Tesis doctoral de David SolÁ Oriol
The present work studies the preferences of different feed ingredients commonly used in oiglet diest and stablishes a ranking of feed preferences by weanling pigs. Additionally the realtionships between different parameters of the feed and the feed prefernce are also studied. A work plan was stablished with the following objectives: (i) to compare the preferences for different feed ingredients evaluated in piglets of different ages (newly -weaned or post-weaned) and at differents levesl of inclusion; (ii) to stablish preference rankings for cereals , protein, fat or fibre sources taking into account different levesl of inclusion; (iii) to quantify the effect of technological treatments on preference for different cereal feeds; (iv) to study the effect of storage on feed preference for feed preference for different protein sources; (v) to evaluate different interactions between the palatabilities of cereals and protein sources; (iv) to study the relationship between feed preference and some of its physical properties such as feed particle size or feed texture; and (vii) to study the relationship betwee fee preference and the nutrient content of cerelas and their digestibility. Feed ingredients preference was evaluated by using a double choice feeding protocol consisting in a comparison between two different diets differing in on of the feed ingredients contained in the diet and its level of inclusion. The appetence for each diet expressed as percentage of preference was calculated as a percentage of contribution of the test diet to the total feed intake. Therefore the results obtained from the first days of the study slready indicated the dietary preferences, which did not change substantially therafter. The age of the animals did not affect preference and the values obtained in newly weaned and post-weaned pigs were generally in good agreement. However th use of the older animals resulted in higher feed intakes and more accurate measurements. Throghout this phd the
Datos académicos de la tesis doctoral «Quantitative evaluation of tha palatability of feed ingredients in swine«
- Título de la tesis: Quantitative evaluation of tha palatability of feed ingredients in swine
- Autor: David SolÁ Oriol
- Universidad: Autónoma de barcelona
- Fecha de lectura de la tesis: 26/03/2008
Dirección y tribunal
- Director de la tesis
- David Torrallardona Llobera
- Tribunal
- Presidente del tribunal: gonzálo González mateos
- De haro licer josep (vocal)
- enric Esteve García (vocal)
- theo Vankempen (vocal)