Feed additives for swine: Fact sheets – flavors and mold inhibitors, mycotoxin binders, and antioxidants
Jay Y. Jacela, DVM; Joel M. DeRouchey, PhD; Mike D. Tokach, PhD; Robert D. Goodband, PhD; Jim L. Nelssen, PhD; David G. Renter, DVM, PhD; Steve S. Dritz, DVM, PhD
Complete article is available online.
PDF version is available online.
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.
Keywords: feed, additives, flavors, mold inhibitors, mycotoxin, binders, antioxidants
Cite as: Jacela JY, DeRouchey JM, Tokach MD, et al. Feed additives for swine: Fact sheets – flavors and mold inhibitors, mycotoxin binders, and antioxidants. J Swine Health Prod 2010;18(1):27-32.
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