Achieving Sustainable Production of Pig Meat ─ Animal Breeding and Nutrition

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 pig breeding and nutrition. Part 1 starts by reviewing advances in mapping and exploiting the pig genome and its implications for molecular breeding techniques, as well as factors affecting reproductive efficiency. The second part of the book looks at current research on meeting pig nutritional requirement, including the use of exogenous enzymes, growth promotors, prebiotics and probiotics.

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 health and welfare.