Low pig birth weight is a problem for many producers due to the increased litter size experienced with today's highly prolific sows. Birth weight is clearly related to preweaning survival and subsequent growth performance. Research at the University of Kentucky has demonstrated that the addition of an enzymatically hydrolyzed yeast product to diets of sows in late gestation and lactation improved weaning weights of piglets as well as end-ofnursery weights. These improvements were, in large part, theresult of an increase in birth weight of the pigs. Thus, the objective of the present experiment was to assess the response in a commercial setting with intent to generate enough observations that the data could be subclassified to determine which segments of a normal production herd are most responsive to the product.
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