Robert van Barneveld; Robert J. E. Hewitt; Darryl N. D'Souza; Sam Millet; Nadia Everaert; Barbara U. Metzler-Zebeli; Lauri Burleigh Dodds Science Publishing Limited (2023) Pehmeäkantinen kirja
Scott Peters; René Echevarria; Craig Sweeny; Ira Steven Behr; Frederick Rappaport; Amy Berg; Robert Hewitt Wolfe; Melamed Paramount Home Entertainment (2013) DVD-video
This collection features five peer-reviewed reviews on optimising pig nutrition.
The first chapter considers advances in nutritional requirements and metabolism and how these contribute to the sustainable production of pig meat, including the need to maintain sow body condition throughout gestation and lactation and ways of reducing variation in pork production systems.
The second chapter discusses the essential contribution of balanced energy and protein levels in achieving optimal health in pigs. It includes a case study which illustrates how characteristics of feed form and structure may have contradictory impacts on the gastric health and performance of pigs.
The third chapter summarises current knowledge on the effects of prebiotic oligosaccharides on porcine gut function and health, focussing on the effects on gut functions in the early postnatal phase.
The fourth chapter addresses recent advances in understanding the role of vitamins in porcine diets. It outlines their importance for some aspects of oxidative mechanisms, including the development and competence of the immune system.
The final chapter summarises the nutritional attributes of macroalgae in terms of macro and micronutrients as a source of protein and other compounds in pig nutrition.
