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Objective of pig nutrition. Pig products. Proteins. Energy. Minerals, vitamins and water. Appetite. Rationing. Choosing a feeding program for growing pigs - with the help of a model. Choosing a feeding program for the breeding herd. Feedstuffs. Diet formulation.
“Principles of Practical Pig Breeding and Feeding” is a classic guide to pig farming that presents the reader with all the fundamental information they would need to know about keeping and breeding pigs for pleasure or profit. It covers every aspect of the subject from stock selection to common ailments and how they can be avoided, making it ideal for novice breeders and owners alike. Not to be missed by collectors of vintage agricultural literature. Contents include “The Problem of the British Pig”, “Management”, “Breeding And Rearing”, “Principles Of Practical Pig Feeding”, “The Six Constituents Of Meat”, “Principles of Practical Pig Breeding”, “Principles of Practical Pig Feeding”, “Avoidable Ills and Other Diseases”, etc. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on pig farming.
This practical research text provides an invaluable resource for all animal and veterinary scientists designing, analysing and interpreting results from nutrition and feed experiments in pigs and poultry. The emphasis throughout is on practical aspects of designing nutrition experiments. The book builds on the basics and proceeds to describe the limitations of experiment design involving different ingredients. It goes on to describe the characterization of experimental diets including ingredient selection, composition and the minimum proximate analysis required. The text details measurements and the tools available for understanding diverse data sets, data analysis and eventual publication of the research. This fully balanced and extensively referenced, yet practical, text is an invaluable resource to all animal, veterinary and biomedical scientists involved in the designing of nutrition experiments in pigs and poultry, and the publication of their research.
Swine Nutrition is a comprehensive text-reference that deals with the various aspects and knowledge in swine nutrition. The book is basically about nutrient utilization by swine. The topics discussed concerning this subject are factors influencing swine nutrition, nutrient bioavailability, appetite and feeding behavior, physical forms of feed, environment and management, immunocompetence, genetic and sex considerations, mycotoxins, and intestinal microbiology. Major and unique feedstuffs, feeding regimen in different stages of growth, and techniques in swine nutrition research are also elaborated. The text will be useful to students of advance swine nutrition courses as well as those seeking information in swine nutrition.
The pig production sector faces many challenges, including the need to improve feed efficiency to reduce emissions from manure, finding alternative methods to prevent the onset of diseases affecting swine, as well as ensuring that the welfare of pigs is consistent with consumer and regulatory agencies' expectations. Understanding gut microbiomes as targets for improving gut health offers a comprehensive coverage on the wealth of research on the porcine gastrointestinal tract, its key role in pig health and nutrition, as well as its implications for improving feed efficiency and growth. This collection details how optimising the gut microbiome can contribute to an overall improvement in pig health. Edited by Professor Mick Bailey and Emeritus Professor Chris Stokes, University of Bristol, UK, Understanding gut microbiomes as targets for improving gut health will be a standard reference text for pig/swine scientists in universities and research centres, pig feed manufacturers, and government and private sector agencies advising pig farmers on health and nutrition.
Swine Feeding and Nutrition provides detailed information on aspects of swine production. It begins with a presentation of the past, present, and future of swine industry. Then, it reviews the many factors that can affect nutrient requirements and needs. This text summarizes minerals, vitamins, proteins, amino acids, carbohydrates, fiber, fatty acids, fat, energy, water, enzymes, and antibiotics and other antimicrobial compounds in swine industry. Furthermore, it discusses the relative value of feeds for use in swine diets and the feeding requirement for baby pig, growing-finishing pigs, and the breeding herd. This book will be very valuable to beginners in swine production, established swine raisers, feed manufacturers and dealers, county agents, farm advisors and consultants, and veterinarians. Animal science and agriculture students and instructors will also find this book helpful.
"This book is the result of the 2nd International Symposium on Energy and Protein Metabolism and Nutrition. It presents the latest results on energy and protein metabolism and nutrition. It is oriented towards livestock science but also addresses general aspects of protein and energy metabolism as applied to animals or biomedical sciences. The book is based around the following five key topics: * Nutrition and mitochondrial functions * Regulation of body composition and/or product quality by tissue metabolism * ""Omics"" in metabolism and nutrition studies * Coordination between tissues for the metabolic utilisation of nutrients * From the parts to the whole or how to use detailed information to answer applied questions Widely different approaches ranging from fundamental to integrative approaches are applied to key concepts of nutrition. Fundamental research is translated into practical outcomes through active links with applied research and practical applications. The newest research techniques and methods are also addressed and the outcomes presented provide an integrated view of this topic. The conclusions may eventually be integrated into systems of nutritional recommendations as new nutritional challenges emerge. This book will be of interest to all professionals and researchers who concern themselves with developments in animal and human nutrition."
Recent Developments in Pig Nutrition shows the updates in the nutrition and the evaluation of energy needs in raising and breeding pigs. The book covers the energy requirement of pigs; the effects of climatic variables on the nutrition and energy of pigs; and the prediction of energy content in pig feeds. The availability and importance of proteins and amino acids in pig feeds are also discussed. The text also explains the importance of vitamins and minerals in the diet of pigs; the nutritional needs of the different sexes of pigs and piglets; and the processing and evaluation of cereals for pig diets. The monograph is recommended for those in piggery business, who want to know more about the importance of pig nutrition and be updated with the different findings in the field. The book will also be good for animal nutritionists who concern themselves with pig feeds and for veterinarians who specialize in pigs.
The science and practice of pig production has changed rapidly overrecent decades; new husbandry practices, new understandings ofgrowth, reproduction and health, new appreciations of welfare andenvironmental impact, new nutritional approaches, and modernreproductive 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 bookon the management, breeding, feeding, nutrition, health and welfareof pigs has been fully revised to provide clear and currentinformation on both the practical and scientific aspects of the pigindustry. With the help of a new panel of international experts anda senior editor, the overall structure now contains input frominternational centres across Europe and North America. This edition includes: Updated versions of existing chapters; Completely revised and new sections on: Pig meat and carcassquality, Reproduction, The maintenance of health, Nutritional valueof protein and amino acids in feed stuffs, Value of fats and oilsin pig diets, Product marketing, Environmental management,Simulation modelling; Input from international authorities; Many tables, diagrams, photographs and figures.