Globally, the face of pig and poultry production is changing. The global emphasis on ethanol production has diverted significant proportions of grain away from animal production, thus increasing the cost of feed. This has forced the pig and poultry industries to scrutinise their production methods investigating alternative feed ingredients together with methods of improving productivity and efficiency in order to survive.
'Gut efficiency: the key ingredient in pig and poultry production' is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.
Table of Contents
How past experience can dictate future developments in the pork industry: a global perspective • Host and intestinal microbiota negotiations in the context of animal growth efficiency • Gut development: interactions between nutrition, gut health and immunity in young pigs • Pig health and the modern genotype: implications for performance and profitability • The role of fibre in piglet gut health • Intestinal balance and equilibrium: setting the scene for health and management • Managing disease resistance: applying advanced methods to understand gastrointestinal microbial communities • Coccidiosis control: yesterday, today and tomorrow • Nutrigenomics: evaluating and understanding nutritional effects on intestinal gene expression and function • The role of nucleotides in improving broiler pre-starter diets • Nutrition and gut microbiology: redirecting nutrients from the microbes to the host animal with SSF • Keyword index