Nutritive value of fibrous ingredients fed to pigs in the Democratic Republic of Congo measured using an in vitro technique
Incorporation of forages in the diets can improve the economics of smallholder pig production in tropical countries. However, the information on the nutritive value of fibrous crop by-products and forages species used as ingredients in pig diets is scarce. The present work aimed at measuring the che...
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Published in | Advances in animal biosciences Vol. 1; no. 2; pp. 423 - 424 |
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Main Authors | , , , , , , |
Format | Journal Article Web Resource |
Language | English |
Published |
Cambridge, UK
Cambridge University Press
01.11.2010
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Subjects | |
Online Access | Get full text |
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Summary: | Incorporation of forages in the diets can improve the economics of smallholder pig production in tropical countries. However, the information on the nutritive value of fibrous crop by-products and forages species used as ingredients in pig diets is scarce. The present work aimed at measuring the chemical composition and the nutritive value using an in vitro model of the pig gastro-intestinal tract of 21 ingredients used by
farmers in the province of Bas-Congo (D.R. Congo). |
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Bibliography: | Projet CAVTK |
ISSN: | 2040-4700 2040-4719 |
DOI: | 10.1017/S2040470010000506 |