Nutritive value of fibrous ingredients fed to pigs in the Democratic Republic of Congo measured using an in vitro technique

• Published in: Advances in animal biosciences Vol. 1; no. 2; pp. 423 - 424
• Main Authors: Kambashi, Bienvenu, Boudry, Christelle, Picron, Pascale, Kiatoko, Honoré, Muland, Maximilien, Théwis, André, Bindelle, Jérôme
• Format: Journal Article Web Resource
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.11.2010
• Subjects: Abstracts; Agriculture; Agriculture & agronomie; Agriculture & agronomy; agronomy; fibrous ingredients; in vitro analyse; Life sciences; Nutritive value; Pig Nutrition; RDC; Sciences du vivant

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...