Achieving sustainable production of pig meat Volume 2: Animal breeding and nutrition [Hardcover]

• Reviews latest research on pig genetics and its implications for improved breeding
• Detailed review of ways of meeting energy, protein, vitamin and mineral requirements of pigs
• Assesses the role of exogenous enzymes, growth promotors, prebiotics and probiotics in pig nutrition
  

Achieving sustainable production of pig meat Volume 2looks 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.

Pig production is one of the major protein sources for society worldwide. This impressive collection of articles from leading pig scientists illustrates how much we know about the domestic pig - and where opportunities to expand our knowledge will emerge. It captures both the academic and commercial perspective and will undoubtedly provide the go-to-reference for students, teachers, practitioners alike for many years to come.
Professor Bruce Whitelaw, lS"