Pig Industry Technical Articles
Article published the February 28, 2019:
1. Introduction
Approximately sixty percent of rural households in developing countries are partially or fully dependent on livestock for their livelihoods [1]. Livestock rearing provides the household with ...
Article published the December 11, 2018:
Introduction
Cashew bagasse bran (CBB) is characterized as a medium-value fiber and low-energy food containing 88.70% dry matter, 4.15% ether extract, 14% crude protein, 12.07% crude fiber, 1,123 kcal/kg of di...
Article published the July 26, 2018:
Introduction
More than 60% of pigs are reared outdoors in Uruguay, with variable participation of pastures in feed (DIEA, 2007). Outdoor production systems with pastures are becoming attractive for consumers, ...
Article published the July 4, 2018:
Introduction
The biodiesel industry from fatty sources generates glycerin, a by-product that can be used as an excellent source of energy for growing pigs. In Colombia, the installed capacity of biodiesel prod...
Article published the July 4, 2018:
Introduction
The intensive pig rearing system originates large amounts of waste; therefore, there is a great concern regarding the improvement of productivity and prevention of contamination of the environment...
Article published the May 3, 2018:
Introduction
Pork is a world’s a valuable source of animal protein and Brazil is a country that may lead the swine’s production for being one of the largest grain producers, condition for sustainin...
Article published the February 15, 2018:
Introduction
In order to lower feed costs, crystalline AA are used routinely in swine diets to replace a portion of the soybean meal. The AA that are currently available to add to swine diets include lysine, t...
Article published the December 1, 2017:
1. Introduction
Transport is an essential and critical factor in modern pork production. During transport, pigs experience many undesirable factors and potential weather extremes. Factors that impact the ...
Article published the October 19, 2017:
Article published the October 5, 2017:
Introduction
One of the characteristics that influence the quality of meat as perceived by the consumer is the amount of intramuscular fat (IMF), which is located within the structure of muscle. In terms of t...