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Whittemore s Science Pig Prod 3e Revised Edition
Contributor(s): Kyriazakis (Author), Whittemore (Author)
ISBN: 1405124482     ISBN-13: 9781405124485
Publisher: John Wiley & Sons
OUR PRICE:   $327.70  
Product Type: Hardcover - Other Formats
Published: January 2006
Qty:
Annotation: 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.
Additional Information
BISAC Categories:
- Technology & Engineering | Agriculture - Animal Husbandry
Dewey: 636.4
LCCN: 2005007289
Physical Information: 1.5" H x 7" W x 10" (3.14 lbs) 704 pages
 
Descriptions, Reviews, Etc.
Publisher 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.