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"What sets this book apart is its provision of such a comprehensive
review of developments in pig nutrition as well as breeding. To do
this it brings together some of the world's leading experts in this
field of research to produce an unbiased, accurate and accessible
guide to a critical part of pig production." The Pig Site Pig meat
is the most widely-consumed meat in the world. Previous growth in
production has relied, in part, on more intensive systems. In
meeting rising demand, these systems face challenges such as the
ongoing threat of zoonotic diseases, the need to improve feed
efficiency in the face of rising costs, the need to reduce the
environmental impact of pig production and increasing concerns
about animal welfare. These challenges are addressed in the three
volumes of Achieving sustainable production of pig meat. Volume 2
looks at pig breeding and nutrition. Part 1 starts by reviewing
advances and constraints in conventional breeding, the development
and use of molecular breeding techniques, as well as factors
affecting functional traits such as reproductive and feed
efficiency. The second part of the book looks at current research
on meeting pig nutritional requirements, including understanding
and modelling pig nutritional requirements to optimise feeding, as
well as the role of vitamins, exogenous enzymes, growth promoters,
prebiotics and probiotics. With its distinguished editor and
international team of expert authors, this will be a standard
reference for researchers in swine science as well as producers,
government and other organisations involved in supporting pig
production. It is accompanied by two companion volumes which focus
on safety, quality and sustainability as well as animal health and
welfare.
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