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.

This collection features four peer-reviewed literature reviews on bacterial diseases affecting pigs. The first chapter summarises recent research on the causes and epidemiology of major bacteria, viruses and parasites found in pig production, focussing on those with a particular impact on safety and global production, such as Escherichia coli (E. coli), Salmonella typhimurium and African swine fever virus. The second chapter discusses classical phenotypic characteristics and more advanced molecular techniques to identify and classify bacterial pathogens affecting swine health and performance. The chapter explores the different modes of transmission, as well as the commonly used measures for prevention and control, including vaccinations. The third chapter reviews the development of dysbiosis and post-weaning diarrhoea (PWD) in piglets and the consequent economic losses these diseases cause for the global pig industry. The chapter considers the role of animal nutrition and dietary strategies to optimise gut function as a means of preventing dysbiosis and PWD. The final chapter assesses methods of improving gut function in pigs to optimise health and prevent pathogen colonization. The chapter discusses research on genes associated with pathogen resistance and porcine immune response and reviews the role of dietary and nutritional strategies in preventing intestinal pathogen colonisation.