- Hardcover: 704 pages
- Publisher: Wiley-Blackwell; 3rd Edition edition (4 Jan 2006)
- Language English
- ISBN-10: 1405124482
- ISBN-13: 978-1405124485
- Product Dimensions: 18 x 4.1 x 25.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
1,018,212 in Books (See Top 100 in Books)
- #83 in Books > Science & Nature > Food & Farming > Animal Husbandry > Animal Breeding
- See Complete Table of Contents
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Product Description
Product Description
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.
From the Publisher
* Covers genetics, reproduction, nutrition and growth, housing and the welfare of pigs
* Completely revamped under a new combined editorship
* Practical information, knowledge and experience are combined with the latest scientific research
* Invaluable for pig producers at any level
* Now even more coverage with contributions from internationally recognised experts
* Completely revamped under a new combined editorship
* Practical information, knowledge and experience are combined with the latest scientific research
* Invaluable for pig producers at any level
* Now even more coverage with contributions from internationally recognised experts
Inside This Book
(Learn More)
First Sentence
The prime agricultural purpose of the pig is to provide human food (fresh, cured or processed), so pig production is necessarily preoccupied with the quality of the pig meat and the efficiency of its production. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
The prime agricultural purpose of the pig is to provide human food (fresh, cured or processed), so pig production is necessarily preoccupied with the quality of the pig meat and the efficiency of its production. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Phenomenal research in pig production,
By
This review is from: Whittemore's Science and Practice of Pig Production (Hardcover)
Professors Kyriazakis and Whittemore have written an authoritative and extremely useful book on pig production. Their research is thorough, informative and easily accessible for all those interested in the science and practice of pig production. This is the third edition and it has improved dramatically since its inception with the inclusion of guest contributors who are international authorities in their field. This is a "must buy" for your library!
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