Value of adding fat to finishing diets to alleviate heat stress
| dc.citation.epage | 37 | en_US |
| dc.citation.spage | 36 | en_US |
| dc.contributor.author | Nichols, David A. | |
| dc.contributor.author | Ames, D.R. | |
| dc.contributor.author | Allee, G.L. | |
| dc.contributor.author | Hines, Robert H. | |
| dc.contributor.authoreid | dnichols | en_US |
| dc.date.accessioned | 2010-04-30T17:48:34Z | |
| dc.date.available | 2010-04-30T17:48:34Z | |
| dc.date.issued | 2010-04-30T17:48:34Z | |
| dc.date.published | 1981 | en_US |
| dc.description.abstract | Crossbred barrows, observed at temperatures of 62 and 95°F, were fed either a control or a fat added diet. Pigs housed at 95°F ate significantly less feed, gained slower, and were less efficient than littermates housed at 62°F. Fat addition to the diet did not significantly influence performance when fed at 62 or 95°F. The addition of fat did not appear to reduce heat stress or improve performance when fed at the higher temperature. | en_US |
| dc.description.conference | Swine Day, Manhattan, KS, November 12, 1981 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/3816 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
| dc.relation.isPartOf | Swine day, 1981 | en_US |
| dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 82-128-S | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 406 | en_US |
| dc.subject | Swine | en_US |
| dc.subject | Finishing diets | en_US |
| dc.subject | Heat stress | en_US |
| dc.title | Value of adding fat to finishing diets to alleviate heat stress | en_US |
| dc.type | Conference paper | en_US |
