What to Do About Stress in Suckling Piglets? A Detailed Guide to Nutritional Regulation
Nutritional Regulation of Stress in Suckling Piglets
The main considerations are the digestibility of protein in the diet, palatability, amino acid balance and whether there is immune protection, as well as the use of some high-quality ingredients to improve the digestibility of the diet for weaned suckling piglets and reduce its antigenicity.
The use of ordinary plant protein products with high antigenicity should be limited, and the protein needs of suckling piglets should be met by adding other protein ingredients, or different processing methods should be used to partially reduce the antigenic components in plant proteins.
Choosing fresh ingredients and properly applying extrusion, steaming and pelleting treatments, etc., can improve palatability and digestibility.
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The main considerations are the digestibility of protein in the diet, palatability, amino acid balance and whether there is immune protection, as well as the use of some high-quality ingredients to improve the digestibility of the diet for weaned suckling piglets and reduce its antigenicity.
The use of ordinary plant protein products with high antigenicity should be limited, and the protein needs of suckling piglets should be met by adding other protein ingredients, or different processing methods should be used to partially reduce the antigenic components in plant proteins.
Choosing fresh ingredients and properly applying extrusion, steaming and pelleting treatments, etc., can improve palatability and digestibility.
Learned
The use of ordinary plant protein products with high antigenicity should be limited, and the protein needs of suckling piglets should be met by adding other protein ingredients, or different processing methods should be used to partially reduce the antigenic components in plant proteins.
Choosing fresh ingredients and properly applying extrusion, steaming and pelleting treatments, etc., can improve palatability and digestibility.
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The main considerations are the digestibility of protein in the diet, palatability, amino acid balance and whether there is immune protection, as well as the use of some high-quality ingredients to improve the digestibility of the diet for weaned suckling piglets and reduce its antigenicity.
The use of ordinary plant protein products with high antigenicity should be limited, and the protein needs of suckling piglets should be met by adding other protein ingredients, or different processing methods should be used to partially reduce the antigenic components in plant proteins.
Choosing fresh ingredients and properly applying extrusion, steaming and pelleting treatments, etc., can improve palatability and digestibility.
Learned