Swine Nutrition

Couverture
Austin J. Lewis, L. Lee Southern
CRC Press, 21 déc. 2000 - 1032 pages
4 Avis
With 42 chapters authored by leading international experts, Swine Nutrition: Second Edition is a comprehensive reference that covers all aspects of the nutrition of pigs. It is equally suitable as an advanced undergraduate and graduate textbook as well as a reference for anyone working in any aspect of pig production.

The book begins with a general coverage of the characteristics of swine and the swine industry with emphasis on the gastrointestinal tract. It then describes the various classes of nutrients and how these nutrients are metabolized by swine and the factors affecting their utilization. The next section covers the practical aspects of swine nutrition from birth through gestation and lactation in sows and to the feeding of adult boars. The nutritional aspects of the various feedstuffs commonly fed to swine are covered in the following section. The final chapters of the book are devoted to coverage of various techniques used in swine nutrition research.
 

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Table des matières

Chapter 1 Of Pigs and People
3
Chapter 2 General Characteristics of the US Swine Industry
19
Chapter 3 Anatomy of the Digestive System and Nutritional Physiology
31
Chapter 4 Protein Fat and Bone Tissue Growth in Swine
65
Part II Nutrient Utilization by Swine
83
Chapter 5 Energy Utilization in Swine Nutrition
85
Chapter 6 Fat in Swine Nutrition
95
Chapter 7 Nonstarch Polysaccharides and Oligosaccharides in Swine Nutrition
107
Chapter 24 Nutrition and Immunology of Swine
545
Chapter 25 Mycotoxins and Other Antinutritional Factors in Swine Feeds
563
Chapter 26 Intestinal Bacteria and Their Influence on Swine Growth
585
Chapter 27 Swine Nutrition and Environmental Pollution and Odor Control
609
Chapter 28 Swine Nutrition the Conversion of Muscle to Meat and Pork Quality
631
Chapter 29 Nutrient Effects on Gene Expression
659
Part IV Applied Feeding of Swine
669
Chapter 30 Feeding Neonatal Pigs
671

Chapter 8 Amino Acids in Swine Nutrition
131
Chapter 9 Bioavailability of Amino Acids in Feedstuffs for Swine
151
Chapter 10 Calcium Phosphorus Vitamin D and Vitamin K in Swine Nutrition
187
Chapter 11 Sodium Potassium Chloride Magnesium and Sulfur in Swine Nutrition
213
Chapter 12 Trace and Ultratrace Elements in Swine Nutrition
229
Chapter 13 Vitamin A in Swine Nutrition
263
Chapter 14 Selenium and Vitamin E in Swine Nutrition
281
Chapter 15 WaterSoluble Vitamins in Swine Nutrition
315
Chapter 16 Bioavailability of Minerals and Vitamins
357
Chapter 17 Water in Swine Nutrition
381
Part III Factors That Influence Swine Nutrition
399
Chapter 18 Antimicrobial and Promicrobial Agents
401
Chapter 19 PerformanceEnhancing Substances
427
Chapter 20 Feed Intake in GrowingFinishing Pigs
447
Chapter 21 Use of Ingredient and Diet Processing Technologies Grinding Mixing Pelleting and Extruding to Produce Quality Feeds for Pigs
469
Chapter 22 Effects of Facility Design on Behavior and Feed and Water Intake
499
Chapter 23 Thermal Environment and Swine Nutrition
519
Chapter 31 Feeding the Weaned Pig
691
Chapter 32 Feeding GrowingFinishing Pigs
717
Chapter 33 Feeding Gilts during Development and Sows during Gestation and Lactation
725
Chapter 34 Feeding of Developing and Adult Boars
771
Part V Feedstuffs Included in Swine Diets
783
Chapter 35 Cereal Grains and ByProducts for Swine
785
Chapter 36 Protein Supplements
803
Chapter 37 Miscellaneous Feedstuffs
839
Part VI Techniques in Swine Nutrition Research
865
Chapter 38 Swine Modeling
867
Chapter 39 Statistical Techniques for the Design and Analysis of Swine Nutrition Experiments
881
Chapter 40 Digestion and Balance Techniques in Pigs
903
Chapter 41 Techniques for Measuring Body Composition of Swine
917
Chapter 42 Blood Sampling and Surgical Techniques
961
Back cover
985
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