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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. Read more
Categories:
Nature, Animals & Pets – Animal Care & Pets
Content Type:
Books
Year:
2017
Edition:
Hardcover
Publisher:
Burleigh Dodds Science Publishing Limited
Language:
English
Pages:
340
ISBN 10:
1786760924
ISBN 13:
9781786760920
Series:
Burleigh Dodds Series in Agricultural Science
File:
PDF, 27.29 MB
Your tags:
IPFS:
CID , CID Blake2b
english, 2017
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