Achieving sustainable production of pig meat Volume 1

by Prof. Alan Mathew (Editor)
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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.

Book details

Prof. Peter R. Davies (Collaborator), Dr Jan Dahl (Collaborator), Dr Paul Ebner (Collaborator), Dr Yingying Hong (Collaborator), Dr Amy-Lynn Hall (Collaborator), Prof. R. D. Warner (Collaborator), F. R. Dunshea (Collaborator), H. A. Channon (Collaborator), Mingyang Huang (Collaborator), Yu Wang (Collaborator), Prof. Chi-Tang Ho (Collaborator), Xin Sun (Collaborator), Prof. Eric Berg (Collaborator), Lauren E. O'Connor (Collaborator), Prof. Wayne W. Campbell (Collaborator), Prof. G. J. Thoma (Collaborator), Phung Le Dinh (Collaborator), Dr Andre Aarnink (Collaborator), Prof. Sandra Edwards (Collaborator), Dr Christine Leeb (Collaborator)
Publication date
June 08, 2018
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