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There were significant interactions between starter diet allowance and finishing diet on finishing pig performance.
However, that of pigs offered a low allowance of starter diets was lowered when they were offered a special finishing diet compared with a normal finishing diet.
The 20-week weight and ADG (11 to 20 weeks) of pigs offered a high allowance of starter diets increased (P < 0.01 and < 0.05 respectively) when they were offered a special finishing diet compared with a normal finishing diet.
Compared with the reference finishing diet, the cost prices are 14% lower for the macaúba kernel cake and 5% lower for the co-product based finishing diets.
Initial weight and finishing diet had little impact on beef palatability.
In the in vivo trial 224 Bonsmara steers were allocated to a finishing diet with 80 kg/ton roughage and 224 were allocated to a finishing diet with 20 kg/ton roughage.
Steers gradually adapted a 90% concentrate finishing diet for 28 d, during which the DRC and SFC treatments were applied.
This investigation was designed to evaluate the effects of chestnuts use in the finishing diet of Celta pigs.
Starting diets contained 65% whole corn and increased to a final 89.9% whole corn finishing diet over a 4r-wk period.
Addition of CaProp or NH4Cl to the high concentrate finishing diet reduced (P < 0.01) ADG and DMI during the 7-d feeding period.
To determine the impacts of finishing diet and tissue type and location on fatty acid composition and palatability of Jersey beef, twenty steers were assigned to a factorial treatment design with initial weight (Light vs. Heavy) and finishing diet (70 vs. 85% concentrate) as treatments.
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