Produktdetaljer
Biografisk notat
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). Dr. Gerald (Jerry) Shurson is currently Professor in the Department of Animal Science at the University of Minnesota with responsibilities for research and extension. He serves on numerous graduate student committees and has advised 45 Ph.D and M.S. students. He provides programmatic leadership for several interdisciplinary research teams at the University of Minnesota including the Integrated Animal Systems Biology team, African Swine Fever Response Team, and Animal Agriculture Sustainability team. His research program has resulted in 163 refereed publications, 242 abstracts, 31 book chapters and white papers, 5 Handbooks, 95 conference proceedings, and has generated over $19 million in research funding. He has received numerous awards for outstanding accomplishments and contributions in research, teaching, and extension over his 35-year academic career. Knud Erik Bach Knudsen is Professor in Basic Nutrition at Aarhus University, Department of Animal and Veterinary Sciences, Denmark and section manager for the group on Gut and Host Health. For more than 35 years, Knud Erik Bach Knudsen has been working with different analytical, nutrition and health aspects of carbohydrates and phytochemicals. He has been author and co-author of more than 292 papers in peer-reviewed journals and 115 book chapters and proceedings. Dr Michael 'Mike' Bedford received his BSc in Animal Production, Animal Nutrition and Animal Physiology from the University of Nottingham in 1981. He was later awarded his MSc and PhD in Poultry Nutrition and Biochemistry from the University of Guelph, Canada in 1985 and 1988 respectively. Dr Bedford has held previous positions at the University of Saskatchewan, Syngenta and Finnfeeds International. He has been a Research Director at AB Vista since 2007. Dr Kristy DiGiacomo graduated with a Bachelor of Animal Science and Management (honours) from The University of Melbourne. Kristy is a senior lecturer in production animal nutrition and physiology at The University of Melbourne and is a Veski sustainable agriculture fellow. Dr DiGiacomo’s current research involves a variety of production animal species including sheep, dairy cattle, dairy goats and pigs. Her research focuses on livestock nutrition, physiology and adaptation to the external environment.Pig nutrition faces many challenges, including the need to meet the changing requirements of animals as they grow whilst minimising environmentally-damaging nutrient losses. Additionally, with growing crops for feed seen as a significant contributor to climate change, there is an emerging consensus that the sector must seek alternative, more sustainable feed sources which have a reduced impact on the environment.
Advances in pig nutrition provides a comprehensive overview of the range of research addressing these challenges. The book addresses recent advances in understanding feed intake and feed formulation, focussing on advances in understanding pig nutritional requirements and ensuring feed safety. This collection also reviews the role of feed additives in optimising pig nutrition, including amino acids, prebiotics and exogenous enzymes.
This collection reviews the wealth of research addressing the major challenges facing pig nutrition, including the need to meet the changing needs of animals as they grow whilst minimising environmentally-damaging nutrient losses, as well as improving feed conversion efficiency and finding more sustainable feed sources.
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
“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
Pig nutrition faces many challenges, including the need to meet the changing requirements of animals as they grow whilst minimising environmentally-damaging nutrient losses. Additionally, with growing crops for feed seen as a significant contributor to climate change, there is an emerging consensus that the sector must seek alternative, more sustainable feed sources which have a reduced impact on the environment.
Advances in pig nutrition provides a comprehensive overview of the range of research addressing these challenges. The book addresses recent advances in understanding feed intake and feed formulation, focussing on advances in understanding pig nutritional requirements and ensuring feed safety. This collection also reviews the role of feed additives in optimising pig nutrition, including amino acids, prebiotics and exogenous enzymes. Through its considered approach, the book showcases how an informed understanding of pig digestive physiology can contribute to improved pig nutrition.
Edited by a leading expert in the field, the book will be a standard reference for university and other researchers in swine and veterinary science, animal nutritionists, feed manufacturers, advisors consulting swine farmers on aspects of health and nutrition, as well as government and private sector agencies supporting global pig production.
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)