As climate change continues to have a significant impact on the modern world, it is crucial to find alternative sources of energy and nutrients for swine production. The development of optimal feeding revolves around a multitude of considerations--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 (& social) environment of pigs, and more. Establishing the ideal network of factors will only grow in importance as humans assess the methods for our own food networks.

Sustainable Swine Nutrition is a comprehensive book on swine nutrition, covering some fundamental aspects of nutrition--namely digestive physiology, water, protein or amino acids, lipids, carbohydrates, energy metabolism, vitamins, minerals, and nutrition and immunology. Providing the most up-to-date information on each of these areas, a major emphasis of this second edition is on recent developments and current advances in the field, with a focus on pertinent issues linked with energy and nutrients. In doing so, the book highlights topics and issues that can contribute to the ultimate goal of successful and sustainable swine production.

Sustainable Swine Nutrition readers will also find:

Environmentally friendly, optimal feeding strategies for successful and sustainable swine production
Recent developments, such as alternative feedstuffs, feed additives, and bioavailability
Expanded treatment and new chapters on swine physiology, energy and protein, technology, and more

Sustainable Swine Nutrition, Second Edition, is an ideal resource for livestock scientists and industry professionals involved in all aspects of pork production.

Autorentext

Lee I. Chiba, is Professor of Animal Sciences at Auburn University, Alabama, USA. His current research focuses on growing pig and sow nutrition.