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The Utilization Of Red Blood Cells In Diets For Swine And Poultry, Emily Dawn Frugé
The Utilization Of Red Blood Cells In Diets For Swine And Poultry, Emily Dawn Frugé
LSU Master's Theses
The purpose of this research was to determine if increasing levels of RBC would affect growth performance and carcass characteristics of finishing pigs and growth performance of broilers. Three experiments were conducted to determine the effect of incremental levels of red blood cells (RBC; 0 to 4% and 0 to 2%), and thus increasing levels of dietary Leu on growth performance and linear carcass measurements of finishing pigs. Our results suggest that feeding 3 or 4% RBC causes a decrease in growth performance. However, feeding 1 or 2% RBC in the diets of finishing pigs had no detrimental effects on …