Blended dried bakery product in swine finishing rations

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