Sustainable Swine Nutrition E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Wissenschaft und neue Technologien
• Sprache: Englisch

Seitenzahl: 1304

Veröffentlichungsjahr: 2012

Beschreibung

Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike. This reference comprehensively covers the most recent advancements in sustainability that results in more efficient diets, thus reducing both production costs and waste. Chapters include information on alternative feedstuffs, feed additives, bioavailabity of nutrients, and management of wastes and odors. Written by internationally recognized experts in the field, Sustainable Swine Nutrition will be a valuable reference for those involved in all aspects of pork production. * Comprehensively covers the most recent advancements in sustainability to promote reduced pork production costs and waste * Covers recent topics such as alternative feedstuffs, feed additives, and bioavalability * Discusses environmental topics such as waste and odor management * Written by an international team of experts in the field

Leseprobe

Contents

Cover Page

Title Page

Copyright

Dedication

Contributors

Preface

Editor

Part I: Fundamental Nutrition

Chapter 1: Water in Swine Nutrition Fundamental Nutrition

Introduction

Water Content of the Body

Water as a Nutrient

Water Balance

Water Requirement

Water Delivery to the Pig

Water Management

Water Quality

Water Treatment

Water Quality Effects on Performance

References

Chapter 2: Energy and Energy Metabolism in Swine

Introduction

Energy Utilization in Swine

Energy Requirements

Response to Energy Intake

Feed Efficiency in Growing Pigs

Regulation of Energy Intake in Pigs

Summary

References

Chapter 3: Lipids and Lipid Utilization in Swine

Introduction

Primary Sources of Lipids in Swine Diets

Biological Characteristics of Lipid Utilization in Swine

Lipid Metabolism By Newborn Suckling Pigs

Lipid Utilization By Growing Swine

Lipid Utilization By Producing Swine

References

Chapter 4: Amino Acids and Amino Acid Utilization in Swine

Introduction

Cellular Amino Acid Transport: Passport to Amino Acid Utilization

Intestinal Amino Acid Utilization

Amino Acid Utilization During Growth

Amino Acid Partitioning During Gestation

Amino Acid Partitioning During Lactation

References

Chapter 5: Carbohydrates and Carbohydrate Utilization in Swine

Introduction

Carbohydrate Terminology and Classification

Physiochemical Properties of Fiber

Measurements of Dietary Carbohydrates and Lignin

Carbohydrates and Lignin in Feedstuffs

Processing of Feedstuffs and Common Feeds

Digestion of Carbohydrates in the Small Intestine

Digestion of Carbohydrates in the Large Intestine

Quantitative Digestion of Nutrients in the Small and Large Intestines

Absorption of Products Deriving from Carbohydrate Assimilation

Utilization of Absorption Products from Carbohydrate Assimilation

Implication

References

Chapter 6: Vitamins and Vitamin Utilization in Swine

Introduction

Vitamins and Reproduction in Pigs

Vitamins and Growth in Pigs

Summary

References

Chapter 7: Minerals and Mineral Utilization in Swine

Introduction

Sulfur

Calcium

Phosphorus

Calcium and Phosphorus

Phytase

Magnesium

Electrolytes

Interactions of Elements

Iron

Zinc

Copper

Manganese

Selenium

Chromium

Iodine

References

Chapter 8: Nutrition and Gut Health in Swine

Introduction

Inflammation and Gastrointestinal Function

Nutritional Implications and Strategies

Summary

References

Part II: Nutrition for Successful and Sustainable Swine Production

Chapter 9: Diet Formulation and Feeding Programs Nutrition for Successful and Sustainable Swine Production

Introduction

Diet Formulation

Feeding Programs

Summary

References

Chapter 10: Alternative Feedstuffs in Swine Diets

Introduction

Feed Formulation and Risk Management

Crops

Co-products

Summary

References

Chapter 11: Fiber in Swine Nutrition

Introduction

Definition of Dietary Fiber

Analysis of Fiber in Animal Feed Ingredients

Physiological Properties of Dietary Fiber

Qualitative Aspects of Dietary Fiber Digestibility

Factors Affecting Energy Value of Dietary Fiber

Contribution of Energy from Fermentation

Negative Effects of Fiber on Energy and Nutrient Digestibility

Summary

References

Chapter 12: Enzymes and Enzyme Supplementation of Swine Diets

Introduction

Brief Overview of the Digestive Process in the Pig

Antinutritive Factors in Feedstuffs for Swine

Limitations of Microbial Activities in the Intestine of Pigs

Studies on Enzymes Used in Swine Nutrition

Future of Enzyme Use in Swine Nutrition

Summary

References

Chapter 13: Feed Additives in Swine Diets

Introduction

Antimicrobial Agents

Microbial Supplements

Oligosaccharides

Pharmaceutical Trace Minerals

Acidifiers

Phytogenic Products

Enzymes

Flavors

Odor-Control Agents

Antioxidants

Pellet Binders and Flow Agents

Carcass Modifiers

Anthelmintics

References

Chapter 14: Bioavailability of Amino Acids, Lipids, and Carbohydrates in Feedstuffs

Introduction

Amino Acid Bioavailability

Bioavailability of Lipids

Bioavailability of Carbohydrates

Summary

References

Chapter 15: Bioavailability of Minerals and Vitamins in Feedstuffs

Introduction

Mineral Bioavailability

Vitamin Bioavailability

Summary

References

Chapter 16: Swine Nutrition and Environment

Introduction

Dietary Origins of the Major Environmental Concerns

Strategies for Mitigating the Major Environmental Concerns

Summary

References

Chapter 17: Swine Nutrition and Pork Quality

Introduction

Manipulating Postmortem Metabolism and Pork Quality

Dietary Modifications to Increase Intramuscular Fat Content

Dietary Modifications on Pork-Fat Quality

Dietary Modifications on Lipid and Color Stability

Dietary Modifications on Cooked Pork Palatability

Organic Pork Production

References

Chapter 18: Feeding Growing and Breeding Swine

Introduction

Breeding Swine

Growing Swine

Summary

References

Index

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Library of Congress Cataloging-in-Publication Data

Sustainable swine nutrition / edited by Lee I. Chiba. pages cm Includes bibliographical references and index. ISBN 978-0-8138-0534-4 (hardback : alk. paper) - ISBN 978-1-118-48582-8 (mobi) (print) - ISBN 978-1-118-48583-5 (epdf/ebook) (print) - ISBN 978-1-118-48585-9 (epub) (print) - ISBN 978-1-118-49145-4 (obook) (print) 1. Swine-Nutrition. 2. Swine-Feeding and feeds. I. Chiba, Lee, editor of compilation. SF396.5.S87 2013 636.4-dc23

2012030223

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Dedication

This book is dedicated with appreciation to my wife, Shoko. Her continuous support, patience, and willingness to give me “space” to take on challenges such as this are forever cherished!

Contributors

Olayiwola Adeola, Ph.D.Dept. of Animal Sciences Purdue University West Lafayette, IndianaJason K. Apple, Ph.D.Dept. of Animal Science University of Arkansas Fayetteville, ArkansasMichael J. Azain, Ph.D.Dept. of Animal and Dairy Science University of Georgia Athens, GeorgiaKnud Erik Bach Knudsen, Ph.D.Dept. of Animal Science Aarhus University DK-8830 Tjele, DenmarkSam K. Baidoo, Ph.D.Southern Research and Outreach Center University of Minnesota Waseca, MinnesotaDavid H. Baker, Ph.D. (Deceased)Dept. of Animal Sciences University of Illinois Urbana, IllinoisEduardo Beltranena, Ph.D.Ag Research Division Alberta Agriculture and Rural Development Edmonton, Alberta, CanadaSarah K. Cervantes-Pahm, Ph.D.Schillinger Genetics Des Moines, IowaGary L. Cromwell, Ph.D.Dept. of Animal and Food Sciences University of Kentucky Lexington, KentuckyMing Z. Fan, Ph.D.Dept. of Animal and Poultry Science University of Guelph Guelph, Ontario, CanadaJeffrey A. Hansen, Ph.D.Murphy-Brown, LLC Warsaw, North CarolinaGretchen M. Hill, Ph.D.Dept. of Animal Science Michigan State University East Lansing, MichiganJoshua A. Jendza, Ph.D.Southern Research and Outreach Center University of Minnesota Waseca, MinnesotaLee J. Johnston, Ph.D.West Central Research and Outreach Center University of Minnesota Morris, MinnesotaHenry Jørgensen, Ph.D.Dept. of Animal Science Aarhus University DK-8830 Tjele, DenmarkDong Y. Kil, Ph.D.Dept. of Animal Science and Technology Chung-Ang University Anseong-si, Gyeonggi-do, Republic of KoreaSung Woo Kim, Ph.D.Dept. of Animal Science North Carolina State University Raleigh, North CarolinaHelle Nygaard Lærke, Ph.D.Dept. of Animal Science Aarhus University DK-8830 Tjele, DenmarkCharlotte Lauridsen, Ph.D.Dept. of Animal Science Aarhus University DK-8830 Tjele, DenmarkGita Malik, Ph.D.Dept. of Animal and Poultry Science University of Saskatchewan Saskatoon, Saskatchewan, CanadaRodrigo Manjarín, Ph.D.Dept. of Animal Science Michigan State University East Lansing, MichiganJ. Jacques Matte, Ph.D.Dairy & Swine Research & Development Centre Agriculture and Agri-Food Canada Sherbrooke, Quebec, CanadaJean Noblet, Ph.D.INRA F-35590 Saint-Gilles FranceJack Odle, Ph.D.Dept. of Animal Science North Carolina State University Raleigh, North CarolinaOluyinka A. Olukosi, Ph.D.Dept. of Animal Sciences Purdue University West Lafayette, IndianaJohn F. Patience, Ph.D.Dept. of Animal Science Iowa State University Ames, IowaHans H. Stein, Ph.D.Dept. of Animal Sciences University of Illinois Urbana, IllinoisNathalie L. Trottier, Ph.D.Dept. of Animal Science Michigan State University East Lansing, MichiganPedro E. Urriola, Ph.D.Cargill Animal Nutrition Elk River, MinnesotaAndrew G. Van Kessel, Ph.D.Dept. of Animal and Poultry Science University of Saskatchewan Saskatoon, Saskatchewan, CanadaJaap van Milgen, Ph.D.INRA F-35590 Saint-Gilles FranceMark H. Whitney, Ph.D.University of Minnesota Extension University of Minnesota Mankato, MinnesotaBenjamin P. Willing, Ph.D.Dept. of Animal and Poultry Science University of Saskatchewan Saskatoon, Saskatchewan, CanadaLin Xi, Ph.D.Dept. of Animal Science North Carolina State University Raleigh, North CarolinaRuurd T. Zijlstra, Ph.D.Dept. of Animal, Food and Nutritional Science University of Alberta Edmonton, Alberta, Canada

Preface

Swine nutrition is a dynamic and rapidly changing science. New information is generated and added to the field of swine nutrition continuously, expanding the fundamental knowledge base. Obviously, all the information would be extremely important for successful and sustainable commercial swine production. To utilize the information effectively, all those recent developments or current advances in swine nutrition must be put into a proper context simply because of the diversity of such information. We have many books that cover various aspects of swine nutrition, but, unfortunately, there are not many books that are specifically designed to address pertinent issues necessary for “successful and sustainable swine production.” I am hoping that this book will fill the void and make contributions to the development of environmentally friendly feeding strategies for successful and sustainable swine production.

In commercial swine production, the main objective of diet formulation and feeding strategy is to maximize profits, which does not necessarily imply maximal animal performance. To maximize the economic efficiency, therefore, it is advantageous to supply energy and indispensable nutrients as close as possible to meeting but not exceeding the requirements of the pig. Such optimum feeding strategies would contribute greatly to the efficiency of energy and nutrient utilization, which helps ensure continuous availability of quality sources of energy and nutrients for future swine production, and produce a positive impact on today's environmentally conscious society by reducing the excretion of unutilized nutrients. The development of such feeding strategies involves consideration of a multitude of factors such as genetic variations in the pig, variability, availability, and stability of nutrients in feed ingredients, interactions among nutrients and non-nutritive factors, voluntary feed intake, physical and social environment, and others, and thorough, comprehensive reviews on some of those factors are, obviously, warranted.

The competition between humans and animals for quality sources of energy and nutrients is likely to increase continuously in the future because of ever-increasing world population and an increase in the economic development of both newly industrialized and less economically developed countries. Clearly, it is important for us to find alternative sources of energy and nutrients for swine production. Alternative feed ingredients have different feeding values because of variations in nutrient content and other factors such as bioavailability and stability, anti-nutritional factors, interactions among the nutrients and possibly with non-nutritive factors, and palatability. To utilize potential alternative sources effectively or efficiently can be, therefore, challenging, and we obviously need all the fundamental and applied nutritional information to accomplish such a daunting task. Furthermore, satisfying consumer demands for healthy and nutritious food and alleviating public concerns on the environmental issues are an integral part of successful and sustainable swine production. Therefore, addressing not only the nutritional issues associated with maximizing growth performance and the utilization of energy and nutrients but also the issues associated with the carcass and pork quality and impacts of swine production on the environment are extremely important.

As a comprehensive book on swine nutrition, it is, obviously, important to cover some basic or fundamental aspects of nutrition, i.e., water, protein or amino acids, lipids, carbohydrates, energy metabolism, vitamins, minerals, and also nutrition and immunology. The emphasis of the present book is, however, on recent developments or current advances or some pertinent issues in each of those major areas. Therefore, some fundamental aspects will be reviewed briefly, and the focus of review is on the latest up-to-date information. Then, the remaining book is dedicated to the discussion of some specific, pertinent issues that may contribute to the ultimate goal or theme of the book, that is, to provide a comprehensive review on each pertinent area necessary for “successful and sustainable swine production.”

It is with the deepest sorrow to acknowledge the loss of Dr. David H. Baker, one of the contributing authors. Dr. Baker was Professor Emeritus of Nutritional Sciences and Animal Sciences at the University of Illinois at Urbana-Champaign. He was elected to membership in the National Academy of Sciences in 2005, which is considered as one of the highest and most prestigious honors that can be accorded to a scientist, in 2005. Dr. Baker received six major awards from the American Society of Animal Science, five major awards from the Poultry Science Association, and two major awards from the American Society of Nutrition. In addition, along with countless others, Dr. Baker received USDA Distinguished Service Award in Research and Charles A. Black Award from the Council for Agricultural Science and Technology. Dr. Baker published almost 600 peer-reviewed journal articles, a record that is not approached by anyone in the field today. Dr. Baker was a Fellow of the American Society of Animal Science, the Poultry Science Association, and the American Society of Nutrition. His legacy will certainly continue to inspire further research in the field of nonruminant nutrition and beyond.

This book would not have been possible without the help of my colleagues, and I would like to thank our contributors for their willingness to participate in this endeavor. I sincerely appreciate their time and dedicated effort on this book project. Also, I would like to thank my graduate students, Sean D. Brotzge and Chhabi K. Adhikari, for their assistance in reviewing and (or) formatting a reference section for each chapter.

Editor

Lee I. Chiba is a professor of animal science in the Department of Animal Sciences at Auburn University, Auburn, Alabama. He received his B.S. in animal science and M.S. and Ph.D. in nonruminant nutrition from the University of Nebraska, Lincoln, Nebraska. Dr. Chiba teaches undergraduate courses in animal nutrition and swine production and graduate courses in nonruminant nutrition and vitamin and mineral metabolism. His research interests are in the areas of dietary manipulations to improve leanness and efficiency of growing pigs and organoleptic quality of pork and also nutritional management to improve reproductive performance of sows. Dr. Chiba has served as a member of the Editorial Board for three terms and an associate editor of the Journal of Animal Science for two terms. He is currently serving his second term as a division editor of the Journal of Animal Science and a section editor of the Livestock Science.

Part 1

Fundamental Nutrition

1

Fundamental Nutrition

John F. Patience

Introduction

Water is a critical component of the pig's diet. Therefore, it seems incongruous that water receives so little attention, either in the popular press or in the scientific literature. It has earned the title of the “forgotten nutrient” because it rarely attracts attention unless problems arise. The classic phrase expressing the importance of water to the body can be attributed to Maynard (1979) who stated, “The body can lose practically all of its fat and over half of its protein and yet live, while a loss of ten percent of its water results in death.”

In most major pork-producing regions of the world, water is abundant, inexpensive, and not traded commercially, making it a rare focus of research (Fraser et al., 1990). This helps to explain the dearth of information on a topic of such importance, relative to many other nutrients. However, to give credit to the research community, water is also a particularly difficult nutrient to study. Classical approaches to the study of energy, amino acids, minerals, and vitamins are extremely difficult, if not impossible, to apply to water.

Water is also surprisingly difficult to measure in the laboratory. The water in feed, fecal, urine, or carcass samples is in continuous exchange with the surrounding air, such that samples may either accumulate or lose substantial quantities of water over time. Furthermore, methods to determine the dry matter content of a sample may remove not only water but also volatile compounds, such as ammonia and short-chained fatty acids, introducing yet another source of error. Whereas the measurement of dry matter requires the simplest of laboratory equipment, its determination is anything but simple. For such a simple molecule, water is a very complicated nutrient to study!

Water Content of the Body

The water molecule is by far the most abundant in the pig's body, representing some 99% of the total (Shields et al., 1983). By weight, water ranges from about 82.5% at birth to 53% of the body at market weight; the difference is explained largely by declining lean and increasing lipid in the carcass (Shields et al., 1983). Water in the body is distributed among three pools: the intracellular space, representing about 69% of the total; the interstitium, representing about 22% of the total; and the remainder, which is found in the vascular system (Mroz et al., 1995). Maintaining proper water balance for the total body, as well as within cells and tissues, is a critical requirement of life in terrestrial species. This is intimately related to electrolyte balance within and among cells and organs, another essential homeostatic process (Patience et al., 1989).

Regulation of drinking in the pig is not well understood. Although hypovolemia and hypertonicity appear to be involved, other signals related to food consumption must also exist (Mroz et al., 1995). Furthermore, behavioral stimulation is well known in the pig, leading to luxury consumption of water during periods of boredom, hunger, and other stressors (Fraser et al., 1990).

Water is absorbed from, and secreted into, all sections of the intestinal tract, except the stomach. Absorption occurs by both active and passive processes (Argenzio, 1984). As the chyme passes progressively through the small and large intestines, the osmotic gradient increases, allowing for removal of most water by the terminal colon. The osmotic balance can be disturbed, for example, by the presence of large quantities of osmotically active ions in the intestine. This is the cause of the diarrhea (Fraser et al., 1990).

Water as a Nutrient

Functional Properties of Water

There are few processes in the body that do not involve water directly or indirectly. It is no coincidence that water is central to all living things. Its unique structure elegantly matches its chemistry with its role in physiology, biochemistry, and nutrition.

Its high specific heat makes it ideally suited to its role in thermal homeostasis. For example, the heat of vaporization of water is 540 cal/g, more than double that of other liquids like alcohols and five times that of solvents such as hexane and benzene (Lehninger, 1982). This high specific heat is also 2.5 times that of the dry matter in the body. Under heat-stress conditions, water can absorb much larger quantities of heat energy than other liquids or solids with less consequent change in temperature. In this way, it effectively contributes to constant internal body temperature. Because of its heat of vaporization, it also serves an essential role in the dissipation of heat from the body, through evaporation from the lungs.