Achieving sustainable production of pig meat Volume 2

Animal breeding and nutrition
Erscheinungsjahr 2017
ISBN: 978-1-78676-092-0
Verlag: Burleigh Dodds Science Publishing

Buch, Englisch, Band 24, 340 Seiten, Print PDF, Format (B × H): 157 mm x 235 mm, Gewicht: 633 g

Reihe: Burleigh Dodds Series in Agricultural Science

"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.

Zielgruppe

Academic researchers in swine science; pig producers; pig meat processors; government and non-governmental agencies supporting pig meat production.

Autoren/Hrsg.

Wiseman, Emeritus Julian

Wiseman, Professor Julian

Weitere Mitwirkende

Buchanan, Dr David S.

Dekkers, Professor Jack

Almond, Professor Glen

Mahan-Riggs, Emily

Broekhuijse, Dr M. L. W. J.

Ngoc Do, Duy

Kadarmideen, Prof. Haja N.

van Barneveld, Professor Robert

Hewitt, R. J. E.

D'Souza, D. N.

Patience, Prof. J. F.

Woo Kim, Professor Sung

Lauridsen, Charlotte

Matte, Dr J. Jacques

Brossard, Dr Ludovic

Dourmad, Jean-Yves

Garcia-Launay, Florence

van Milgen, Jaap

Bedford, Dr Mike

Walk, C. L.

Brameld, Dr John M.

Brown, David M.

Parr, Tim

Stensland, Ms Ingunn

Pluske, John R.

Pomar, Dr Candido

Andretta, Ines

Hauschild, Luciano

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Ökologische Landwirtschaft
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Naturwissenschaften Agrarwissenschaften Tierhaltung Tierzucht

Inhaltsverzeichnis

Part 1 Genetics and breeding
1.Advances and constraints in conventional breeding of pigs: David S. Buchanan, North Dakota State University, USA;
2.The use of molecular genetic information in genetic improvement programmes for pigs: Jack C. M. Dekkers, Iowa State University, USA;
3.Factors affecting the reproductive efficiency of pigs: Glen W. Almond and Emily Mahan-Riggs, North Carolina State University, USA;
4.Factors affecting the reproductive efficiency of boars: M. L. W. J. Broekhuijse, Topigs Norsvin Research Center B.V., The Netherlands;
5.Genetic factors affecting feed efficiency, feeding behaviour and related traits in pigs: Duy Ngoc Do, McGill University, Canada; and Haja N. Kadarmideen, Technical University of Denmark, Denmark;

Part 2 Animal nutrition
6.Advances in understanding pig nutritional requirements and metabolism: R.J. van Barneveld, R.J.E. Hewitt and D.N. D’Souza, SunPork Group, Australia;
7.Meeting energy requirements in pig nutrition: J. F. Patience, Iowa State University, USA;
8.Meeting amino acid requirements in pig nutrition: Sung Woo Kim, North Carolina State University, USA;
9.Recent advances in understanding the role of vitamins in pig nutrition: Charlotte Lauridsen, Aarhus University, Denmark; and J. Jacques Matte, Agriculture and Agri-Food Canada (AAFC), Canada;
10.Modelling nutrient requirements for pigs to optimise feed efficiency: Ludovic Brossard, Jean-Yves Dourmad, Florence Garcia-Launay and Jaap van Milgen, PEGASE, INRA – Agrocampus Ouest, France;
11.The use of exogenous enzymes to improve feed efficiency in pigs: M. R. Bedford and C. L. Walk, AB Vista, UK;
12.The use of growth promoters in pig nutrition: John M. Brameld, David M. Brown and Tim Parr, University of Nottingham, UK;
13.Use of probiotics and prebiotics in pig nutrition in the post-weaning period: Ingunn Stensland and John R. Pluske, Murdoch University, Australia;
14.Meeting individual nutrient requirements to improve nutrient efficiency and the sustainability of growing pig production systems: Candido Pomar, Agriculture and Agri-Food Canada (AAFC), Canada; Ines Andretta, Universidade Federal do Rio Grande do Sul, Brazil; and Luciano Hauschild, Universidade Estadual Paulista, Brazil;

Über Autor(innen)

Bedford, Dr Mike
Dr Michael 'Mike' Bedford received his BSc in Animal Production, Animal Nutrition and Animal Physiology from the University of Nottingham in 1981. He was later awarded his MSc and PhD in Poultry Nutrition and Biochemistry from the University of Guelph, Canada in 1985 and 1988 respectively. Dr Bedford has held previous positions at the University of Saskatchewan, Syngenta and Finnfeeds International. He has been a Research Director at AB Vista since 2007.

Wiseman, Professor Julian
Dr Julian Wiseman is Emeritus Professor of Animal Production at the University of Nottingham, UK. He has published widely in the area of non-ruminant nutrition and product quality, has presented papers at some of the leading international conferences in this area and has written or edited a number of books on animal nutrition. He was co-organiser of the annual Nottingham Feed Conference. Professor Wiseman is editor of two earlier Burleigh Dodds Science volumes: Achieving sustainable production of pig meat Volume 2 Animal breeding and nutrition; and Achieving sustainable production of pig meat Volume 3: Animal health and welfare (both published in 2017).