Articles - Nutrition

This article describes a real project for the production and marketing of pigs that are given no antibiotics after weaning

The majority of the published work shows that the use of fatty acids in pigs has health benefits however its mode of action is still scientifically debated.

Nutritional value (comparison of tables), production, trade and the most recent studies on barley.

Fiber is being "rediscovered" due to its multiple benefits: physiological, on intestinal health and for the environment.

The effect of environment temperature on the body temperature is greater than that of ingestion and digestion of food.

Feeding corn DDGS diets to growing-finishing pigs can substantially reduce feed cost while maintaining growth performance, but it reduces carcass pork fat firmness. How to solve it?

Sow nutrition research has historically been only about 2% of the swine scientific literature, but new commercial facilities are changing this.

Intestinal integrity is just as relevant as vaccination protocols in inducing adequate immunity to environmental challenges.

Vitamin D₃ plays a central role in the immune response of swine . 25-OH D₃ may be a more efficient source to improve vitamin D status of pigs than cholecalciferol.

It is very likely that the swine nutrition industry will be shaped in the near future by the study of the microbiome.

Increasing feed intake in late gestation improves very little body weight gain of gilts and sows and increases stillborn rate.

Huge supplies, increasing production and an efficient, coordinated global chain fuels low cost soybean meal, cheap feed and high profits.

The compounds responsible of boar taint can be reduced through feeding strategies, genetic selection and good management practices.

Combining the use of low levels of dietary protein with highly digestible protein sources and certain probiotics can be a good strategy in the face of the increasing restrictions on the use of antibiotics in feed.

How serious is the possibility that US corn production could undergo a substantial reduction in the coming crop year?

Does a high growth rate really increase the risk of osteochondrosis and lameness?

Weaning is a critical event in the pig’s life. It is a very important and stressful transition that, if not handled properly, can be responsible for the occurrence of diarrhoea and/or poorly adapted piglets.

The answer is no. We only know how to feed the average pig of a certain genetic composition, and sex.

The use of by-products from the agri-food industry reduces feed costs. This study explores the nutritional value of eight potential by-products for liquid feeding.

It is difficult for a single additive to mimic the effect of the addition of antibiotics or ZnO. This is why we need to combine groups of additives in water and feed, so they act both, as prevention and treatment.

Products obtained from insects have a high proportion of crude protein: 40-44% in the case of the black soldier fly larvae, or up to 60% in the case of black fly larvae or in grasshoppers, and even reaching 70% in the case of silkworms.

In the previous paper, the effects of nutrient restriction and consequent catabolism during lactation on sow reproduction yield have been addressed. In the present paper, the efficiency of sows in using energy from feed and body mass is considered.

The study described here was designed to determine if the body tissue mobilization during lactation imposed by feed restriction could affect litter size and sow performance in the subsequent lactation.

With the restrictions on antimicrobial use as a preventive measure, a new era is born in the design of pre-weaning and grower diets. The transition to this new scenario must be approached in a comprehensive way.