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Physico-chemical aspects of liquid feed: the effect on component digestibility in growing/finishing pigs of 1) dietary dry matter concentration and 2) dietary fineness of grind

Published online by Cambridge University Press:  20 November 2017

J.E. Thompson ,
J. Wiseman  and
B.P. Gill
J.E. Thompson
Affiliation:
University of Nottingham, School of Biosciences, Loughborough, Leicestershire LE12 5RD, UK Meat and Livestock Commission (MLC), PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX, UK
J. Wiseman
Affiliation:
University of Nottingham, School of Biosciences, Loughborough, Leicestershire LE12 5RD, UK
B.P. Gill
Affiliation:
Meat and Livestock Commission (MLC), PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX, UK
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Extract

There is potential for improving the growth performance of pigs through a better understanding of factors that influence the digestibility of nutrients and energy in liquid feeds, and developing standard operational procedures for liquid feeding forms an important part of the MLC-coordinated Finishing Pigs Systems Research programme. The objective is to determine how changing the dry matter concentration of liquid feeds, or the particle size of dry ingredients used in liquid feeds, affects digestibility and retention of nutrients and energy in growing/finishing pigs.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 41
Copyright
Copyright © The British Society of Animal Science 2004

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