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Ec86-219 1986 Nebraska Swine Report, Rodger K. Johnson, Dwane R. Zimmerman, M. C. Brumm, David P. Shelton, Keith L. Vacha, J. A. Deshazer, Gerald Bodman, James W. Lamkey, Roger W. Mandigo, Chris R. Calkins, Larry W. Hand, Steven J. Goll, E. R. Peo Jr., Roy Carlson, Austin J. Lewis, Fayrene Hamouz, Lee I. Chiba, Joy L. Kovar, Joel H. Brendemuhl, Alex Hogg, William G. Kvasnicka, Clayton L. Kelling, Duane E. Reese, William Ahlschwede, J. D. Kopf
Ec86-219 1986 Nebraska Swine Report, Rodger K. Johnson, Dwane R. Zimmerman, M. C. Brumm, David P. Shelton, Keith L. Vacha, J. A. Deshazer, Gerald Bodman, James W. Lamkey, Roger W. Mandigo, Chris R. Calkins, Larry W. Hand, Steven J. Goll, E. R. Peo Jr., Roy Carlson, Austin J. Lewis, Fayrene Hamouz, Lee I. Chiba, Joy L. Kovar, Joel H. Brendemuhl, Alex Hogg, William G. Kvasnicka, Clayton L. Kelling, Duane E. Reese, William Ahlschwede, J. D. Kopf
University of Nebraska-Lincoln Extension: Historical Materials
This 1986 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.
Mp51 Distillers Grains, Glen Aines, Terry Klopfenstein, Rick Stock
Mp51 Distillers Grains, Glen Aines, Terry Klopfenstein, Rick Stock
University of Nebraska-Lincoln Extension: Historical Materials
In the conventional production of alcohol from grain for fuel, byproducts are produced with excellent feeding value for ruminants. Appropriate use of these byproducts aids the efficient production of animals and enhances the economics of alcohol production. In the fermentation of corn to produce alcohol, the starch in the corn is converted to alcohol and carbon dioxide. The nutrients in the corn other than starch are concentrated about three times because corn is about two-thirds starch. Even though starch is high in energy, the one-third of the corn remaining in the byproduct after fermentation contains as much energy per pound …
G86-821 Weaned Pig Management And Nutrition (Revised August 1992), Duane Reese, Mike Brumm
G86-821 Weaned Pig Management And Nutrition (Revised August 1992), Duane Reese, Mike Brumm
University of Nebraska-Lincoln Extension: Historical Materials
Temperature, space, health considerations, dietary nutrient allowances, feeding management and more are covered here. The weaning age of pigs farrowed in Nebraska is variable. While the average age at weaning is about four weeks, the range is from two to eight weeks. However, industry surveys indicate that more than 50 percent of the pigs in the United States are weaned at 28 days of age or earlier, with the majority weaned between three and four weeks of age. This trend towards earlier weaning is expected to continue with advances in management, housing, health and nutrition. Earlier weaning (under 28 days) …