Advances in pig nutrition

Part 1 Feed intake

• 1.Advances in understanding pig nutritional requirements and metabolism: Robert J. van Barneveld, Robert J. E. Hewitt and Darryl N. D’Souza, SunPork Group, Australia
• 2.Gastrointestinal development in pigs: implications for nutrition and performance: John O’Doherty, Dillon Kiernan and Torres Sweeney, University College Dublin, Ireland

Part 2 Feed formulation

• 3.Developing nutritional guidelines for pigs: Jung Yeol Sung, Opeadura Timileyin Osunbami and Olayiwola Adeola, Purdue University, USA
• 4.Modelling feed requirements for pigs to optimize feed efficiency: Charlotte Gaillard, Ludovic Brossard, Florence Garcia-Launay and Jaap van Milgen, Institut Agro, France
• 5.New approaches for determining the nutritional value of pig feed: Gerald C. Shurson, University of Minnesota, USA
• 6.Ensuring pig feed safety: Chad Paulk, Jordan Gebhardt, Cassandra Jones, and Jason Woodworth, Kansas State University, USA

Part 3 The role of feed additives in optimising pig nutrition

• 7.Understanding and optimizing the use of amino acids in pig nutrition: Sung Woo Kim, Hyunjun Choi, Yesid Garavito Duarte, and Alexa R. Gormley, North Carolina State University, USA
• 8.Understanding and optimizing the use of prebiotics in pig nutrition: Knud Erik Bach Knudsen, Élisabeth Chassé, Niloofar Razmgah, Mette Skou Hedemann and Nuria Canibe, Aarhus University, Denmark
• 9.Understanding and optimizing the use of exogenous enzymes in pig nutrition: M. R. Bedford and G. Cordero, AB Vista, UK

Part 4 Alternative feed sources

• 10.Co-products and other alternative feedstuffs for sustainable pig production: an overview: Ruurd T. Zijlstra, Li Fang Wang and Eduardo Beltranena, University of Alberta, Canada
• 11.Developing alternative sources of protein in pig nutrition: insects: Kristy DiGiacomo, University of Melbourne, Australia
• 12.Green feed in organic pig farming: Anne Grete Kongsted, Marleen Elise van der Heide, Lene Stødkilde, Jakob C. Johannsen and Maria Eskildsen, Aarhus University, Denmark
• 13.High protein corn fermentation products for swine derived from corn ethanol production: Peter E. V. Williams, FluidQuip Technologies, USA

Dr Julian Wiseman is Emeritus Professor of Animal Production at the University of Nottingham, UK. He has published widely in the area of non-ruminant nutrition and product quality, has presented papers at some of the leading international conferences in this area and has written or edited a number of books on animal nutrition. He was co-organiser of the annual Nottingham Feed Conference. Professor Wiseman is editor of two earlier Burleigh Dodds Science volumes: Achieving sustainable production of pig meat Volume 2 Animal breeding and nutrition; and Achieving sustainable production of pig meat Volume 3: Animal health and welfare (both published in 2017).

“Pork production is a highly technical endeavour. It is also one that has changed – and will continue to change – to meet the growing demand for pork meat while addressing consumer and regulatory expectations. Dr Wiseman, a highly regarded and globally prominent authority on animal production and non-ruminant nutrition, has assembled an impressive collection of papers written by an equally impressive selection of authors. The result is a book that maintains the high quality we have come to expect of Dr Wiseman in his previous publications. It addresses topics which are not only critically important but ones which are evolving very quickly. This timely update will be a valuable addition to the library of any professional involved in pork production.” (Dr John F. Patience, Professor Emeritus of Animal Science – Iowa State University, USA)