Buch, Englisch, 733 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 1380 g
Buch, Englisch, 733 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 1380 g
Reihe: Animal Science Textbook Series
ISBN: 978-1-4684-6875-5
Verlag: Springer US
The purpose of this text as stated in the preface to our book "Swine Production in Temperate and Tropical Environments," 1974, is to provide a technical basis for successful production of pork in both temperate and tropical environments. The competitive position of pork as a food source both in the developed and developing countries has continued to be strengthened during the past 1 0 years. In this book, we update the current knowledge and technology upon which pork production is based-covering extensively the new knowledge of feeds and their nutrient values. The current growth of the world swine population is faster than that of the human population, reflecting the high demand for pork among consumers in all parts of the world. Advances in genetics, physiology, nutrition, and bio technology have permitted continued improvements in efficiency of pork produc tion, and prospects are bright for continued advances. The principles of modem production technology addressed in this book provide the basis for application by the swine industry in a broad range of environmental and economic settings. We have attempted to present a balanced coverage of the biological, economic, and husbandry aspects of swine production for use by college and university students, personnel in the feed and food industries, livestock extension specialists, and commercial swine producers.
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
I. The Pork Industry.- 1 The Past, Present, and Future of Swine Production.- 2 General Considerations about the Pig.- 3 Pork as Human Food.- II. Biology of the Pig.- 4 Breeding and Selection.- 5 Prenatal Development.- 6 Postnatal Development.- 7 Growth.- 8 Reproduction.- 9 Lactation.- 10 Infectious and Noninfectious Diseases.- III. Feeds and Feeding.- 11 Nutrients and Feed Formulation.- 12 Grain and Grain By-product Energy Sources.- 13 Roots, Tubers, Fats, and Other Energy Sources.- 14 Animal Protein Sources.- 15 Plant Protein Sources.- 16 Mineral and Vitamin Sources and Nonnutritive Feed Additives.- 17 Processing and Its Effect on Nutritive Value.- IV. Management and Marketing.- 18 Environmental Physiology.- 19 Swine Management and Marketing.- Appendixes.- 1 Sample Sow and Litter Records.- 2 Swine Industry Directory; Pork Cookbooks and Facts about Pork.- 3 Glossaries of Terms Used in Swine Production and Feed Processing.- Animal Terms.- Husbandry Terms.- Physiological Terms.- International Feed Nomenclature.- Feed Manufacturing Terms.- Feed Ingredient Terms.- 4 Composition of Feeds Commonly Used in Swine Diets.- 5 Sample Diets for Swine.
