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Fine-Tuning Lactation.

• Authors : Soltwedel, K. T.¹; Pettigrew, J. E.¹

Subjects: *SOWS; *ANIMAL feeds; *ANIMAL nutritionUNITED StatesNATIONAL Research Council (U.S.)

• Source: National Hog Farmer. 2/15/2006, Vol. 51 Issue 2, p16-16. 1p. 1 Chart.

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Synthetic Amino Acid Option Not Best for Gestating Sows.

Subjects: *ANIMAL nutrition; *POLLUTION; *AMINO acidsUNITED States

• Source: National Hog Farmer. 12/15/2003, Vol. 48 Issue 12, p33-34. 2p.

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Aggressive Amino Acid Use Helps Offset High Feed Costs.

• Authors : Funderburke, David

Subjects: *AMINO acids in animal nutrition; *SWINE nutrition; *STRATEGIC planningUNITED States

• Source: National Hog Farmer. 3/15/2008, Vol. 53 Issue 2, p20-22. 3p.

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Nutrition Linked To Lameness.

• Authors : Vansickle, Joe

Subjects: *SWINE diseases; *LAMENESS in swine; *OSTEOCHONDROSIS

• Source: National Hog Farmer. 1/15/2007, Vol. 52 Issue 1, p24-25. 2p.

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nutrient alternatives.

Subjects: *SWINE nutrition; *FARM management; *ANIMAL feedingTOSH, Jimmy

• Source: National Hog Farmer. 2/15/2007, Vol. 52 Issue 2, p12-13. 2p.

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Corn Variety Offers Moe Bang per Bushel.

• Authors : Neutkens, Debra

Subjects: *CORN as feed; *HYBRID corn; *LIVESTOCKUNITED StatesEXSEED Genetics LLC EXSEED Genetics LLC EXSEED Genetics LLC 178618187...

• Source: National Hog Farmer. 11/15/2006, Vol. 51 Issue 11, p8-9. 2p.

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NRC Lysine Requirements for Nursery Pigs Are Set Too Low.

Subjects: *ANIMAL nutrition; *AMINO acids; *LYSINEUNITED States

• Source: National Hog Farmer. 12/15/2003, Vol. 48 Issue 12, p34-36. 3p.

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Key Sectors of Business and Industry: 4.9 Chemical and Pharmaceutical.

Subjects: *CHEMICAL industry; *PHARMACEUTICAL industry; *CHEMICALSSLOVAKIAEUROPEAN Union

• Source: Doing Business with Slovakia. 2005, p172-180. 9p.

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Part Four: Key Sectors of Business and Industry: Chemical and Pharmaceutical.

Subjects: *CHEMICAL industry; *PHARMACEUTICAL industry; *BUSINESS cyclesSLOVAKIA

• Source: Doing Business with Slovakia. 2005, p172-180. 9p.

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Bakeries Go Pro: The integration of protein into baking represents a profound shift that combines nutritional enhancement with the intrinsic pleasure of baked goods.

• Authors : Canonne, Sébastien¹; Ghotra, Baljit¹; Bhatia, Monica²

Subjects: *BAKED products; *SOYBEAN meal; *BAKERIES

• Source: Prepared Foods. May2024, Vol. 193 Issue 5, p27-31. 5p.

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