|
Showing 1 - 3 of
3 matches in All Departments
This collection features four peer-reviewed literature reviews on
developing immunity in pigs. The first chapter provides an overview
of the latest research in gut function and immunity in pigs, as
well as the role of the gut microbiota in shaping intestinal immune
responses. The chapter also reviews recent advances in the
development of novel tools to investigate the function of the pig
gut. The second chapter describes the enteric and mucosal immune
systems of pigs and presents evidence from experimental studies of
the links between the immune system and microbiota. It examines the
microbiome and metabolism of pigs and highlights its importance in
the development of pig immune systems. The third chapter reviews
advances in nutritional strategies to boost immune function in
pigs, including the use of lipopolysaccharide to stimulate the
immune system. The chapter considers the need to reduce the use of
antimicrobials in swine diets and reviews the effect of dietary
supplementation during key stages of a pig's life to enhance
immunity. The final chapter assesses methods of improving gut
function in pigs to optimise health, prevent pathogen colonization
and optimise immunity. 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.
This collection features four peer-reviewed reviews on alternatives
to antibiotics in pig production. The first chapter provides a
brief overview of antibiotic use in pig production and addresses
the consequent development of antibiotic resistance. The chapter
reviews recent advances in developing non-antibiotic means of
controlling bacterial infections in swine, such as the use of phage
therapy. The second chapter considers the use of prebiotics to
optimise gut function in pigs. The chapter summarises current
knowledge on the effects of prebiotic oligosaccharides on porcine
gut function and health, as well as the modes of action of the
commonly used prebiotics in pig production. The third chapter
reviews advances in nutritional strategies to boost immune function
in pigs, including the use of lipopolysaccharide to stimulate the
immune system. The chapter considers the need to reduce the use of
antimicrobials in swine diets and reviews the effect of dietary
supplementation during key stages of a pig's life to enhance
immunity. The final chapter reviews the microbiota of the
gastrointestinal tract of the young pig and the important role it
plays in the early stages of life. The chapter considers the use of
probiotics and prebiotics in the post-weaning period of piglets to
optimise gut function, animal health and performance.
"What sets this book apart is its provision of such a comprehensive
review of developments in pig nutrition as well as breeding. To do
this it brings together some of the world's leading experts in this
field of research to produce an unbiased, accurate and accessible
guide to a critical part of pig production." The Pig Site Pig meat
is the most widely-consumed meat in the world. Previous growth in
production has relied, in part, on more intensive systems. In
meeting rising demand, these systems face challenges such as the
ongoing threat of zoonotic diseases, the need to improve feed
efficiency in the face of rising costs, the need to reduce the
environmental impact of pig production and increasing concerns
about animal welfare. These challenges are addressed in the three
volumes of Achieving sustainable production of pig meat. Volume 2
looks at pig breeding and nutrition. Part 1 starts by reviewing
advances and constraints in conventional breeding, the development
and use of molecular breeding techniques, as well as factors
affecting functional traits such as reproductive and feed
efficiency. The second part of the book looks at current research
on meeting pig nutritional requirements, including understanding
and modelling pig nutritional requirements to optimise feeding, as
well as the role of vitamins, exogenous enzymes, growth promoters,
prebiotics and probiotics. With its distinguished editor and
international team of expert authors, this will be a standard
reference for researchers in swine science as well as producers,
government and other organisations involved in supporting pig
production. It is accompanied by two companion volumes which focus
on safety, quality and sustainability as well as animal health and
welfare.
|
You may like...
Not available
Ab Wheel
R209
R149
Discovery Miles 1 490
|