Chapter 1:
The Science of Nutrition

Chapter 2:
Gastrointestinal Physiology
the stomach, small intestine,
and large intestine

Chapter 3:
Nutrients
nutrient availability and requirements, energy, amino acids,
minerals and vitamins

Chapter 4:
Ingredients
animal source, plant sources,
fats & oils, mineral ingredients and synthetic amino acids

Chapter 5:
Diet Formulation
select & characterize ingredients, evaluating diet quality,
and conducting a feeding trial

Chapter 6:
Nutrition of the Breeding Herd
feeding the gestating sow, feeding the lactating sow, feeding the sow at weaning, and feeding boars

Chapter 7:
Feeding the Suckling Piglet
need for supplemental iron, water requirements, used of milk replacers, and creep feeding

Chapter 8:
Feeding the Weaned Pig
nutrient requirements, feeing programs, diet composition, diet formulations, and feed additives

Chapter 9:
Feeding Management of Market Hogs
feed intake, feed utilization, factors affecting nutrient requirements, phase feeding, split-sex feeding, feed seperation, feed wastage, and monitoring performance

Chapter 10:
Diet Processing and Delivery
grinding, mixing, pelleting, liquid feeding, drying grains, and mixing feed on-farm

Chapter 11:
Toxic Substances in Feed
toxicants produced by plants,
prevention of mycotoxin
contamination, and treatment

Chapter 12:
Water
impact of water quality, response to poor quality water, water delivery, requirements and intakes