Course detail

LZT5708 - Nonruminant Nutrition I

Credit hours

In-class work
per week
per week
15 weeks
120 hours

Urbano dos Santos Ruiz

The objective of this course is to provide graduate students with an adequate foundation on the
physiology, nutrition and feeding of swine, addressing recent advances in the nutrition and feeding of
these aniamsi. Additionally, the objective is to develop students' critical sense in the interpretation of
scientific papers and enable them to plan and implement research in pig nutrition and feeding.

Introduction: importance of pig farming. Importance of nutrition and feeding in pig production. 2.
Anatomy of the gastrointestinal tract of pigs: mouth, pharynx, esophagus, stomach, small intestine,
large intestine, anus and associated organs (liver and pancreas). 3. Physiology of digestion: movement
of food through the gastrointestinal tract, digestive enzymes, digestion of carbohydrates, proteins and
lipids. 4. Absorption and metabolism of nutrients. 5. Study of nutrients: water, carbohydrates, lipids,
proteins, minerals and vitamins. 6. Nutritional requirements of pigs. 7. Nutritional deficiencies in pigs. 8.
Study of food: chemical composition, nutritional value and physical characteristics. 9. Pig feed
formulation. 10. Food processing. 11. Pig feed additives: antimicrobial agents, copper, zinc, enzymes,
organic acids, prebiotics, probiotics, phytogenics, alternative additives, nutrient sharing agents, etc.
12.Management of pig feeding in the different stages of the production cycle. 13. Considerations about
pig feeding and nutrition experiments.

BLAS, D. B. C. et al. Tablas FEDNA de composición y valor nutritivo de alimentos para la fabricación de
piensos compuestos. [s.l.] Fundación Española para el Desarrollo de la Nutrición Animal, 2019.
CHIBA, L.I. (Ed.). Sustainable swine nutrtition. Ames: Wiley-Blacwell Press, 2013.
CVB. CVB Feed Table 2018: chemical composition and nutritional values of feedstuffs. Federatie
Nederlandse Diervoederketen Wageningen (the Netherlands), , 2018.
DE BOER, I. J. M. Food for the planet. Animal - science proceedings, v. 13, n. 2, p., 2022.
INRAE-CIRAD-AFZ. Feed Tables: Composition and Nutritive Values of Feeds for Cattle, Sheep, Goats,
Pigs, Poultry, Rabbits, Horses and Salmonids. 2021.
LEWIS, A.J.; SOUTHERN, L.L. (Ed.) Swine nutrition. 2nd ed. Boca Raton: CRC Press, 2001.
MOSCICKI, L. (Ed.). Extrusion-cooking techniques: Applications, theory and sustainability. Weinheim:
Wiley-VCH Verlag GmbH & Co. KGaA, 2011
MURRAY, R.K.; GRANNER, D.K.; MAYES, P.A.; RODWELL, V.W. 1988. Harper'sbiochemistry. 21st ed.
Appleton & Lange, Norwalk. 700p. MURRAY, R.K.; GRANNER, D.K.; RODWELL, V.W. 2007.Harper -
Bioquímica Ilustrada. 27ª ed. McGraw-Hill, Rio de Janeiro. 620p.
NELSON, D.L. and COX,M.M. 2000. Lehninger Principles of Biochemistry. Worth Publishers, NY. 1152p.
NRC – NATIONAL RESEARCH COUNCIL. Nutrient requirements of swine. 11th ed. Washington, D.C.:
National Academy Press, 2012.
Rostagno, H.S.; Albino, L.F.T.; Donzele, J.L.; Gomes, P.C.; Oliveira, R.F.; Lopes, D.C.; Ferreira, A.S.;
Barreto, S.L.T.; Euclides, R.F. Tabelas brasileiras para aves e suínos: composição de alimentos e
exigências nutricionais. 3. ed. Viçosa, MG: Universidade Federal de Viçosa, 2017.
Sakomura, N.K.; Rostagno, H.S. (Ed.). Métodos de pesquisa em nutrição de monogástricos. Jaboticabal:
Funep, 2007.
Sakomura, N.K.; Silva, J.H.V.; Costa, F.G.P.; Fernandes, J.B.K.; Hauschild, L. (Ed.). Nutrição de não
ruminantes. Jaboticabal: Funep, 2014.
SWENSON, M.J. 1988. Dukes: fisiologia dos animais domésticos.10.ed., Editora Guanabara. Rio de
Janeiro. 799p.
Torrallardona, D; Roura, E. (Ed.). Voluntary feed intake in pigs. Wageningen: Wageningen Academic
Publishers, 2009.
Journal of Animal Science; Animal Feed Science and Technology; Livestock Science; Animal; Animals;
Canadian Journal of Animal Science; Journal of Nutrition; British Journal of Nutrition; Revista Brasileira
de Zootecnia; Arquivo Brasileiro de Medicina Veterinária e Zootecnia; Scientia Agricola; Ciência Rural;