Sustainable Swine Nutrition

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