Page 22 of articles about nutrition in Articles

Fish meal has always been the main source and the preferred choice of nutritionists for quality protein, above all in the formulation of feed for the youngest ages.

Piglets face a very stressful process at weaning and feed intake becomes one of the most limiting issues.

The use of pulped food incites consumption and allows a smoother transition from milk to feed.

An understanding of the molecular structure of the whole protein is vital to understanding its digestive behavior and nutritive value in animals. However, studies on protein internal structures at molecular and cellular levels in relation to nutritive value and digestive behaviors of protein in animals are extremely rarely.

Hulls and kernels of Australian sweet lupins are durable and hard to break, which means without reasonable mechanical grinding nutrients in lupins would not be digested and absorbed efficiently.

Dietary fibre (DF) is an important component of all but a few feedstuffs used in the feeding of pigs. It is resistant to digestion by endogenous enzymes in the small intestine thereby becoming the main substrate for bacterial fermentation, particularly in the large intestine.

The sow’s intake is affected by the interaction of different factors, not just nutritional but also those connected with the animal, handling or system of production.

A large body of research data exists on the response of pigs to whey. Good quality whey protein contains all the protective components of milk protein.

The swine production industry has a growing interest in the use of essential oils. Essential oils are products of complex origin. They have antimicrobial and antioxidant effects, they stimulate appetite and intestinal secretions and they are even immunostimulants.

In preliminary studies post-weaning diarrhea-causing E. coli and Salmonella populations were reduced by feeding colicins to weaned pigs.

Practical diet formulation takes into account more than the response of the pig to increasing dietary energy. Available feed ingredients, feed processing capability, and economic value of average daily gain also have an impact on determining the most economical dietary energy level.

Dietary Mg supplementation has been observed to improve pork quality, specifically color and fluid loss.

Although many studies have shown that addition of fat to sow diets during late gestation can improve piglet status at birth and growth performance before weaning, less attention has been placed on the type of fatty acid in the diet and how specific fatty acids might improve piglet growth and survival.

The entrance of gilts to the production system and the strategies followed up to the first lactation is of vital importance for the economic cost-effectiveness of sows since these strategies have a direct effect on the subsequent productivity and longevity

Traditionally, liquid feeding systems developed in areas where liquid co-products from the human food industry were abundant and cheap