[PDF] Non Traditional Feeds For Use In Swine Production eBook

Author : Phillip Thacker
Publisher : CRC Press
Page : 745 pages
File Size : 30,38 MB
Release : 2017-11-22
Category : Nature
ISBN : 1351359789

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Feed represents the single greatest expense associated with bringing pigs to market weight. Therefore, if you can reduce the cost of feeding without detriment to pig performance, the economics of swine production will improve. The ingredient list for swine rations has become fairly limited, and the majority of diets fed to pigs consist of a few staples, such as corn, wheat, barley, and soybean meal. Non-Traditional Feeds for Use in Swine Production explores over fifty non-traditional feedstuffs in terms of their nutritional content and their viability as alternative, cost effective food sources

Author : Phillip A Thacker
Publisher :
Page : pages
File Size : 48,65 MB
Release : 2017
Category : TECHNOLOGY & ENGINEERING
ISBN : 9780203711248

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"Feed represents the single greatest expense associated with bringing pigs to market weight. Therefore, if you can reduce the cost of feeding without detriment to pig performance, the economics of swine production will improve. The ingredient list for swine rations has become fairly limited, and the majority of diets fed to pigs consist of a few staples, such as corn, wheat, barley, and soybean meal. Non-Traditional Feeds for Use in Swine Production explores over fifty non-traditional feedstuffs in terms of their nutritional content and their viability as alternative, cost effective food sources"--Provided by publisher.

Author : David Torrallardona
Publisher : BRILL
Page : 365 pages
File Size : 25,83 MB
Release : 2023-09-04
Category : Technology & Engineering
ISBN : 9086866891

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Understanding voluntary feed intake of pigs enables the precise formulation of pig feeds, ensuring the ingestion of sufficient but not excessive amounts of nutrients to optimise performance. This reference textbook, based on scientific results covers all aspects of feed intake in pigs. It contains up-to-date reviews by renowned scientific experts on different aspects affecting voluntary feed intake and diet selection in pigs. Different physiological factors involved in feed intake regulation, ranging from the sensorial evaluation of feeds, to the hormonal and metabolic regulation of feed intake and the impact of pig health are discussed. The book also deals with aspects such as genetic background of the animals, feeder design, feed manufacturing technology and the use of models to predict feed intake. This book is intended for academics, researchers, students and industry professionals involved in the field of pig nutrition and pig production.

Author : Tony Cunha
Publisher : Elsevier
Page : 369 pages
File Size : 28,8 MB
Release : 2012-12-02
Category : Science
ISBN : 032315381X

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Swine Feeding and Nutrition provides detailed information on aspects of swine production. It begins with a presentation of the past, present, and future of swine industry. Then, it reviews the many factors that can affect nutrient requirements and needs. This text summarizes minerals, vitamins, proteins, amino acids, carbohydrates, fiber, fatty acids, fat, energy, water, enzymes, and antibiotics and other antimicrobial compounds in swine industry. Furthermore, it discusses the relative value of feeds for use in swine diets and the feeding requirement for baby pig, growing-finishing pigs, and the breeding herd. This book will be very valuable to beginners in swine production, established swine raisers, feed manufacturers and dealers, county agents, farm advisors and consultants, and veterinarians. Animal science and agriculture students and instructors will also find this book helpful.

Author : John F. Patience
Publisher : Springer Science & Business Media
Page : 264 pages
File Size : 42,64 MB
Release : 2012-10-15
Category : Science
ISBN : 9086867561

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'Feed efficiency in swine' has been prepared as a comprehensive treatise on the current state of our understanding of this topic which is so important to the pork industry. Each chapter is written by international authorities who understand both the science and application of their topic area. The book provides detailed insight into the many factors affecting feed efficiency, ranging from diet processing to herd health, from nutrition to physiology and from day-to-day barn management to the adoption of advanced technologies. The authors explain such practical aspects as the challenge of interpreting feed efficiency information obtained on farm or the role of liquid feeding. The authors also delve into more scientific topics such as amino acid or energy metabolism or animal physiology. This book is written for people who have a technical interest in pork production, including nutritionists, geneticists, farm management specialists, veterinarians, other academics and, of course, pork producers.

Author : Cynthia Clampitt
Publisher : Rowman & Littlefield
Page : 263 pages
File Size : 16,44 MB
Release : 2018-10-16
Category : Cooking
ISBN : 153811075X

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Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.