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Formula for the Future: Nutrition or Pathology?

  • Formula for the Future: Nutrition or Pathology?

Formula for the Future: Nutrition or Pathology?

J.A Taylor-Pickard, Z. Stevenson and K. Glebocka

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Author(s): J.A Taylor-Pickard, Z. Stevenson and K. Glebocka

About The Book

Animal production is constantly changing. Over recent years, feed costs have increased significantly. Furthermore, today more emphasis is being placed on the health and welfare of production animals and birds, and in particular to the risk of zoonoses and potential food scares. The pig and poultry industries must now address not only the costs and efficiency of production, but also the impact of health and disease to both animals and the consumer.

This edited collection of papers is taken from a series of seminars that brought together some of the world's leading authorities in the field of pig and poultry nutrition, health and production. The fundamental theme is to address the issues of nutrition and health, and in particular to cover the interactions and potential conflicts between the two. The importance of digestive function and the influence of nutrition on health and disease are covered in-depth. Strategies to combat salmonella and mycotoxins are also discussed.

'Formula for the future: nutrition or pathology' is aimed at nutritionists, veterinarians and animal producers as well as students and researchers studying animal and applied biological sciences.

Additional Information

Author J.A Taylor-Pickard, Z. Stevenson and K. Glebocka
Availability In Print
Dimensions Unknown (W x H x D)
Extent 272pp
ISBN 9789086860883
Publication date 2008
Book Type Hardcover

Contents

  • Regulating gut function and immunity - Denise Kelly, Imke Elisabeth Mulder and Bettina Schmidt
    1. Introduction
    2. Effects of the commensal microbiota on the host gut maturation
    3. Host-microbe interaction: role of epithelial cells
    4. Host-microbe interaction: role of mucosal dendritic cells and antigen presentation
    5. Mucosal immune development in the pig: innate and adaptive immunity
    6. Development of the commensal microbiota
    7. Gut microbiota and mucosal localisation
    8. Host-microbe interactions and disease susceptibility
    9. Disease susceptibility and the hygiene hypothesis
    10. Identifying functionally important gut bacteria with prophylactic and therapeutic properties
    11. Prebiotics and probiotics: natural alternatives to antibiotics
    12. Conclusions
    ÿÿÿÿAcknowledgements
    ÿÿÿÿReferences
  • Digestive function of amino acids: implications for pig health and performance - Ronald O. Ball
    1. Introduction
    2. Adequate threonine is critical for gut mucin production
    3. Gut utilisation of dietary methionine and cysteine
    4. The gut may require leucine as an energy source
    5. The gut is the only site of arginine synthesis in the piglet
    6. The pig intestine catabolises lysine
    7. Effect of targeted supplementation of early weaning diets with amino acids
    ÿÿÿÿAcknowledgements
    ÿÿÿÿReferences
  • Nutritional maintenance of gut health: an impending reality? - Bernard SŠve, Alice Hamard and Nathalie Le Floc?h
    1. Introduction
    2. Alternatives to antibiotics: the use of high fibre feed ingredients or prebiotics
    3. Glutamine, arginine and proline as conditionally essential amino acids involved in gut health
    4. Threonine
    5. Conclusions
    ÿÿÿÿReferences
  • Novel strategies to manage the mycotoxin menace - Alexandros Yiannikouris
    1. Introduction
    2. Materials and methods
    3. Results and discussion
    4. Conclusions
    ÿÿÿÿReferences
  • Salmonellain modern pig production: here today, gone tomorrow? - Thomas Blaha
    1. Introduction
    2. Salmonella in pigs: here today?
    3. Salmonella : the nomenclature
    4. Salmonella in the pork production chain
    5. Risk factors and interventions during the pre-harvest phase
    6. Re-evaluating some of the so far undoubted beliefs on Salmonella in pig herds
    7. Salmonella in pigs: gone tomorrow?
    ÿÿÿÿReferences
  • Nutritional approaches to controlling Salmonella- Colm A. Moran
    1. Introduction
    2. Salmonellain pigs and poultry
    3. Integrated approach to Salmonella control on farm
    4. Glycans as the basis for anti-infective agents
    5. Bio-Mos ? mode of action
    6. Conclusions
    ÿÿÿÿReferences
  • Is immune function being traded off for optimal performance? - Brooke D. Humphrey, J. D?Amato and M. Moulds
    1. Introduction
    2. Nutrients as substrates for the immune system
    3. Nutrients regulate the type of immune response
    4. Nutrients regulate pathogen growth and presence
    5. Summary
    ÿÿÿÿReferences
  • Emerging pathologies: are we prepared? - Steve R. Collett
    1. Introduction
    2. Important emerging pathologies
    3. Implications for poultry production: are we prepared?
    4. Conclusion
    ÿÿÿÿReferences
  • ?Zero Salmonella?: the new European mantra? - Filip van Immerseel, Ulrich Methner, Frank Pasmans, Freddy Haesebrouck and Richard Ducatelle
    1. Salmonellaas cause of gastrointestinal disease in humans
    2. Layers and Salmonella: Enteritidisis the predominant serotype to be controlled
    3. Broilers and Salmonella: a variety of serotypes, which ones are important?
    4. European legislation: obligating monitoring schemes and control plans to reach defined targets
    5. Vaccination: an efficient way to control Salmonella enteritidisin layers
    6. Other control methods in the primary production and their relevance
    7. Can we reduce Salmonella prevalence in chicken flocks to zero?
    ÿÿÿÿReferences
  • The challenge of managing health in an integrated business - Dennis P. Wages
    1. Introduction
    2. Managing disease without feed grade preventative antimicrobials
    3. Managing disease with a limited number of therapeutic antimicrobials
    4. Biosecurity challenges
    5. Vaccination / immunization
    6. Genetics
    7. Feed quality
    8. Welfare impact on health
    9. Conclusions
    ÿÿÿÿReferences
  • Mycotoxins in poultry production: impact on animal performance and immunity - Jean-Denis Bailly
    1. Introduction
    2. Impact of mycotoxins on poultry
    3. Natural occurrence of mycotoxins in poultry feeds and strategies for prevention
    4. Conclusions
    ÿÿÿÿReferences
    Keyword index

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