Principles of Pig Science

About this book

This book brings together in one volume a breadth of understanding of the basic principles of pig science. It seeks to provide a foundation for the scientist, veterinarian, adviser and farmer. The chapters have been chosen for their contribution to the fast-changing knowledge in their subjects. With a greater realisation of the needs of the consumer and the environmentalist, the underlying science and technology of these areas is highlighted.

Contents

Preface * The public perception of pig products and market requirements * Population genetics and control of hyperprolificacy * Selection for efficiency of lean tissue deposition * Biotechnology in pig breeding * Growth and simulation of animal responses * The neonatal and post-weaned pig * Volunary food intake and diet selection * Orotein and energy relationships * Feeding new genotypes:amino acid/energy ratios * Processing and anti-nutritive factors of feedstuffs * Enzymes and growth * Probiotics and intestinal mediators * Nutrition-reproduction interactions * Reproductive function: current concepts * Mating management and artificial insemination * Stress and reproduction * Embryo mortality and prolificacy * Environment and reproduction * The environment and the growing pig * Modelling the environment and pollution * Biological control of pollutants * Product safety * Stunning and slaughter of pigs * Cutting techniques * Control and management of meat quality * Index

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