growth and finishing phases. The heaviest animals die, sometimes a few over several days, or a few per week, but in a constant succession that can last (up to nine months in Italy’s case, where heavier animals are killed).

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NutritionArticle

Feeding sows during labor: practical advice

It isn’t easy to compile a bibliography referring to this subject matter in specific cases; one has to search for it among the footnotes of other, more general works. The aim of this article is to sum up aspects of feeding that can be important at the time of farrowing.

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NutritionArticle

Ketosis syndrome in sows

It’s true that we have rarely considered the sow as a dairy animal. A sow can produce up to 10 liters of milk at its production peak. If we consider that the effort the sow makes per hour in order to produce milk is almost equal to that of a cow, why do we continue to apply a collective treatment when it comes to feeding the sow?

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NutritionArticle

Conditioning role of nutrition on the gut defense mechanisms

The establishment of normal gut microbial communities can also prevent the colonization of pathogenic microorganisms.

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Article

Gestation in straw

The test we propose this week evaluates your knowledge about the welfare of gestational sows housed in straw.

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NutritionArticle

Distillers Dried Grains with Solubles (DDGS) in swine feeds: an european perspective.

On the european market are available DDGS sorting from the industrial transformation basically of corn or wheat: geographically, their origin is related to the countries that have started in a more extensive way the industrial production of ethanol for fuel use.

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NutritionArticle

Glycerol and swine feeding

Glycerol is a byproduct of the industry of bio-diesel fuels, representing roughly 10% of the crude oil used for that purpose. Therefore, large quantities are expected to be available in the near future for the different markets that can have a potential interest for it.

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NutritionArticle

Factors that influence feed consumption and its conversion in fattening pigs

Genetic selection over the last few decades has resulted in pigs with better feed conversion and leaner carcasses, but it has also led to pigs with a decreased ingestion capacity.

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ManagementArticle

Monitoring the growth period (I)

Working with compound feeds allow to cover completely the animals' needs, taking full advantage of their use.

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NutritionArticle

Crude protein in piglet diets

To maximize piglet growth, it is recommended that levels of crude protein be at 20-23% in pre-starters and 18-20% in starters. However, part of that crude protein will not be digested at the end of the ileum, and it will enter the large intestine together with the endogenous waste.

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Article

Fattening: Cleanliness and feed

This new test has to do with the correct feed and levels of hygiene in the pens.

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NutritionArticle

Dilution in liquid feed

The supply of wet feed, when compared to dry feed, improves the rate of growth and conversion, at least these are the results of the trials carried out in the experimental stations.

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NutritionArticle

Ulcers in swine livestock (2/2)

Nutrition is considered to be a clear factor that increases the risk of ulcers appearing.

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NutritionArticle

Ulcers in swine livestock (1/2)

Stomach ulcers are one of the main causes of morbidity and mortality, unrelated to infectious processes, that the industrial production of swine faces, both in reproduction as well as in finishing.

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NutritionArticle

New applications of fatty acids in pig nutrition

One way to increase the intake of specific FA without changing the nutritional behavior of the consumers would be to fortify traditional food items such as meat and meat products with n-3 PUFA