Buch, Englisch, Band 32, 102 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 187 g
Alternatives to antibiotics in pig production
Buch, Englisch, Band 32, 102 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 187 g
Reihe: Burleigh Dodds Science: Instant Insights
ISBN: 978-1-80146-085-9
Verlag: Burleigh Dodds Science Publishing
This collection features four peer-reviewed reviews on alternatives to antibiotics in pig production.
The first chapter provides a brief overview of antibiotic use in pig production and addresses the consequent development of antibiotic resistance. The chapter reviews recent advances in developing non-antibiotic means of controlling bacterial infections in swine, such as the use of phage therapy.
The second chapter considers the use of prebiotics to optimise gut function in pigs. The chapter summarises current knowledge on the effects of prebiotic oligosaccharides on porcine gut function and health, as well as the modes of action of the commonly used prebiotics in pig production.
The third chapter reviews advances in nutritional strategies to boost immune function in pigs, including the use of lipopolysaccharide to stimulate the immune system. The chapter considers the need to reduce the use of antimicrobials in swine diets and reviews the effect of dietary supplementation during key stages of a pig’s life to enhance immunity.
The final chapter reviews the microbiota of the gastrointestinal tract of the young pig and the important role it plays in the early stages of life. The chapter considers the use of probiotics and prebiotics in the post-weaning period of piglets to optimise gut function, animal health and performance.
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Weitere Infos & Material
Chapter 1 - Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA; 1 Introduction2 Historical background3 Unintended consequences of antibiotic use4 Changes in antibiotic use and availability5 Antibiotic alternatives6 Case study: phage therapy7 Future trends and conclusion8 Where to look for further information9 References
Chapter 2 Nutritional strategies to boost immune function in pigs: Glen W. Almond, North Carolina State University, USA and Sara D. Hough, DSM Nutritional Products, USA; 1 Introduction2 How does immune challenge affect pig growth?3 Pregnancy, lactation and pre-weaned piglets4 Proteins and amino acids5 Lipids and fatty acids6 Glucans and carbohydrates7 Minerals8 Vitamins9 Nonnutritive feed additives10 Summary and future directions11 Where to find additional information12 References
Chapter 3 The use of prebiotics to optimize gut function in pigs: Barbara U. Metzler-Zebeli, University of Veterinary Medicine Vienna, Austria; 1 Introduction2 Maintenance of gut health and functionality3 The porcine gut microbiome4 Definition of prebiotics5 Prebiotic di-oligosaccharides in pig nutrition6 Modes of action of prebiotics7 Optimization of gut function by fructans and galacto-oligosaccharides (GOS)8 Prebiotic effects on gut functions in the early postnatal phase9 Gut effects of porcine milk oligosaccharides10 Future trends in research11 Where to look for further information12 References
Chapter 4 Use of probiotics and prebiotics in pig nutrition in the post-weaning period: Ingunn Stensland, Linley Valley Pork, Australia and John R. Pluske, Murdoch University, Australia; 1 Introduction2 Microbiota and their importance to the pig3 Probiotics4 Prebiotics5 Synbiotics6 Case study: using probiotics to modulate production around parturition7 Future trends and conclusion8 Where to look for further information9 References
