Application of Feeding Flavors in Pigs at Different Stages of Growth and Development

The majority of spices are low molecular organic compounds, which are mainly lipids, ketones, ethers, fatty acids, aldehydes, hydrocarbon phenols, aromatic alcohols, aromatic aldehydes, thiols, and lactones. With volatile substances. It is commonly used in artificial milk or milk replacers for young animals, supplements for suckling pigs, and dietary materials for weaned piglets.

Pigs have different olfactory preferences in different physiological conditions. The selection of feed aromas should be based on the physiological characteristics, preferences, and purpose of the pig:

1. Suckling pigs and piglets

Like milk flavor, milk, cheese, chocolate and other similar breast milk flavor, piglets have an unforgettable memory of breast milk, milk flavor can strongly attract piglets to eat, and give a "comfort", can promote unconsciously piglets detached Breast milk helps overcome the slow growth syndrome after weaning. Before and after weaning I like apples, oranges, lemons, and strawberries. The technique of increasing the feed intake, known as the flavor printing method, is a diet in which the sow feeds pre-lactating and post-lactation fragrant, so that the flavouring agent enters the sow's milk so that the piglet will specialize in the flavouring. The agent is associated with breast milk, and the piglet is susceptible to receiving milk replacer added with this flavoring agent at weaning to promote early feeding of the piglet and maximum feed intake.

2. Growing and finishing pigs

Like lemon, citrus, strawberry, cane sugar. Many fruit flavoring agents produced by domestic feed additive manufacturers are suitable for fattening pigs, such as Shanghai Mei Nong. Growing pigs used by Leda, Spain.

3. Breastfeeding sows

A lactating sow has a daily milk output of approximately 7 kg. The dry matter yield was equivalent to two days of dry matter production for the pregnant sow at 114 days. So, nutritional needs of sows are higher than those of pregnant sows. After a lactation period, the body of the nursing sow is significantly reduced. In order to increase the lactating volume of the sow and the weaning weight of the piglet, the sow is quickly returned to heat after weaning, so the sow should be fed well during lactation. The sows often have poor appetite after delivery, and add flavoring agents to the feed to induce the sows to feed more, so that the sows' intake during the lactation period is maximized and the weight loss is reduced to a minimum. Nursing sows like chocolate, strawberries, cane sugar. The general addition amount is 0.05%.

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