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Advances in pig nutrition

Code: 9781801466943
Edited by: Emeritus Professor Julian Wiseman, University of Nottingham, UK

Pig nutrition faces many challenges, including the need to meet the changing requirements of animals as they grow whilst minimising environmentally-damaging nutrient losses. Additionally, with growing crops for feed seen as a significant contributor to climate change, there is an emerging consensus that the sector must seek alternative, more sustainable feed sources which have a reduced impact on the environment.

Advances in pig nutrition provides a comprehensive overview of the range of research addressing these challenges. The book addresses recent advances in understanding feed intake and feed formulation, focussing on advances in understanding pig nutritional requirements and ensuring feed safety. This collection also reviews the role of feed additives in optimising pig nutrition, including amino acids, prebiotics and exogenous enzymes.

Key Features

  • Provides a comprehensive overview of the range of feed additives utilised by the sector to optimise pig nutrition, including amino acids and exogenous enzymes
  • Considers both established and emerging alternative feed sources for pigs, such as insects and corn fermented protein
  • Addresses the key challenges in developing nutritional guidelines to achieve optimal growth whilst also minimising costs and environmental impact
£150.00
Table of Contents

Part 1 Feed intake

  • 1.Advances in understanding pig nutritional requirements and metabolism: Robert J. van Barneveld, Robert J. E. Hewitt and Darryl N. D’Souza, SunPork Group, Australia
  • 2.Gastrointestinal development in pigs: implications for nutrition and performance: John O’Doherty, Dillon Kiernan and Torres Sweeney, University College Dublin, Ireland

Part 2 Feed formulation

  • 3.Developing nutritional guidelines for pigs: Jung Yeol Sung, Opeadura Timileyin Osunbami and Olayiwola Adeola, Purdue University, USA
  • 4.Modelling feed requirements for pigs to optimize feed efficiency: Charlotte Gaillard, Ludovic Brossard, Florence Garcia-Launay and Jaap van Milgen, Institut Agro, France
  • 5.New approaches for determining the nutritional value of pig feed: Gerald C. Shurson, University of Minnesota, USA
  • 6.Ensuring pig feed safety: Chad Paulk, Jordan Gebhardt, Cassandra Jones, and Jason Woodworth, Kansas State University, USA

Part 3 The role of feed additives in optimising pig nutrition

  • 7.Understanding and optimizing the use of amino acids in pig nutrition: Sung Woo Kim, Hyunjun Choi, Yesid Garavito Duarte, and Alexa R. Gormley, North Carolina State University, USA
  • 8.Understanding and optimizing the use of prebiotics in pig nutrition: Knud Erik Bach Knudsen, Élisabeth Chassé, Niloofar Razmgah, Mette Skou Hedemann and Nuria Canibe, Aarhus University, Denmark
  • 9.Understanding and optimizing the use of exogenous enzymes in pig nutrition: M. R. Bedford and G. Cordero, AB Vista, UK

Part 4 Alternative feed sources

  • 10.Co-products and other alternative feedstuffs for sustainable pig production: an overview: Ruurd T. Zijlstra, Li Fang Wang and Eduardo Beltranena, University of Alberta, Canada
  • 11.Developing alternative sources of protein in pig nutrition: insects: Kristy DiGiacomo, University of Melbourne, Australia
  • 12.Green feed in organic pig farming: Anne Grete Kongsted, Marleen Elise van der Heide, Lene Stødkilde, Jakob C. Johannsen and Maria Eskildsen, Aarhus University, Denmark
  • 13.High protein corn fermentation products for swine derived from corn ethanol production: Peter E. V. Williams, FluidQuip Technologies, USA

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