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돼지 > Sustainable Swine Nutrition, 2nd Edition

 
Sustainable Swine Nutrition, 2nd Edition
상품명 : Sustainable Swine Nutrition, 2nd Edition
제조회사 : Wiley-Blackwell
원산지 : USA
적립금액 : 9,000원
소비자가 : 300,000
판매가격 : 300,000원
수량 EA
 
배송조건 : (조건)
   
 

Sustainable Swine Nutrition, 2nd Edition



Lee I. Chiba (Editor)
ISBN: 9781119583899
December 2022
Wiley-Blackwell
758 Pages



Description


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.



Table of contents


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



About the Author


Lee I. Chiba, is Professor of Animal Sciences at Auburn University, Alabama, USA. His current research focuses on growing pig and sow nutrition.

 
 
 
 
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