Sustainable Swine Nutrition

Sustainable Swine NutritionAs 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 moreSustainable 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 Nutrition1. Digestive Physiology and Nutrition of SwineEugeni Roura, Maximiliano Mhller, Roger Campbell, Michael Ryoo, and Marta Navarro2. Water in Swine NutritionCharles M. Nyachoti, Alemu R. Hunde, and John F. Patience3. Energy and Energy Metabolism in SwineJean Noblet, Etienne Labussière, David Renaudeau, and Jaap van Milgen4. Lipids and Lipid Utilization in SwineWerner G. Bergen5. Amino Acids and Amino Acid Utilization in SwineSai Zhang, Rodrigo Manjarin, and Nathalie L. Trottier6. Carbohydrates and Carbohydrate Utilization in SwineKnud Erik Bach Knudsen, Helle Nygaard Lærke, and Henry Jørgensen7. Vitamins and Vitamin Utilization in SwineJ. Jacques Matte and Charlotte Lauridsen8. Minerals and Mineral Utilization in SwineGretchen M. Hill9. Nutrition and Immunology in SwineLucas A. Rodrigues, Michael O. Wellington, Andrew G. Van Kessel, and Daniel A. ColumbusPart II Nutrition for Successful and Sustainable Swine Production10. Diet Formulation and Feeding ProgramsSung Woo Kim and Jeffrey A. Hansen11. Cereal Grains, Cereal Grain Byproducts, and Alternative Energy SourcesRajesh Jha and Tofuko A. Woyengo12. Major Protein Supplements in Swine DietsLee I. Chiba13. Pulse Grains and Their Coproducts in Swine DietsLifang Wang, Eduardo Beltranena, and Ruurd T. Zijlstra14. Fiber in Swine NutritionJ. Paola Lancheros, Charmaine D. Espinosa, Su A Lee, Maryane S. Oliveira, and Hans H. Stein15. Anti-nutritional Factors in FeedstuffsTofuko A. Woyengo16. Feed Processing Technology and Quality of FeedsChad B. Paulk and Charles R. Stark17. Enzymes and Enzyme Supplementation of Swine DietsChan Sol Park and Olayiwola Adeola18. Feed Additives in Swine DietsCormac J. O'Shea19. Bioavailability of Amino Acids, Phosphorus, and OthersSu A Lee and Hans H. Stein20. Swine Nutrition and EnvironmentMing Z. Fan, Brian J. Kerr, Steven Trabue, Xindi Yin, Zeyu Yang, and Weijun Wang21. Swine Housing System, Behavior, and WelfarePeter J. Lammers, Mark S. Honeyman, Rachel Meredith Park, and Monique D. Pairis-Garcia22. Feeding Reproducing Swine and Neonatal PigsLee J. Johnston23. Feeding Weanling, Grower, and Finisher SwineRobert D. Goodband, Mariana B. Menegat, and Hayden E. Williams24. Organic Swine Production and NutritionSandra A. Edwards25. Swine Nutrition and Pork QualityJason 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), 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