Swine nutrition and environment

ABSTRACT

Evidently, pathogens and swine herd health are regarded as the top risk factors that can potentially disrupt normal pork production. Since the last edition of the Sustainable Swine Nutrition edited by Chiba, unprecedented global COVID-19 pandemic challenges and disruptive cell-based new meat production technologies have emerged, which need to be touched on in the context. COVID-19 has been causing enormous damages in losses of a large number of human lives and disruption of global social and economic activities, being regarded as the most severe pandemic occurred within the past century ever since the 1918 Influenza Pandemic. Carbon is fundamental in metabolic energy-contributing ingredients, namely starch, proteins, oils and fats, and nonstarch polysaccharides, and is an essential component measured during indirect calorimetry experimentation. Gut microbiota contributes to digestion and degradation of dietary carbon nutrients in pigs. © 2023 John Wiley & Sons Ltd.