Page 21 of articles about feed

The influence of feed structure and pelleting on the development of gastric ulcers in pigs is well established. Some studies have shown a beneficial effect of access to straw on gastric health. However, the role of other factors, e.g. disease and stress, is not well understood.

Increasing feeding level during gestation may improve piglet body weight at birth but have a negative impact on feed intake and backfat loss during lactation.

Mayonnaise, almond meal, liquid bakery co-product and high-moisture corn may be suitable feed ingredients in liquid diets for growing-finishing pigs.

Feed additives that contained phosphoric acid, citric acid, or fumaric acid were the most effective in reducing virus survival.

Based on the results of this study, the pre-slaughter feed withdrawal before slaughter affects behaviour and meat quality in pigs.

A better fit of nutrient requirements in early lactation improves sow milk yield.

Restricted feeding may improve lean percentage in growing pigs without a negative impact in welfare.

Flavour inclusion in piglet diets is safe even at higher inclusion levels than those commonly used for the industry.

Leaner carcasses are achieved with three-phase feeding than with single diet or multy-phase feeding.

Precision feeding is an effective approach to make pig production more sustainable without compromising growth performance.

Unsaturated to saturated fatty acids ratio affects carcass and meat quality.