Sustainable Swine Nutrition

Sustainable Swine Nutrition
 
As climate change continues to have a significant impact on the modern world, it is crucial to find alternative sources of energy and nutrients for swine production. The development of optimal feeding revolves around a multitude of considerations--genetic variations in the pig, variability, availability, and stability of nutrients in feed ingredients, interactions among nutrients and non-nutritive factors, voluntary feed intake, physical (& social) environment of pigs, and more. Establishing the ideal network of factors will only grow in importance as humans assess the methods for our own food networks.
 
Sustainable Swine Nutrition is a comprehensive book on swine nutrition, covering some fundamental aspects of nutrition--namely digestive physiology, water, protein or amino acids, lipids, carbohydrates, energy metabolism, vitamins, minerals, and nutrition and immunology. Providing the most up-to-date information on each of these areas, a major emphasis of this second edition is on recent developments and current advances in the field, with a focus on pertinent issues linked with energy and nutrients. In doing so, the book highlights topics and issues that can contribute to the ultimate goal of successful and sustainable swine production.
 
Sustainable Swine Nutrition readers will also find:
* Environmentally friendly, optimal feeding strategies for successful and sustainable swine production
* Recent developments, such as alternative feedstuffs, feed additives, and bioavailability
* Expanded treatment and new chapters on swine physiology, energy and protein, technology, and more
 
Sustainable Swine Nutrition, Second Edition, is an ideal resource for livestock scientists and industry professionals involved in all aspects of pork production.

List of contents

Part I Fundamental Nutrition
1. Digestive Physiology and Nutrition of Swine
Eugeni Roura, Maximiliano Mhller, Roger Campbell, Michael Ryoo, and Marta Navarro
 
2. Water in Swine Nutrition
Charles M. Nyachoti, Alemu R. Hunde, and John F. Patience
 
3. Energy and Energy Metabolism in Swine
Jean Noblet, Etienne Labussière, David Renaudeau, and Jaap van Milgen
 
4. Lipids and Lipid Utilization in Swine
Werner G. Bergen
 
5. Amino Acids and Amino Acid Utilization in Swine
Sai Zhang, Rodrigo Manjarin, and Nathalie L. Trottier
 
6. Carbohydrates and Carbohydrate Utilization in Swine
Knud Erik Bach Knudsen, Helle Nygaard Lærke, and Henry Jørgensen
 
7. Vitamins and Vitamin Utilization in Swine
J. Jacques Matte and Charlotte Lauridsen
 
8. Minerals and Mineral Utilization in Swine
Gretchen M. Hill
 
9. Nutrition and Immunology in Swine
Lucas A. Rodrigues, Michael O. Wellington, Andrew G. Van Kessel, and Daniel A. Columbus
 
Part II Nutrition for Successful and Sustainable Swine Production
10. Diet Formulation and Feeding Programs
Sung Woo Kim and Jeffrey A. Hansen
 
11. Cereal Grains, Cereal Grain Byproducts, and Alternative Energy Sources
Rajesh Jha and Tofuko A. Woyengo
 
12. Major Protein Supplements in Swine Diets
Lee I. Chiba
 
13. Pulse Grains and Their Coproducts in Swine Diets
Lifang Wang, Eduardo Beltranena, and Ruurd T. Zijlstra
 
14. Fiber in Swine Nutrition
J. Paola Lancheros, Charmaine D. Espinosa, Su A Lee, Maryane S. Oliveira, and Hans H. Stein
 
15. Anti-nutritional Factors in Feedstuffs
Tofuko A. Woyengo
 
16. Feed Processing Technology and Quality of Feeds
Chad B. Paulk and Charles R. Stark
 
17. Enzymes and Enzyme Supplementation of Swine Diets
Chan Sol Park and Olayiwola Adeola
 
18. Feed Additives in Swine Diets
Cormac J. O'Shea
 
19. Bioavailability of Amino Acids, Phosphorus, and Others
Su A Lee and Hans H. Stein
 
20. Swine Nutrition and Environment
Ming Z. Fan, Brian J. Kerr, Steven Trabue, Xindi Yin, Zeyu Yang, and Weijun Wang
 
21. Swine Housing System, Behavior, and Welfare
Peter J. Lammers, Mark S. Honeyman, Rachel Meredith Park, and Monique D. Pairis-Garcia
 
22. Feeding Reproducing Swine and Neonatal Pigs
Lee J. Johnston
 
23. Feeding Weanling, Grower, and Finisher Swine
Robert D. Goodband, Mariana B. Menegat, and Hayden E. Williams
 
24. Organic Swine Production and Nutrition
Sandra A. Edwards
 
25. Swine Nutrition and Pork Quality
Jason K. Apple

About the author

Lee I. Chiba, is Professor of Animal Sciences at Auburn University, Alabama, USA. His current research focuses on growing pig and sow nutrition.

Summary

Sustainable Swine Nutrition

As climate change continues to have a significant impact on the modern world, it is crucial to find alternative sources of energy and nutrients for swine production. The development of optimal feeding revolves around a multitude of considerations--genetic variations in the pig, variability, availability, and stability of nutrients in feed ingredients, interactions among nutrients and non-nutritive factors, voluntary feed intake, physical (& social) environment of pigs, and more. Establishing the ideal network of factors will only grow in importance as humans assess the methods for our own food networks.

Sustainable Swine Nutrition is a comprehensive book on swine nutrition, covering some fundamental aspects of nutrition--namely digestive physiology, water, protein or amino acids, lipids, carbohydrates, energy metabolism, vitamins, minerals, and nutrition and immunology. Providing the most up-to-date information on each of these areas, a major emphasis of this second edition is on recent developments and current advances in the field, with a focus on pertinent issues linked with energy and nutrients. In doing so, the book highlights topics and issues that can contribute to the ultimate goal of successful and sustainable swine production.

Sustainable Swine Nutrition readers will also find:
* Environmentally friendly, optimal feeding strategies for successful and sustainable swine production
* Recent developments, such as alternative feedstuffs, feed additives, and bioavailability
* Expanded treatment and new chapters on swine physiology, energy and protein, technology, and more

Sustainable Swine Nutrition, Second Edition, is an ideal resource for livestock scientists and industry professionals involved in all aspects of pork production.

Product details

• Authors: Lee I. Chiba, Lee I. (Auburn University Chiba, LI Chiba
• Assisted by: Lee I. Chiba (Editor), Chiba Lee I. (Editor), Lee I Chiba (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.05.2022
• EAN: 9781119583899
• ISBN: 978-1-119-58389-9
• No. of pages: 752
• Subjects: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; Landwirtschaft, Zoologie, Tierhaltung, Schweine, Life Sciences, Biowissenschaften, veterinary medicine, Agriculture, Schweinemast, Animal Physiology, Animal Science & Zoology, Veterinary Medicine - Farm Animals, Animal Agriculture, Zoologie / Physiologie