The Effect of Protein Level and Feed Restriction on Performance and Carcass Characteristics of Swine PDF Download
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Author: Marvin Wayne Heeney
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
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Author: Marvin Wayne Heeney
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
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Author: Cung Nang Nguyen
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
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Author: Harald Volden
Publisher: Springer Science & Business Media
ISBN: 9086867189
Category : Science
Languages : en
Pages : 172
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Book Description
NorFor is a semi-mechanistic feed evaluation system for cattle, which is used by advisors in Denmark, Iceland, Norway and Sweden. This book describes in detail the system and it covers five main sections. The first is concerned with information on feed characteristics, feed analysis and feed digestion methods. The second section describes the digestion and metabolism in the gastrointestinal tract and the supply and requirement of energy and metabolizable amino acids. The third section considers the prediction of feed intake and physical structure of the diet. The fourth section focuses on model evaluation and the final section provides information on the IT solutions and feed ration formulation by a non-linear economical optimization procedure. This book will be of significant interest to researchers, students and advisors of cattle nutrition and feed evaluation.
Author: John F. Patience
Publisher: Springer Science & Business Media
ISBN: 9086867561
Category : Science
Languages : en
Pages : 264
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'Feed efficiency in swine' has been prepared as a comprehensive treatise on the current state of our understanding of this topic which is so important to the pork industry. Each chapter is written by international authorities who understand both the science and application of their topic area. The book provides detailed insight into the many factors affecting feed efficiency, ranging from diet processing to herd health, from nutrition to physiology and from day-to-day barn management to the adoption of advanced technologies. The authors explain such practical aspects as the challenge of interpreting feed efficiency information obtained on farm or the role of liquid feeding. The authors also delve into more scientific topics such as amino acid or energy metabolism or animal physiology. This book is written for people who have a technical interest in pork production, including nutritionists, geneticists, farm management specialists, veterinarians, other academics and, of course, pork producers.
Author: Haijun Liu
Publisher:
ISBN:
Category : Amino acids in animal nutrition
Languages : en
Pages : 242
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A total of eight experiments utilizing 572 finishing pigs were conducted to evaluate the effect of reducing dietary protein level and adding amino acids on pig performance, carcass characteristics, and N excretion. The valine requirement of early-finishing (50 to 80 kg) barrows and the effect of adding isoleucine (Ile) and valine (Val) in amino acids fortified low-protein diets on finishing pig performance were also evaluated. In the first experiment (Exp. 1 of Chapter II), it was determined that the CP level in the diet for early-finishing (50 to 80 kg) gilts can be reduced up to four percentage units by adding Lys, Thr, Trp, and Met, with no detrimental effect on pig performance or carcass characteristics. The second study (Exp. 2 of Chapter II) indicates that Ile and/or Val may be limiting in a four-percentage-unit-protein-reduced diet for late-finishing (80 to 120 kg) gilts. The third experiment (Exp. 1 of Chapter III) indicates that the true digestible Lys requirement of early-finishing PIC barrows is not higher than 0.70%. In the fourth experiment (Exp. 2 of Chapter III), it was demonstrated that dietary protein level for early-finishing PIC barrows can be reduced up to five percentage units by adding Lys, Thr, Trp, Met, and Ile, with no detrimental effect on pig performance or carcass characteristics. Valine was not limiting in a 10.49% CP diet for early-finishing PIC barrows with ADFI of 3.1 kg/d, and the true digestible Val requirement of early-finishing PIC barrows gaining 1.0 kg/d, was not greater than 11.4 g/d. In the fifth experiment (Exp. 3 of Chapter III), we found that decreasing dietary protein level by 4.81 percentage units and adding amino acids to the diet reduced N excretion of early-finishing barrows by 40.6%. In the sixth experiment (Exp. 4 of Chapter III), it was determined that the dietary protein level for early-finishing barrows can be reduced up to four percentage units by adding Lys, Thr, Trp, and Met, with no detrimental effects on pig performance or carcass characteristics, and reducing dietary protein level by four percentage units can reduce N excretion by 38.4%. In the seventh experiment (Exp. 1 of Chapter IV), it was determined that late-finishing barrows fed an amino acid (Lys, Thr, Trp, Met, Ile, and Val) fortified corn diet (7.92% CP) have similar performance and carcass characteristics as pigs fed a corn-soybean meal control 12.50% CP diet. Deleting Ile or Val in an amino acids fortified corn diet may decrease pig performance. In the eighth experiment (Exp. 2 of Chapter IV), it was determined that late-finishing gilts fed an amino acid (Lys, Thr, Trp, Met, Ile, and Val) fortified corn diet (9.55% CP) have similar performance and carcass characteristics as pigs fed a corn-soybean meal control 15.17% CP diet. Decreasing dietary CP level from 15.17 to 9.55% decreases N excretion of late-finishing pigs by 48.28%. Deleting Ile or Val in an amino acid fortified corn diet may decrease pig performance. In summary, finishing pigs fed a low protein diet properly fortified with crystalline amino acids can have similar performance and carcass characteristics as pig fed typical protein level corn-soybean meal control diets, and N excretion will be greatly reduced.
Author: Robert Lloyd Cliplef
Publisher:
ISBN:
Category : Pork
Languages : en
Pages : 302
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Author: Robert Hess Hines
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 290
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
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Author: Armand R. Tjong-A-Hung
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 208
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Author: Terry Lee Dumas
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 80
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