Swine Nutrition, Second Edition

1. Of Pigs and People
2. General Characteristics of the U.S. Swine Industry
3. Anatomy of the Digestive System and Nutritional Physiology
4. Protein, Fat, and Bone Tissue Growth in Swine
5. Energy Utilization in Swine Nutrition
6. Fat in Swine Nutrition
7. Nonstarch Polysaccharides and Oligosaccharides in Swine Nutrition
8. Amino Acids in Swine Nutrition
9. Bioavailability of Amino Acids in Feedstuffs for Swine
10. Calcium, Phosphorus, Vitamin D, and Vitamin K in Swine Nutrition
11. Sodium, Potassium, Chloride, Magnesium, and Sulfur in Swine Nutrition
12. Trace and Ultratrace Elements in Swine Nutrition
13. Vitamin A in Swine Nutrition
14. Selenium and Vitamin E in Swine Nutrition
15. Water-Soluble Vitamins in Swine Nutrition
16. Bioavailability of Minerals and Vitamins
17. Water in Swine Nutrition
18. Antimicrobial and Promicrobial Agents
19. Performance-Enhancing Substances
20. Feed Intake in Growing-Finishing Pigs
21. Use of Ingredient and Diet Processing Technologies (Grinding, Mixing, Pelleting, and Extruding) to Produce Quality Feeds for Pigs
22. Effects of Facility Design on Behavior and Feed and Water Intake
23. Thermal Environment and Swine Nutrition
24. Nutrition and Immunology of Swine
25. Mycotoxins and Other Antinutritional Factors in Swine Feeds
26. Intestinal Bacteria and Their Influence on Swine Growth
27. Swine Nutrition and Environmental Pollution and Odor Control
28. Swine Nutrition, the Conversion of Muscle to Meat, and Pork Quality
29. Nutrient Effects on Gene Expression
30. Feeding Neonatal Pigs ..
31. Feeding the Weaned Pig
32. Feeding Growing-Finishing Pigs
33. Feeding Gilts during Development and Sows during Gestation and Lactation
34. Feeding of Developing and Adult Boars
35. Cereal Grains and By-Products for Swine
36. Protein Supplements
37. Miscellaneous Feedstuffs
38. Swine Modeling
39. Statistical Techniques for the Design and Analysis of Swine Nutrition Experiments
40. Digestion and Balance Techniques in Pigs
41. Techniques for Measuring Body Composition of Swine
42. Blood Sampling and Surgical Techniques

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. It is equally suitable as an advanced undergraduate and graduate textbook as well as a reference for anyone working in any aspect of pig production. The book begins with a general coverage of the characteristics of swine and the swine industry with emphasis on the gastrointestinal tract. It then describes the various classes of nutrients and how these nutrients are metabolized by swine and the factors affecting their utilization. The next section covers the practical aspects of swine nutrition from birth through gestation and lactation in sows and to the feeding of adult boars. The nutritional aspects of the various feedstuffs commonly fed to swine are covered in the following section. The final chapters of the book are devoted to coverage of various techniques used in swine nutrition research.