Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mark D Newcomb"'
Publikováno v:
J Anim Sci
This study was conducted at a commercial research facility and utilized 1,092 finishing pigs (PIC® 337 × Camborough®) in a RCBD with 3 dietary treatments to determine the effects of commercially available phytogenic feed additives on growth perfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::465c286db974e04cee189fa3cf99066c
https://europepmc.org/articles/PMC8104575/
https://europepmc.org/articles/PMC8104575/
Publikováno v:
J Anim Sci
Fiber ingredients in swine diets have various components that affect the intestinal tract distinctively. The objective of this study was to determine the effect of structural fiber sources on growth performance of nursery pigs. A total of 1,760 weanl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb0196cd451a70e749807357c5e034db
https://europepmc.org/articles/PMC8104595/
https://europepmc.org/articles/PMC8104595/
Autor:
Mark D Newcomb
Publikováno v:
J Anim Sci
Gary Allee’s professional career as a swine nutritionist spans from 1972 to 2020 in the peer-reviewed publication record. An evaluation of the major themes presented in his publications show a connectivity of work done at a “basic” science leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d365231d1a544c6300c0cdd799fe3b1
https://doi.org/10.1093/jas/skab054.027
https://doi.org/10.1093/jas/skab054.027
Publikováno v:
Journal of Animal Science. 99:50-51
Two experiments were conducted to evaluate the effects of fermentable protein (FP) on pig health and performance. FP is defined as the difference in ATTD CP and AID CP on a total CP basis. In experiment 1, 1,449 pigs (~19 d of age; initial BW = 5.9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5c98271db8b9e99249bca69965a72e6
https://doi.org/10.1093/jas/skab054.086
https://doi.org/10.1093/jas/skab054.086
Autor:
Mark D. Newcomb, Wouter H. Hendriks, Tsegaw Belay, Rick G. Shields, Jonathan Wilson, Kay J. Rutherfurd, Yuben B. Wu
Publikováno v:
The Journal of Nutrition. 132:1613S-1615S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d86616fe6dcb6562b9d6c35e289d383a
https://doi.org/10.1093/jn/132.6.1613s
https://doi.org/10.1093/jn/132.6.1613s