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. These challenges are addressed in the three volumes of Achieving sustainable production of pig meat. Volume 2 looks at pig breeding and nutrition. Part 1 starts by reviewing advances and constraints in conventional breeding, the development and use of molecular breeding techniques, as well as factors affecting functional traits such as reproductive and feed efficiency. The second part of the book looks at current research on meeting pig nutritional requirements, including understanding and modelling pig nutritional requirements to optimise feeding, as well as the role of vitamins, exogenous enzymes, growth promoters, prebiotics and probiotics. With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science as well as 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.
Table of Contents
Part 1 Genetics and breeding1. Advances and constraints in conventional breeding of pigs: David S. Buchanan, North Dakota State University, USA;
2. The use of molecular genetic information in genetic improvement programmes for pigs: Jack C. M. Dekkers, Iowa State University, USA;
3. Factors affecting the reproductive efficiency of pigs: Glen W. Almond and Emily Mahan-Riggs, North Carolina State University, USA;
4. Factors affecting the reproductive efficiency of boars: M. L. W. J. Broekhuijse, Topigs Norsvin Research Center B.V., The Netherlands;
5. Genetic factors affecting feed efficiency, feeding behaviour and related traits in pigs: Duy Ngoc Do, McGill University, Canada; and Haja N. Kadarmideen, Technical University of Denmark, Denmark;
Part 2 Animal nutrition
6. Advances in understanding pig nutritional requirements and metabolism: R.J. van Barneveld, R.J.E. Hewitt and D.N. D’Souza, SunPork Group, Australia;
7. Meeting energy requirements in pig nutrition: J. F. Patience, Iowa State University, USA;
8. Meeting amino acid requirements in pig nutrition: Sung Woo Kim, North Carolina State University, USA;
9. Recent advances in understanding the role of vitamins in pig nutrition: Charlotte Lauridsen, Aarhus University, Denmark; and J. Jacques Matte, Agriculture and Agri-Food Canada (AAFC), Canada;
10. Modelling nutrient requirements for pigs to optimise feed efficiency: Ludovic Brossard, Jean-Yves Dourmad, Florence Garcia-Launay and Jaap van Milgen, PEGASE, INRA – Agrocampus Ouest, France;
11. The use of exogenous enzymes to improve feed efficiency in pigs: M. R. Bedford and C. L. Walk, AB Vista, UK;
12. The use of growth promoters in pig nutrition: John M. Brameld, David M. Brown and Tim Parr, University of Nottingham, UK;
13. Use of probiotics and prebiotics in pig nutrition in the post-weaning period: Ingunn Stensland and John R. Pluske, Murdoch University, Australia;
14. Meeting individual nutrient requirements to improve nutrient efficiency and the sustainability of growing pig production systems: Candido Pomar, Agriculture and Agri-Food Canada (AAFC), Canada; Ines Andretta, Universidade Federal do Rio Grande do Sul, Brazil; and Luciano Hauschild, Universidade Estadual Paulista, Brazil;
