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Full Description
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.
Contents
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 Introduction2 Maintaining sow body condition through gestation and lactation3 Reducing variation in pig production systems4 Strategic use of metabolic modifiers5 Matching nutrient requirements to diet specifications6 Optimising utilisation of co-products7 Optimising gut health and nutrient utilisation capacity8 Understanding nutrition and health interactions9 Future trends and conclusion10 Where to look for further information11 References
Chapter 2 - Managing feed to optimise pig health: Sam Millet, Institute for Agricultural and Fisheries Research (IVLO), Belgium; 1 Introduction2 Health energy and protein intake3 Mineral and vitamin nutrition for residivent animals4 Fiber, an overlooked nutrient?5 Ingredient composition6 Case study: the importance of feed structure for health and performance7 Conclusion8 Future trends9 References
Chapter 3 - The use of prebiotics to optimize gut function in pigs: Barbara U. Metzler-Zebeli, University of Veterinary Medicine Vienna, Austria; 1 Introduction2 Maintenance of gut health and functionality3 The porcine gut microbiome4 Definition of prebiotics5 Prebiotic di-oligosaccharides in pig nutrition6 Modes of action of prebiotics7 Optimization of gut function by fructans and galacto-oligosaccharides (GOS)8 Prebiotic effects on gut functions in the early postnatal phase9 Gut effects of porcine milk oligosaccharides10 Future trends in research11 Where to look for further information12 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 Introduction2 Supply of vitamins to pigs3 Growth performance, antioxidative pressure and immunological competence4 Vitamins and antioxidation capacity: new perspectives5 Conclusion and future trends6 Where to look for further information7 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 Introduction2 Challenges in using macroalgae for feed applications3 Composition of macroalgae4 Biological functions and health-promoting effects of macroalgae and macroalgal-derived extracts in pig nutrition5 Conclusion and future trends6 Where to look for further information7 Acknowledgements8 References
