Value of adding fat to finishing diets to alleviate heat stress (1981)

Authors

David A. Nichols
D R. Ames
G L. Allee
Robert H. Hines

Keywords

Swine day, 1981; Kansas Agricultural Experiment Station contribution; no. 82-128-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 406; Swine; Finishing diets; Heat stress

Abstract

Crossbred barrows, observed at temperatures of 62 and 95°F, were fed either a control or a fat added diet. Pigs housed at 95°F ate significantly less feed, gained slower, and were less efficient than littermates housed at 62°F. Fat addition to the diet did not significantly influence performance when fed at 62 or 95°F. The addition of fat did not appear to reduce heat stress or improve performance when fed at the higher temperature.; Swine Day, Manhattan, KS, November 12, 1981

Recommended Citation

Nichols, David A.; Ames, D R.; Allee, G L.; and Hines, Robert H. (1981) "Value of adding fat to finishing diets to alleviate heat stress (1981)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.6069