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Instant Insights: Bacterial diseases affecting pigs

Code: 9781801464147
Publication Date: 24/05/2022

Contributions by: Alejandro Ramirez, Iowa State University, USA; Dominiek Maes, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium; Charlotte Lauridsen, Ole Højberg and Nuria Canibe, Aarhus University, Denmark; P. Bosi, D. Luise and P. Trevisi, University of Bologna, Italy

Description

This collection features four peer-reviewed literature reviews on bacterial diseases affecting pigs.

The first chapter summarises recent research on the causes and epidemiology of major bacteria, viruses and parasites found in pig production, focussing on those with a particular impact on safety and global production, such as Escherichia coli (E. coli), Salmonella typhimurium and African swine fever virus.

The second chapter discusses classical phenotypic characteristics and more advanced molecular techniques to identify and classify bacterial pathogens affecting swine health and performance. The chapter explores the different modes of transmission, as well as the commonly used measures for prevention and control, including vaccinations.

The third chapter reviews the development of dysbiosis and post-weaning diarrhoea (PWD) in piglets and the consequent economic losses these diseases cause for the global pig industry. The chapter considers the role of animal nutrition and dietary strategies to optimise gut function as a means of preventing dysbiosis and PWD.

The final chapter assesses methods of improving gut function in pigs to optimise health and prevent pathogen colonization. The chapter discusses research on genes associated with pathogen resistance and porcine immune response and reviews the role of dietary and nutritional strategies in preventing intestinal pathogen colonisation.

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Table of Contents

Chapter 1 - Diseases affecting pigs: an overview of common bacterial, viral and parasitic pathogens of pigs: Alejandro Ramirez, Iowa State University, USA; 1 Introduction 2 The most common bacterial pathogens in pig production: gram-negative bacteria 3 The most common bacterial pathogens in pig production: gram-positive bacteria 4 The most common viral pathogens in pig production 5 The most common parasitic pathogens in pig production 6 Case studies 7 Summary 8 Future trends 9 Where to look for further information 10 References
Chapter 2 - Understanding and identifying bacterial disease in swine: Dominiek Maes, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium; 1 Introduction 2 Some phenotyping characteristics of swine bacterial pathogens 3 Advanced methods to identify and classify swine bacterial pathogens 4 Pathogenicity of porcine bacteria 5 Transmission of swine bacterial pathogens 6 Clinical signs and lesions induced by swine bacterial pathogens 7 Diagnosis of bacterial infections in pigs 8 Control of swine bacterial pathogens 9 Conclusion 10 References
Chapter 3 - Improving gut function in pigs to prevent dysbiosis and post-weaning diarrhoea: Charlotte Lauridsen, Ole Højberg and Nuria Canibe, Aarhus University, Denmark; 1 Introduction 2 Eubiosis versus dysbiosis 3 Dysbiosis and post-weaning diarrhoea (PWD) 4 Microbiota composition as a predictor of post-weaning diarrhoea risk 5 Nutritional and dietary strategies to prevent dysbiosis in relation to post-weaning diarrhoea 6 Host factors influencing gut function 7 Conclusion and future trends in research 8 Where to look for further information 9 References
Chapter 4 - Improving gut function in pigs to prevent pathogen colonization: P. Bosi, D. Luise and P. Trevisi, University of Bologna, Italy; 1 Introduction 2 The main gut-related pathogens in pigs 3 Pig genetics and resistance to disease 4 Management strategies affecting gut functionality and pathogen colonization 5 Dietary strategies to improve gut functionality and prevent pathogen colonization: feed size 6 Dietary strategies to improve gut functionality and prevent pathogen colonization: protein and dietary fibre 7 Dietary strategies to improve gut functionality and prevent pathogen colonization: dietary nitrate, organic and amino acids 8 Dietary interventions for pathogen-specific defence 9 Future trends and conclusion 10 Where to look for further information 11 References

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