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Author: Lee I. Chiba
Publisher: John Wiley & Sons
ISBN: 0813805341
Category : Science
Languages : en
Pages : 508
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Book Description
Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike. This reference comprehensively covers the most recent advancements in sustainability that results in more efficient diets, thus reducing both production costs and waste. Chapters include information on alternative feedstuffs, feed additives, bioavailabity of nutrients, and management of wastes and odors. Written by internationally recognized experts in the field, Sustainable Swine Nutrition will be a valuable reference for those involved in all aspects of pork production. Comprehensively covers the most recent advancements in sustainability to promote reduced pork production costs and waste Covers recent topics such as alternative feedstuffs, feed additives, and bioavalability Discusses environmental topics such as waste and odor management Written by an international team of experts in the field
Author: Lee I. Chiba
Publisher: John Wiley & Sons
ISBN: 0813805341
Category : Science
Languages : en
Pages : 508
Get Book
Book Description
Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike. This reference comprehensively covers the most recent advancements in sustainability that results in more efficient diets, thus reducing both production costs and waste. Chapters include information on alternative feedstuffs, feed additives, bioavailabity of nutrients, and management of wastes and odors. Written by internationally recognized experts in the field, Sustainable Swine Nutrition will be a valuable reference for those involved in all aspects of pork production. Comprehensively covers the most recent advancements in sustainability to promote reduced pork production costs and waste Covers recent topics such as alternative feedstuffs, feed additives, and bioavalability Discusses environmental topics such as waste and odor management Written by an international team of experts in the field
Author: Lee I. Chiba
Publisher: John Wiley & Sons
ISBN: 1119583934
Category : Science
Languages : en
Pages : 757
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Book Description
Sustainable Swine Nutrition As climate change continues to have a significant impact on the modern world, it is crucial to find alternative sources of energy and nutrients for swine production. The development of optimal feeding revolves around a multitude of considerations—genetic variations in the pig, variability, availability, and stability of nutrients in feed ingredients, interactions among nutrients and non-nutritive factors, voluntary feed intake, physical (& social) environment of pigs, and more. Establishing the ideal network of factors will only grow in importance as humans assess the methods for our own food networks. Sustainable Swine Nutrition is a comprehensive book on swine nutrition, covering some fundamental aspects of nutrition—namely digestive physiology, water, protein or amino acids, lipids, carbohydrates, energy metabolism, vitamins, minerals, and nutrition and immunology. Providing the most up-to-date information on each of these areas, a major emphasis of this second edition is on recent developments and current advances in the field, with a focus on pertinent issues linked with energy and nutrients. In doing so, the book highlights topics and issues that can contribute to the ultimate goal of successful and sustainable swine production. Sustainable Swine Nutrition readers will also find: Environmentally friendly, optimal feeding strategies for successful and sustainable swine production Recent developments, such as alternative feedstuffs, feed additives, and bioavailability Expanded treatment and new chapters on swine physiology, energy and protein, technology, and more Sustainable Swine Nutrition, Second Edition, is an ideal resource for livestock scientists and industry professionals involved in all aspects of pork production.
Author: Austin J. Lewis
Publisher: CRC Press
ISBN: 1420041843
Category : Nature
Languages : en
Pages : 1030
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Book 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.
Author: Edgar Oviedo-Rondon
Publisher: 5m Books Ltd
ISBN: 1789182506
Category : Medical
Languages : en
Pages : 397
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Book Description
Food production, particularly animal protein production, is changing. While productivity, efficiency and food quality continue to be of vital importance, there is increasing pressure on producers to prioritize sustainability and animal health and welfare as well minimize food waste. Optimizing vitamin nutrition can help make animal production more sustainable by optimizing animal health and welfare and animal performance and food quality, while reducing food waste. Optimum Vitamin Nutrition for More Sustainable Swine Farming contains concise, up-to-date information on vitamin nutrition for swine. This book, which follows the authoritative Optimum Vitamin Nutrition in the Production of Quality Animal Foods (5m Books, 2013), is a reference for research and extension specialists who need the most current, research-based information on vitamins in swine. This book is part of a series covering Optimum Vitamin Nutrition in poultry, ruminants and aquaculture.
Author: Julian Wiseman
Publisher:
ISBN: 9781786760937
Category : TECHNOLOGY & ENGINEERING
Languages : en
Pages :
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Book Description
Author: National Research Council (U.S.). Subcommittee on Swine Nutrition
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 112
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Book Description
Resource added for the Sustainable Food & Agriculture Systems program 100903.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309224233
Category : Technology & Engineering
Languages : en
Pages : 420
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Book Description
Since 1944, the National Research Council has published 10 editions of the Nutrient Requirements of Swine. This reference has guided nutritionists and other professionals in academia and the swine and feed industries in developing and implementing nutritional and feeding programs for swine. The swine industry has undergone considerable changes since the tenth edition was published in 1998 and some of the requirements and recommendations set forth at that time are no longer relevant or appropriate. The eleventh revised edition of the Nutrient Requirements of Swine builds on the previous editions published by the National Research Council. A great deal of new research has been published during the last 15 years and there is a large amount of new information for many nutrients. In addition to a thorough and current evaluation of the literature on the energy and nutrient requirements of swine in all stages of life, this volume includes information about feed ingredients from the biofuels industry and other new ingredients, requirements for digestible phosphorus and concentrations of it in feed ingredients, a review of the effects of feed additives and feed processing, and strategies to increase nutrient retention and thus reduce fecal and urinary excretions that could contribute to environmental pollution. The tables of feed ingredient composition are significantly updated. Nutrient Requirements of Swine represents a comprehensive review of the most recent information available on swine nutrition and ingredient composition that will allow efficient, profitable, and environmentally conscious swine production.
Author: Wouter H. Hendriks
Publisher: Brill Wageningen Academic
ISBN: 9789086863334
Category : Poultry
Languages : en
Pages : 0
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Book Description
Disturbances in the gastrointestinal (GI) tract caused by internal and external influences can cause large economic losses in both the pig and poultry industries. Traditionally, diseases and conditions of the GI tract that can cause losses have been controlled by antimicrobial compounds administered in the feed and (or) water, such as antibiotics, coccidiostats, zootechnical feed additives and trace elements such as zinc and copper. However, legislation and rulings in various parts of the world coupled with a growing sentiment to reduce the use of these compounds in the intensive livestock industries have caused a reassessment of measures to influence GI tract structure and function ('gut health'), and have caused unparalleled interest in alternative strategies (genetic, dietary, management, environmental) to effectively manage the GI tract under conditions of external and internal challenge. Despite the wide array of products and strategies available to the pig and poultry industries that influence 'gut health', a term in itself that is often misunderstood and misinterpreted, it is important that the industries continue to investigate and understand the underpinning sciences that influence GI tract structure and function, especially at critical life stages. Ultimately, the cost-benefit of adopting such practices to influence 'gut health' requires consideration.
Author: John Francis Patience
Publisher: Saskatoon, Sask. : University of Saskatchewan, Prairie Swine Centre
ISBN:
Category : Swine
Languages : en
Pages : 288
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Book Description
Author: Alan Mathew
Publisher:
ISBN: 9781786760890
Category : TECHNOLOGY & ENGINEERING
Languages : en
Pages : 274
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Book Description
"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. This volume looks first at the main zoonoses affecting pigs and how they can be controlled. It then reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production. With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on animal breeding, nutrition, health and welfare."--
