All book reviews: index
- Gut Environment in Pigs ** NEW - 2001 **
- Edited by Drs. Andrea Piva, Knud Erich Bach Knudsen & Jan-Erik Lindburg
Hardback 268 pages List price: US$49.00 UK£32.50
Published by Nottingham University Press ISBN 1-897676-778
On-line ordering: Amazon UK (supplies all countries) - not available on Amazon.com
The first chapter by John Pluske covers all the changes that take place in the gut of the piglet after weaning, particularly villous height and crypt depth changes. It also covers a wide variety of changes associated with diet and weaning and provides an exciting and fundamental chapter for the rest of the book.
The second chapter is much more esoteric and discusses the role of polyamines in intestinal function and gut maturation and describes the use of some of these substances as fuel in the gut and this is expanded in chapter 3 with a discussion of the role of glutamine in the gut.
The fourth chapter describes the influence of feed composition and protein metabolism in the gut. The tissues of the gastro-intestinal tract are highly active and contribute 20-40% to the total body protein synthesis. This chapter also includes a study of lectins which are anti-nutritional factors which may reduce the utilisation of nutrients. These lectins affect the protein turnover of intestinal tissue in three ways: a) by increasing the total organ weight; b) by increasing cell proliferation rates; and c) by stimulating secretion of endogenous proteins into the gut lumen.
Chapter 5 discusses organic acid production in the large intestine. From our point of view there are many important things that regulate bacterial organic acid production in the large intestine. Chapter 6 may be of little interest to the practitioner, but includes a discussion of the action of N-butyrate at the level of gene expression in the colonic mucosa. In this chapter there is also a discussion of how colonic cells adapt to their local nutritional environment.
Chapter 7 is very interesting to veterinarians as it shows how micro-organisms exert bioactive and putrefactive effects through the innate immune system. This protection against gut pathogens is provided by markers for recognition and includes all carbohydrate structures, particularly lipopolysaccharides. This is a well-known bacterial molecule stimulating the innate immunity. Several natural gut flora or non-pathogenic bacteria which can colonise the gut have protective or therapeutic effects on pathogens.
Denise Kelly discusses, in chapter 8, the role of luminal bacteria in the regulation of gut formation and immunity. In particular, the influence of bacteria on the genetic programming of the gut is discussed. She further suggests that immune defence mechanisms may be dependent on continuous bacterial sampling. This is a very thought-provoking chapter.
Chapter 9 describes how non-digestible oligosaccharides can be used to manage the gastro-intestinal ecosystem and chapter 10 describes the interactions between lectins and microbes in the gut and how lectins may change the character of the gastro-intestinal tract. In the next chapter (11) the modulation of the gut microflora by enzyme addition and the authors from the Rowett Research Institute suggest that in situ generation of oligosaccharides by exogenous enzymes (added) may offer a way of manipulation of the gut flora to the benefit of the host. Chapter 12 discusses the possible ways of modifying the type and amount of products from microbial fermentation in the gut - about 6% of the net energy in the pig diet is lost due to microbial fermentation in the small intestine, but 16.4% of the total energy supply for the pig could be achieved from microbial fermentation in the large intestine.
Chapter 13 describes the beneficial effects, modes of action and efficacy of organic acids, in the pig. Chapter 14 discusses the effect of the non-use of antibiotics as growth enhancers and suggests that this lack of use has been effective in reducing or preventing resistance in animal populations, thereby reducing the risk of spread of resistance through the food chain. The final chapter (15) discusses the future within the EU and suggests that at the moment there is no effective alternative that has the efficiency of the antibiotic growth promoter.
This book is extremely comprehensive, contains a wealth of information on a very important subject for the pig and the pig veterinarian and provides very good value - the equivalent of two paperback novels.
Dr. S.H. Done
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Social Behaviour in Farm Animals ** NEW - 2001 **
- Edited by Dr. Harold W. Gonyou & Dr. L. J. Keeling (2001)
Hardback - 400 pages Approx price: US$110 UK£60
Published by CABI International ISBN 0-85199-397-4
On-line links to ordering information at: Amazon UK Amazon.com
Contents list (in new window)I. Concepts in Social Behaviours
II. Social Behaviour of Domestic Species
III. Contemporary Topics in Social Behaviour
Chapter 1 describes living in groups and shows that evolutionary theory provides a basic framework for understanding the phenomena of group life, but the relevance of these theories still remain a matter of debate.Chapter 2 talks about group life and discusses dominance hierarchy, aggression and threatening communications within groups, including detection, differentiation and memory of the communication roles within the group. Group sizes are also discussed.
Chapter 3 is a discussion of parental behaviour and includes comments on parent-offspring conflict and varieties of parental behaviour, early prenatal care and mother/offspring bonds. Types of food poisoning and communication during suckling are also covered. The really interesting section is the sub-chapter on factors affecting parental care and the transition to offspring independence.
Chapter 4 is a description of the evolution and domestication of social behaviour. This chapter includes a delightful sub-chapter on the role of behaviour in domestication and its role in increasing genetic fitness.
Part II describes the social behaviour of domestic species (also includes cattle, domestic birds, sheep and horses) and includes an excellent chapter on the social behaviour of pigs written by Harold Gonyou from Saskatoon, one of the editors of the volume. These 21 pages on the basic social characteristics, social groupings and social behaviour of pigs are excellent and an essential read for all enthusiastic pig farmers. Most importantly, it includes a description of social conditions under commercial conditions.
Part III is concerned with contemporary topics in social behaviour. Chapter II discusses the subject of breaking social bonds, including characteristics of social bonds and their response to separation and a discussion of mother/offspring bonds in farmed species. There are detailed discussions on when bonds are broken under natural and farming conditions. The consequences of breaking bonds and lessening the psychological cost of breaking bonds are also studied.
Chapter 12 is a discussion on individual differences and personality, including agonistic behaviour, sociability and maternal behaviour and sexual behaviour. Chapter 13 describes the role of people as social actors in the world of farm animals and, in detail, the relationship between people and farm animals. The last chapter (14) details the recognition by farm animals of individuals, either animal or human.
The book contains a wealth of information and the subjects are all very interesting, thought-provoking and well written, irrespective of whether you are an animal behaviourist or veterinarian. Somebody who is interested in just how something works will find this book very rewarding. It is, in other words, a thoroughly enjoyable read, excellent value for money, full of information and an educational experience in its own right.
Dr. S.H. Done
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- Piggery India Year 2000
- by Chandra Shekhar Sahukar, Assistant Commissioner, Ministry of Agriculture
Paperback 608 pages List price: US$100.00 UK£67.00
Published by Scientific Publishers and Distributors, C-375, DDA Flats, East Loni Road, Delhi, 110093, India
ISBN 81-87683-00-7
It is interesting to see so much effort going into producing such a comprehensive book concerning the production of pigs in an emerging country where the market is still in its infancy. It suggests that this may be one of the ways to supply more protein to a fast growing nation, especially as they develop and industrialise. Currently, pig meat intake is 210g/head/annum, 50% as sausages, 30% as fresh pork and a further 20% in ham, bacon and canned products. There is a shortage of pigs for processing mainly due to transport difficulties of country bred pigs and this will need to be improved.
It was felt by the author that there is room for expansion in the supply of processed products, especially to hotels, restaurants, clubs and supermarkets. For any company interested in examining the Indian market further, there is a comprehensive directory of companies and institutions that are involved in pig production.
Additionally, there is a delightful section on the history of the pig and especially the wild boar and its role in art and culture in India and abroad.
D.G.S. Burch