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.
Edited by:
Lee I. Chiba (Auburn University USA)
Imprint: Wiley-Blackwell
Country of Publication: United States
Edition: 2nd edition
Dimensions:
Height: 244mm,
Width: 170mm,
Spine: 15mm
Weight: 680g
ISBN: 9781119583899
ISBN 10: 1119583896
Pages: 752
Publication Date: 21 March 2023
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Contributors Preface Editor Part I Fundamental Nutrition Chapter 1 Digestive Physiology and Nutrition of Swine Eugeni Roura, Maximiliano Mller, Roger Campbell, Michael Ryoo, and Marta Navarro Chapter 2 Water in Swine Nutrition Charles M. Nyachoti, Alemu R. Hunde, and John F. Patience Chapter 3 Energy and Energy Metabolism in Swine Jean Noblet, Etienne Labussière, David Renaudeau, and Jaap van Milgen Chapter 4 Lipids and Lipid Utilization in Swine Werner G. Bergen Chapter 5 Amino Acids and Amino Acid Utilization in Swine Sai Zhang, Rodrigo Manjarin, and Nathalie L. Trottier Chapter 6 Carbohydrates and Carbohydrate Utilization in Swine Knud Erik Bach Knudsen, Helle Nygaard Lærke, and Henry Jørgensen Chapter 7 Vitamins and Vitamin Utilization in Swine J. Jacques Matte and Charlotte Lauridsen Chapter 8 Minerals and Mineral Utilization in Swine Gretchen M. Hill Chapter 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 Chapter 10 Diet Formulation and Feeding Programs Sung Woo Kim and Jeffrey A. Hansen Chapter 11 Cereal Grains, Cereal Grain Byproducts, and Alternative Energy Sources Rajesh Jha and Tofuko A. Woyengo Chapter 12 Major Protein Supplements in Swine Diets Lee I. Chiba Chapter 13 Pulse Grains and Their Coproducts in Swine Diets Lifang Wang, Eduardo Beltranena, and Ruurd T. Zijlstra Chapter 14 Fiber in Swine Nutrition J. Paola Lancheros, Charmaine D. Espinosa, Su A Lee, Maryane S. Oliveira, and Hans H. Stein Chapter 15 Anti-nutritional Factors in Feedstuffs Tofuko A. Woyengo Chapter 16 Feed Processing Technology and Quality of Feeds Chad B. Paulk and Charles R. Stark Chapter 17 Enzymes and Enzyme Supplementation of Swine Diets Chan Sol Park and Olayiwola Adeola Chapter 18 Feed Additives in Swine Diets Cormac J. O'Shea Chapter 19 Bioavailability of Amino Acids, Phosphorus, and Others Su A Lee and Hans H. Stein Chapter 20 Swine Nutrition and Environment Ming Z. Fan, Brian J. Kerr, Steven Trabue, Xindi Yin, Zeyu Yang, and Weijun Wang Chapter 21 Swine Housing System, Behavior, and Welfare Peter J. Lammers, Mark S. Honeyman, Rachel Meredith Park, and Monique D. Pairis-Garcia Chapter 22 Feeding Reproducing Swine and Neonatal Pigs Lee J. Johnston Chapter 23 Feeding Weanling, Grower, and Finisher Swine Robert D. Goodband, Mariana B. Menegat, and Hayden E. Williams Chapter 24 Organic Swine Production and Nutrition Sandra A. Edwards Chapter 25 Swine Nutrition and Pork Quality Jason K. Apple
Lee I. Chiba, is Professor of Animal Sciences at Auburn University, Alabama, USA. His current research focuses on growing pig and sow nutrition.
