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Feed energy evaluation systems and current research on dietary fat for pigs in europe report of the 1991 braude scholarship study tour

Published online by Cambridge University Press:  24 November 2017

Jayne Powles
Jayne Powles*
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Faculty of Agricultural and Food Sciences, Sutton Bonington, Loughborough, LE12 SRD
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Extract

Dietary energy is the major factor influencing the cost of pig feed and consequently pig meat production. Therefore, precise estimation of the energy value of feedstuffs is particularly important. The 1991 Braude Scholarship was used to finance a visit to a number of research establishments based in the Netherlands, Denmark, Germany, Switzerland and France to compare their systems of energy evaluation, to investigate the energy-yielding ingredients included in pig diets in these countries and to learn of current research concerning these areas, specifically on the digestibility of fats.

Type
Pig Nutrition: 1
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 9
Copyright
Copyright © The British Society of Animal Production 1992

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References

Boisen, S and Fernandez, J.A. (1991). In vitro digestion as a basis for the prediction of energy and protein value in pig feeds. 42nd Annual Meeting of the EAAP.Google Scholar
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