Swine Health and Production
J2o7urnal of Swine Health and Production — Volume 18, Number 1 Journal of Swine Health and Production — January and February 201207
Feed additives for swine: Fact sheets – fl avors 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
Peer reviewed Practice tip
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. Previous practice tips included fact sheets on acidifi ers and antibiotics in the September-October issue (J Swine Health Prod. 2009;17:270-275) and on carcass modifi ers, carbohydrate-degrading enzymes, and proteases, and anthelmintics in the
November-December issue (J Swine Health Prod. 2009;17:325-332).
Future fact-sheet topics will include high levels of copper and zinc; phytase; phytogenic feed additives (phytobiotics-botanicals); and probiotics and prebiotics. JYJ, DGR, SSD: Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, Kansas.
JMD, MDT, RDG, JLN: Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas.
Corresponding author: Dr Jay Y. Jacela, I-102 Mosier Hall, 1800 Denison Avenue, Manhattan, KS 66506; Tel: 785-532-4845; E-mail: jjacela@vet. ksu.edu. This article is available online athttp:// www.aasv.org/shap.html. Jacela JY, DeRouchey JM, Tokach MD, et al. Feed additives for swine: Fact sheets – fl avors and mold inhibitors, mycotoxin binders, and antioxidants.
J Swine Health Prod. 2010;18(1):27–32.
28 Journal of Swine Health and Production — January and February 2010
FACT Sheet: Flavors Fast facts
Flavors are feed additives that attempt to enhance the taste and smell of feed to stimulate intake.
Pigs show preference for certain fl avors when given a choice. Flavors do not improve feed intake when pigs are
Feed additives for swine: Fact sheets – fl avors 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
Peer reviewed Practice tip
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. Previous practice tips included fact sheets on acidifi ers and antibiotics in the September-October issue (J Swine Health Prod. 2009;17:270-275) and on carcass modifi ers, carbohydrate-degrading enzymes, and proteases, and anthelmintics in the
November-December issue (J Swine Health Prod. 2009;17:325-332).
Future fact-sheet topics will include high levels of copper and zinc; phytase; phytogenic feed additives (phytobiotics-botanicals); and probiotics and prebiotics. JYJ, DGR, SSD: Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, Kansas.
JMD, MDT, RDG, JLN: Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas.
Corresponding author: Dr Jay Y. Jacela, I-102 Mosier Hall, 1800 Denison Avenue, Manhattan, KS 66506; Tel: 785-532-4845; E-mail: jjacela@vet. ksu.edu. This article is available online athttp:// www.aasv.org/shap.html. Jacela JY, DeRouchey JM, Tokach MD, et al. Feed additives for swine: Fact sheets – fl avors and mold inhibitors, mycotoxin binders, and antioxidants.
J Swine Health Prod. 2010;18(1):27–32.
28 Journal of Swine Health and Production — January and February 2010
FACT Sheet: Flavors Fast facts
Flavors are feed additives that attempt to enhance the taste and smell of feed to stimulate intake.
Pigs show preference for certain fl avors when given a choice. Flavors do not improve feed intake when pigs are