United States
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The science and practice of pig production has changed rapidly over recent decades; new husbandry practices, new understandings of growth, reproduction and health, new appreciations of welfare and environmental impact, new nutritional approaches, and modern reproductive and genetic techniques have all come into being, together with the emergence of new health challenges.
Now in its third edition, this long established reference book on the management, breeding, feeding, nutrition, health and welfare of pigs has been fully revised to provide clear and current information on both the practical and scientific aspects of the pig industry. With the help of a new panel of international experts and a senior editor, the overall structure now contains input from international centres across Europe and North America.
Preface and Acknowledgements Contributors Chapter 1 Introduction Chapter 2 Pig meat and carcass quality Chapter 3 Growth and body composition changes in pigs Chapter 4 Reproduction Chapter 5 Pig behaviour and welfare Chapter 6 Development and improvement of pigs by genetic selection Chapter 7 The maintenance of health Chapter 8 Energy value of feedstuffs for pigs Chapter 9 Nutritional value of proteins and amino acids in feedstuffs for pigs Chapter 10 Value of fats and oils in pig diets Chapter 11 Energy and protein requirements for maintenance, growth and reproduction Chapter 12 Requirements for water, minerals and vitamins Chapter 13 Appetite and voluntary feed intake Chapter 14 Diet formulation Chapter 15 Optimisation of feed supply to growing pigs and breeding sows Chapter 16 Product marketing Chapter 17 Environmental management of pigs Chapter 18 Production performance monitoring Chapter 19 Simulation modelling Chapter 20 Conclusion Appendices Index
Professor Ilias Kyriazakis is Head of the Animal Nutrition and Health Department at the Scottish Agricultural College, Midlothian, Scotland. Colin Whittemore is Professor of Agriculture and Rural Economy at the University of Edinburgh, Scotland.
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