Page 131 of articles about nutrition

While elongation of fatty acids takes place in the liver, transformations of saturated and monounsaturated fatty acids occur in the subcutaneous fat.

The garlic-derived volatile allyl methyl sulfide (AMS) as a lead compound of volatile garlic metabolites was shown to exhibit an antibacterial effect against the pig pathogen Actinobacillus pleuropneumoniae serotype 9.

Autoclaving but not oven drying reduces the concentration and digestibility of AA in soybean meal.

The feed composition may have a marked effect on sulphur excretion, with a specific contribution of some feedstuffs with high inorganic sulphur content.

Lactic-acid bacteria can modulate manure odor emissions, regardless of fermentable protein availability.

Keratinase supplementation has a positive effect on the performance of weanling piglets fed corn-soybean diets.

Short-term magnesium chelate supplementation improves water holding capacity and sensory visual assessment on pork packaged in modified atmosphere.

Maize DDGS may present a viable option to substitute a premium feed ingredient in growing–finishing pig diets.

The iodine value of one fat depot may not be a good indication of iodine value of other fat depots.

Creep feed initiated from day 5 and 10 reduce diarrhea scores in piglets and the estrus interval in sows.

High-viscous, low-fermentable dietary fibre increases the proportion of a diet that is digested in the small intestine.

A reduction in particle size and multi-enzyme supplementation are useful strategies in the post-weaning period, but not in the growing period.

Different feeding programs might be needed for barrows and gilts to optimize the production of high quality dry-cured hams.