Journal articles: 'Pig nutrition'

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Garner-Richardson, Virginia. "Guinea pig nutrition." Veterinary Nurse 3, no. 5 (June 2012): 274–82. http://dx.doi.org/10.12968/vetn.2012.3.5.274.

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Kovcin, Stanimir, Branislav Zivkovic, and Vidica Stanacev. "Acute problems in pig nutrition." Veterinarski glasnik 56, no. 1-2 (2002): 53–61. http://dx.doi.org/10.2298/vetgl0202053k.

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Nutritional problems of every category of pigs are presented in this paper. Nutrition of pigs is in constant changes adapting to the improvements of genetics potential as well as to the very severe ecological demands. As far as piglets just weaned are concerned, the nutrition problem is solved by means of adequate mixture with additives so that performance at this stage is remarkably increased. Nutritional problems of pregnant and lactating sows are analyzed. In pregnancy it is attempted to involve in practice cheap mixtures low in concentration of nutrients, while the needs of lactating animals are constantly increasing. As for fattening animals, a significant improvement is expected in the period to come if a multiphase feeding system is applied. At the same time such a system gives an opportunity to use rationally liquid by-products of the food processing industry with the maximum adaptive possibilities to the needs of pigs.

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Remus, Janet C., Terry Parrott, and Jordon Gruber. "397 Using nutribiosis to improve robustness in pigs." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 183. http://dx.doi.org/10.1093/jas/skaa278.337.

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Abstract Nutribiosis is interaction between nutrition, the gastrointestinal microbiome and gut/immune function. Putting nutribiosis into action means re-considering strategies around nutrition and perhaps even husbandry. Monogastric nutritionists are trained to consider the impact of feed and its nutritive value to the growth and development of the pig. Yet today, nutrition needs to consider not just the impact that feed and nutrient digestibility will have on the pig, but also what could happen with the composition, development and maturation of the microbiome as well as immune function within the gastrointestinal tract. Additionally, the environment the animal is in may influence gastrointestinal microbial composition and immune competence alongside nutrition as the animal matures from neonate to a robust market hog. From an energetics standpoint, how the microbiome develops ultimately impacts maintenance cost of digestion as well as productive energy that the pig will have to support growth and robustness. As such, good nutribiotic management means balancing favorable microbiome development via targeted nutrition that manages both nutrition to the pig as well as nutrient bypass to the microbiota via use of probiotics, feed enzymes and other nutritive tools, with the end goal being a more robust pig.

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Corino, Carlo, Silvia Clotilde Modina, Alessia Di Giancamillo, Sara Chiapparini, and Raffaella Rossi. "Seaweeds in Pig Nutrition." Animals 9, no. 12 (December 12, 2019): 1126. http://dx.doi.org/10.3390/ani9121126.

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Seaweeds are macroalgae, with different sizes, colors and composition. They consist of brown algae, red algae and green algae, which all have a different chemical composition and bioactive molecule content. The polysaccharides, laminarin and fucoidan are commonly present in brown seaweeds, ulvans are found in green seaweeds and, red algae contain a large amount of carrageenans. These bioactive compounds may have several positive effects on health in livestock. In order to reduce the antimicrobials used in livestock, research has recently focused on finding natural and sustainable molecules that boost animal performance and health. The present study thus summarizes research on the dietary integration of seaweeds in swine. In particular the influence on growth performance, nutrients digestibility, prebiotic, antioxidant, anti-inflammatory, and immunomodulatory activities were considered. The review highlights that brown seaweeds seem to be a promising dietary intervention in pigs in order to boost the immune system, antioxidant status and gut health. Data on the use of green seaweeds as a dietary supplementation seems to be lacking at present and merit further investigation.

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Mendoza, Omarh, and Caleb M. Shull. "127 Large Scale Practical Nutrition Research Sharing: Nursery Nutrition Research and Nutritional Technologies and Strategies to Reduce Morbidity and Mortality." Journal of Animal Science 100, Supplement_2 (April 12, 2022): 203. http://dx.doi.org/10.1093/jas/skac064.345.

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Abstract In modern swine production, there is a heightened interest surrounding the nutrition of the young pig as a result of the necessity of nursery pig nutrition programs to evolve, due to the inevitability of stress during the weaning event and the growing challenges experienced in commercial pig operations at this stage of production. Therefore, it is no longer sufficient to design a nutrition program that focuses solely on delivering the right nutrients for a pig at weaning that maximizes growth performance during the nursery period, as this may not result in desired outcomes from weaning to harvest. Consequently, nursery programs are being further enhanced with a renewed focus on nutritional technologies and strategies that emphasize feed intake, but more importantly, that maximize the probability of livability in the nursery. However, there is a growing need for large scale practical research that evaluates these nutritional technologies and strategies, since most of the published research has been done with a limited number of animals that limits the ability to detect mortality differences. Thus, this research will require a different model compared to that which has been used historically for nursery nutrition research. Some of the key elements of this research model include experimental design with the appropriate statistical power to detect mortality differences, in addition to conducting the experiments in conditions that are similar to the management and environment that resembles commercial production specific to the system, among others. To that end, it will be the objective of this presentation to share some of the large-scale research focused on minimizing disruption of nutrient intake using nutritional technologies that are supplementary to typical nursery diets, offering the potential to reduce morbidity and mortality of pigs raised on wean-to-market facilities.

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Tynes, Valarie V. "Potbellied Pig Husbandry and Nutrition." Veterinary Clinics of North America: Exotic Animal Practice 2, no. 1 (January 1999): 193–208. http://dx.doi.org/10.1016/s1094-9194(17)30147-0.

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Aumaitre, A. "Recent developments in pig nutrition." Animal Feed Science and Technology 15, no. 1 (June 1986): 80–81. http://dx.doi.org/10.1016/0377-8401(86)90042-8.

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Marín-García, Pablo Jesús, and Lola Llobat. "How Does Protein Nutrition Affect the Epigenetic Changes in Pig? A Review." Animals 11, no. 2 (February 19, 2021): 544. http://dx.doi.org/10.3390/ani11020544.

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Epigenetic changes regulate gene expression and depend of external factors, such as environment and nutrition. In pigs, several studies on protein nutrition have been performed to improve productive and reproductive traits. Indeed, these studies aimed not only to determine broad protein requirements but also pigs’ essential amino acids requirements. Moreover, recent studies tried to determine these nutritional requirements for each individual, which is known as protein precision nutrition. However, nutritional changes could affect different epigenetic mechanisms, modifying metabolic pathways both in a given individual and its offspring. Modifications in protein nutrition, such as change in the amino acid profile, increase or decrease in protein levels, or the addition of metabolites that condition protein requirements, could affect the regulation of some genes, such as myostatin, insulin growth factor, or genes controlling cholesterol and glucose metabolism pathways. This review summarizes the impact of most common protein nutritional strategies on epigenetic changes and describes their effects on regulation of gene expression in pigs. In a context where animal nutrition is shifting towards precision protein nutrition (PPN), further studies evaluating the effects of PPN on animal epigenetic are necessary.

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Knudsen, K. E. Bach, H. N. Lærke, A. K. Ingerslev, M. S. Hedemann, T. S. Nielsen, and P. K. Theil. "Carbohydrates in pig nutrition – Recent advances." Journal of Animal Science 94, suppl_3 (September 1, 2016): 1–11. http://dx.doi.org/10.2527/jas.2015-9785.

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Humer, E., C. Schwarz, and K. Schedle. "Phytate in pig and poultry nutrition." Journal of Animal Physiology and Animal Nutrition 99, no. 4 (November 18, 2014): 605–25. http://dx.doi.org/10.1111/jpn.12258.

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Selle, Peter H., and Velmurugu Ravindran. "Phytate-degrading enzymes in pig nutrition." Livestock Science 113, no. 2-3 (February 2008): 99–122. http://dx.doi.org/10.1016/j.livsci.2007.05.014.

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Sinclair, A. G. "The Weaner Pig: Nutrition and Management." Animal Reproduction Science 71, no. 3-4 (June 2002): 267. http://dx.doi.org/10.1016/s0378-4320(02)00046-5.

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Radzikowski, Daniel, and Anna Milczarek. "Selected feed additives used in pig nutrition." Journal of Central European Agriculture 22, no. 1 (2021): 54–65. http://dx.doi.org/10.5513/jcea01/22.1.2927.

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GIANNENAS (Η. ΓΙΑΝΝΕΝΑΣ), I. A. "Organic acids in pig and poultry nutrition." Journal of the Hellenic Veterinary Medical Society 57, no. 1 (November 27, 2017): 51. http://dx.doi.org/10.12681/jhvms.15009.

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In this review article, the use of organic acids as feed additives is being examined in pig and poultry nutrition. The aim of this article was to evaluate the effect of organic acids and their salts on pig and poultry performance, to describe the organic acids used in animal nutrition, to discuss the route of administration and to investigate the mode of their action. The most widely used organic acids are formic, acetic, propionic, fumarie, citric, sorbic and butyric acid, and their salts as well. These organic acids are administered mainly through the feed, but they may be administered through the drinking water as well. Successful utilization of organic acids in pig and poultry nutrition requires knowledge of their mode of action. It is generally accepted that organic acids and their salts lower feed and gastric pH, increasing the activity of proteolytic enzymes and, thus, improving protein digestion. Besides, they reduce the buffering capacity of the feeds, resulting in reduced intestinal colonization with pathogens. They also improve the apparent digestibility of proteins and amino acids, increase the absorption of minerals and affect the composition of intestinal microflora and mucosal morphology. Relevant experimentations suggest that the organic acids improve growth rate and feed efficiency ratio in weaned piglets and fattening pigs. Also, the organic acids improve the performance of broiler chickens when used in relatively high doses, whereas, in laying hens, they improve the absorption of macroelements, like phosphorus and calcium. The present article suggests that after the recent ban on the use of the antibiotic growth promoting substances by the EU, the use of organic acids in pig and poultry nutrition appears to be an interesting alternative. However, the effect of organic acids on performance of pigs and poultry varies considerably and, thus, further research is needed for a better understanding of the mode of action and the efficacy of these compounds.

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Drochner, W., A. Kerler, and B. Zacharias. "Pectin in pig nutrition, a comparative review." Journal of Animal Physiology and Animal Nutrition 88, no. 11-12 (December 2004): 367–80. http://dx.doi.org/10.1111/j.1439-0396.2004.00490.x.

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16

Giromini, C., M. Ottoboni, M. Tretola, D. Marchis, D. Gottardo, V. Caprarulo, A. Baldi, and L. Pinotti. "Nutritional evaluation of former food products (ex-food) intended for pig nutrition." Food Additives & Contaminants: Part A 34, no. 8 (April 11, 2017): 1436–45. http://dx.doi.org/10.1080/19440049.2017.1306884.

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Zivkovic, Branislav, W. Migdal, V. Veselinovic, C. Radovic, M. Fabjan, and O. Kosovac. "Nutritive value of Ekofish meal in pig nutrition." Biotehnologija u stocarstvu 24, no. 5-6 (2008): 77–86. http://dx.doi.org/10.2298/bah0806077z.

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The effects of utilization of high protein feedstuff of plant origin- Ekofish meal, domestic product, in nutrition of lactating sows and suckling piglets were investigated. Considering our previous positive experiences in the use of similar feedstuffs in nutrition of weaned piglets and fattening pigs also the application of Ekofish meal as a substitute of fish meal in pig nutrition, objective of this paper was to evaluate the effects of the utilization of Ekofish meal in iso-energy and iso-nitrogen diets for lactating sows and suckling piglets. Investigated feedstuff was produced according to specific technology in production plant of the company Bankom in Serbia. Research was carried out on experimental pig farm of the Institute for Animal Husbandry, Belgrade-Zemun, Serbia. Obtained results have shown that, the introduction of investigated feedstuff had a positive effects expressed through shorter service period by 2.4 feeding days, better gain by 4.52% in suckling piglets, increased the intake of pre-starter by 1.0 kg/litter in piglets during creep feeding. In general, the obtained results have shown that utilization of Ekofish meal as high protein feedstuff can be recommended in nutrition of sows and piglets. The effects of utilization of high protein feedstuff of plant origin- Ekofish meal, domestic product, in nutrition of lactating sows and suckling piglets were investigated.

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Miller, E. R., and D. E. Ullrey. "The Pig as a Model for Human Nutrition." Annual Review of Nutrition 7, no. 1 (July 1987): 361–82. http://dx.doi.org/10.1146/annurev.nu.07.070187.002045.

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19

Fuller, M. F. "Book Reviews: Recent Developments in Pig Nutrition 2." Outlook on Agriculture 22, no. 3 (September 1993): 201. http://dx.doi.org/10.1177/003072709302200312.

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Cosgrove, JR, ST Charlton, SJ Cosgrove, W. Zak, and GR Foxcroft. "Interactions Between Nutrition and Reproduction in the Pig." Reproduction in Domestic Animals 30, no. 4 (August 1995): 193–200. http://dx.doi.org/10.1111/j.1439-0531.1995.tb00145.x.

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Cosgrove, John R., and George R. Foxcroft. "Nutrition and reproduction in the pig: Ovarian aetiology." Animal Reproduction Science 42, no. 1-4 (April 1996): 131–41. http://dx.doi.org/10.1016/0378-4320(96)01523-0.

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Vastolo, Alessandro, Serena Calabró, Luigi Liotta, Nadia Musco, Ambra Rita Di Rosa, Monica Isabella Cutrignelli, and Biagina Chiofalo. "In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition." Animals 9, no. 8 (August 14, 2019): 556. http://dx.doi.org/10.3390/ani9080556.

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The purpose of the study is to determine the nutritional characteristics of some by-products derived from fruit juice and olive oil production to evaluate their use in pig nutrition. Five by-products of citrus fruit (three citrus fruit pulp and two molasses) and three by-products of olive oil (olive cake) obtained by different varieties are analysed for chemical composition. The fermentation characteristics are evaluated in vitro using the gas production technique with swine faecal inoculum. All the citrus by-products are highly fermentable, producing gas and a high amount of short-chain fatty acids. The fermentation kinetics vary when comparing pulps and molasses. Citrus fruit pulps show lower and slower fermentation rates than molasses. The olive oil by-products, compared to citrus fruits ones, are richer in NDF and ADL. These characteristics negatively affect all the fermentation parameters. Therefore, the high concentration of fiber and lipids represents a key aspect in the nutrition of fattening pigs. The preliminary results obtained in this study confirm that the use of by-products in pig nutrition could represent a valid opportunity the reduce the livestock economic cost and environmental impact.

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Cook, David A., Chad Pilcher, and Brooke Humphrey. "43 Commercial realities of amino acid nutrition in the young pig." Journal of Animal Science 97, Supplement_2 (July 2019): 23–24. http://dx.doi.org/10.1093/jas/skz122.044.

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Abstract Applied amino acid nutrition continues to provide new and meaningful solutions to support advancements in animal performance, health and sustainability. While there continues to be focus on how amino acid nutrition can be optimized for performance, there remains to be opportunity to optimize applied nutrition for the young pig in order to support the weaning transition. As alternatives for antibiotics and heavy metals continue to be explored, their success will in large part depend upon the successful application of amino acid nutrition. There are several complicating factors related to applying amino acid nutrition in the young pig. First, intestinal function at weaning is compromised, resulting in reduced digestive and absorptive capacity. From an amino acid nutrition standpoint, this can lead to increased N flow into the hindgut where it can be fermented into inflammatory irritants, resulting in diarrhea and poor growth. Second, ideal protein models for digestive health are scarce and often approaches of limiting lysine inclusion as a percent of crude protein are used as an alternative. Third, the application of amino acid nutrition is based upon digestibility values obtained from older animals. Review of the literature indicates that these are in excess of what the young pig can digest, further impacting the N flow to the ileum and hindgut. As we continue to apply amino acid nutrition at the commercial level, we must look for solutions to address these items while more basic work can be done to obtain the needed information on digestibility and requirements.

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Hardy, B. "Diets for young pigs." BSAP Occasional Publication 15 (1992): 99–107. http://dx.doi.org/10.1017/s0263967x00004122.

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AbstractIn the United Kingdom, the majority of pigs are weaned at 3 to 4 weeks of age. Prior to weaning the main source of nutrients is milk produced by the sow. After weaning, suitable complete diets need to be given that are compatible with the physiological state of the digestive system and supply adequate nutrient inputs to achieve maximal growth with minimum digestive upset. The weaning process, however, imposes considerable stress on the piglet which frequently results in a retardation of growth, often accompanied by problems associated with diarrhoea.The challenge to the commercial nutritionist and the pig producer is to achieve sufficiently high nutrient intakes to reach the maximum growth potential. Improved understanding of the digestive physiology of the weaned pig and better estimations of the nutrient requirements of genetically improved stock has led to the development of appropriate diet specifications. There is a perpetual need to reconsider the most suitable food ingredients to use in diet formulations to meet these nutrient specifications, due to economic circumstances. The food ingredients need to be highly digestible, extremely palatable and to contain no anti-nutritive factor or antagonist to the digestive process. The food form and method of feeding can greatly influence food intake post weaning. The piglet weaning weight to age relationship can also affect the subsequent food intake, growth rate and incidence of problems associated with diarrhoea.There are continual changes and developments within the animal food and pig production industries that affect nutrition of the young pig. These include genetic selection for prolificacy, development of outdoor pig breeding systems, ‘green issues’ including welfare and use of food additives, use of enzymes and probiotics and improvements in food production technology. In the development of diets for young pigs all these aspects need to be considered in achieving an optimal solution in terms of nutrition, management and economics.

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Dilger, Ryan N. "195 Nutritional Influences on Brain and Cognitive Development." Journal of Animal Science 98, Supplement_3 (November 2, 2020): 8–9. http://dx.doi.org/10.1093/jas/skaa054.014.

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Abstract Nutrient ingestion during the prenatal and early-postnatal periods has profound effects on the developing brain and serves to shape the behaviors of young pigs. The pig is a versatile animal model for research in both the agriculture and human clinical realms, largely based on similarities in patterns of structural brain development between these species. Validated and sensitive neuroimaging techniques and assays for testing specific behaviors exist for the pig. While these readouts refer to cognitive performance indicators in the human context, the same behavioral measurements may refer to welfare states in animal agriculture. Recent nutrition studies, including those involving interactions with the intestinal microbiota, confirm the importance of early-life ingestion of iron, choline, milk-derived components, and even non-digestible fiber sources in shaping pig brain development and behaviors. Importantly, dietary patterns of the young pig can either support or hinder brain development and associated behaviors relative to age-matched controls. There are many advantages to translating evidence from pediatric nutrition research to animal agriculture by integrating outcomes related to the microbiota, gut-brain axis, and processes associated with cognitive function and brain development. Thus, studying the relationship between nutrition and neurodevelopment should be considered as an essential part of swine production.

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Huang, R. L., Y. L. Yin, K. P. Wang, T. J. Li, and J. X. Liu. "Nutritional value of fermented and not fermented material of distiller’s grains in pig nutrition." Journal of Animal and Feed Sciences 12, no. 2 (April 4, 2003): 261–69. http://dx.doi.org/10.22358/jafs/67702/2003.

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MORI, JUN. "Study of feed nutrition evaluation for reproduction female pig." Nihon Yoton Gakkaishi 33, no. 2 (1996): 47–50. http://dx.doi.org/10.5938/youton.33.47.

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MROZ, ZDZISLAW, AGE W. JONGBLOED, NICO P. LENIS, and KAREL VREMAN. "WATER IN PIG NUTRITION: PHYSIOLOGY, ALLOWANCES AND ENVIRONMENTAL IMPLICATIONS." Nutrition Research Reviews 8, no. 1 (January 1995): 137–64. http://dx.doi.org/10.1079/nrr19950010.

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Wu, Yi, Jianfei Zhao, Chenchen Xu, Ning Ma, Ting He, Jinshan Zhao, Xi Ma, and Phil A. Thacker. "Progress towards pig nutrition in the last 27 years." Journal of the Science of Food and Agriculture 100, no. 14 (June 9, 2018): 5102–10. http://dx.doi.org/10.1002/jsfa.9095.

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Hough, Sara D. "108 A Veterinarian’s Perspective on How Health and Nutrition Intersect." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 101. http://dx.doi.org/10.1093/jas/skab054.162.

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Abstract Nutritionists and veterinarians have long recognized that the provision and consumption of all essential nutrients is critical to the health of pigs, in all production phases. Animals that are properly fed, and maintain adequate body stores, are better able to reach their full genetic potential and defend themselves from pathogen invasion. This may be due to better tissue integrity, proper antibody production, improved detoxifying ability, and many other factors (Shurson et al, 1998). The pathology of various infectious organisms can influence absorption and the metabolism of nutrients, and inadequate nutrition can worsen the frequency, duration or pathogenicity of infectious disease. Herd health programs can only be most effective if pigs have adequate nutrition. Although much attention has been given to diagnostics, immunology, epidemiology and surveillance of infectious challenges, there is still relatively little known about the interactions viruses have with digestibility, metabolism and tissue accretion (Gabler et al, 2017). There is increasing interest in discovering ways to support the immune system, as improved alternatives are necessary with evolving restrictions on antibiotic use, zinc and others. The future demands a holistic approach to create resilient, robust animals, and that we identify alternatives that improve the productivity and overall wellbeing of food animals. It is well established that the gastrointestinal tract is the largest interface between the external and internal environments of the pig, and that the pig gut microbiota plays a critical role in maintaining metabolic homeostasis in harmony with a myriad of other physiological functions. Knowing this, how do we “feed the gut” and support a proper microbiome? What considerations do we need to have for the wean pig, the growing pig, the often-forgotten replacement gilt, and the challenges and environments they encounter? In this presentation, we will describe the relationships of nutrition and health, and how they can influence productivity.

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Whittemore, C. T., D. M. Green, and C. P. Schofield. "Nutrition management of growing pigs." BSAP Occasional Publication 28 (2001): 89–95. http://dx.doi.org/10.1017/s1463981500041030.

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AbstractNutritional management of pigs to optimise growth demands pig-specific, time-specific and place-specific determination and provision of nutritional requirement. These elements need to be incorporated into response prediction models that operate in a real-time (not retrospective) closed-loop control environment. This implies appropriate means for the on-line measurement of response to change in nutrient provision, and the simultaneous means for manipulation of feeding level and feed quality. The paper describes how response prediction modelling and response measurement may now be achieved. Optimisation may be pursued with mixed objectives, including those of production efficiency and environmental protection.

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Rakita, Slađana, Bojana Kokić, Michele Manoni, Sharon Mazzoleni, Peng Lin, Alice Luciano, Matteo Ottoboni, Federica Cheli, and Luciano Pinotti. "Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review." Foods 12, no. 3 (January 17, 2023): 432. http://dx.doi.org/10.3390/foods12030432.

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Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility, growth and productive performance, and quality of the products. The presented results indicated that these unconventional feed ingredients are a good protein and lipid source and have a balanced amino acid and fatty acid profile. However, contradictory results of animal production performances can be found in the literature depending on the cake type and chemical composition, dietary inclusion level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the presence of antinutritive factors that can deteriorate feed intake and nutrient utilization.

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Lauridsen, Charlotte. "54 Lipid nutrition and gut health of pigs." Journal of Animal Science 97, Supplement_2 (July 2019): 28. http://dx.doi.org/10.1093/jas/skz122.051.

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Abstract Lipids and fatty acids play major roles in relation to mucosal immune responses, epithelial barrier functions, oxidative stress and inflammatory reactions. The composition of fatty acids and their molecular structures (chain length and number of double bonds) influences digestion, absorption and metabolism of the dietary fat, as well as the bioactivity of the fatty acids. Piglets post weaning having immature intestines and immune functions are very vulnerable towards invading microorganisms. Manipulation of the milk fatty acid composition via the sow nutrition, or inclusion of dietary fat sources in the feed, may be used as a strategic tool to enhance pig performance and their gut health pre- and post weaning. Medium-chained fatty acids (MCFA) are absorbed directly into the portal blood and may contribute with immediate energy for the piglet. In addition, the MCFA possess antibacterial effects. The essential fatty acids, linoleic and linolenic fatty acids, form the building blocks for the longer –chained polyunsaturated n-3 and n-6 fatty acids. Their conversion into n-3 and n-6 eicosanoids influence the inflammatory reactions and the immune responses upon bacterial challenge. The proportion of unsaturated fatty acids in the cell membranes influence the susceptibility to oxidative stress. Oxidative stress accompanies infectious diseases, and if uncontrolled, the development of the lipid peroxides may be harmful for the epithelial barrier function. The aim of this presentation is to review how dietary fatty acid composition during critical phases of pigs’ lives can support a normal immune system and modulate resistance to infectious diseases of pigs, and influence growth of the pig. Furthermore, factors that can enhance oxidative stress (e.g. polyunsaturated fatty acids), uncontrolled inflammatory reactions (e.g. high ratio of n-6 to n-3 fatty acids in cellular membranes), and limit immune development (such as deficiency of fat-soluble vitamins), and be harmful for the pig gut health are addressed.

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Jang, Ae-Ra, Il-Joon Kim, Moo-Ha Lee, and Cheo-Run Jo. "Nutritional Quality of Dried Pig Placenta." Preventive Nutrition and Food Science 12, no. 2 (June 30, 2007): 89–94. http://dx.doi.org/10.3746/jfn.2007.12.2.089.

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Reuter, T., Karen Aulrich, A. Berk, and G. Flachowsky. "Investigations on Genetically Modified Maize (Bt-Maize) in Pig Nutrition: Chemical Composition and Nutritional Evaluation." Archiv für Tierernaehrung 56, no. 1 (February 2002): 23–31. http://dx.doi.org/10.1080/00039420214179.

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Schedle, Karl. "Sustainable pig and poultry nutrition by improvement of nutrient utilisation – A review." Die Bodenkultur: Journal of Land Management, Food and Environment 71, no. 1 (March 1, 2016): 45–60. http://dx.doi.org/10.1515/boku-2016-0005.

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SummaryIn the context of mismanagement of natural resources going with an increasing consumption of protein from animal origin through the world population, one major challenge for the future in animal nutrition is the improvement of its efficiency and hence sustainability. Up to now, a broad range of methods like feed additives or technological treatments have been available to improve the efficiency or the production of pig-derived and poultry-derived food and hence the sustainability in pig and poultry nutrition. Nevertheless, the exact knowledge of the mode of action of these tools is a prerequisite for their successful application. Furthermore, information concerning their impact on the nutrient availability of the different feedstuffs is of great importance, in order to formulate diets that cover the animals’ requirements. Diets covering the animals’ performance level ovoid undersupplies, which can lead to health problems on the on hand, on the other hand the emissions of nitrogen are kept as low as possible.As a result, the consumption of natural resources like grains can be considerably reduced and the substitution of regional by-products from the feed and food processing industry like wheat bran, dried distillers grains with solubles or rapeseed meal can be dramatically enhanced in diets for monogastric animals, thus contributing to more sustainable livestock production. By improving the efficiency of the production of animal-derived food, the term “sustainable’’ remains highly significant. Increasing efficiency plays an important role in ensuring that the resources required for pig and poultry nutrition are foreseeably available. Currently, there is a combination of different tools like feed additives or technological feed treatments the most promising way of improving sustainability in pig and poultry production systems.

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Lavrentyev, A., V. Sherne, V. Semenov, L. Zhestyanova, and L. Mikhaylova. "Use of activated charcoal feed supplement in diets of pigs." IOP Conference Series: Earth and Environmental Science 935, no. 1 (December 1, 2021): 012013. http://dx.doi.org/10.1088/1755-1315/935/1/012013.

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Abstract Pig farming is one of the most important and strategically valuable sub-branches of animal husbandry for ensuring food security of Russia and its regions as the special role of meat and meat products is determined with their significance as the main source of proteins of animal origin in human sensible nutrition. The novelty of the work is the use of an active coal feed additive as part of the diets of experimental piglets for growth and development and meat productivity during cultivation and fattening. Effective pig farming suggests use of high-quality feeds meeting requirements of presence of nutritional components and absence or minimum content of harmful and toxic substances. The conducted studies prove that the dose of activated charcoal feed supplement in the amount of 0.050 g/kg of live weight gives the highest results.

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Aarnink, A. J. A., and M. W. A. Verstegen. "Nutrition, key factor to reduce environmental load from pig production." Livestock Science 109, no. 1-3 (May 2007): 194–203. http://dx.doi.org/10.1016/j.livsci.2007.01.112.

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Selle, Peter H., Aaron J. Cowieson, Nathan P. Cowieson, and V. Ravindran. "Protein–phytate interactions in pig and poultry nutrition: a reappraisal." Nutrition Research Reviews 25, no. 1 (February 6, 2012): 1–17. http://dx.doi.org/10.1017/s0954422411000151.

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Protein–phytate interactions are fundamental to the detrimental impact of phytate on protein/amino acid availability. The inclusion of exogenous phytase in pig and poultry diets degrades phytate to more innocuous esters and attenuates these negative influences. The objective of the present review is to reappraise the underlying mechanisms of these interactions and reassess their implications in pig and poultry nutrition. Protein digestion appears to be impeded by phytate in the following manner. Binary protein–phytate complexes are formed at pH levels less than the isoelectric point of proteins and complexed proteins are refractory to pepsin digestion. Once the protein isoelectric points are exceeded binary complexes dissociate; however, the isoelectric point of proteins in cereal grains may be sufficiently high to permit these complexes to persist in the small intestine. Ternary protein–phytate complexes are formed at pH levels above the isoelectric point of proteins where a cationic bridge links the protein and phytate moieties. The molecular weights of protein and polypeptides in small-intestinal digesta may be sufficient to allow phytate to bind nutritionally important amounts of protein in ternary complexes. Thus binary and ternary complexes may impede protein digestion and amino acid absorption in the small intestine. Alternatively, phytate may interact with protein indirectly.Myo-inositol hexaphosphate possesses six phosphate anionic moieties (HPO42–) that have strong kosmotropic effects and can stabilise proteins by interacting with the surrounding water medium. Phytate increases mucin secretions into the gut, which increases endogenous amino acid flows as the protein component of mucin remains largely undigested. Phytate promotes the transition of Na+into the small-intestinal lumen and this suggests that phytate may interfere with glucose and amino acid absorption by compromising Na+-dependent transport systems and the activity of the Na pump (Na+-K+-ATPase). Starch digestion may be depressed by phytate interacting with proteins that are closely associated with starch in the endosperm of cereal grains. While elucidation is required, the impacts of dietary phytate and exogenous phytase on the site, rate and synchrony of glucose and amino acid intestinal uptakes may be of importance to efficient protein deposition. Somewhat paradoxically, the responses to phytase in the majority of amino acid digestibility assays in pigs and poultry are equivocal. A brief consideration of the probable reasons for these inconclusive outcomes is included in this reappraisal.

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Pond, Wilson G., and Harry J. Mersmann. "Genetically diverse pig models for neonatal cholesterol nutrition: A review." Nutrition Research 16, no. 4 (April 1996): 707–21. http://dx.doi.org/10.1016/0271-5317(96)00048-6.

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Pond, Wilson G., and Harry J. Mersmann. "Genetically diverse pig models for neonatal cholesterol nutrition: A review." Nutrition Research 16, no. 6 (June 1996): 1081. http://dx.doi.org/10.1016/0271-5317(96)00105-4.

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Millet, Sam, Katleen Raes, Stefaan De Smet, and Geert PJ Janssens. "Evaluation of corn cob mix in organic finishing pig nutrition." Journal of the Science of Food and Agriculture 85, no. 9 (2005): 1543–49. http://dx.doi.org/10.1002/jsfa.2148.

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Newcomb, Mark D. "1 Introduction: Review of the Career: Gary L. Allee." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 15–16. http://dx.doi.org/10.1093/jas/skab054.027.

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Abstract Gary Allee’s professional career as a swine nutritionist spans from 1972 to 2020 in the peer-reviewed publication record. An evaluation of the major themes presented in his publications show a connectivity of work done at a “basic” science level leading to work on the application of this basic knowledge to meet pig production needs. It is interesting to explore the themes of Dr. Allee’s work and connect that to how pigs are fed on a practical basis today. Regarding sow nutrition work, Dr. Allee used his early work on lipogenesis to expand on the topic to understand how energy sources are able to cross the placental barrier and ultimately impact neonatal energy reserves. Further, Dr. Allee responded to availability changes in synthetic amino acids to the industry to explore opportunities to leverage these AA’s into sow diet formulations. In the area of nursery pig nutrition, his record explores the theme of lipid metabolism from lipogenesis, to ketogenesis to fat source and fatty acid profile implication to diet value. However, Dr. Allee picked up the themes of protein and lactose sources and implications on hypersensitivity and value of proteins and sugars targeted to the young pig all influencing practical diet formulations globally in young pig nutrition. In the area of the grow-finish pig, Gary’s work explored topics of dietary fat use, practical aspects of amino acid inclusion and the interaction of repartitioning approaches to lean deposition with nutrient requirements. This symposium is designed to highlight several key principals for success as a scientist that are evident in Dr. Allee’s career: a) importance of being a systems thinker in ability to take basic information and evolve it into practical implications; b) importance of being a global citizen in scientific professional development; and c) the impact that one has on people endures.

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Parrini, Silvia, Chiara Aquilani, Carolina Pugliese, Riccardo Bozzi, and Francesco Sirtori. "Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality." Animals 13, no. 3 (January 31, 2023): 494. http://dx.doi.org/10.3390/ani13030494.

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Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate the impact of different alternative protein sources to soybean in pig nutrition and their effects on growth performance, carcass, and meat quality traits. The review process was performed on Scopus®, and it considered research findings published from 2012 to the present on the Sus scrofa species. Articles without a control group fed with soybean were discarded. The main alternative protein sources identified were other legumes and distillers’ dried grain with solubles (fish and animal proteins, oilseed by- and co-products). Interesting innovative protein sources included by-products from other industries (residues), microalgae and insects. Nevertheless, in dietary formulations, close attention must be paid to address the nutritional requirements, balance the supply of amino acids, avoid anti-nutritional or toxic compounds occasionally present in alternative protein sources, as well as determine the availability of protein feed in specific geographical areas.

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Sandström, Brittmarie, Susanne Bügel, Charlotte Lauridsen, Flemming Nielsen, Claus Jensen, and Leif H. Skibsted. "Cholesterol-lowering potential in human subjects of fat from pigs fed rapeseed oil." British Journal of Nutrition 84, no. 2 (August 2000): 143–50. http://dx.doi.org/10.1017/s0007114500001367.

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The possibility of achieving blood-lipid-lowering characteristics of pig fat by increasing the content of unsaturated fat in pig feed was evaluated. Three pig feeding regimens were applied: basal feed (no added fat or vitamin E), basal feed + rapeseed oil (60 g/kg feed), and basal feed + rapeseed oil (60 g/kg) + vitamin E (200 mg/kg). Meat and meat products from the three pig groups were incorporated into diets providing 86 g pig fat/10 MJ. The diets were served to twelve healthy human male subjects for 3 weeks each in a randomised crossover design. The diets prepared from pigs fed rapeseed oil had a lower content of saturated fatty acids (approximately 9 v. 11 % of energy) and a higher content of polyunsaturated fatty acids (approximately 6 v. 4 % of energy) than the diet prepared from pigs fed the basal feed. Diets based on fat from pigs fed the rapeseed oil resulted in significantly lower (approximately 4 %, P = 0·019) total serum cholesterol concentration compared with the diet from pigs fed the basal feed. No differences were observed in LDL-, HDL- or VLDL-cholesterol, or in triacylglycerol or VLDL-triacylglycerol concentrations. Addition of vitamin E to the pig feed resulted in only a minor increase in vitamin E content in the human subjects' diet and the vitamin E content was low in all three pig diets. Plasma vitamin E concentration in the human subjects at the end of the period with diets from pigs fed rapeseed oil without vitamin E was significantly lower (P = 0·04) than in the other two diet periods. In conclusion, an increased content of rapeseed oil in pig feed changes the fatty acid composition of the pig fat in a way that has a potential to reduce blood cholesterol concentrations in human subjects. However, intake of pig fat with a higher content of unsaturated fatty acids needs to be matched by a higher dietary intake of vitamin E.

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Schönleben, Manfred, Joachim Mentschel, Sebastian Feser, Luboš Střelec, and Klaus Klunker. "Smart Pig Nutrition: Effect of Piglet Weaning Nutrition Strategy on Their Growth Ability, Survival and Economics." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 68, no. 4 (2020): 699–705. http://dx.doi.org/10.11118/actaun202068040699.

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Modern high-performance swine genetics, such as Danish hybrid sows, can yield large litter sizes. Especially in the suckling phase, managing these large litters with low piglet losses is often a challenge. To support the modern highly prolific sows and litters, the use of pre-starters as suckling pig supplementary feed, including sufficient freshwater access, are nowadays good professional practices. Neonatal piglets especially profit from liquid supplemental feed via the possible higher absolute dry matter intake potential, in comparison to solid feed or without supplement. Various studies also indicate that supplying additional liquid feed to piglets pre- and post-weaning may yield epigenetic, life-long positive effects in animal key performance indicators. Although the advantages of early liquid piglet nutrition are today widely known, supplying adequate nutrient concentrations, the smooth preparation of the piglet's digestive system towards solid, starchy feed, and consequently enzymatic training to reduce post-weaning stress are still challenges which have to be considered. Due to their higher concentration of solids, piglet starters in porridge form i.a. offer the advantage of higher nutrient densities and aggregation stability. The aim of this study was, therefore, to answer the questions: 1) Can improved litter performance also routinely be obtained by supplying a porridge supplemental diet to neonatal piglets, and 2) Does improved litter performance translate into overall improved net economic returns within a professional piglet production setup of 254 piglets from 21 litters? Results show, applying the preweaning porridge strategy not only yielded around 10% higher daily gains and life weight results than conventional approaches, but also a return of investment of 2 : 1.

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Burrin, Douglas, Per Torp Sangild, Barbara Stoll, Thomas Thymann, Randal Buddington, Juan Marini, Oluyinka Olutoye, and Robert J. Shulman. "Translational Advances in Pediatric Nutrition and Gastroenterology: New Insights from Pig Models." Annual Review of Animal Biosciences 8, no. 1 (February 15, 2020): 321–54. http://dx.doi.org/10.1146/annurev-animal-020518-115142.

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Pigs are increasingly important animals for modeling human pediatric nutrition and gastroenterology and complementing mechanistic studies in rodents. The comparative advantages in size and physiology of the neonatal pig have led to new translational and clinically relevant models of important diseases of the gastrointestinal tract and liver in premature infants. Studies in pigs have established the essential roles of prematurity, microbial colonization, and enteral nutrition in the pathogenesis of necrotizing enterocolitis. Studies in neonatal pigs have demonstrated the intestinal trophic effects of akey gut hormone, glucagon-like peptide 2 (GLP-2), and its role in the intestinal adaptation process and efficacy in the treatment of short bowel syndrome. Further, pigs have been instrumental in elucidating the physiology of parenteral nutrition–associated liver disease and the means by which phytosterols, fibroblast growth factor 19, and a new generation of lipid emulsions may modify disease. The premature pig will continue to be a valuable model in the development of optimal infant diets (donor human milk, colostrum), specific milk bioactives (arginine, growth factors), gut microbiota modifiers (pre-, pro-, and antibiotics), pharmaceutical drugs (GLP-2 analogs, FXR agonists), and novel diagnostic tools (near-infrared spectroscopy) to prevent and treat these pediatric diseases.

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Šprysl, M., J. Čítek, and R. Stupka. "Interaction of selected production indicators of the economics of pork production." Czech Journal of Animal Science 55, No. 1 (January 25, 2010): 1–10. http://dx.doi.org/10.17221/1705-cjas.

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Estimates of the effects influencing the economics of pig production are of primary importance for breeders. For this purpose, costs, revenues and profitability were determined on the basis of individual parameters of the efficiency of tested pigs and of average commodity prices. The calculation was the result of the efficiency of actual animals and of the average and simulated prices of inputs received by producers in large-scale production operations. 136 animals, 64 of crossbred combinations (LWs × D) × (LWD × L) and 72 of PN × (LWD × L) were used. The total cost of 1 pig represented the costs per weaned piglet, feed and other costs; the revenues represented the actual price of a pig at slaughter. Multivariable hierarchical models were constructed to assess the relationships between the following factors: crossbred combination, nutrition and sex, ADG, number of piglets bred, CFM price and carcass price with the outcome variables: costs, revenues and profitability. The results demonstrated that the total cost of fattening pig is considerably influenced by the price of a piglet and feed, not by the price of the carcass and the growth intensity. There was no proof of a relationship between the price of a pig and reproduction and/or the price of feed. Profitability is significantly influenced by the reproduction rate, price of feed, growth intensity and revenues. The results also showed that the intensity of nutrition and the sex considerably influence the total cost of 1 fattened pig, which represents an increase in the total cost by 3.80 € in the application of ad libitum feeding techniques, and 5.39 €/pc in the fattening of barrows. The choice of a suitable combination represents a decrease in the total cost by 1.49% and an increase in revenues by 2.93%. Profitability is significantly associated with the intensity of nutrition, sex and breed. With unrestricted feeding it is reduced by 4.1%, for barrows by 6.6%, and in the use of four-breed combinations of crossbreds it increases by 4.13%.

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BOES, J., and A. B. HELWIGH. "Animal models of intestinal nematode infections of humans." Parasitology 121, S1 (October 2000): S97—S111. http://dx.doi.org/10.1017/s003118200000648x.

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In this paper we discuss several established and potential animal models for human parasitic infection, with a focus on rodent, pig and primate models and the nematodes Ascaris, Trichuris and Toxocara spp. Firstly, we discuss the relevance of choosing a suitable animal host to fit the particular study hypothesis, and the interaction between mathematical modelling and animal models. Secondly, we review the use of animal models for the study of nutrition-parasite interaction, evaluation of treatment and control strategies, and bacteria-parasite interactions. We show that rodent, pig and primate models are all very useful in parasitological research, and that each model has its limitations. However, based on recent experience with the pig-Ascaris and pig-Trichuris models, a more extensive use of the pig-parasite model is advocated, especially for the study of the interaction between human malnutrition and helminth infection, and congenital helminth infection.

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Connolly, Aidan. "15 Precision Pig Nutrition: Unlocking the Potential Through Digital Data Collection." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 141. http://dx.doi.org/10.1093/jas/skab054.239.

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Journal articles on the topic 'Pig nutrition'

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