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Evaluating Energy in Swine Diets

2013-07-25 00:31:00| National Hog Farmer

Source: University of Illinois University of Illinois Professor of Animal Sciences Hans Stein believes that pork producers need accurate information on the energy value of fat in feed ingredients to ensure that diets are formulated economically and in a way that maximizes pork fat quality. University of Illinois research has determined the true ileal and total tract digestibility of fat in four corn co-products, as well as in full fat soybeans and corn oil. read more

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Category:Agriculture and Forestry

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