Gourley, K.M. G.E. Nichols, J.A. Sonderman, Z.T. Spencer, J.C. Woodworth, M.D. Tokach, J.M. DeRouchey, S. S. Dritz, R.D. Goodband, S.J. Kitt, and E.W. Stephenson....
Abstract
The first nonmilk foods that are given to infants contain high levels of starch, a fraction of which is resistant to enzyme hydrolysis. Incomplete...
Dr. Inge Heinzl and Dr. Fellipe Barbosa
The most important parameters for a pig producer is the number of healthy pigs weaned/sow/year and their weaning...
Escherichia coli belongs to the Enterobacteriaceae family of facultative anaerobic gram-negative bacteria. Within this species there are E.coli strains that belong to the individual’s commensal...
A systems effort that incorporates all components of the farming enterprise is needed to minimize environmental risk. Engineering solutions for the handling, treatment and...
Table of Contents
Background
About Boar Taint
Why call it “Physical” Castration?
How is Castration Performed?
The Science of the Pain of Castration
...
Dr. Joe Loughmiller
j.loughmiller@phileo.lesaffre.com
Senior Swine Technical Services Manager
What is Heat Stress?
Heat stress occurs when a pig is unable to maintain a comfortable body temperature due...
Abstract
The effect of different phytogenic feed additives on reducing odorous compounds in swine was investigated using in vitro fermentation and analyzed their microbial communities....