Weaning the Pig - Concepts and Consequences
Weaning the Pig - Concepts and Consequences
Author(s): J.R. Pluske, J. Le Dividich and M.W.A. Verstegen (editors)"Weaning the Pig: Concepts and Consequences" addresses the major issues surrounding the weaning process, both for piglets and the breeding herd, in modern-day pig production.
The post-weaned pig presents many challenges to the manager, stockperson and nutritionist, and as such is a critical phase in the overall production system. Numerous challenges are also faced by the sow, which is required to be rebred as soon as possible after weaning.
This book draws together summaries of research dealing with both piglets and the sow, and is a unique book in this regard. Accordingly, the material presented covers in detail the following areas associated with the weaning process: growth of the weaned pig, nutritional management in preparation for weaning, behavioural changes and adaptations around weaning, voluntary feed intake, digestive physiology, modulation of small intestinal integrity, the intestinal microflora and diarrhoeal diseases after weaning, intestinal immunity, nutritional requirements and intestinal requirements of the weaned pig, environmental and housing issues after weaning, saving and rearing supernumery and underprivileged piglets, and productivity and longevity of the weaned sow.
The chapters have been written by acknowledged experts from around the world. The book is an ideal reference for all professions associated with the pig industry, and is invaluable as a text for students at both undergraduate and postgraduate levels.
Availability: In Print
Publication date: 2003
Binding: Hardback
Extent: 432 pp.
ISBN: 9076998175
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- Introduction
- Growth of the weaned pig
- Nutritional management of the pig in preparation for weaning
- Behavioural changes and adaptations associated with weaning
- Metabolic and endocrine changes around weaning
- Factors affecting the voluntary feed intake of the weaned pig
- Digestive physiology of the weaned pig
- Diet-mediated modulation of small intestinal integrity in weaned piglets
- Interactions between the intestinal microflora, diet and diarrhoea, and their influences on piglet health in the immediate post-weaning period
- Aspects of intestinal immunity in the pig around weaning
- Nutritional requirements of the weaned pig
- Intestinal nutrient requirements in weanling pigs
- Environmental requirements and housing of the weaned pig
- Saving and rearing underprivileged and supernumerary piglets, and improving their health at weaning
- Productivity and longevity of weaned sows
- References
- Conclusions
- List of authors
- Index
Conclusions
The chapters in this book have presented the most up-to-date information, data and background philosophy related to the various events associated with ‘weaning’. Weaning is a stressful period for both the young pig and the sow, and the act of ‘weaning’ is an unusual event in the pig production cycle because of the many changes that are simultaneously imposed on the system, eg, change of nutrition, change of environment, change of social structure, and so on. Consequently, the risks to the producer of decreased production, increased mortality and morbidity, and deteriorated health status are high at weaning, and careful management is required to ameliorate the weaning process so that any losses associated with weaning are minimized. The large array of influences can cause enormous variation in the response of piglets to the transition from the sow to the next phase. This can cause big differences in development between animals, both within and between litters. The chapters give insight how this occurs, and offer ways to avoid the negative effects of weaningA recent comment in the magazine ‘Pig International’ stated that pork remains the most consumed meat in Europe, with an average of 43.7 kg per head eaten in 2002. This compares to 23 kg for poultry and 19.4 kg for beef/veal. To maintain, and increase, this level of consumption requires due diligence to all aspects of the pig production and the supply chain, as well as improving practices and adopting new technologies to achieve higher levels of production and consumption. Weaning is an integral component of the overall pig production cycle, predominately because of the impact weaning weight and post-weaning performance can have on finisher pig performance and profitability. Fertility of the weaned sow is also an important determinant of profitability in the system. However, new challenges are continually being faced by the pig Industry, such as the increasing awareness of society with respect to animal welfare, food safety, the environment, and the ‘quality’ of production, especially with respect to antibiotics and some minerals as growth promoters. Many of these challenges concern weaning and, on balance, the process of ‘weaning’ and its effects has never been considered more important.
To this end, we believe that the material contained within “Weaning the Pig: Concepts and Consequences”, is both timely and pertinent to many of the issues being faced around the world today regarding weaning. We trust that you have enjoyed the chapters in this book and believe that the diversity of topics covered, including the fate of the weaned sow, will assist with your business or line of expertise in the pig Industry.
John Pluske
Jean Le Dividich
Martin Verstegen
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