| The purpose of the course is to let students learn the recent advances in monogastric animal nutrition. The contents of the course will include: (1) Energy utilization in swine nutrition, (2) Fat in swine nutrition, (3) Nonstarch polysaccharides and oligosaccharides in swine nutrition, (4) Amino acids in swine nutrition, (5) Bioavailability of amino acids in feedstuffs for swine, (6) Calcium, phosphorus, vitamin D, and vitamin K in swine nutrition, (7) Sodium, potassium, chloride, magnesium, and sulfur in swine nutrition, (8) Trace and elements in swine nutrition, (9) Vitamin A in swine nutrition, (10) Selenium and vitamin E in swine nutrition, (11) Water-soluble vitamin in swine nutrition, (12) Bioavailability of minerals and vitamins, (13) Water in swine nutrition, (14) Antimicrobial and promicrobial agents, (15) Feed intake in growing-finishing pigs, (16) Effect of facility design on behavior and feed and water intake, (17) Thermal environment and swine nutrition, (18) Nutrition and immunology of swine, (19) Mycotoxins and other antinutritional factors in swine feeds. |