Please use this identifier to cite or link to this item:
|Title:||Effect on growth performance of growing pigs fed a dry diet, a naturally fermented diet or an inoculated fermented diet||Contributor(s):||Swanson, Monette (author); Choct, Mingan (author) ; Van Barneveld, R J (author)||Publication Date:||2005||Handle Link:||https://hdl.handle.net/1959.11/4152||Abstract:||Alternatives to in-feed antibiotics have become increasingly important due to concerns about the rising incidence of antibiotic-resistant bacteria. Fermented liquid diets may be one way to solve this problem as fermented feed is characterised by high numbers of lactic acid bacteria and yeast, a low pH and a high concentration of lactic acid (Brooks et al. 1996). Feeding liquid diets to slaughter pigs, compared to dry diets, has shown to improve the efficiency of feed utilisation albeit the effect on growth rate is less consistent compared to dry feed (reviewed by Jensen and Mikkelsen 1998). This study investigated the growth performance of growing pigs fed either a fermented liquid feed or a dry diet under a commercial setting.||Publication Type:||Conference Publication||Conference Name:||Recent Advances in Animal Nutrition, University of New England, Armidale, NSW, Australia, July 10 - July 13 2005||Conference Details:||Recent Advances in Animal Nutrition, University of New England, Armidale, NSW, Australia, July 10 - July 13 2005||Source of Publication:||Recent Advances in Animal Nutrition in Australia, v.15, p. 15A-15A||Publisher:||University of New England||Place of Publication:||Armidale, NSW, Australia||ISSN:||08194823||Field of Research (FOR):||070204 Animal Nutrition||Peer Reviewed:||Yes||HERDC Category Description:||E1 Refereed Scholarly Conference Publication||Other Links:||http://trove.nla.gov.au/work/8475886?selectedversion=NBD42268531||Statistics to Oct 2018:||Visitors: 204
|Appears in Collections:||Conference Publication|
Files in This Item:
checked on Apr 24, 2019
WEB OF SCIENCETM
Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.