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.
General
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