Buch, Englisch, Band 59, 144 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 251 g
Bacterial diseases affecting pigs
Buch, Englisch, Band 59, 144 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 251 g
Reihe: Burleigh Dodds Science: Instant Insights
ISBN: 978-1-80146-414-7
Verlag: Burleigh Dodds Science Publishing
The first chapter summarises recent research on the causes and epidemiology of major bacteria, viruses and parasites found in pig production, focussing on those with a particular impact on safety and global production, such as Escherichia coli (E. coli), Salmonella typhimurium and African swine fever virus.
The second chapter discusses classical phenotypic characteristics and more advanced molecular techniques to identify and classify bacterial pathogens affecting swine health and performance. The chapter explores the different modes of transmission, as well as the commonly used measures for prevention and control, including vaccinations.
The third chapter reviews the development of dysbiosis and post-weaning diarrhoea (PWD) in piglets and the consequent economic losses these diseases cause for the global pig industry. The chapter considers the role of animal nutrition and dietary strategies to optimise gut function as a means of preventing dysbiosis and PWD.
The final chapter assesses methods of improving gut function in pigs to optimise health and prevent pathogen colonization. The chapter discusses research on genes associated with pathogen resistance and porcine immune response and reviews the role of dietary and nutritional strategies in preventing intestinal pathogen colonisation.
Autoren/Hrsg.
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Weitere Infos & Material
Chapter 1 - Diseases affecting pigs: an overview of common bacterial, viral and parasitic pathogens of pigs: Alejandro Ramirez, Iowa State University, USA; 1 Introduction2 The most common bacterial pathogens in pig production: gram-negative bacteria3 The most common bacterial pathogens in pig production: gram-positive bacteria4 The most common viral pathogens in pig production5 The most common parasitic pathogens in pig production6 Case studies7 Summary8 Future trends9 Where to look for further information10 References
Chapter 2 - Understanding and identifying bacterial disease in swine: Dominiek Maes, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium; 1 Introduction2 Some phenotyping characteristics of swine bacterial pathogens3 Advanced methods to identify and classify swine bacterial pathogens4 Pathogenicity of porcine bacteria5 Transmission of swine bacterial pathogens6 Clinical signs and lesions induced by swine bacterial pathogens7 Diagnosis of bacterial infections in pigs8 Control of swine bacterial pathogens9 Conclusion10 References
Chapter 3 - Improving gut function in pigs to prevent dysbiosis and post-weaning diarrhoea: Charlotte Lauridsen, Ole Højberg and Nuria Canibe, Aarhus University, Denmark; 1 Introduction2 Eubiosis versus dysbiosis3 Dysbiosis and post-weaning diarrhoea (PWD)4 Microbiota composition as a predictor of post-weaning diarrhoea risk5 Nutritional and dietary strategies to prevent dysbiosis in relation to post-weaning diarrhoea6 Host factors influencing gut function7 Conclusion and future trends in research8 Where to look for further information9 References
Chapter 4 - Improving gut function in pigs to prevent pathogen colonization: P. Bosi, D. Luise and P. Trevisi, University of Bologna, Italy; 1 Introduction2 The main gut-related pathogens in pigs3 Pig genetics and resistance to disease4 Management strategies affecting gut functionality and pathogen colonization5 Dietary strategies to improve gut functionality and prevent pathogen colonization: feed size6 Dietary strategies to improve gut functionality and prevent pathogen colonization: protein and dietary fibre7 Dietary strategies to improve gut functionality and prevent pathogen colonization: dietary nitrate, organic and amino acids8 Dietary interventions for pathogen-specific defence9 Future trends and conclusion10 Where to look for further information11 References
