Whittemore's Science and Practice of Pig Production 3rd Edition
3306
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.
Colin T. Whittemore, Ilias Kyriazakis
ISBN: 978-1-4051-2448-5
704 pages
January 2006, Wiley-Blackwell
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.
Table of Contents
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
Author Information
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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Expected Date: 05/13/2024
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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.
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