Instant Insights: Optimising Pig Nutrition

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 Introduction
2 Maintaining sow body condition through gestation and lactation
3 Reducing variation in pig production systems
4 Strategic use of metabolic modifiers
5 Matching nutrient requirements to diet specifications
6 Optimising utilisation of co-products
7 Optimising gut health and nutrient utilisation capacity
8 Understanding nutrition and health interactions
9 Future trends and conclusion
10 Where to look for further information
11 References



Chapter taken from: Wiseman, J. (ed.), Achieving sustainable production of pig meat - Volume 2: Animal breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 092 0)



Chapter 2 - Managing feed to optimise pig health: Sam Millet, Institute for Agricultural and Fisheries Research (IVLO), Belgium;

1 Introduction
2 Health energy and protein intake
3 Mineral and vitamin nutrition for residivent animals
4 Fiber, an overlooked nutrient?
5 Ingredient composition
6 Case study: the importance of feed structure for health and performance
7 Conclusion
8 Future trends
9 References



Chapter taken from: Maes, D. and Segales, J. (eds.), Optimising pig herd health and production, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 883 4)



Chapter 3 - The use of prebiotics to optimize gut function in pigs: Barbara U. Metzler-Zebeli, University of Veterinary Medicine Vienna, Austria;

1 Introduction
2 Maintenance of gut health and functionality
3 The porcine gut microbiome
4 Definition of prebiotics
5 Prebiotic di-oligosaccharides in pig nutrition
6 Modes of action of prebiotics
7 Optimization of gut function by fructans and galacto-oligosaccharides (GOS)
8 Prebiotic effects on gut functions in the early postnatal phase
9 Gut effects of porcine milk oligosaccharides
10 Future trends in research
11 Where to look for further information
12 References



Chapter taken from: Bailey, M. and Stokes, C. (eds.), Understanding gut microbiomes as targets for improving gut health, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 487 4)



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 Introduction
2 Supply of vitamins to pigs
3 Growth performance, antioxidative pressure and immunological competence
4 Vitamins and antioxidation capacity: new perspectives
5 Conclusion and future trends
6 Where to look for further information
7 References



Chapter taken from: Wiseman, J. (ed.), Achieving sustainable production of pig meat - Volume 2: Animal breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 092 0)



Chapter 5 - Developing seaweed/macroalgae as feed for pigs: Marta Lopez-Alonso, Universidade de Santiago de Compostela, Spain; Marco Garcia-Vaquero, University College Dublin, Ireland; and Marta Miranda, Universidade de Santiago de Compostela, Spain;

1 Introduction
2 Challenges in using macroalgae for feed applications
3 Composition of macroalgae
4 Biological functions and health-promoting effects of macroalgae and macroalgal-derived extracts in pig nutrition
5 Conclusion and future trends
6 Where to look for further information
7 Acknowledgements
8 References



Chapter taken from: Lei, X. G. (ed.), Seaweed and microalgae as alternative sources of protein, Burleigh Dodds Science Publishing, Cambridge, UK, 2021, (ISBN 978 1 78676 620 5)