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portada Achieving Sustainable Production of pig Meat Volume 2: Animal Breeding and Nutrition (Burleigh Dodds Series in Agricultural Science) (in English)
Type
Physical Book
Illustrated by
Year
2017
Language
English
Pages
332
Format
Hardcover
Dimensions
22.9 x 15.2 x 1.9 cm
Weight
0.61 kg.
ISBN13
9781786760920

Achieving Sustainable Production of pig Meat Volume 2: Animal Breeding and Nutrition (Burleigh Dodds Series in Agricultural Science) (in English)

Julian Wiseman (Illustrated by) · David S. Buchanan (Contributions by) · Jack C. M. Dekkers (Contributions by) · Burleigh Dodds Science Publishing Ltd · Hardcover

Achieving Sustainable Production of pig Meat Volume 2: Animal Breeding and Nutrition (Burleigh Dodds Series in Agricultural Science) (in English) - Wiseman, Julian ; Buchanan, David S. ; Dekkers, Jack C. M.

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Synopsis "Achieving Sustainable Production of pig Meat Volume 2: Animal Breeding and Nutrition (Burleigh Dodds Series in Agricultural Science) (in English)"

Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare. These challenges are addressed in the three volumes of Achieving sustainable production of pig meat. Volume 2 looks at pig breeding and nutrition.. Part 1 starts by reviewing advances and constraints in conventional breeding, the development and use of molecular breeding techniques, as well as factors affecting functional traits such as reproductive and feed efficiency. The second part of the book looks at current research on meeting pig nutritional requirements, including understanding and modelling pig nutritional requirements to optimise feeding, as well as the role of vitamins, exogenous enzymes, growth promoters, prebiotics and probiotics. With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science as well as producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on safety, quality and sustainability as well as animal health and welfare.

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The book is written in English.
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