Evaluation of Rearing Systems and Feed Flavors for Pigs Weaned at Two to Three Weeks of Age

Kornegay, E. T.; Tinsley, S. E.; Bryant, K. L.

doi:10.2527/jas1979.485999x

Cited by 25 publications

(11 citation statements)

References 8 publications

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“…This finding supports the work of Powley et al 4 who failed to improve the performance of pigs fed lucerne by adding glutamic acid to the diet. Although pigs may have an apparent preference for diets containing feed flavors,32, 33 the results of the current study agree with other reports that suggest that where a choice is not available, there is no difference in diet consumption or performance between pigs fed sweetened or flavored and non‐sweetened and non‐flavored diets 34, 35…”

Section: Discussionsupporting

confidence: 89%

“…Although pigs may have an apparent preference for diets containing feed flavors, 32,33 the results of the current study agree with other reports that suggest that where a choice is not available, there is no difference in diet consumption or performance between pigs fed sweetened or flavored and nonsweetened and non-flavored diets. 34,35 The protein in lucerne is poorly digested, 3,11,12 therefore the addition of a protease enzyme may help to improve its digestibility. Allzyme Vegpro contains protease (7700 HUT g −1 ) and cellulase and has been shown to improve pig performance in some 36 but not all cases.…”

Section: Discussionmentioning

confidence: 99%

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Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Thacker¹,

Haq²

2008

J Sci Food Agric

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BACKGROUND: We recently determined that 150 g kg −1 of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg −1 during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne-containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing-finishing swine fed diets containing lucerne.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Thacker¹,

Haq²

2008

J Sci Food Agric

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show abstract

“…Although pigs may have an apparent preference for diets containing feed flavours (Kennedy and Baldwin 1972;McLaughlin et al 1983;Glaser et al 2000), the results of the current study agree with other reports that suggest that where a choice is not available, there is little difference in diet consumption or performance between pigs fed sweetened or flavoured and non-sweetened and non-flavoured diets (Kornegay et al 1979;van Heugten 1999;Thacker and Haq 2009).…”

Section: Discussionsupporting

confidence: 89%

Effect of wheat distillers' grains with solubles and a feed flavour on performance and carcass traits of growing-finishing pigs fed wheat and canola meal based diets

Thacker

2012

Archives of Animal Nutrition

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Forty-eight crossbred pigs were assigned to one of six dietary treatments in a 6 x 2 (treatment x sex) factorial arrangement. Diets were based on wheat and canola meal and were formulated to contain 0%, 4.9%, 9.7%, 14.6% or 19.4% wheat distillers' dried grains with solubles (DDGS) during the growing period and 0%, 4.0%, 8.1%, 12.1% and 16.1% wheat DDGS during the finishing period. The addition of wheat DDGS was made at the expense of both wheat and canola meal. A feed flavour was added to the diet in which wheat DDGS supplied 100% of the supplementary protein. Over the entire experimental period (21.5-112.2 kg), increasing the level of wheat DDGS resulted in a linear decrease in weight gain and feed conversion ratio. Feed intake was linearly reduced by inclusion of wheat DDGS during the growing period (21.5-57.4 kg) but not the finishing period (57.4-112.2 kg). Increasing the level of wheat DDGS in the diet resulted in a linear decline in carcass value index and lean yield while loin fat linearly increased. The addition of a flavour to the diet in which DDGS supplied 100% of the supplementary protein had no effect on performance or carcass traits.

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“…One of the major problems in the early weaning of pigs is the poor performance during the period of transition from a liquid diet, provided every 60 to 90 min by the sow, to a dry diet, provided ad libitum. This period of poor performance is characterized by loss of weight, low feed intake and diarrhea (Okai et al, 1976;Rivera et al, 1978;Kornegay et al, 1979;Lecce et al, 1979;Armstrong and Clawson, 1980).…”

Section: Introductionmentioning

confidence: 99%

The Development of Digestive Capacity in Young Pigs: Effects of Age and Weaning System

Efird

Armstrong

Herman

1982

Journal of Animal Science

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Evaluation of Rearing Systems and Feed Flavors for Pigs Weaned at Two to Three Weeks of Age

Cited by 25 publications

References 8 publications

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Effect of wheat distillers' grains with solubles and a feed flavour on performance and carcass traits of growing-finishing pigs fed wheat and canola meal based diets

The Development of Digestive Capacity in Young Pigs: Effects of Age and Weaning System

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