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Gut Efficiency; the Key Ingredient in Pig and Poultry Production

  • Gut Efficiency; the Key Ingredient in Pig and Poultry Production

Gut Efficiency; the Key Ingredient in Pig and Poultry Production

J.A. Taylor-Pickard and P. Spring

Availability: In stock

Author(s): J.A. Taylor-Pickard and P. Spring

About The Book

Globally, the face of pig and poultry production is changing. The global emphasis on ethanol production has diverted significant proportions of grain away from animal production, thus increasing the cost of feed. This has forced the pig and poultry industries to scrutinise their production methods investigating alternative feed ingredients together with methods of improving productivity and efficiency in order to survive.

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 and production. The fundamental theme is to address the interaction between nutrition and the gut ecosystem as a means to enhance health, performance and ultimately profitability. The importance of gut development and the intestinal ecosystem as a whole, and their impact on health and disease are covered in-depth. The roles of specific feed ingredients are also discussed.

'Gut efficiency: the key ingredient in pig and poultry production' is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.

Additional Information

Author J.A. Taylor-Pickard and P. Spring
Availability In Print
Dimensions Unknown
Extent 192 pages
ISBN 9789086860609
Publication date 2008
Book Type Hardcover


    • How past experience can dictate future developments in the pork industry: a global perspective - Roger Campbell
      1. Introduction
      2. Effects of technology on the efficiency of the pork industry
      3. Factors affecting productivity
      4. Looking back to go forward
      5. The future
      6. Conclusions
    • Host and intestinal microbiota negotiations in the context of animal growth efficiency - H. Rex Gaskins
      1. Introduction
      2. The gut microbiota is competitive with the host in the small intestine but cooperative in the large intestine
      3. Gut bacteria and intestinal inflammation
      4. Bacteria alter intestinal epithelial turnover and maintenance energy requirements
      5. Summary and outlook
    • Gut development: interactions between nutrition, gut health and immunity in young pigs - J.R. Pluske
      1. Introduction
      2. Defence mechanisms of the gastrointestinal tract
      3. Neonatal immune function: general aspects
      4. Adaptive immune function
      5. Innate immune function
      6. Weaning and the mucosal immune system
      7. Feed additives and GIT immunity
      8. Conclusions
    • Pig health and the modern genotype: implications for performance and profitability - Steven McOrist
      1. Introduction
      2. Sources of pig genotypes in Asia
      3. Disease patterns
      4. Conclusions
    • The role of fibre in piglet gut health - Knud Erik Bach Knudsen, Helle Nygaard Lærke and Mette Skou Hedemann
      1. Introduction
      2. Terminology and chemical structure
      3. Physico-chemical properties of fibre
      4. The action of fibre in stomach and small intestine
      5. The action of fibre in large intestine 
        5.1.  Fermentation and fermentation end-products
      6. Fibre and feed intake and performance
      7. Fibre and gut health
      8. Conclusions
    • Intestinal balance and equilibrium: setting the scene for health and management - Edwin T. Moran, Jr.
      1. Introduction
      2. Strategy of nutrient recovery
      3. Crypt multiplication
      4. Establishing enterocyte-goblet cells
      5. Surface maturation
      6. Protection
      7. Summary
    • Managing disease resistance: applying advanced methods to understand gastrointestinal microbial communities - Margie D. Lee
      1. Introduction to the intestinal microbiota
      2. Necrotic enteritis
      3. Commensal bacteria
      4. Analysis of intestinal bacterial communties
      5. Conclusions
    • Coccidiosis control: yesterday, today and tomorrow - Hafez Mohamed Hafez
      1. Introduction
      2. Prevention and control: yesterday, today and tomorrow
      3. Conclusion
    • Nutrigenomics: evaluating and understanding nutritional effects on intestinal gene expression and function - Richard A. Murphy and Karl A. Dawson
      1. Introduction
      2. Animal nutrition
      3. The avian genome project
      4. Utilisation of genomic information
      5. Transcriptomics and the use of microarrays for evaluating gene expression
      6. Avian research beyond the genome
      7. Role of mannoproteins and mannanoligosaccharides in animal health
      8. Selenium supplementation: effects on poultry performance and wellbeing
      9. Nutrigenomics and organic selenium supplementation
      10. Future of nutrigenomics in animal production
      11. Conclusions
    • The role of nucleotides in improving broiler pre-starter diets - Fernando Rutz, Eduardo Gonçalves Xavier, Marcos Antonio Anciuti, Victor Fernando B. Roll and Patrícia Rossi
      1. Introduction
      2. Pre-starter diets
      3. The effect of NuPro® in pre-starter diets
      4. Conclusion
    • Nutrition and gut microbiology: redirecting nutrients from the microbes to the host animal with SSF -James Pierce and Zöe Stevenson
      1. Basic use of enzymes in monogastric feeds
      2. Increasing energy release from carbohydrates
      3. Protein digestion
      4. Interaction between feed material, NSPs and microflora
      5. Comparing types of feed enzymes
      6. Using by-products to reduce feed costs
      7. DDGS a new opportunity or a challenge?
      8. Nutritional value of DDGS
      9. Can SSF be used to improve DDGS?
      10. Conclusions
    • Keyword index

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