Fats and Proteins Research Foundation

Project Tag: north carolina state university

Improving Fat Utilization by the Weaned pig: Effect of Diet Physical Form, Fatty Acid Chain length, and Emulsification

Title: Improving Fat Utilization by the Weaned pig: Effect of Diet Physical Form, Fatty Acid Chain length, and Emulsification Principle Investigator: Kathryn Price and Jack Odle Year: 2005 Objective: We hypothesized that MCT would be better digested than LCT, especially in dry diets, and emulsification would improve digestibility of LCT more than MCT. Lay Summary/Industry … Continued

Improving the Feeding Value for Saturated Fats for Lean Genotype Swine: Effects of Tallow and Supplemental CLA

Title: Improving the Feeding Value for Saturated Fats for Lean Genotype Swine: Effects of Tallow and Supplemental CLA Principle Investigator: Jack Odle Year: 2000 Objective: To determine the additive effects of dietary tallow and CLA supplementation on pig growth and performance and carcass quality, pork quality, and belly quality. Lay Summary/Industry Summary: : Swine producers … Continued