A Pharmacopoeia Including the Outlines of Materia Medica and by Richard V. Tuson

By Richard V. Tuson

Writer: Philadelphia, P. Blakiston, Son

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If body protein had been lost in the first week after weaning rather than just maintained it would be interesting to know whether there would have been complete compensation. Young pigs, particularly after weaning, protect their body protein and appear to preferentially metabolise fat in times of nutritional shortage. Whittemore et al. (1978) showed that for the first week after weaning piglets lost 30 Weaning the pig Growth of the weaned pig a modest 6 g/d of bodyweight and this consisted of a large loss of fat (46 g/d) and gains in both protein (4 g/d) and water (36 g/d).

Journal of Animal Science 69, 1370-1378. E. A. A. R. Gaskins, 1999. Weaning anorexia may contribute to local inflammation in the piglet small intestine. Journal of Nutrition 129, 613-619. D. J. R. J. Bourne, 1984. Immune hypersensitivity and post-weaning diarrhoea in the pig. Proceedings of the Nutrition Society 43, 116A. , P. D. Slade, 1999. Weaning weight and daily live weight gain in the week after weaning predict piglet performance. D. Cranwell (editor), Manipulating Pig Production VII. Australasian Pig Science Association, Werribee, Victoria, p.

2 Use of flavours in creep/starter diets Attempts have been made to increase weaning weight and reduce the growth check of pigs after weaning by using various sweeteners and aromatic compounds to increase feed consumption, particularly during the first week or two after weaning (Campbell, 1976; Kornegay, 1977). Gatel and Guion (1990) found that diets containing monosodium glutamate significantly increased creep food intake, although the increase was not sufficient to improve weaning weight. However, Clarke and Batterham (1989) found that creep food intake was low and unaffected by the supplementation of a creep diet with monosodium glutamate.

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