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Swine Nutrition, Second Edition
 
 
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Swine Nutrition, Second Edition (Hardcover)

by Austin J. Lewis (Editor), L. Lee Southern (Editor) "The time and place of the domestication of the pig is lost in history ..." (more)
5.0 out of 5 stars  See all reviews (1 customer review)
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Product details

  • Hardcover: 1032 pages
  • Publisher: CRC Press; 2 edition (21 Dec 2000)
  • Language English
  • ISBN-10: 0849306965
  • ISBN-13: 978-0849306969
  • Product Dimensions: 26.1 x 19 x 6.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 1,385,956 in Books (See Bestsellers in Books)

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Review

"comprehensive reference that covers all aspects of the nutrition of pigs at all stages of growth and productionThis book is equally suitable as an advanced undergraduate and graduate textbook as well as a reference tome for professionals working in the swine industry." --Feedstuffs


Product Description

With 42 chapters authored by leading international experts, Swine Nutrition: Second Edition is a comprehensive reference that covers all aspects of the nutrition of pigs. Content includes characteristics of swine and the swine industry with emphasis on the gastrointestinal tract; various classes of nutrients, how these nutrients are metabolized by swine, and the factors affecting their utilization; the practical aspects of swine nutrition from birth through gestation, lactation in sows, and the feeding of adult boars; and nutritional aspects of the various feedstuffs commonly fed to swine. Rounding the book is coverage of various techniques used in swine nutrition research.
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5.0 out of 5 stars Great overview of research and facts on Swine Nutrition, 14 Jun 2001
By A Customer
This book provides the reader with a great overview of current knowledge and questions in swine nutrition up to now. All major possibilities and concerns in modern swine nutrition are discussed with special emphasis on scientific research executed in swine nutrition worldwide. The subjects in the book vary from general characteristics of swine and nutrient utilisation to applied swine nutrition and research techniques. Moreover, because of the fact that in many countries swine production is considered as a highly technical industry, a lot of technical, scientific and applied data on swine nutrition is necessary for a healthy industry. After all, the major costs in swine production are costs of feeding. This book provides enough knowledge and curiosity for both practical swine nutrition and nutritional research. The editors did a very good job by attracting major scientists from all over the world to participate in this update from the first edition of this book. Together with the book from Pond and Mersmann (eds.) on the biology of the domestic pig, a perfect update is given on current knowledge of pigs. I'm looking forward to the third edition of the current book, in about 10 years, when more knowledge in Swine Nutrition is obtained from both practice and research.
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