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Evaluating Energy in Swine Diets
2013-07-25 00:31:00| National Hog Farmer
Source: University of Illinois University of Illinois Professor of Animal Sciences Hans Stein believes that pork producers need accurate information on the energy value of fat in feed ingredients to ensure that diets are formulated economically and in a way that maximizes pork fat quality. University of Illinois research has determined the true ileal and total tract digestibility of fat in four corn co-products, as well as in full fat soybeans and corn oil. read more
Tags: energy
evaluating
diets
swine
Category:Agriculture and Forestry