Feed additives for swine: Fact sheets – flavors and mold inhibitors, mycotoxin binders, and antioxidants 

Jay Y. Jacela, DVM; Joel M. DeRouchey, PhD; Mike D. Tokach, PhD; Robert D. Goodband, PhD; Jim L. Nelssen, PhD; David G. Renter, DVM, PhD; Steve S. Dritz, DVM, PhD

JYJ, DGR, SSD: Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, Kansas. JMD, MDT, RDG, JLN: Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas. Corresponding author: Dr Jay Y. Jacela, I-102 Mosier Hall, 1800 Denison Avenue, Manhattan, KS 66506; Tel: 785-532-4845; E-mail: jjacela@vet.ksu.edu.

This is the third in a series of peer-reviewed practice tip articles, each including two or three fact sheets on feed additives for swine.

Acidifiers (v17n5) Anthelmintics (dewormers) (v17n6) Antibiotics (v17n5) Carbohydrate-degrading enzymes and proteases (v17n6) Carcass modifiers (v17n6) Flavors (v18n1)

High dietary levels of copper and zinc for growing pigs Mold inhibitors, mycotoxin binders, and antioxidants (v18n1) Phytase Phytogenic feed additives (phytobiotics-botanicals) Probiotics and prebiotics

Previous practice tips have been published in issues of the Journal of Swine Health and Production as linked above; those published in this issue are shown in bold face. Future fact-sheet topics will include high dietary levels of copper and zinc for growing pigs; phytase; phytogenic feed additives (phytobiotics-botanicals); and probiotics and prebiotics.