Feed additives for swine: Fact sheets – flavors and mold inhibitors, mycotoxin binders, and antioxidants (2010)

Authors

J Y. Jacela
Joel M. DeRouchey
Michael D. Tokach
Robert D. Goodband
Jim L. Nelssen
David G. Renter
Steven S. Dritz

Keywords

http://www.aasv.org/shap.html; Swine; Feed additives; Mold inhibitors; Mycotoxin binders; Antioxidants

Abstract

Under the conditions of modern swine production, pigs need to be fed a balanced diet that meets their daily nutritional requirement for maintenance, growth, and reproduction. However, nutrient intake is largely determined by voluntary feed intake, which is greatly influenced by the chemical senses of olfaction and taste. Thus, it is essential to make sure that diets being offered to pigs are highly palatable to ensure high feed intake. This is especially important during times when pigs have decreased appetite, such as the first few days post weaning. Therefore, it is believed that enhancement of taste or smell through the use of flavors may help to improve the palatability of diets and, consequently, feed intake.; Journal of Swine Health and Production; 18; Swine Day, 2010, Kansas State University, Manhattan, KS, November 18, 2010

Recommended Citation

Jacela, J Y.; DeRouchey, Joel M.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; Renter, David G.; and Dritz, Steven S. (2010) "Feed additives for swine: Fact sheets – flavors and mold inhibitors, mycotoxin binders, and antioxidants (2010)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.7069