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Achieving sustainable production of pig meat. Volume 1, Safety, quality and sustainability

Author: Alan Mathew
Publisher: Cambridge, UK ; Philadelphia, PA : Burleigh Dodds Science Publishing, 2018.
Series: Burleigh Dodds series in agricultural science, no. 23.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version :
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alan Mathew
ISBN: 9781351114493 1351114492 9781786760906 1786760908 9781786760913 1786760916 9781786760890 1786760894
OCLC Number: 1041139783
Description: 1 online resource (xv, 274 pages) : illustrations.
Contents: Part 1 Safety ; 1. Zoonoses affecting pigs: Peter R. Davies, University of Minnesota, USA ; 2. Effective control of zoonoses in pig production: Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark ; 3. Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA ; 4. Detecting veterinary drug residues in pork: Amy-Lynn Hall, United States Food and Drug Administration, USA ; ; Part 2 Quality ; 5. Producing consistent quality meat from the modern pig: R.D. Warner and F.R. Dunshea, The University of Melbourne, Australia; and H.A. Channon, The University of Melbourne and Australian Pork Limited, Australia ; 6. Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA ; 7. Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, Department of Animal Sciences, North Dakota State University, USA ; 8. Nutritional composition and the value of pig meat: Lauren E. O'Connor and Wayne W. Campbell, Purdue University, USA ; ; Part 3 Sustainability ; 9. Assessing the environmental impact of swine production: G.J. Thoma, University of Arkansas, USA ; 10. Nutritional strategies to reduce emissions from waste in pig production: Andre Aarnink, Wageningen University, The Netherlands; and Phung Le Dinh, Hue University of Agriculture and Forestry, Vietnam ; 11.Organic pig production systems, welfare and sustainability: Sandra Edwards, University of Newcastle, UK; and Christine Leeb of BOKU, Austria.
Series Title: Burleigh Dodds series in agricultural science, no. 23.
Responsibility: edited by Alan Mathew.

Abstract:

Pig meat is the most widely-consumed meat in the world. This volume addresses some of the key challenges facing pig farming such as the continuing threat from zoonoses, ways of maintaining and  Read more...

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