Cargando…

Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters

The aim of this study was to compare the influence of different compositions of creep compound feed (CCF) (C-I – control group; TG-II – a CCF containing wheat bran extruded and fermented with L. paracasei; TG-III – a creep compound feed containing sugar beet pulp) on the piglets' growth perform...

Descripción completa

Detalles Bibliográficos
Autores principales:	Badaras, Sarunas, Ruzauskas, Modestas, Gruzauskas, Romas, Zokaityte, Egle, Starkute, Vytaute, Klupsaite, Dovile, Mockus, Ernestas, Klementaviciute, Jolita, Vadopalas, Laurynas, Zokaityte, Gintare, Dauksiene, Agila, Bartkevics, Vadims, Bartkiene, Elena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Veterinary Science
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9465008/ https://www.ncbi.nlm.nih.gov/pubmed/36105002 http://dx.doi.org/10.3389/fvets.2022.971783

Ejemplares similares

Strategy for Local Plant-Based Material Valorisation to Higher-Value Feed Stock for Piglets
por: Badaras, Sarunas, et al.
Publicado: (2022)

Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality
por: Badaras, Sarunas, et al.
Publicado: (2022)

Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles
por: Vadopalas, Laurynas, et al.
Publicado: (2021)

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets
por: Vadopalas, Laurynas, et al.
Publicado: (2020)

Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock
por: Vadopalas, Laurynas, et al.
Publicado: (2020)

Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo
por: Vadopalas, Laurynas, et al.
Publicado: (2020)

A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids
por: Dauksiene, Agila, et al.
Publicado: (2021)

Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
por: Bartkiene, Elena, et al.
Publicado: (2022)

Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour
por: Bartkiene, Elena, et al.
Publicado: (2022)

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation
por: Mockus, Ernestas, et al.
Publicado: (2023)

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production
por: Bartkiene, Elena, et al.
Publicado: (2022)

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
por: Matukas, Mazvydas, et al.
Publicado: (2022)

Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation
por: Bartkiene, Elena, et al.
Publicado: (2023)

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica
por: Bartkiene, Elena, et al.
Publicado: (2020)

Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin
por: Tolpeznikaite, Ernesta, et al.
Publicado: (2023)

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate
por: Bartkiene, Elena, et al.
Publicado: (2021)

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran
por: Bartkiene, Elena, et al.
Publicado: (2021)

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
por: Starkute, Vytaute, et al.
Publicado: (2023)

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation
por: Tolpeznikaite, Ernesta, et al.
Publicado: (2023)

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat
por: Zavistanaviciute, Paulina, et al.
Publicado: (2023)

Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics
por: Bartkiene, Elena, et al.
Publicado: (2023)

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum
por: Bartkiene, Elena, et al.
Publicado: (2023)

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides
por: Zokaityte, Egle, et al.
Publicado: (2020)

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
por: Bartkiene, Elena, et al.
Publicado: (2023)

Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties
por: Bartkiene, Elena, et al.
Publicado: (2022)

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles
por: Starkutė, Vytautė, et al.
Publicado: (2023)

Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies
por: Zavistanaviciute, Paulina, et al.
Publicado: (2022)

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
por: Bartkiene, Elena, et al.
Publicado: (2021)

Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage
por: Klupsaite, Dovile, et al.
Publicado: (2022)

Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract
por: Tolpeznikaite, Ernesta, et al.
Publicado: (2021)

Personalized Strategy for Animal-Assisted Therapy for Individuals Based on the Emotions Induced by the Images of Different Animal Species and Breeds
por: Luksaite, Jovita, et al.
Publicado: (2022)

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29
por: Bartkiene, Elena, et al.
Publicado: (2019)

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
por: Bartkiene, Elena, et al.
Publicado: (2019)

Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts
por: Tolpeznikaite, Ernesta, et al.
Publicado: (2022)

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics
por: Gunasekaran, Yasaswini Kooniambedu, et al.
Publicado: (2020)

Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies
por: Lebednikaitė, Eglė, et al.
Publicado: (2023)

Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products
por: Bartkiene, Elena, et al.
Publicado: (2021)

Application of Baltic Pine (Pinus sylvestris) Needle Extract as a Gut Microbiota-Modulating Feed Supplement for Domestic Chickens (Gallus gallus)
por: Rubens, Juris, et al.
Publicado: (2023)

Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
por: Bartkiene, Elena, et al.
Publicado: (2020)

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products
por: Zokaityte, Egle, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_k9jgs6d5d5nk946c84klvvuvon