Principles of Pig Science
Proceedings of 54th University of Nottingham Easter School in Agricultural Science
Published on 1. March 1994
Book
Hardback
482 pages
978-1-897676-22-6 (ISBN)
Description
This book brings together in one volume a breadth of understanding of the basic principles of pig science. It seeks to provide a foundation for the scientist, veterinarian, adviser and farmer. The chapters have been chosen for their contribution to the fast-changing knowledge in their subjects. With a greater realisation of the needs of the consumer and the environmentalist, the underlying science and technology of these areas is highlighted.
More details
Series
Language
English
Place of publication
United Kingdom
Publishing group
5M Books Ltd
Target group
College/higher education
Professional and scholarly
Product notice
sewn/stitched
Illustrations
64 black & white illustrations
Dimensions
Height: 234 mm
Width: 163 mm
Thickness: 39 mm
ISBN-13
978-1-897676-22-6 (9781897676226)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
Preface * The public perception of pig products and market requirements * Population genetics and control of hyperprolificacy * Selection for efficiency of lean tissue deposition * Biotechnology in pig breeding * Growth and simulation of animal responses * The neonatal and post-weaned pig * Volunary food intake and diet selection * Orotein and energy relationships * Feeding new genotypes:amino acid/energy ratios * Processing and anti-nutritive factors of feedstuffs * Enzymes and growth * Probiotics and intestinal mediators * Nutrition-reproduction interactions * Reproductive function: current concepts * Mating management and artificial insemination * Stress and reproduction * Embryo mortality and prolificacy * Environment and reproduction * The environment and the growing pig * Modelling the environment and pollution * Biological control of pollutants * Product safety * Stunning and slaughter of pigs * Cutting techniques * Control and management of meat quality * Index