Achieving sustainable production of pig meat Volume 3 - Dr Carla Correia-Gomes - Prof. Mick Bailey - Dr Simon P. Turner - Prof. Paul H. Hemsworth - Dr Silvana Pietrosemoli - Prof. Sandra Edwards - Prof. John J. McGlone - Dr Jennifer M. Young - Dr Susanne Støier - Emily Porter - Ore Francis - Filip Boyen - Freddy Haesebrouck - Richard B. D

Achieving sustainable production of pig meat Volume 3

Dr Carla Correia-Gomes - Prof. Mick Bailey - Dr Simon P. Turner - Prof. Paul H. Hemsworth - Dr Silvana Pietrosemoli - Prof. Sandra Edwards - Prof. John J. McGlone - Dr Jennifer M. Young - Dr Susanne Støier - Emily Porter - Ore Francis - Filip Boyen - Freddy Haesebrouck - Richard B. D'Eath - James T. Green - Nina Wainwright - Dr Leif Lykke - Dr Lars O. Blaabjerg - Dr Arlene Garcia - Prof Alejandro Ramirez - Prof Dominiek Maes - Prof Jeroen Dewulf - Dr Jonathan R. Amory
pubblicato da Burleigh Dodds Science Publishing

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'individual chapters provide very thorough, up-to-date reviews of health and welfare of pigs during different stages of productionThe health section does a good job of summarizing the current major disease challenges facing pig productionIf you want up-to-date reviews on some of the most pressing welfare issues in different stages of production, there are some good chapters included.'
Animal Welfare

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 at animal health and welfare. Part 1 reviews the main diseases affecting pigs as well as ways of managing diseases and boosting pig immune function. Part 2 reviews what we know about pig behaviour and appropriate welfare standards. It also assesses the welfare of different groups of pigs, from gilts and sows to weaned piglets and finishing pigs, as well as transport, lairage and slaughter.

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 safety, quality and sustainability as well as animal breeding and nutrition.