posted on Wednesday, November 1, 2017 in Central Region News
Fat is included in swine diets as a source of energy when the cost is economically advantageous. However, digestible energy, metabolizable energy and net energy content estimates of dietary fat have been variable and have not been fully validated (Kil et al., 2011; Boyd et al., 2015). A lack of precision in defining the energy value of dietary fat could lead to losses for pork producers due to incorrect costing in diet formulations and disappointing performance outcomes.
Thus, the objective was to determine the energy concentration of a diverse array of dietary fat sources and from these data develop regression equations that explain differences based on chemical composition. They could serve as prediction equations in the future. The hypothesis was that dietary fat DE variation among sources can be better explained using more detailed chemical composition than previous attempts.
For the complete article from National Hog Farmer, click here.
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