{"product_id":"whittemores-science-and-practice-of-pig-production-isbn-9781405124485","title":"Whittemore's Science and Practice of Pig Production","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. \u003cbr\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eNow 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.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eThis edition includes:\u003c\/p\u003e \u003cbr\u003e \u003cul\u003e \u003cli\u003eUpdated versions of existing chapters;\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e \u003cul\u003e \u003cli\u003eCompletely 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;\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e \u003cul\u003e \u003cli\u003eInput from international authorities;\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e \u003cul\u003e \u003cli\u003eMany tables, diagrams, photographs and figures.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePreface and Acknowledgements xv\u003c\/p\u003e \u003cp\u003eContributors xvii\u003c\/p\u003e \u003cp\u003eChapter 1 Introduction 1\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 2 Pig meat and carcass quality 4\u003cbr\u003e\u003ci\u003eJeff Wood and Colin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3 Growth and body composition changes in pigs 65\u003cbr\u003e\u003ci\u003eColin Whittemore and Ilias Kyriazakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4 Reproduction 104\u003cbr\u003e\u003ci\u003eCheryl Ashworth\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 5 Pig behaviour and welfare 148\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 6 Development and improvement of pigs by genetic selection 184\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7 The maintenance of health 263\u003cbr\u003e\u003ci\u003eJohn Carr\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 8 Energy value of feedstuffs for pigs 317\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 9 Nutritional value of proteins and amino acids in feedstuffs for pigs 343\u003cbr\u003e\u003ci\u003eCornelis de Lange and Colin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 10 Value of fats and oils in pig diets 368\u003cbr\u003e\u003ci\u003eJulian Wiseman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 Energy and protein requirements for maintenance, growth and reproduction 379\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 12 Requirements for water, minerals and vitamins 404\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 13 Appetite and voluntary feed intake 417\u003cbr\u003e\u003ci\u003eIlias Kyriazakis and Colin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 14 Diet formulation 438\u003cbr\u003e\u003ci\u003eMick Hazzledine and Colin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 15 Optimisation of feed supply to growing pigs and breeding sows 472\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 16 Product marketing 507\u003cbr\u003e\u003ci\u003eJaume Coma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 17 Environmental management of pigs 533\u003cbr\u003e\u003ci\u003eChristopher Wathes and Colin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 18 Production performance monitoring 593\u003cbr\u003e\u003ci\u003eColin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 19 Simulation modelling 606\u003cbr\u003e\u003ci\u003eDarren Green, Ian Wellock and Colin Whittemore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 20 Conclusion 645\u003c\/p\u003e \u003cp\u003eAppendices 649\u003c\/p\u003e \u003cp\u003eIndex 659\u003c\/p\u003e  Professor Ilias Kyriazakis is Head of the Animal Nutrition and Health Department at the Scottish Agricultural College, Midlothian, Scotland.\u003cbr\u003e \u003cp\u003eColin Whittemore is Professor of Agriculture and Rural Economy at the University of Edinburgh, Scotland.\u003c\/p\u003e 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. \u003cbr\u003e \u003cp\u003eNow 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. \u003cbr\u003e\u003cbr\u003eThis edition includes:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eUpdated versions of existing chapters;\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e \u003cli\u003eCompletely 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;\u003c\/li\u003e \u003cli\u003eInput from international authorities;\u003c\/li\u003e \u003cli\u003eMany tables, diagrams, photographs and figures.\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990485057765,"sku":"NP9781405124485","price":344.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405124485.jpg?v=1761788014","url":"https:\/\/k12savings.com\/es\/products\/whittemores-science-and-practice-of-pig-production-isbn-9781405124485","provider":"K12savings","version":"1.0","type":"link"}