Formula for the Future: Nutrition or Pathology?
Elevating Performance and Health in Pigs and Poultry

• Regulating gut function and immunity - Denise Kelly, Imke Elisabeth Mulder and Bettina Schmidt
  1. Introduction
  2. Effects of the commensal microbiota on the host gut maturation
  3. Host-microbe interaction: role of epithelial cells
  4. Host-microbe interaction: role of mucosal dendritic cells and antigen presentation
  5. Mucosal immune development in the pig: innate and adaptive immunity
  6. Development of the commensal microbiota
  7. Gut microbiota and mucosal localisation
  8. Host-microbe interactions and disease susceptibility
  9. Disease susceptibility and the hygiene hypothesis
  10. Identifying functionally important gut bacteria with prophylactic and therapeutic properties
  11. Prebiotics and probiotics: natural alternatives to antibiotics
  12. Conclusions
      Acknowledgements
      References

• Digestive function of amino acids: implications for pig health and performance - Ronald O. Ball
  1. Introduction
  2. Adequate threonine is critical for gut mucin production
  3. Gut utilisation of dietary methionine and cysteine
  4. The gut may require leucine as an energy source
  5. The gut is the only site of arginine synthesis in the piglet
  6. The pig intestine catabolises lysine
  7. Effect of targeted supplementation of early weaning diets with amino acids
      Acknowledgements
      References

• Nutritional maintenance of gut health: an impending reality? - Bernard Sève, Alice Hamard and Nathalie Le Floc’h
  1. Introduction
  2. Alternatives to antibiotics: the use of high fibre feed ingredients or prebiotics
  3. Glutamine, arginine and proline as conditionally essential amino acids involved in gut health
  4. Threonine
  5. Conclusions
      References

• Novel strategies to manage the mycotoxin menace - Alexandros Yiannikouris
  1. Introduction
  2. Materials and methods
  3. Results and discussion
  4. Conclusions
      References

• Salmonella in modern pig production: here today, gone tomorrow? - Thomas Blaha
  1. Introduction
  2. Salmonella in pigs: here today?
  3. Salmonella : the nomenclature
  4. Salmonella in the pork production chain
  5. Risk factors and interventions during the pre-harvest phase
  6. Re-evaluating some of the so far undoubted beliefs on Salmonella in pig herds
  7. Salmonella in pigs: gone tomorrow?
      References

• Nutritional approaches to controlling Salmonella - Colm A. Moran
  1. Introduction
  2. Salmonella in pigs and poultry
  3. Integrated approach to Salmonella control on farm
  4. Glycans as the basis for anti-infective agents
  5. Bio-Mos – mode of action
  6. Conclusions
      References

• Is immune function being traded off for optimal performance? - Brooke D. Humphrey, J. D’Amato and M. Moulds
  1. Introduction
  2. Nutrients as substrates for the immune system
  3. Nutrients regulate the type of immune response
  4. Nutrients regulate pathogen growth and presence
  5. Summary
      References

• Emerging pathologies: are we prepared? - Steve R. Collett
  1. Introduction
  2. Important emerging pathologies
  3. Implications for poultry production: are we prepared?
  4. Conclusion
      References

• ‘Zero Salmonella’: the new European mantra? - Filip van Immerseel, Ulrich Methner, Frank Pasmans, Freddy Haesebrouck and Richard Ducatelle
  1. Salmonella as cause of gastrointestinal disease in humans
  2. Layers and Salmonella: Enteritidis is the predominant serotype to be controlled
  3. Broilers and Salmonella: a variety of serotypes, which ones are important?
  4. European legislation: obligating monitoring schemes and control plans to reach defined targets
  5. Vaccination: an efficient way to control Salmonella enteritidis in layers
  6. Other control methods in the primary production and their relevance
  7. Can we reduce Salmonella prevalence in chicken flocks to zero?
      References

• The challenge of managing health in an integrated business - Dennis P. Wages
  1. Introduction
  2. Managing disease without feed grade preventative antimicrobials
  3. Managing disease with a limited number of therapeutic antimicrobials
  4. Biosecurity challenges
  5. Vaccination / immunization
  6. Genetics
  7. Feed quality
  8. Welfare impact on health
  9. Conclusions
      References

• Mycotoxins in poultry production: impact on animal performance and immunity - Jean-Denis Bailly
  1. Introduction
  2. Impact of mycotoxins on poultry
  3. Natural occurrence of mycotoxins in poultry feeds and strategies for prevention
  4. Conclusions
      References

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