C.F.M. de Lange

Introduction:Smallholder pig farmers in east Africa typically wean pigs at 6 to 8 weeks. Farmers report that commercially prepared pig diets are too expensive and therefore typically feed forage and food waste. This results in low average daily gain (ADG), especially for the newly weaned pig. The objective was to describe the weaning weights of local and crossbred Ugandan pigs purchased from small ...

Introduction To estimate energy requirements for growing pigs, information is required about the partitioning of energy intake between body protein deposition (PD), body lipid deposition (LD) and maintenance energy requirements. These aspects are likely to vary between pig genotypes (PG). Metabolizable energy requirements for maintenance (MEm) may be estimated from physical or chemical body compo ...

Introduction Value added pork products may be produced by enriching pork with health benefits providing omega-3 (n-3) polyunsaturated fatty acids (PUFA). It was hypothesized that feeding n-3 PUFA from ground flaxseed (FS; α-linolenic acid, ALA, is primary n-3 PUFA) or fish oil (FO; containing ALA and other long chain n-3 PUFA) only during the grower and early finisher phase represents an ef ...

Introduction Due to decreased production costs and improved lean gain, raising entire male pigs (EM) is preferred. However, the presence of boar taint compounds in meat from EM raises consumer acceptability issues. Additionally, the conventional use of surgical castration to circumvent boar taint is under continuing scrutiny from animal welfare groups and consumers. Immunization against gonadotro ...