Phosphorus
It is hypothesized that heat processing may increase P digestibility in different protein sources fed to growing pigs. A study was conducted to determine the apparent total tract digestibility (ATTD)…
The objective of this study was to test the hypothesis that nitrogen-corrected true metabolizable energy (TMEn), standardized amino acid (AA) digestibility, and apparent ileal P digestibility are not different in…
…only sources of phosphorus in these diets were FSBM and SBM. A phosphorus-free diet to estimate basal endogenous losses of phosphorus was also formulated. Thirty barrows weighing about 14kg were…
…All samples of ingredients, diets, and feces were analyzed for phosphorus and values for ATTD and STTD of phosphorus were calculated. Results indicated that the basal endogenous phosphorus losses were…
…All samples of ingredients, diets, and feces were analyzed for phosphorus and values for ATTD and STTD of phosphorus were calculated. Results indicated that the basal endogenous phosphorus losses were…
The addition of microbial phytase to diets for broiler chickens has been shown to improve the availability of phytate phosphorus, total phosphorus, some other minerals, and amino acids. In this…
An experiment was conducted to evaluate the effects of dietary soy hulls (SH) addition on growth performance, digestive traits, and apparent ileal digestibility of dry matter, nitrogen and phosphorus in…
This study was conducted to determine greenhouse gas (GHG) emissions, water consumption, land use, as well as nitrogen (N), phosphorus (P), and carbon (C) balance of five diet formulation strategies…
…if diet energy is reduced. When changing dietary energy, the lysine:calorie ratio and phosphorus:calorie ratio should be adjusted to maintain proper amino acid and phosphorus intake to support optimum growth….
…if diet energy is reduced. When changing dietary energy, the lysine:calorie ratio and phosphorus:calorie ratio should be adjusted to maintain proper amino acid and phosphorus intake to support optimum growth….
