Whittemore's Science and Practice of Pig Production, 3rd Edition
Whittemore's Science and Practice of Pig Production, 3rd Edition
Author(s): Colin T. Whittemore & Ilias KyriazakisThe 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.
Publication date: January 2006
Binding: Hardback
Dimensions: Unknown
Weight: Unknown
Extent: 704pp
ISBN: 978-1-4051-2448-5
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Preview: Whittemore's Science and Practice of Pig Production, 3rd Edition
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
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
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