Blended dried bakery product in swine finishing rations

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dc.contributor.author Allee, G.L.
dc.date.accessioned 2010-05-06T18:41:38Z
dc.date.available 2010-05-06T18:41:38Z
dc.date.issued 2010-05-06T18:41:38Z
dc.identifier.uri http://hdl.handle.net/2097/3941
dc.description Bright Future? is known as Swine Day, 1977 en
dc.description.abstract Eighty-four crossbred pigs averaging 43.6 kg. (95.9 lbs.) initially were used to evaluate the use of a blended dried bakery product (BDBP) in rations for finishing pigs. Replacing 0, 10, 20, or 30% of the sorghum in the basal ration with BDBP resulted in a small increase (0.06-0.08 lbs./ day) in average daily gain of the pigs and significantly improved their feed efficiency. Twenty percent BDBP appeared to give the best results; however, 30% had no adverse effects. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1977 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 78-101-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 312 en_US
dc.subject Swine en_US
dc.subject Blended dried bakery product en_US
dc.subject Basal ration en_US
dc.subject Sorghum en_US
dc.title Blended dried bakery product in swine finishing rations en_US
dc.type Conference paper en_US
dc.date.published 1977 en_US
dc.citation.epage 24 en_US
dc.citation.spage 23 en_US
dc.description.conference Swine Day, Manhattan, KS, November 10, 1977 en_US

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