Swine Day, 1995

K-REx Repository

Swine Day, 1995

 

Recent Submissions

  • Rantanen, M.M.; Hines, Robert H.; Kim, I.H.; Friesen, K.G.; Hancock, Joe D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    During the growing and finishing period, the boars ate less, had better F/G, and were less fat than barrows. A high plane of nutrition (high vs moderate lysine concentrations for the growing-finishing phases) and decreasing ...
  • Smith, J.W.II; Musser, R.M.; Nessmith, W.B. Jr.; Bergstrom, J.R.; Loughmiller, J.A.; Nelssen, Jim L.; Goodband, Robert D.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Eighty crossbred gilts were used in a growth trial to evaluate the effects of increasing dietary energy density on growing-finishing pig growth performance and carcass characteristics. In this trial, adding fat ...
  • Johnston, S.L.; Hines, Robert H.; Traylor, S.L.; Hancock, Joe D.; Behnke, Keith C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Growing/finishing gilts were fed two-, three-, four-, or five-phase diet regimens from 77 to 276 lb. The diets were mixed in either a conventional, horizontal ribbon mixer or a 9 ft auger. No interactions occurred among ...
  • Dhuyvetter, Kevin C.; Tokach, Michael D.; Jones, R.D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Budgets were developed to help Kansas swine producers analyze the economics of separate-site production. Return on investment (ROI) was estimated at 9.5%in each of the three production phases. Returns over total costs were ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...