Bringing together international expertise in rabbit production, topics covered in this fully updated volume include digestive physiology, feed formulation and product quality, as well as feeding strategies, feed processing, feed management around weaning and the relationship between nutrition and intestinal health. Brand new to this edition, the chapters also discuss the development of immune response and the role of intestinal microbiota, new dietary sources and additives, and feeding behaviour in pasture and organic feeding. A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.

Weaning represents a significant challenge to every young piglet and the success of the process is crucial to the lifetime performance of the animal. The transition from a liquid diet to one that is usually based on dry food ingredients is accompanied by major changes in digestive physiology, immune status and social and physical environments. Successful weaning is, therefore, the key to effective growth, feed efficiency and the subsequent development of the pig. This book has been developed from a British Society of Animal Science occasional meeting, held in September 2000. "The Weaner Pig: Nutrition and Management" brings together all the scientific disciplines involved in the pre- and post-weaning biology of the piglet, concentrating on growth/development, nutrition, immunology/health, ethology and the physical environment.

'...individual chapters provide very thorough, up-to-date reviews of health and welfare of pigs during different stages of production...The health section does a good job of summarizing the current major disease challenges facing pig production...If you want up-to-date reviews on some of the most pressing welfare issues in different stages of production, there are some good chapters included.' Animal Welfare 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. This volume looks at animal health and welfare. Part 1 reviews the main diseases affecting pigs as well as ways of managing diseases and boosting pig immune function. Part 2 reviews what we know about pig behaviour and appropriate welfare standards. It also assesses the welfare of different groups of pigs, from gilts and sows to weaned piglets and finishing pigs, as well as transport, lairage and slaughter. With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, 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 breeding and nutrition.

"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.