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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.
"As a nutritionist I liked this book a lot. I like the setup of the
book and how it starts with the gut microbiome and works through to
the different ways to manipulate the gut bacteria, including
enzymes and different kinds of fibre. I think this is a great book
with a lot of advanced information." Dr Darlene Bloxham, Adisseo,
USA The pig production sector faces many challenges, including the
need to improve feed efficiency to reduce emissions from manure,
finding alternative methods to prevent the onset of diseases
affecting swine, as well as ensuring that the welfare of pigs is
consistent with consumer and regulatory agencies' expectations.
Understanding gut microbiomes as targets for improving gut health
offers a comprehensive coverage on the wealth of research on the
porcine gastrointestinal tract, its key role in pig health and
nutrition, as well as its implications for improving feed
efficiency and growth. This collection details how optimising the
gut microbiome can contribute to an overall improvement in pig
health. Edited by Professor Mick Bailey and Emeritus Professor
Chris Stokes, University of Bristol, UK, Understanding gut
microbiomes as targets for improving gut health will be a standard
reference text for pig/swine scientists in universities and
research centres, pig feed manufacturers, and government and
private sector agencies advising pig farmers on health and
nutrition.
'...individual chapters provide very thorough, up-to-date reviews
of health and welfare of pigs during different stages of
production...The health section does a good job of summarizing the
current major disease challenges facing pig production...If you
want up-to-date reviews on some of the most pressing welfare issues
in different stages of production, there are some good chapters
included.' Animal Welfare 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. This volume looks at
animal health and welfare. Part 1 reviews the main diseases
affecting pigs as well as ways of managing diseases and boosting
pig immune function. Part 2 reviews what we know about pig
behaviour and appropriate welfare standards. It also assesses the
welfare of different groups of pigs, from gilts and sows to weaned
piglets and finishing pigs, as well as transport, lairage and
slaughter. With its distinguished editor and international team of
expert authors, this will be a standard reference for researchers
in swine science, 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 breeding and nutrition.
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