Whittemore's Science and Practice of Pig Production - Hardcover

Über die Autorin bzw. den Autor

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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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.

Aus dem Klappentext

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.