Defining quality of lactose sources used in swine diets
W. Ben Nessmith, Jr., Michael D. Tokach, Robert D. Goodband, James L. Nelssen
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This paper reviews the process by which dried whey, a common ingredient in starter pig diets, is produced. The wide variability in quality of dried whey is explained. Also, this paper reports evaluations of other lactose sources--such as deproteinized whey and pure lactose--as alternatives to dried whey in starter pig diets.
Keywords: diets, whey, lactose
Cite as: Nessmith WB Jr, Tokach MD, Goodband RD, et al. Defining quality of lactose sources used in swine diets. J Swine Health Prod 1997;5(4):145-149.
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