TY - JOUR AU - Jacela, JY AU - DeRouchey, JM AU - Tokach, MD TI - Feed additives for swine: Fact sheets – flavors and mold inhibitors, mycotoxin binders, and antioxidants T2 - Journal of Swine Health and Production JF - Journal of Swine Health and Production J2 - JSHAP SN - 1537-209X DP - American Association of Swine Veterinarians PB - American Association of Swine Veterinarians DA - 2010/Jan// PY - 2010 VL - 18 M1 - 1 IS - 1 M2 - 27 SP - 27-32 L2 - https://www.aasv.org/shap/issues/v18n1/v18n1p27.html UR - https://www.aasv.org/shap/abstracts/abstract.php?v18n1p27 L1 - https://www.aasv.org/shap/issues/v18n1/v18n1p27.pdf KW - swine KW - feed KW - additives KW - flavors KW - mold inhibitors KW - mycotoxin KW - binders KW - antioxidants N2 - This is the third in a series of peer-reviewed practice tip articles, each including two or three fact sheets on feed additives for swine. Feeding pigs with a well-balanced diet that is highly palatable is essential for optimal growth performance and production efficiency. While the use of flavors may be a useful tool to improve palatability and feed intake under certain conditions, the effectiveness of these feed additives has not been consistently observed in different experiments. In addition, feed intake is regulated by multiple factors, not just taste. Therefore, careful evaluation of commercially available products and consultation with a nutritionist is recommended before a flavor is added to a swine diet.Some species of molds have the ability to produce mycotoxins. Mycotoxin contamination of diets can result in production and financial losses. Mold inhibitors and mycotoxin binders can be effective tools in controlling mold and mycotoxin problems. Antioxidants, on the other hand, can help preserve palatability of feed ingredients or complete diets. ER -