Gut Efficiency: The Key Ingredient in Pig and Poultry Production: Elevating Animal Performance and Health

193 Pages·2008·4.58 MB·English

by  J. A. Taylor-Pickard

Globally, the face of pig and poultry production is changing. The global emphasis G
on ethanol production has diverted signifi cant proportions of grain away from u Gut effi ciency; the key ingredient
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animal production, thus increasing the cost of feed. This has forced the pig and
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in pig and poultry production
poultry industries to scrutinise their production methods investigating alternative ffi

feed ingredients together with methods of improving productivity and effi ciency c
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in order to survive. e
Elevating animal performance and health
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This edited collection of papers is taken from a series of seminars that brought y
together some of the world’s leading authorities in the fi eld of pig and poultry ;
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nutrition and production. The fundamental theme is to address the interaction h
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between nutrition and the gut ecosystem as a means to enhance health,

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performance and ultimately profi tability. The importance of gut development and
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the intestinal ecosystem as a whole, and their impact on health and disease are y

covered in-depth. The roles of specifi c feed ingredients are also discussed. i
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‘Gut effi ciency: the key ingredient in pig and poultry production’ is aimed at
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nutritionists and animal producers as well as students and researchers studying d
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animal and applied biological sciences. e
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ISBN 978-90-8686-060-9

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Wageningen Academic edited by:
P u b l i s h e r s
J.A. Taylor-Pickard
P. Spring
Wageningen Academic
P u b l i s h e r s
Gutefficiency-cover.indd 1 03-01-2008 11:26:41
Gut efficiency; the key ingredient in pig and poultry production

Gut efficiency; the key
ingredient in pig and
poultry production
Elevating animal performance and health
edited by:
J.A. Taylor-Pickard
P. Spring
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This work is subject to copyright. All rights
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the material is concerned. Nothing from this
publication may be translated, reproduced,
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in any form or in any manner, including
electronic, mechanical, reprographic
or photographic, without prior written
permission from the publisher, Wageningen
Academic Publishers, P.O. Box 220, 6700 AE
ISBN: 978-90-8686-060-9 Wageningen, the Netherlands,
e-ISBN: 978-90-8686-636-6 www.WageningenAcademic.com
DOI: 10.3920/978-90-8686-636-6
The individual contributions in this
publication and any liabilities arising from
First published, 2008 them remain the responsibility of the authors.
The publisher is not responsible for possible
© Wageningen Academic Publishers damages, which could be a result of content
The Netherlands, 2008 derived from this publication.

Contents
How past experience can dictate future developments in the pork
industry: a global perspective 11
Roger Campbell
1. Introduction 11
2. Effects of technology on the efficiency of the pork industry 12
3. Factors affecting productivity 15
4. Looking back to go forward 16
5. The future 22
6. Conclusions 25
References 27
Host and intestinal microbiota negotiations in the context of animal
growth efficiency 29
H. Rex Gaskins
1. Introduction 29
2. The gut microbiota is competitive with the host in the small
intestine but cooperative in the large intestine 30
3. Gut bacteria and intestinal inflammation 31
4. Bacteria alter intestinal epithelial turnover and maintenance
energy requirements 32
5. Summary and outlook 33
References 35
Gut development: interactions between nutrition, gut health and
immunity in young pigs 39
J.R. Pluske
1. Introduction 39
2. Defence mechanisms of the gastrointestinal tract 40
3. Neonatal immune function: general aspects 42
4. Adaptive immune function 42
5. Innate immune function 47
6. Weaning and the mucosal immune system 47
7. Feed additives and GIT immunity 49
8. Conclusions 52
References 53
Gut efficiency; the key ingredient in pig and poultry production 7
Pig health and the modern genotype: implications for performance
and profitability 57
Steven McOrist
1. Introduction 57
2. Sources of pig genotypes in Asia 61
3. Disease patterns 62
3. Conclusions 63
References 64
The role of fibre in piglet gut health 65
Knud Erik Bach Knudsen, Helle Nygaard Lærke and Mette Skou Hedemann
1. Introduction 65
2. Terminology and chemical structure 67
3. Physico-chemical properties of fibre 73
4. The action of fibre in stomach and small intestine 75
5. The action of fibre in large intestine 81
6. Fibre and feed intake and performance 86
7. Fibre and gut health 87
8. Conclusions 88
References 88
Intestinal balance and equilibrium: setting the scene for health and
management 97
Edwin T. Moran, Jr.
1. Introduction 97
2. Strategy of nutrient recovery 97
3. Crypt multiplication 99
4. Establishing enterocyte-goblet cells 101
5. Surface maturation 101
6. Protection 103
7. Summary 103
References 104
Managing disease resistance: applying advanced methods to
understand gastrointestinal microbial communities 109
Margie D. Lee
1. Introduction to the intestinal microbiota 109
2. Necrotic enteritis 110
3. Commensal bacteria 112
4. Analysis of intestinal bacterial communties 115
8 Gut efficiency; the key ingredient in pig and poultry production
5. Conclusions 119
References 119
Coccidiosis control: yesterday, today and tomorrow 125
Hafez Mohamed Hafez
1. Introduction 125
2. Prevention and control: yesterday, today and tomorrow 128
3. Conclusion 134
References 134
Nutrigenomics: evaluating and understanding nutritional effects on
intestinal gene expression and function 139
Richard A. Murphy and Karl A. Dawson
1. Introduction 139
2. Animal nutrition 139
3. The avian genome project 140
4. Utilisation of genomic information 141
5. Transcriptomics and the use of microarrays for evaluating gene
expression 142
6. Avian research beyond the genome 143
7. Role of mannoproteins and mannanoligosaccharides in animal
health 144
8. Selenium supplementation: effects on poultry performance and
wellbeing 148
9. Nutrigenomics and organic selenium supplementation 149
10. Future of nutrigenomics in animal production 151
11. Conclusions 152
References 153
The role of nucleotides in improving broiler pre-starter diets 155
Fernando Rutz, Eduardo Gonçalves Xavier, Marcos Antonio Anciuti,
Victor Fernando B. Roll and Patrícia Rossi
1. Introduction 155
2. Pre-starter diets 155
3. The effect of NuPro® in pre-starter diets 157
4. Conclusion 163
References 163
Gut efficiency; the key ingredient in pig and poultry production 9