Sustainable Swine Nutrition

Contributors

Preface

Editor

Part I Fundamental Nutrition

• Chapter 1 Digestive Physiology and Nutrition of Swine
  Eugeni Roura, Maximiliano Mller, 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

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.

Lee I. Chiba, PhD, is Professor of Animal Science at Auburn University, in Alabama, US. His current research focuses on growing pig and sow nutrition.