Low protein diets and rumen-protected conjugated linoleic acid increase nitrogen efficiency and reduce the environmental impact of double-muscled young Piemontese bulls

Carcass quality and uniformity of heavy pigs fed restrictive diets with progressive reductions in crude protein and indispensable amino acids

“…This request is computed applying official standard coefficients for annual N excretion per animal unit, irrespective of the feeding strategies and actual herd performance (Xiccato et al, 2005), but alternative ways of computation based on actual technical information of herds are also promoted (ERM, 2001). Therefore, the adoption of low-protein diets may be a major opportunity to reduce N excretion and the need for agricultural land to dispose slurry (Schiavon et al, 2012), provided that it does not impair animal performance, feeding costs or product quality. Therefore, several studies have recently evaluated the consequences of feeding low-protein diets to growing pigs.…”

A Survey on Feedlot Performance of Purebred and Crossbred European Young Bulls and Heifers Managed Under Intensive Conditions in Veneto, Northeast Italy

“…An increase of self-supply of feedstuffs seems to be a prospective aim of future EU livestock models (Hocquette and Chatellier, 2011), and this can be a threat for fattening herds of Veneto, where feed production relies mainly on corn silage. There is a need to develop new feeding strategies focused on improving both herd self-supply and efficiency of nutrition, thus limiting feeding costs and reducing harmful emission, and applied research targeted at these issues may play an important role (Schiavon et al, 2012).…”

Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production

“…The need to reduce the environmental impact of animal farming is an incentive to investigate the use of low-protein diets in livestock and to evaluate their effects on performance, product quality, nutrient excretion, and slurry production (Schiavon et al, 2009(Schiavon et al, , 2012. Dry-cured ham is a typical food product of many geographical areas (Toldrà, 2004).…”