[Changes in free amino acid serum levels in swine during parturition and in piglets during birth].

During the course of parturition seven high pregnant sows, crossbreds of the Large White and Landrace breeds, and their 69 piglets being born, were studied for the changes of the total and separate free amino acids in the blood plasma in relation to the time of duration of the parturition, to the sequence of piglets being born in the litter, and to the birth weight of the piglets. The concentration of the total free amino acids in blood plasma is 2.44 +/- 0.

[The use of dried grape press cake in pig fattening].

In dried grape press cake the content of crude nutrients and ash, overall sugar, amino acids, alpha-tocopherol and gross energy was determined. In biological experiments with pigs (total of 109 animals) 10% of mixture A1 or SOL was replaced by the same amount of dried crushed grape press cake, without affecting negatively the weight gains and consumption of mixtures per unit of weight gain. Nutritional effects of grape press cake are a subject of discussion and comprise three factors: higher content of enrgy (fat and sugars) in mixtures containing press cake, anti-oxidation effect of press cake and the effect of tocopherols on the metabolism of basic nutrients.