Pig Production and Pork Processing: Indian Perspective

Contents: I. Pig Production Scenario, Pig Genetics Resources and Breeding Strategies. 1. Pig production scenario in India. 2. Pig genetic resources of India. 3. Sources of improved pig germplasm in North-Eastern states of India. 4. Breeding and selection strategies for piggery development. 5. Advances in molecular pig breeding. 6. Augmenting piggery sector in India - An easy way for piling-up animal protein. II. Pig Farm Management and Nutrition. 7. Scientific pig rearing and management. 8. Housing requirement for small scale piggery. 9. Feeding of pigs at different stages of growth. 10. Nutritive value of feed ingredients use in swine feeding. 11. Novel feed resources: Scope and opportunity for swine feeding. 12. Precision feeding: The innovative approaches in swine nutrition to boost production. 13. Thermal stress management in pigs. III. Reproduction in Pigs. 14. Physiology of reproduction in pigs. 15. Genetics of pig reproduction. 16. Management of boars and semen collection. 17. Semen processing and preservation. 18. Semen evaluation methods. 19. Artificial Insemination in pigs. 20. Procedure for Artificial Insemination in pigs. 21. Care and management of gilts. 22. Method of estrus detection in pigs. 23. Control of estrus and ovarian activity. 24. Pregnancy and farrowing management. 25. Farrowing in swine. 26. Dystocia in swine. 27. Ultrasonography in sow reproduction. 28. Management of seasonal infertility and anestrus. 29. Advanced reproductive biotechnology for improving pig. IV. Pig Diseases and their Management. 30. Common bacterial diseases of pigs and their management. 31. Emerging transboundary and zoonotic viral diseases of pigs. 32. Infectious reproductive diseases in pigs. 33. Non infectious diseases of pigs. 34. Parasitic and protozoal diseases of pigs and their management. 35. Dermal diseases of pigs. 36. Causes and management of piglet diarrhoea of infectious origin. 37. Neonatal mortality in pigs and its management. 38. Postmortem examination of pigs for diagnosis of disease. 39. Collection, preservation and transportation of clinical samples for laboratory diagnosis. 40. Molecular techniques for the diagnosis of infectious diseases of swine. V. Abattoir Construction and Hygienic Pig Slaughter. 41. Pork sector in India. 42. Standard pork cuts and their fabrication procedure. 43. Nutritional facts of pork. 44. Pig slaughter house planning. 45. Requirements for setting up of a pig abattoir. 46. Steps in hygienic pig slaughter operations. 47. Evaluation criteria for pig carcasses. VI. Pork Processing and Value Addition. 48. Pork processing. 49. Value addition of pork. 50. Selection of nonmeat ingredients for processing. 51. Seasonings used in meat processing. 52. Cooking methods for meat products. 53. Preservation methods for meat and meat products. 54. Meat processing technologies for small scale entrepreneurs. 55. Production of shelf stable ready-to-eat pork products using retort processing technology. 56. Packaging methods for meat products. 57. Labeling of meat products. 58. Safety standards and legislations in meat industry. 59. General guidelines followed by the pork importing countries as control measures. 60. Tentative export verification program for pork. 61. Economics of pig slaughter and value addition to pork. 62. Marketing of channel of pigs and pork in North Eastern Region. 63. Cleaner production practices for sustainable meat processing. VII. Pig Byproduct Utilization and Abattoir Waste Management. 64. Collection and utilization of pig byproducts. 65. Effective utilization of co-products from pig slaughter operations. 66. Method for disposal of waste generated from pig slaughterhouse. …