Instant Insights: Alternatives to antibiotics in pig production

by Paul Ebner, Yingying Hong, Glen Almond, Sara D. Hough, Barbara U. Metzler-Zebeli

Overview

This collection features four peer-reviewed reviews on alternatives to antibiotics in pig production.

The first chapter provides a brief overview of antibiotic use in pig production and addresses the consequent development of antibiotic resistance. The chapter reviews recent advances in developing non-antibiotic means of controlling bacterial infections in swine, such as the use of phage therapy.

The second chapter considers the use of prebiotics to optimise gut function in pigs. The chapter summarises current knowledge on the effects of prebiotic oligosaccharides on porcine gut function and health, as well as the modes of action of the commonly used prebiotics in pig production.

The third chapter reviews advances in nutritional strategies to boost immune function in pigs, including the use of lipopolysaccharide to stimulate the immune system. The chapter considers the need to reduce the use of antimicrobials in swine diets and reviews the effect of dietary supplementation during key stages of a pig’s life to enhance immunity.

The final chapter reviews the microbiota of the gastrointestinal tract of the young pig and the important role it plays in the early stages of life. The chapter considers the use of probiotics and prebiotics in the post-weaning period of piglets to optimise gut function, animal health and performance.

Product Details

ISBN-13:	9781801460859
Publisher:	Burleigh Dodds Science Publishing
Publication date:	10/18/2022
Series:	Burleigh Dodds Science: Instant Insights , #32
Pages:	102
Product dimensions:	6.00(w) x 9.00(h) x 0.25(d)

Table of Contents

Chapter 1 - Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA; 1 Introduction 2 Historical background 3 Unintended consequences of antibiotic use 4 Changes in antibiotic use and availability 5 Antibiotic alternatives 6 Case study: phage therapy 7 Future trends and conclusion 8 Where to look for further information 9 References

Chapter taken from: Mathew, A. (ed.), Achieving sustainable production of pig meat – Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 088 3)

Chapter 2 Nutritional strategies to boost immune function in pigs: Glen W. Almond, North Carolina State University, USA and Sara D. Hough, DSM Nutritional Products, USA; 1 Introduction 2 How does immune challenge affect pig growth? 3 Pregnancy, lactation and pre-weaned piglets 4 Proteins and amino acids 5 Lipids and fatty acids 6 Glucans and carbohydrates 7 Minerals 8 Vitamins 9 Nonnutritive feed additives 10 Summary and future directions 11 Where to find additional information 12 References

Chapter taken from: Maes, D. and Segalés, J. (eds.), Optimising pig herd health and production, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 883 4)

Chapter 3 The use of prebiotics to optimize gut function in pigs: Barbara U. Metzler-Zebeli, University of Veterinary Medicine Vienna, Austria; 1 Introduction 2 Maintenance of gut health and functionality 3 The porcine gut microbiome 4 Definition of prebiotics 5 Prebiotic di-oligosaccharides in pig nutrition 6 Modes of action of prebiotics 7 Optimization of gut function by fructans and galacto-oligosaccharides (GOS) 8 Prebiotic effects on gut functions in the early postnatal phase 9 Gut effects of porcine milk oligosaccharides 10 Future trends in research 11 Where to look for further information 12 References

Chapter taken from: Bailey, M. and Stokes, C. (eds.), Understanding gut microbiomes as targets for improving gut health, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 487 4)

Chapter 4 Use of probiotics and prebiotics in pig nutrition in the post-weaning period: Ingunn Stensland, Linley Valley Pork, Australia and John R. Pluske, Murdoch University, Australia; 1 Introduction 2 Microbiota and their importance to the pig 3 Probiotics 4 Prebiotics 5 Synbiotics 6 Case study: using probiotics to modulate production around parturition 7 Future trends and conclusion 8 Where to look for further information 9 References

Chapter taken from: Wiseman, J. (ed.), Achieving sustainable production of pig meat – Volume 2: Animal breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 092 0)