Abstract
Crossbred barrows, observed at temperatures of 62 and 95°F, were fed either a control or a fat added diet. Pigs housed at 95°F ate significantly less feed, gained slower, and were less efficient than littermates housed at 62°F. Fat addition to the diet did not significantly influence performance when fed at 62 or 95°F. The addition of fat did not appear to reduce heat stress or improve performance when fed at the higher temperature.; Swine Day, Manhattan, KS, November 12, 1981
Keywords: Swine day, 1981, Kansas Agricultural Experiment Station contribution, no. 82-128-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 406, Swine, Finishing diets, Heat stress
How to Cite:
Nichols, D. A., Ames, D. R., Allee, G. L. & Hines, R. H., (1981) “Value of adding fat to finishing diets to alleviate heat stress”, Kansas Agricultural Experiment Station Research Reports 1(10), 36-37. doi: https://doi.org/10.4148/2378-5977.6069
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