This collection features five peer-reviewed reviews on optimising pig nutrition.
The first chapter considers advances in nutritional requirements and metabolism and how these contribute to the sustainable production of pig meat, including the need to maintain sow body condition throughout gestation and lactation and ways of reducing variation in pork production systems.
The second chapter discusses the essential contribution of balanced energy and protein levels in achieving optimal health in pigs. It includes a case study which illustrates how characteristics of feed form and structure may have contradictory impacts on the gastric health and performance of pigs.
The third chapter summarises current knowledge on the effects of prebiotic oligosaccharides on porcine gut function and health, focussing on the effects on gut functions in the early postnatal phase.
The fourth chapter addresses recent advances in understanding the role of vitamins in porcine diets. It outlines their importance for some aspects of oxidative mechanisms, including the development and competence of the immune system.
The final chapter summarises the nutritional attributes of macroalgae in terms of macro and micronutrients as a source of protein and other compounds in pig nutrition.
By:
Professor Robert van Barneveld (Barneveld Nutrition Pty Ltd),
R. J. E. Hewitt (SunPork Group,
Australia),
D. N. D'Souza (SunPork Group,
Australia),
Dr Sam Millet (Institute for Agricultural and Fisheries Research),
Nadia Everaert (Liège University (Belgium))
Imprint: Burleigh Dodds Science Publishing Limited
Country of Publication: United Kingdom
Volume: 74
Dimensions:
Height: 229mm,
Width: 152mm,
Spine: 9mm
Weight: 224g
ISBN: 9781786769527
ISBN 10: 1786769522
Series: Burleigh Dodds Science: Instant Insights
Pages: 158
Publication Date: 18 April 2023
Audience:
College/higher education
,
Professional and scholarly
,
Primary
,
Undergraduate
Format: Paperback
Publisher's Status: Active
Chapter 1 - Advances in understanding pig nutritional requirements and metabolism: R. J. van Barneveld, R. J. E. Hewitt and D. N. D’Souza, SunPork Group, Australia; 1 Introduction 2 Maintaining sow body condition through gestation and lactation 3 Reducing variation in pig production systems 4 Strategic use of metabolic modifiers 5 Matching nutrient requirements to diet specifications 6 Optimising utilisation of co-products 7 Optimising gut health and nutrient utilisation capacity 8 Understanding nutrition and health interactions 9 Future trends and conclusion 10 Where to look for further information 11 References Chapter 2 - Managing feed to optimise pig health: Sam Millet, Institute for Agricultural and Fisheries Research (IVLO), Belgium; 1 Introduction 2 Health energy and protein intake 3 Mineral and vitamin nutrition for residivent animals 4 Fiber, an overlooked nutrient? 5 Ingredient composition 6 Case study: the importance of feed structure for health and performance 7 Conclusion 8 Future trends 9 References Chapter 3 - The use of prebiotics to optimize gut function in pigs: Barbara U. Metzler-Zebeli, University of Veterinary Medicine Vienna, Austria; 1 Introduction 2 Maintenance of gut health and functionality 3 The porcine gut microbiome 4 Definition of prebiotics 5 Prebiotic di-oligosaccharides in pig nutrition 6 Modes of action of prebiotics 7 Optimization of gut function by fructans and galacto-oligosaccharides (GOS) 8 Prebiotic effects on gut functions in the early postnatal phase 9 Gut effects of porcine milk oligosaccharides 10 Future trends in research 11 Where to look for further information 12 References Chapter 4 - Recent advances in understanding the role of vitamins in pig nutrition: Charlotte Lauridsen, Aarhus University, Denmark; and J. Jacques Matte, Agriculture and Agri-Food Canada, Canada; 1 Introduction 2 Supply of vitamins to pigs 3 Growth performance, antioxidative pressure and immunological competence 4 Vitamins and antioxidation capacity: new perspectives 5 Conclusion and future trends 6 Where to look for further information 7 References Chapter 5 - Developing seaweed/macroalgae as feed for pigs: Marta López-Alonso, Universidade de Santiago de Compostela, Spain; Marco García-Vaquero, University College Dublin, Ireland; and Marta Miranda, Universidade de Santiago de Compostela, Spain; 1 Introduction 2 Challenges in using macroalgae for feed applications 3 Composition of macroalgae 4 Biological functions and health-promoting effects of macroalgae and macroalgal-derived extracts in pig nutrition 5 Conclusion and future trends 6 Where to look for further information 7 Acknowledgements 8 References
