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Pig-feeding experiment using dried Clostridium residue

Published online by Cambridge University Press:  27 March 2009

R. Braude  and
A. S. Foot
R. Braude
Affiliation:
The National Institute for Research in Dairying, University of Reading
A. S. Foot
Affiliation:
The National Institute for Research in Dairying, University of Reading
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Extract

In an experiment with twenty-four Large White pigs fattened from weaning to bacon weight on a diet containing either 5 or 9% of dried Clostridium residues the latter was found to be an efficient protein supplement.

The authors wish to express their thanks to Dr S. J. Rowland who made all the chemical analyses involved, to the Directors of Commercial Solvents G.B., Ltd., who kindly supplied the product, and to Mr E. Gill, Works Manager of the above Company, for helpful collaboration.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 32 , Issue 3 , July 1942 , pp. 324 - 329
Copyright
Copyright © Cambridge University Press 1942

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References

REFERENCES

Braude, R. & Foot, A. S. (1942). J. Agric. Sci. 32, 73, Table 2.Google Scholar