articles about vitamin in Abstracts

Calcium and Vitamin D supplementation is not directly related to bone health and lameness prevention in gilts.

Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.

The modulation of dietary anion-cation difference may enhance sow performance.

Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.

Dietary 25-hydroxycholecalciferol supplementation may improve carcass and bone quality in growing-finishing pigs.

The dietary supplementation of β-glucan combined with vitamin E may improve performance and health in growing-finishing pigs.

Vitamin D supplementation may improve performance and efficiency in sows, weaning, and finishing pigs.

Citrus extract supplementation in growing-finishing pigs may improve meat quality and nutritional value of pork products.

Dietary folic acid supplementation may improve growth performance and intestinal morphology of weaned piglets.

Increased vitamin supplementation during gestation and lactation may improve piglet performance at weaning.

Poultry fat combined with flaxseed oil and vitamin E at different levels may be used as fat source for G:F pigs without affecting carcass composition and meat quality.

Combining vitamin D3 and 25(OH)D3 in sow diets improves the vitamin D status for both the dams and their offspring.

Supplementing finisher diets with phytase and 25(OH)D3 pig performance and meat quality.

High doses of 25(OH)D3 may improve immune functions and the antioxidant capacity in weaned pigs.

Vitamin B2 by-products may be a cost-effective substitute for partially replacing corn and soybean meal in growing-finishing pigs.

Pioglitazone hydrochloride and Vitamin E may enhance pork quality by increasing intramuscular fat and antioxidant capacity of meat.