Abstract
The results from two experiments showed that a heat-stable yeast product survived well in diets that were steam conditioned at 158 to 176°F and pelletized. Also, inclusion of .2% yeast product resulted in a greater rate of gain and a trend for improved feed efficiency in weanling pigs.; Swine Day, Manhattan, KS, November 19, 1998
Keywords: Swine day, 1998, Kansas Agricultural Experiment Station contribution, no. 99-120-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 819, Swine, Weanling pigs, Nursery, Yeast
How to Cite:
Maloney, C. A., Hines, R. H., Cao, H., Park, J. S., Hancock, J. D. & Nemecek, C. S., (1998) “Effects of a heat-stable yeast product in pelleted diets for weanling pigs”, Kansas Agricultural Experiment Station Research Reports 1(10), 62-66. doi: https://doi.org/10.4148/2378-5977.6619
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