Achieving Sustainable Production of Pig Meat Volume 1

Eric Berg

ISBN 10: 1786760886 / ISBN 13: 9781786760883

Published by Burleigh Dodds Science Publishing Limited, GB, 2018

About this Item

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 first at the main zoonoses affecting pigs and how they can be controlled. It then reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production.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 animal breeding, nutrition, health and welfare.

Seller Inventory # LU-9781786760883

Bibliographic Details

• Title: Achieving Sustainable Production of Pig Meat Volume 1
• Publisher: Burleigh Dodds Science Publishing Limited, GB
• Publication Date: 2018
• Language: English
• ISBN 10: 1786760886
• ISBN 13: 9781786760883
• Binding: Hardback
• Condition: New
• Weight: 585 grams

About this title

Synopsis

This volume looks first at the main zoonoses affecting pigs and how they can be controlled. It then reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production.

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 animal breeding, nutrition, health and welfare.

About the Authors

Dr Mathew is Professor and Head of Animal Sciences at Purdue University, USA. Professor Mathew was formerly Head of Animal Sciences at the University of Tennessee. He has published widely on pre-harvest food safety, specifically the effects of nutrition and animal management on the occurrence and antibiotic resistance of pathogens on the farm.

Dr Sandra Edwards is Emerita Professor in the School of Natural and Environmental Sciences at Newcastle University, UK. Professor Edwards is widely regarded as one of the world’s leading experts on pig welfare with over 200 publications in the field. She has won numerous awards, including from organisations such as UFAW, EAAP, RSPCA and BSAS. She is a former President of the British Society of Animal Science, a Fellow of the Royal Agricultural Society of England, as well as a former member of the UK Farm Animal Welfare Council and the Animal Health and Welfare Panel of the European Food Safety Agency.