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.
This edition includes:
Updated versions of existing chapters;
Completely revised and new sections on: Pig meat and carcass quality, Reproduction, The maintenance of health, Nutritional value of protein and amino acids in feed stuffs, Value of fats and oils in pig diets, Product marketing, Environmental management, Simulation modelling;
Input from international authorities;
Many tables, diagrams, photographs and figures.
By:
Colin T. Whittemore (Edinburgh School of Agriculture),
Ilias Kyriazakis
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Edition: 3rd edition
Dimensions:
Height: 254mm,
Width: 180mm,
Spine: 41mm
Weight: 1.642kg
ISBN: 9781405124485
ISBN 10: 1405124482
Pages: 704
Publication Date: 04 January 2006
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Preface and Acknowledgements xv Contributors xvii Chapter 1 Introduction 1 Colin Whittemore Chapter 2 Pig meat and carcass quality 4 Jeff Wood and Colin Whittemore Chapter 3 Growth and body composition changes in pigs 65 Colin Whittemore and Ilias Kyriazakis Chapter 4 Reproduction 104 Cheryl Ashworth Chapter 5 Pig behaviour and welfare 148 Colin Whittemore Chapter 6 Development and improvement of pigs by genetic selection 184 Colin Whittemore Chapter 7 The maintenance of health 263 John Carr Chapter 8 Energy value of feedstuffs for pigs 317 Colin Whittemore Chapter 9 Nutritional value of proteins and amino acids in feedstuffs for pigs 343 Cornelis de Lange and Colin Whittemore Chapter 10 Value of fats and oils in pig diets 368 Julian Wiseman Chapter 11 Energy and protein requirements for maintenance, growth and reproduction 379 Colin Whittemore Chapter 12 Requirements for water, minerals and vitamins 404 Colin Whittemore Chapter 13 Appetite and voluntary feed intake 417 Ilias Kyriazakis and Colin Whittemore Chapter 14 Diet formulation 438 Mick Hazzledine and Colin Whittemore Chapter 15 Optimisation of feed supply to growing pigs and breeding sows 472 Colin Whittemore Chapter 16 Product marketing 507 Jaume Coma Chapter 17 Environmental management of pigs 533 Christopher Wathes and Colin Whittemore Chapter 18 Production performance monitoring 593 Colin Whittemore Chapter 19 Simulation modelling 606 Darren Green, Ian Wellock and Colin Whittemore Chapter 20 Conclusion 645 Appendices 649 Index 659
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.
