Sustainable Swine Nutrition

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 productionRecent developments, such as alternative feedstuffs, feed additives, and bioavailabilityExpanded 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. Cover Title Page Copyright Page Contents Contributors Preface Editor Part I Fundamental Nutrition Chapter 1 Digestive Physiology and Nutrition of Swine Introduction Anatomy of the Porcine Digestive System The Oral Cavity Pharynx, Esophagus, Stomach, and Omentum Small intestine Large intestine The Pancreas The Liver The Gut-AssociatedLymphoid Tissue (GALT) Gut Motility, Transit Time, and the Ileal Brake Nutrient Digestion Protein and Amino Acid Digestion Nonfiber Carbohydrates Digestion Fiber Digestion Fat Digestion Nutrient During Digestion Effects of Grain Processing and Starch Structure on Nutrient Digestibility Nutrient Sensing and the Gut-BrainAxis Enteroendocrine System (EES) Developing GIT in Piglets Digestive Secretions in the Young Pig Postweaning Feeding Practices References Chapter 2 Water in Swine Nutrition Introduction Water Content of the Body Water Balance Water Intake Water Excretion Water Consumption by Different Classes of Pigs Gestating Sows Lactating Sows Suckling Pigs Weaned Pigs Growing-Finishing Pigs Boars Factors Affecting Water Consumption in Pigs Waterer Type and Adjustment Water Flow Rate and Pressure Waterer to Pig Ratio Feed Form and Feeder Type Diet Composition Environmental Conditions Factors Affecting Water Quality Chemical Factors pH Hardness Total Dissolved Solids Nitrates and Nitrites Sulfates Bacterial Contamination Solving Water Quality Problem Water Treatment Techniques Chlorination Acidification Coagulation and Other Methods Softening Practical Management Approaches to Conserve Water for Pork Production Adjusting Diets for Minerals in the Water Animal Management Wastewater Treatment and Modification of Floor Type Summary and Conclusions References Chapter 3 Energy and Energy Metabolism in Swine Introduction Energy Utilization in Swine Methodological Aspects Digestive Utilization of Energy Utilization of DE for ME Metabolic Utilization of Energy Effect of Diet Composition Energy Evaluation Systems Conclusion Energy Requirements Introduction Maintenance Energy Requirements Energy Requirements for Growth Energy Requirements for Reproduction Energy Requirements for Physical Activity Energy Requirements for Thermoregulation Response to Energy Intake Feed Efficiency in Growing Pigs Regulation of Energy Intake in Pigs Conclusion References Chapter 4 Lipids and Lipid Utilization in Swine Introduction Lipid Transport Between and into Tissues Carcass Lipids in Pigs Utilization of Dietary Omega (T)-3 PUFA Tin Pigs Potential of Genetic Manipulations to Enhance T-3 PUFA Content in Pork Products Insuring Desirable Marbling in Pork Products Without Large Increases in Adipose Depot Fat Regulation of Feed Efficiency Additional Potential Innovations References Chapter 5 Amino Acids and Amino Acid Utilization in Swine Introduction Cellular Amino Acid Transport: Passport to Amino Acid Utilization Cationic Amino Acid Transport Neutral Amino Acid Transport Cationic and Neutral Amino Acid Shared Transport Anionic Amino Acid Transport Intestinal Amino Acid Utilization Mechanisms of Intestinal Amino Acid Absorption and Transport Apical Transport Intestinal Epithelial Amino Acid Metabolism and Ontogeny of Utilization: From Neonatal to Early Postweaning Life Mammary Gland Amino Acid Utilization Mammary Amino Acid Transport: Mechanisms and Regulation Amino Acid Utilization During Growth Insulin Signaling Pathway Is Shared by Amino Acids Developmental Regulation of Protein Synthesis in the Growing Pig Utilization and Requirement of Amino Acids Affected by Pig Health Status Amino Acid Partitioning During Gestation Fetal Growth Mammary Gland Growth Amino Acid Partitioning During Lactation Definition of Utilization Efficiency Value for Amino Acids The Scope of Amino Acid Utilization Efficiency Hormonal Regulation of Amino Acid Utilization Mammary Gland Growth Amino Acid Metabolism in Porcine Mammary Gland During Lactation Conclusion References Chapter 6 Carbohydrates and Carbohydrate Utilization in Swine Introduction Chemistry of Dietary Carbohydrates and Lignin Sugars Oligosaccharides Starch Nonstarch Polysaccharides Lignin Physicochemical Properties of Fiber Classification and Terminology of Carbohydrates Based on Physiology Measurements of Dietary Carbohydrates and Lignin Carbohydrates and Lignin in Feedstuffs Processing of Feedstuffs and Common Feeds Digestion of Carbohydrates in the Small Intestine Sugars Oligosaccharides Starch Nonstarch Polysaccharides Physical Effects Fermentation of Carbohydrates in the Large Intestine Sugars and Oligosaccharides Starch Nonstarch Polysaccharides Physical Effects Quantitative Digestion and Fermentation of Nutrients in the Small and Large Intestines Absorption of Products Deriving from Carbohydrate Assimilation Utilization of Absorption Products from Carbohydrate Assimilation Implication References Chapter 7 Vitamins and Vitamin Utilization in Pigs Introduction Vitamins and Reproduction in Pigs Male Reproduction Female Reproduction Fat-Soluble Vitamins and Vitamin C Water-Soluble Vitamins Vitamins and Growth in Pigs Fat-Soluble Vitamins and Vitamin C Water-Soluble Vitamins Conclusion References Chapter 8 Minerals and Mineral Utilization in Swine Introduction Sulfur Calcium Calcium Absorption and Transport Digestibility and Metabolism Dietary Needs Phytase Phosphorus Digestion, Absorption, and Transport Excretion Electrolytes Sodium Chloride Potassium Salt Iron Iron Regulation Iron Metabolism in the Pig Dietary Fe Zinc Transporters and Metallothionein Immunity Pharmacological Zn Reproduction Copper Absorption and Transport Grower-Finisher Pigs Pharmacological Cu Manganese Selenium Chromium References Chapter 9 Nutrition and Immunology in Swine Introduction An Overview of Immune Response Gut Health, Microbiome, and Immunity Impact of Immune System Activation on Performance The Role of Protein and Fiber on Gut Environment Amino Acids: Feeding the Pig’s Immune System Sulfur-containing Amino Acids (SAA) Aromatic Amino Acids Threonine Arginine Glutamine and Glutamate Aspartate and Asparagine Branched-Chain Amino Acids (BCAA) Summary References Part II Nutrition for Successful and Sustainable Swine Production Chapter 10 Diet Formulation and Feeding Programs Diet Formulation Purpose of Formulation Purchasing Support Ingredient Matrix Development Formulation Methodology Feeding Program Principles of Feeding Program Phase Feeding by Different Ages or Physiological Status Summary References Chapter 11 Cereal Grains, Cereal By-products, and Other Energy Sources in Swine Diets Introduction Energy Evaluation Systems Animal Studies In vitro Studies Near-Infrared Spectrophotometry Dietary Energy Sources Cereals Roots and Tubers Coproducts Minor Feedstuffs References Chapter 12 Major Protein Supplements in Swine Diets Introduction Diet Formulation Plant Protein Supplements Oilseed Meals in General Alfalfa Meal Canola Seed (Rapeseed) and Meal Copra (Coconut) Meal Cottonseed Meal Distillers Grains with Solubles, Dried Flaxseed (Linseed) Meal Palm Kernel Meal Peanut Meal and Whole Peanuts Safflower Meal Sesame Meal Soybeans and Soybean Products Sunflower Seeds and Meal Animal Protein Supplements Animal Protein Sources in General Blood Meal Feather Meal Fish Meal Meat Meal and Meat and Bone Meal Milk, Dried Plasma Protein Poultry By-Product Meal Whey, Dried Other Protein Supplements or Feed Additives Antimicrobial Peptides Fish Protein Hydrolysates and Peptides Insect Meals Microalgae Yeast Products References Chapter 13 Pulse Grains and Their Coproducts in Swine Diets Introduction Nutritional Characteristics of Pulse Grains and Coproducts Field Pea Faba Bean Chickpea Lentil Lupin Antinutritional Factors in Pulse Grains Protease Inhibitors Tannins Alkaloids Antigen and Immunologic Response Functional Properties of Pulse Grains Nutrient Digestion of Pulse Grains and Coproducts in Pigs Energy Protein Starch Fiber Fat Minerals Feeding Pulse Grains and Their Coproducts to Pigs Field Pea Faba Bean Chickpea Lentil Lupin Pulse Coproducts Feed Formulation and Risk Management Increase Feeding Values of Pulse Grains Processing Methods to Reduce ANF Processing to Increase Digestibility and Performance Fractionation Summary References Chapter 14 Fiber in Swine Nutrition Introduction Definition of Dietary Fiber Structures of Dietary Fiber Analysis of Fiber in Feed Ingredients Crude Fiber Analysis Detergent Fiber Analyses Total Dietary Fiber Analysis Analysis for Nonstarch Polysaccharides Phenolic Acid Analyses Fermentation of Dietary Fiber Synthesis of Short-Chain Fatty Acids Absorption of Short-Chain Fatty Acids Metabolism of Short-Chain Fatty Acids Contribution of Energy from Fermentation Fermentation and Digestibility of Dietary Fiber Amount of Short-Chain Fatty Acids Produced per Gram of Fermented Fiber Moles of ATP Produced per Mole of Short-Chain Fatty Acids Absorbed and Metabolized Negative Effects of Fiber on Energy and Nutrient Digestibility Possible Mechanisms Effects on Energy Digestibility Effects on Amino Acid Digestibility Effects on Pancreatic Enzymes and Mucin Production Effects on Utilization of Other Nutrients Effect of Dietary Fiber on Nitrogen Excretion and Manure Characteristics References Chapter 15 Antinutritional Factors in Feedstuffs Introduction Phytic Acid Trypsin Inhibitors Glucosinolates Cynogenic Glucosides Tannins Fiber Mycotoxins Summary References Chapter 16 Feed Processing Technology and Quality of Feed Introduction Purchasing and Formulating Feed Ingredients Feed Ingredient Receiving Particle Size Reduction in Feed Feed Batching Feed Mixing Feed Pelleting Post-Pellet Liquid Application Feed Delivery Finished Feed Quality Feed Mill Biosecurity and Animal Food Safety Conclusion and Future Trends References Chapter 17 Enzymes and Enzyme Supplementation of Swine Diets Introduction Antinutritional Effects of Phytic Acid and Dietary Fiber Phytic Acid Dietary Fiber Phytase Mode of Actions Studies on Nutrient Utilization Studies on Growth Performance Supradosing of Phytase Carbohydrases Mode of Actions Studies on Nutrient Utilization Studies on Growth Performance Carbohydrases and Gut Health Other Exogenous Enzymes Future Studies for Exogenous Enzymes Summary References Chapter 18 Feed Additives in Swine Diets Introduction Antimicrobial Agents Microbial Supplements Fermentable Carbohydrates Minerals Acidifiers Enzymes Interaction Between Enzymes Flavors Phytogenic Compounds Polyphenols Mycotoxin Binders Interactions Between Feed Additives Summary References Chapter 19 Digestibility and Availability of Nutrients in Feed Ingredients Introduction Bioavailability of Nutrients Use of Digestibility Direct Method vs. Difference Method Total Collection vs. Partial Collection (Index Method) Amino Acid Digestibility Endogenous Losses of AA Apparent Ileal Digestibility of AA Standardized Ileal Digestibility of AA Factors Affecting Digestibility of AA Lipid Digestibility Endogenous Losses of Lipids Factors Affecting Digestibility of Lipid Lipid Analysis Chemical Characteristics of Lipids Physical Properties of Lipids Dietary Fiber Interactions Between Dietary Lipid and Minerals Effects of Feed Additives on Lipid Digestibility Effect of Age of Animals Digestible Carbohydrates Digestibility of Monosaccharides and Disaccharides Starch Digestibility Nondigestible Carbohydrates Digestibility of Oligosaccharides Digestibility of Dietary Fiber Bioavailability and Digestibility of Minerals Effects of Phytate and Exogenous Phytase on Digestibility of Mineral in Pigs Phosphorus Calcium Sodium and Chloride Magnesium Potassium Copper Iodine Iron Manganese Selenium Zinc Chromium Bioavailability and Digestibility of Vitamins Vitamin A Vitamin D Vitamin E Vitamin K Thiamine (Vitamin B1) Riboflavin (Vitamin B2) Niacin (Vitamin B3) Pantothenic Acid (Vitamin B5) Vitamin B6 Biotin (Vitamin B7) Folacin (Vitamin B9) Cyanocobalamin (Vitamin B12) Choline Ascorbic Acid (Vitamin C) References Chapter 20 Swine Nutrition and Environment Introduction Emerging Contemporary Issues Impacting Pork Industry Carbon Nutrient Utilization and Environment Impacts Utilization of Lipids Utilization of Starch Utilization of Nonstarch Polysaccharides Gut Microbiota and Utilization of Carbon Nutrients Nitrogen Nutrient Utilization and Environment Impacts Digestive Utilization of Nitrogen Nutrients Postdigestive Utilization of Nitrogen Nutrients Diet Formulation to Minimize Nitrogen Losses Dysbiosis, Endotoxemia, and Utilization of Nitrogen Nutrients Sulfur Compound Utilization and Environment Impacts Macromineral Utilization and Environment Impacts Micromineral Utilization and Environment Impacts Summary References Chapter 21 Swine Housing Systems, Behavior, and Welfare Introduction Pig Behavior Evaluating Welfare Gestation Systems Individual Gestation Stalls Group Housing with Floor Feeding Group Housing with Feeding Stalls Group Housing with Electronic Sow Feeders Static vs. Dynamic Groups Provision of Bedding and Other Substrates Farrowing Systems Traditional Stalls Modified Stalls Individual Pens Group Farrowing Growing Pig Housing Group Size and Stocking Density Feeders and Drinkers or Waterers Mixing Bedded Systems Summary References Chapter 22 Feeding Reproducing Swine and Neonatal Pigs Introduction Breeding Swine Replacement Gilts Gestating Sows Lactating Sows Neonatal Pigs Boars Summary References Chapter 23 Feeding Weanling, Grower, and Finisher Swine Introduction Weaner Pigs Phase Feeding Diet Complexity Amino Acid Requirements Crude Protein Calcium and Phosphorus Sodium and Chloride Zinc and Copper Grower and Finisher Pigs Economics of a Nutritional Program Feed Cost Feed Cost per Unit of Gain Use of Different Economic Assessments to Determine Feeding Regimens: Example on Fats or Oils Key Concepts of Diet Formulation Factors Affecting Nutrient Requirements Determining Lysine Requirements Determining other Amino Acid Requirements References Chapter 24 Organic Swine Production and Nutrition Introduction The Principles of Organic Production The Regulatory Framework Standards Relating to Pig Production Factors Affecting the Nutritional Requirements of Organic Pigs Genetics Outdoor Living Management Practices Factors Affecting Ingredient Choice in Organic Diets Ingredients for Energy Ingredients for Protein Roughages Vitamins, Minerals, and Additives Diet Formulations Organic Production Systems and Nutritional Influences on Their Objectives Environmental Impact Animal Welfare Product Quality Summary References Chapter 25 Swine Nutrition and Pork Quality Introduction Manipulating Postmortem Metabolism and Pork Quality Preslaughter Feed Withdrawal Glycogen-Reducing Diets Other Dietary Modifications to Alter Postmortem Metabolism Dietary Modifications to Increase Intramuscular Fat Content Dietary Protein and Amino Acid Effects on Pork IMF Dietary Energy Content and Sources on Pork IMF Vitamin A Supplementation Ractopamine Hydrochloride Dietary Modifications on Pork Fat Quality Dietary Fat Source and Pork Fat Quality By-products of Biofuel Production Conjugated Linoleic Acid Other Dietary Modifications on Pork Fat Quality Dietary Modifications on Lipid and Color Stability Vitamin E Vitamin C Mineral Supplementation Dietary Modifications on Cooked Pork Palatability Crude Protein/Lysine Energy Content and Sources Compensatory Gain Vitamin D3 Ractopamine Hydrochloride Organic Pork Production References Index EULA