Hostname: page-component-6bf8c574d5-956mj Total loading time: 0 Render date: 2025-02-14T10:51:51.644Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of lactose inclusion in finishing diets on nutrient digestibility, nitrogen excretion, lactobacilli concentrations and ammonia emissions from boars

Published online by Cambridge University Press:  23 November 2017

K. M. Pierce ,
T. Sweeney ,
J. J. Callan ,
C. Byrne ,
P. McCarthy  and
J. V. O’Doherty
K. M. Pierce*
Affiliation:
Department of Animal Science and Production, University College Dublin, Lyons Research Farm, Newcastle, Co. Dublin, Ireland
T. Sweeney
Affiliation:
Department of Animal Husbandry and Production, Faculty of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
J. J. Callan
Affiliation:
Department of Animal Science and Production, University College Dublin, Lyons Research Farm, Newcastle, Co. Dublin, Ireland
C. Byrne
Affiliation:
Department of Animal Husbandry and Production, Faculty of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
P. McCarthy
Affiliation:
Volac Feed Ltd, Volac House, Church Street, Killeshandra, Co. Cavan, Ireland
J. V. O’Doherty
Affiliation:
Department of Animal Science and Production, University College Dublin, Lyons Research Farm, Newcastle, Co. Dublin, Ireland
*
E-mail:[email protected]
Get access

Extract

There is growing interest in the manipulation of dietary ingredients a means of reducing nitrogen excretion (NE) and ammonia (NH3) losses from pig production. Significant quantities of lactose may reach the hindgut of the older pig undigested, yielding a substrate for bacteria (Kim et al., 1978). It is hypothesised that increasing concentrations of lactose in finishing pig diets will alter NE patterns and reduce NH3-N emission.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 86
Copyright
Copyright © The British Society of Animal Science 2005

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Kim, Il., Jewell, D. E., Benevenga, N. J., Grummer, R. H., 1978. The fraction of dietary lactose available for fermentation in the caecum and colon of pigs. Journal of Animal Science 42: 658–1665.Google Scholar