Swine nutrition 2nd Edition by Austin Lewis, Lincoln Lee Southern 9780849306969 0849306965
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Product details:
ISBN 10: 0849306965
ISBN 13: 9780849306969
Author: Austin J. Lewis, Lincoln Lee Southern
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. Content includes characteristics of swine and the swine industry with emphasis on the gastrointestinal tract; various classes of nutrients, how these nutrients are metabolized by swine, and the factors affecting their utilization; the practical aspects of swine nutrition from birth through gestation, lactation in sows, and the feeding of adult boars; and nutritional aspects of the various feedstuffs commonly fed to swine. Rounding the book is coverage of various techniques used in swine nutrition research.
Table of contents:
Chapter 1: Of Pigs and People
Chapter 2: General Characteristics of the U.S. Swine Industry
Chapter 3: Anatomy of the Digestive System and Nutritional Physiology
Chapter 4: Protein, Fat, and Bone Tissue Growth in Swine
Chapter 5: Energy Utilization in Swine Nutrition
Chapter 6: Fat in Swine Nutrition
Chapter 7: Nonstarch Polysaccharides and Oligosaccharides in Swine Nutrition
Chapter 8: Amino Acids in Swine Nutrition
Chapter 9: Bioavailability of Amino Acids in Feedstuffs for Swine
Chapter 10: Calcium, Phosphorus, Vitamin D, and Vitamin K in Swine Nutrition
Chapter 11: Sodium, Potassium, Chloride, Magnesium, and Sulfur in Swine Nutrition
Chapter 12: Trace and Ultratrace Elements in Swine Nutrition
Chapter 13: Vitamin A in Swine Nutrition
Chapter 14: Selenium and Vitamin E in Swine Nutrition
Chapter 15: Water-Soluble Vitamins in Swine Nutrition
Chapter 16: Bioavailability of Minerals and Vitamins
Chapter 17: Water in Swine Nutrition
Chapter 18: Antimicrobial and Promicrobial Agents
Chapter 19: Performance-Enhancing Substances
Chapter 20: Feed Intake in Growing-Finishing Pigs
Chapter 21: Use of Ingredient and Diet Processing Technologies (Grinding, Mixing, Pelleting, and Extruding) to Produce Quality Feeds for Pigs
Chapter 22: Effects of Facility Design on Behavior and Feed and Water Intake
Chapter 23: Thermal Environment and Swine Nutrition
Chapter 24: Nutrition and Immunology of Swine
Chapter 25: Mycotoxins and Other Antinutritional Factors in Swine Feeds
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Tags: Austin Lewis, Lincoln Lee Southern, Swine, nutrition