Achieving sustainable production of pig meat Volume 3 Animal health and welfare
Dr Julian Wiseman is Professor of Animal Production at the University of Nottingham, UK. He has published widely in the area of non-ruminant nutrition, presented papers at some of the leading international conferences in this area and has written or edited a number of books on animal nutrition. He is co-organiser of the annual Nottingham Feed Conference.
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 at animal health and welfare. Part 1 reviews the main diseases affecting pigs as well as ways of managing diseases and boosting pig immune function. Part 2 reviews what we know about pig behaviour and appropriate welfare standards. It also assesses the welfare of different groups of pigs, from gilts and sows to weaned piglets and finishing pigs, as well as transport, lairage and slaughter.
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 safety, quality and sustainability as well as animal breeding and nutrition.
Reviews latest research on diseases affecting pigs and their management
Comprehensive review of pig welfare across the life-cycle, from gilts and sows to weaned piglets and finishing pigs
Includes generic welfare issues such as the role of pasture-based systems, humane transport, lairage and slaughter techniques
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction.
What others are saying...
"Pig production is one of the major protein sources for society worldwide. This impressive collection of articles from leading pig scientists illustrates how much we know about the domestic pig - and where opportunities to expand our knowledge will emerge. It captures both the academic and commercial perspective and will undoubtedly provide the go-to-reference for students, teachers, practitioners alike for many years to come." Professor Bruce Whitelaw, The Roslin Institute, University of Edinburgh, UK
Table of contents
Part 1 Animal health 1.Diseases affecting pigs: an overview of common bacterial, viral, and parasitic pathogens of pigs: Alejandro Ramirez, Iowa State University, USA; 2.Changing patterns of disease affecting pigs: Porcine Reproductive and Respiratory Syndrome (PRRS) and Porcine Epidemic Diarrhoea (PED): Carla Correia-Gomes, Scotland’s Rural College, UK; 3.The influence of gut microbiome on developing immune and metabolic systems in the young pig: Mick Bailey, Emily Porter and Ore Francis, University of Bristol, UK; 4.Disease identification and management on the pig farm: Dominiek Maes, Jeroen Dewulf, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium;
Part 2 Welfare issues 5.Understanding pig behaviour: Simon P. Turner and Richard B. D’Eath, Scotland’s Rural College, UK; 6.Defining and ensuring animal welfare in pig production: an overview: Paul H. Hemsworth, University of Melbourne, Australia; 7.Pasture systems for pigs: Silvana Pietrosemoli and James T. Green, North Carolina State University, USA; 8.Welfare of gilts and pregnant sows: Sandra Edwards, Newcastle University, UK; 9.Welfare of weaned piglets: Arlene Garcia and John J. McGlone, Texas Tech University, USA; 10.Welfare of pigs during finishing: Jonathan Amory, Writtle College, UK; and Nina Wainwright, British Pig Executive (BPEX), UK; 11.Transport and lairage of pigs: Jennifer M. Young, North Dakota State University, USA; 12.Humane slaughter techniques for pigs: Susanne Støier, Leif Lykke and Lars O. Blaabjerg, Danish Meat Research Institute – Danish Technological Institute, Denmark;