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Industry Partners
Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Nutrient Management for Swine Facilities
Posted in: Prairie Swine Centre by admin on January 1, 1998 | No Comments
Nutritional value of wheat ll
Posted in: Prairie Swine Centre by admin on | No Comments
A large range exists in the digestible energy (DE) content of grains such as barley, field peas and wheat. The variability in DE content of wheat was described in the 1993 Annual Report, and equations to predict DE content were developed based on basic chemical characteristics. The specific objective of this study is to relate DE content of the same wheat samples with the non-starch polysaccharide content. The DE ranged from 3330 to 3645 kcal/kg (90% DM); thus, the difference in DE content between the highest and lowest value was 9%. Of the analysed chemical characteristics, xylose, a non0starch polysaccharide (NSP), had the highest correlation with DE, and was thus the single best predictor for DE content. The results indicated
Influence of vertical vibration on heart rate of pigs.
Posted in: Welfare by admin on | No Comments
Potential for Reduction in Odorous Compounds in Swine Manure Through Diet Modification
Posted in: Environment by admin on | No Comments
Recent public concern about air pollution from pork production facilities has prompted more research to develop methods to reduce and control controls. Masking agents, enzyme and bacterial preparations, feed additives, chemicals, oxidization processoes, air scrubbers, biofilters and new ventilation systems have been studied. Research relating the effects of the swine diet on swine manure odours has been scare. Introducing feed additves to bind ammonia, change digesta pH, affecvt specific enzyme activity, and mask odours has either been costly or not consistently successful. Recent reesearch emphasis has been focusing on manipulating the diet. 1) to increase the nutrient utilization of the diet to reduce excretion products 2) to enhance mcrobial metabolism in the lower digestive tract to reduce excretion of odor-causing compunds 3) to change the physical characteristics of urine anf faces to reduce odor emissions. Primary odor-causing compounds evolve from excess degradable proteins and lack fo specific fermentable acrbohydrates during microbial fermentation. Reductions in ammonia emissions of 28-79% through diet modifications have been reported. Limited research on reduction of other volatile organic compounds through diet modification is promising. Use of synthetic amino acids with reduced intact protein levels in diets significantly reduces nitrogen excretions and odor production. Addition of non-starch ployssacharides and specific olgosacchrides further alters the pathway of nitrogen excretion and reduces odor emissions. Continued nutritonal and microbial research to incorporate protein degradation products, especially sulfur containing organics, with fermentable carbohydrates in the lower gastro-intestinal tract of pigs will further control odours from manure.