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Effects of lactose inclusion level and inulin inclusion on performance of newly weaned pigs a large-scale facility

  • J.G.M. Houdijk (a1), I.J. Wellock (a1), A. Miller (a1), H.M. Miller (a2), S. Edwards (a3), J. Wiseman (a4), P. Gill (a5) and I. Kyriazakis (a1) (a6)...

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Feeding non-digestible, fermentable carbohydrates that do not lead to increased viscosity may reduce risk of enteric disorders arising from feeding high protein diets to newly weaned pigs (Wellock et al. 2007). Lactose and inulin are such fermentable carbohydrates. Lactose is fermented at a relatively high rate, and would thus affect gut environment in the distal ileum and proximal large intestine. In contrast, inulin is fermented more slowly and would be expected to affect gut environment in the proximal and distal large intestine. Consequently, their combined use could be expected to affect gut environment throughout the distal gastrointestinal tract, and through their prebiotic action reduce risk of enteric disorders (Wellock et al. 2007). The objective of the current experiment was to investigate the combined effects of lactose level and inulin inclusion on the performance and health of weaned pigs in the immediate post weaning period, in the absence of anti-microbial growth promoters, therapeutic levels of ZnO and CuSO4 in a commercial, large-scale facility.

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Wellock, I.J., Fortomaris, P.D., Houdijk, J.G.M. and Kyriazakis, I. 2006. The effect of dietary protein supply on the performance and risk of post-weaning enteric disorders in newly weaned pigs. Animal Science. 82, 327–335.
Wellock, I.J., Houdijk, J.G.M. and Kyriazakis, I. 2007. Effect of dietary non-starch polysaccharide solubility and inclusion level on gut health and the risk of post weaning enteric disorders in newly weaned piglets. Livestock Science. 108, 186–189.

Effects of lactose inclusion level and inulin inclusion on performance of newly weaned pigs a large-scale facility

  • J.G.M. Houdijk (a1), I.J. Wellock (a1), A. Miller (a1), H.M. Miller (a2), S. Edwards (a3), J. Wiseman (a4), P. Gill (a5) and I. Kyriazakis (a1) (a6)...

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