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dc.citation.epage66en_US
dc.citation.spage62en_US
dc.contributor.authorMaloney, C.A.
dc.contributor.authorHines, Robert H.
dc.contributor.authorCao, H.
dc.contributor.authorPark, J.S.
dc.contributor.authorHancock, Joe D.
dc.contributor.authorNemecek, Carla S.
dc.contributor.authoreidjhancocken_US
dc.contributor.authoreidcnemeceken_US
dc.date.accessioned2010-02-19T22:37:03Z
dc.date.available2010-02-19T22:37:03Z
dc.date.issued2010-02-19T22:37:03Z
dc.date.published1998en_US
dc.description.abstractThe results from two experiments showed that a heat-stable yeast product survived well in diets that were steam conditioned at 158 to 176°F and pelletized. Also, inclusion of .2% yeast product resulted in a greater rate of gain and a trend for improved feed efficiency in weanling pigs.en_US
dc.description.conferenceSwine Day, Manhattan, KS, November 19, 1998en_US
dc.identifier.urihttp://hdl.handle.net/2097/2685
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine day, 1998en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 99-120-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 819en_US
dc.subjectSwineen_US
dc.subjectWeanling pigsen_US
dc.subjectNurseryen_US
dc.subjectYeasten_US
dc.titleEffects of a heat-stable yeast product in pelleted diets for weanling pigsen_US
dc.typeConference paperen_US

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