Pig and Poultry Production

Alternative therapies to reduce enteric bacterial infections and improve the microbiological safety of pig and poultry production systems... 

The use of prebiotics in pig and poultry production is not described in detail here, because an excellent recent textbook on prebiotics is available (Tannock, 2005). See also Section 13.6 on synbiotics below. 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Part II provides detailed information on the main quality and safety issues related to the production of organic livestock foods. This includes three chapters (Chapters 7 to 9) which review the effect of livestock husbandry on nutritional and sensory quality of livestock foods including milk and dairy products (Chapter 7), poultry (Chapter 8) and pork (Chapter 9). It also includes four chapters (Chapters 10 to 13) which review the strategies used to minimise microbiological risks and antibiotic and veterinary medicine use in livestock production systems including safety of ruminants (Chapter 10), mastitis treatment in organic dairy production systems (Chapter 11), internal parasites (Chapter 12) and pigs and poultry (Chapter 13). 

The main species currently considered or used for the development of probiotic products in pig and poultry are L. reuteri, L. acidophilus, L. rhamnosus, L. plantarum, L. delbrueckii subsp. bulgaricus, L. lactis and L. brevis (Massi et al 2006 Bilgili and Moran, 1990). 

One can estimate that there is a fair good correlation between N produced in animal manure and the ammonia emission. As the production of cattle slurry is linked with grassland and in many regions the main part of the manure from pigs and poultry is spread on arable land, there is a risk for underestimating the ammonia emissions from cattle slurry. In table II an estimate is made of the total production of mineral N in animal manure in the Netherlands. 

It stands to reason that the highest risks occur in regions where a high cattle density coincides with a large number of pigs and poultry. In a region with 3 cows/ha the N production in manure is 250 kg/ha. If half of the mineral N is lost this means an emission of 60 kg N/ha. This is equal to the deposition in woodlands reported by van Breemen... 

Unfortunately, streptomycin residues persist for long time at the site of injection and are also found in the kidney. Residue levels in other edible products of drug-treated sheep, pigs, and poultry were generally low and did not necessitate long withdrawal periods. 

Nutritional Uses of Lecithin in Animal Feeds The functional aspects of lecithin use as an emulsifier are referenced above. Emulsification of dietary lipid is also nutritionally important for digestion. Immature animals of all species (e.g., calves, dogs, fish, pigs, and poultry) have limited production of digestive emulsifiers (i.e., bile) and enzymes. Providing lecithin as a dietary emulsifier allows improved utilization of feed energy. 

One somewhat different, but critical, parameter in animal health sterile products compared with human health care products is the irritation and residue at the injection site. For companion animals, the pain upon injection should be minimal, and any lasting reactions that cause either pain or visual lumps to a pet will not be tolerated by many owners. For food-producing animals such as cattle, pigs, and poultry, the added challenge is that of ensuring the residue levels at the injection site have been depleted adequately by the time the animal is harvested. The formulation scientist thus may need to carefully observe the viscosity and polarity of the vehicle as they can affect residue times. Volumes injected and the route can also have an impact. Oftentimes subcutaneous administration is used instead of intramuscular administration to minimize residues in the tissue and potential damage to meat (i.e., muscle). 

L-Threonine is an essential amino acid for humans and some livestock animals including pigs and poultry. It is used as an additive in animal feed, medical products, food, and cosmetics. The amount of production is around 13,000-14,000 tons per year worldwide. 

Xylanases are enzymes of great potential for industrial applications. They are mainly used in the pretreatment of Kraft pulp, improving bleachability of pulp while decreasing consumption of chlorine chemicals [5, 6]. These enz3mies are also used as additives to pig and poultry cereal-based diets, to improve nutrient utilization [7], in flour improvement for bakery products [8], in saccharification of agricultural, industrial and municipal wastes [9], and in juice and wine clarification [1]. 

The majority of the global lupin production is used by stockfeed manufacturers as a source of protein and fiber for ruminants, pig, and poultry or in aquaculture. Only 4% is currently consumed as human food. Seeds from bitter lupin cultivars are traditionally eaten as Lupini snacks in southern Europe. They are commonly sold in a salty solution in jars and can be eaten with or without the skin. However, since... 

---