Fat digestibility in pigs study looks at oils in soybeans, corn co-products
Tuesday, July 30, 2013 - 13:00
in Mathematics & Economics
Pork producers need accurate information on the energy value of fat in feed ingredients to ensure that diets are formulated economically and in a way that maximizes pork fat quality. Researchers at the University of Illinois have determined the true ileal and total tract digestibility of fat in four corn co-products, as well as in full fat soybeans and corn oil.