Some 60-70% of the cost of producing a pig is accounted for by the feed, and nutritionists worldwide concentrate on rate of growth, feed conversion and carcase quality. Other than ensuring that diarrhoea is not a problem and that vitamin and mineral d eficiencies do not develop, little or no attention is given to health. Over the last decade following the increasing problem of diseases such as PRRS and PMWS, more attention is now being paid to the general health of the pig. The objective of this artic le is to highlight some of the recent developments in nutrition of the pig which can lead to the improvement in health.
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