Pig Production

About this book

In this volume the principles and practices of pig breeding, feeding and management are presented by world leaders in each area of technology. They describe the developments in technology that have enabled and supported enormous changes in global pig meat production. This volume captures the global perspective for pig meat in a rapidly changing world and is written primarily for use by people who have a specialist interest in animal production: research scientists, teachers, students, as well as policy makers,extension officers and consultants. The information presented covers systems and principles of world-wide interest, as is the case with other volumes in the series.

Contents

General Preface. Preface to Volume C10. Chapter 1. Introduction to Pig Production (M.R. Taverner, A.C. Dunkin). Chapter 2. Meat Quality (P. Barton-Gade). Chapter 3. Genetic Improvement (F.W. Nicholas, A.J. Webb). Chapter 4. Reproduction (P.E. Hughes, G.P. Pearce, P.H. Hemsworth). Chapter 5. Lactation (P.E. Hartmann, P.E. Hughes). Chapter 6. Management of the Nursing Sow and Her Litter (P. English, S. Edwards). Chapter 7. Principles of Pig Nutrition (P.J. Moughan, W.C. Smith). Chapter 8. Nutrition and Feeding of Breeding Stock (W.H. Close, B.P. Mullan). Chapter 9. Pig Health Management and Disease (M.R. Wilson, R.M. Friendship). Chapter 10. Enterprise Management (J.E. Riley). Chapter 11. Intensive Production Systems (G.M. Cronin). Chapter 12. Pig Production in Western Europe (A. Aumaitre). Chapter 13. Pig Production in North America (W.G. Pond, F.X. Aherne). Chapter 14. Pig Production in Eastern Europe (H. Pfeiffer, E.A. Taverner). Chapter 15. Pig Production in China (Chen Runsheng). List of contributors. Subject index.

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