Nutritional Regulation of stress in Suckling Pigs

The digestibility, palatability, amino acid balance and immune protection of protein in diet were mainly considered, as well as the application of some high quality raw materials to improve the digestibility and reduce the antigenicity of weaned piglets. To limit the amount of common plant protein products with high antigenicity, we should add other protein raw materials to meet the protein needs of piglets, or use different processing to partially reduce the antigenic components of plant proteins. The palatability and digestibility can be improved by selecting fresh raw materials and proper puffing, steam and granulation treatment. Mainly considering the digestibility, palatability, amino acid balance and immune protection of protein in the diet, as well as the application of some high quality raw materials to improve the digestibility and reduce the antigenicity of weaned piglets. To limit the amount of common plant protein products with high antigenicity, we should add other protein raw materials to meet the protein needs of piglets, or use different processing to partially reduce the antigenic components of plant proteins. The palatability and digestibility can be improved by selecting fresh raw materials and proper puffing, steam and granulation treatment. Studied.