Browsing Swine Day, 1969 by Title

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Browsing Swine Day, 1969 by Title

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  • Low-level antibiotics in growing-finishing swine rations.
    Koch, B.A.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1969)
    The new K-State facilities for growing-finishing swine seemed ideal to re-evaluate various antibiotics as low-level feed additives. The first trial reported here was with the first pigs fed in the new barn. They also were ...
  • Lysine supplementation for growing-finishing swine rations
    Koch, B.A.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1969)
    The protein level and protein quality of swine rations consisting primarily of grain can be changed by adding either protein like soybean meal or individual amino acids like lysine. Protein requirements are based on ...
  • Methods of preventing baby pig anemia compared
    Hines, R.H.; Koch, B.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1969)
    Anemia as it most frequently occurs in baby pigs usually is caused by an iron deficiency. Iron stored in a baby pig is extremely limited and is quickly used to produce hemoglobin to maintain oxygen-carrying capacity in the ...
  • Simple and complex pig starters compared
    Hines, R.H.; Koch, B.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1969)
    Baby pigs have the ability to grow rapidly and efficiently. Creep rations at an early age enhance their potential. Most commercial creep rations contain feedstuffs to increase palatability and acceptability. Are these ...
  • Ten-year summary of K.S.I.A. swine testing station data
    Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1969)
    Swine testing stations "performance prove” breeding lines for genetic progress in the swine industry. The phenotype of a boar is a combination of his genetic ability and environment (nutrition, health, and etc.). Thus by ...