Overview

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.

Full Product Details

Author:   Dr Paul Ebner (Purdue University) ,  Dr Yingying Hong (Purdue University) ,  Professor Glen Almond (North Carolina State University) ,  Sara D. Hough (DSM Nutritional Products (United States))
Publisher:   Burleigh Dodds Science Publishing Limited
Imprint:   Burleigh Dodds Science Publishing Limited
Volume:   32
Dimensions:   Width: 15.20cm , Height: 0.60cm , Length: 22.90cm
Weight:   0.170kg
ISBN:  

9781801460859

ISBN 10:   180146085
Pages:   102
Publication Date:   18 October 2022
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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

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