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Fall 2010

Hooda, Seema

Viscosity and fermentability are considered important properties of dietary fiber. Viscosity increases digesta viscosity and reduces digesta passage rate, nutrient digestion and absorption whereas fermentability increases fermentation into short chain fatty acids (SCFA). The objectives were to...

Fall 2009

Seneviratne, Ruwani Wickramasooriya

The nutritional value of biodiesel co-products were studied for swine. In Exp. 1, expeller-pressed canola meal was nutritionally characterized and validated for grower-finisher pigs. Expeller-pressed canola meal provided adequate energy and AA; ADG was reduced 3 g/d per 1% expeller-pressed canola...

Spring 2018

Le Minh, Hong Anh

Weaning imposes a variety of stress factors on piglets including consuming dry feed instead of milk, changes of environment and physiology, and pathogenic challenges while decreasing passive immunity. Feeding strategies are cost-effectively attractive approaches to maintain health and promote...

Fall 2020

Hugman, Jill M.

Field pea and lentil grains are alternative starch and protein sources for swine; however, pulse grains have a lower energy digestibility in pigs than conventional feedstuffs, contain trypsin inhibitors that may reduce protein digestion, and may reduce feed efficiency (G:F). Processing using...

Spring 2014

Wang, Lifang

Co-products are increasingly used as alternative feedstuffs for pigs, but their nutritional quality varies largely. Rapid evaluation of energy digestibility of co-products is important for the feed industry and pork production. In vitro digestion (IVD) models have been used to evaluate...