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Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.

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Title:
Fermentation characteristics of unique fiber and starch sources in the pig
Author(s): R. Jha and R.T. Zijlstra
Publication Date: May 7, 2011
Reference: Advances in Pork Production, Volume 22. 2011.
Country: Canada

Summary:

An abstract for the experiment testing the fermentation properties of four fiber sources, and four starch sources. The fermentation characteristics and short-chain fatty acid production varied between sources, and could be used to manipulate fermentation in the pigs’ intestines.

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