ABSTRACT
I. Historical Perspective................................................................................................................3 A. Pig Domestication .........................................................................................................3 B. Demographic Relationships ..........................................................................................4
II. Anatomical and Physiological Similarities ..............................................................................6 A. Gastrointestinal System.................................................................................................6 B. Body Composition ........................................................................................................7 C. Comparative Nutrient Requirements of Pigs and Humans ..........................................7
III. The Pig as a Model in Biomedical Research...........................................................................9 A. General Considerations .................................................................................................9 B. Nutrition ........................................................................................................................9 C. Physiology and Pathophysiology..................................................................................9
IV. Clinical Applications in Humans of Knowledge Derived with the Pig.................................10 A. Genetic Engineering....................................................................................................10 B. Xenotransplantation ....................................................................................................10 C. Phytase and Mineral-Related Metabolic Disorders....................................................10 D. Recombinant DNA-Derived Products........................................................................11
V. Pork in the Human Diet..........................................................................................................11 A. Pork Composition .......................................................................................................12 B. Pork Acceptability.......................................................................................................12 C. Societal Issues .............................................................................................................14
