Author: Robert Anthony MerkelPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 164
Book Description
The Influence of Limited Feeding, Using High Fiber Rations, Upon Growth and Carcass Characteristics of Swine
Author: Robert Anthony MerkelPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 164
Book Description
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 114
Book Description
The Effect of Level and Source of Fiber on Feed-lot Performance, Carcass Characteristics, and Gastro-intestinal Tract of Swine
Author: Laysel N. HochstetlerPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 152
Book Description
Utilization of Research Results on Forage and Agricultural By-product Materials as Animal Feed Resources in Africa
Author: Ben H. DzowelaPublisher: ILRI (aka ILCA and ILRAD)
ISBN:
Category :
Languages : en
Pages : 850
Book Description
Influence of Dietary Fiber and Copper on Growth Performance and Carcass Characteristics of Finishing Pigs and Utilizing Linear Programming to Determine Pig Flow
Author: Kyle Francis CoblePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
A total of 7,061 finishing pigs were used in 7 experiments. Experiment 1 investigated the effects of withdrawing high-fiber ingredients prior to marketing to optimize growth performance, carcass yield, and carcass fat quality. Switching pigs from a high-fiber to a low-fiber corn-soy diet approximately 15 to 19 d before slaughter restored carcass yield and partially decreased carcass fat IV compared to pigs fed the high-fiber diet until slaughter. Experiment 2 studied 30% distillers dried grains with solubles (DDGS) and 5% added fat prior to slaughter on growth performance and carcass characteristics. Adding 5% fat to finishing pig diets containing 30% DDGS approximately 20 d before slaughter improved ADG and G:F but did not overcome the reduction in carcass yield from feeding DDGS. Experiment 3 investigated the Cu source on growth performance and carcass characteristics. Increasing dietary Cu in high byproduct diets improved growth and feed intake, resulting in increased final BW and HCW for pigs fed both Cu sources. Experiment 4 examined added Cu and standardized ileal digestible (SID) lysine (Lys) level on growth performance, carcass characteristics, and carcass fat quality. Feeding 150 mg/kg Cu to pigs in the 100% SID Lys requirement diet had improved growth but in the 85 or 92.5% SID Lys requirement diet no response to added Cu was found. Furthermore, increasing SID Lys increased ADG and HCW, but added Cu did not influence growth when feeding low SID Lys. Experiment 5 investigated diet ingredient type and added Cu on growth performance, carcass characteristics, gross energy digestibility, and small intestine histology and gene expression. When comparing diet type and added Cu, pigs fed a byproduct diet with DDGS and bakery meal tended to have lower G:F and reduced HCW compared to pigs fed a corn-soy diet. Adding Cu did not influence growth or carcass characteristics. However, adding Cu to the byproduct diet improved gross energy digestibility and decreased the crypt depth in the distal small intestine. Finally, a linear programming model was developed as a decision tool for commercial swine producers to help guide pig flow decisions to maximize the return to the operation.
Effect of Slaughter Weight Upon the Processing Characteristics, Quality and Consumer Acceptability of Pork Carcasses and Cuts
Author: John Andrew EmersonPublisher:
ISBN:
Category : Pork
Languages : en
Pages : 290
Book Description
Low-Fat Meats
Author: Harold D. HafsPublisher: Academic Press
ISBN: 0080918530
Category : Technology & Engineering
Languages : en
Pages : 347
Book Description
This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues.Paying speical attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future.
Review of the Impact of Feed Costs on the Livestock Industry
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry (2007- )Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 160
Book Description
Bibliography of Agriculture
Author: Digestibility and Utilization of Dietary Fiber by Swine
Author: Maria Leonina KassPublisher:
ISBN:
Category : Food
Languages : en
Pages : 386
Book Description
There has been an evolutionary adapatation of mammalian species in order to utilize herbivorous diets. Herbivorous animals have developed fermentative organs and a symbiotic relationship with digestive gastrointestinal bacteria and protozoa that has permitted them to utilize natural forage diets. With domestication of many of these species, man has greatly modified the original natural diet, with both positive and negative results. A basic dietary change has been to increase the grain content of the diet in order to increase productivity based on the greatly enhanced genetic potentials made possible by selection of animals. In an increasingly populated world many people are concerned about the competition for food between man and other simple-stomached species of animals. The utilization of fibrous feedstuffs and residues by ruminant animals is beyond any discussion now but the nutrition of non-ruminant species still holds some of the archaic concepts that fiber is indigestible and therefore can be ignored.