Effects of Level of Feed Intake, Breeding Group and Sex on Quantitative and Qualitative Aspects of Pork Quality PDF Download
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Author: Robert Lloyd Cliplef
Publisher:
ISBN:
Category : Pork
Languages : en
Pages : 302
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Book Description
Author: Robert Lloyd Cliplef
Publisher:
ISBN:
Category : Pork
Languages : en
Pages : 302
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Book Description
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1244
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Book Description
Author: Xerox University Microfilms
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1226
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Book Description
Author: Amarillo Public Library (Amarillo, Tex.)
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 122
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Book Description
Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 464
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Book Description
Author: John F. Patience
Publisher: Springer Science & Business Media
ISBN: 9086867561
Category : Science
Languages : en
Pages : 264
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Book Description
'Feed efficiency in swine' has been prepared as a comprehensive treatise on the current state of our understanding of this topic which is so important to the pork industry. Each chapter is written by international authorities who understand both the science and application of their topic area. The book provides detailed insight into the many factors affecting feed efficiency, ranging from diet processing to herd health, from nutrition to physiology and from day-to-day barn management to the adoption of advanced technologies. The authors explain such practical aspects as the challenge of interpreting feed efficiency information obtained on farm or the role of liquid feeding. The authors also delve into more scientific topics such as amino acid or energy metabolism or animal physiology. This book is written for people who have a technical interest in pork production, including nutritionists, geneticists, farm management specialists, veterinarians, other academics and, of course, pork producers.
Author: David Torrallardona
Publisher: BRILL
ISBN: 9086866891
Category : Technology & Engineering
Languages : en
Pages : 365
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Book Description
Understanding voluntary feed intake of pigs enables the precise formulation of pig feeds, ensuring the ingestion of sufficient but not excessive amounts of nutrients to optimise performance. This reference textbook, based on scientific results covers all aspects of feed intake in pigs. It contains up-to-date reviews by renowned scientific experts on different aspects affecting voluntary feed intake and diet selection in pigs. Different physiological factors involved in feed intake regulation, ranging from the sensorial evaluation of feeds, to the hormonal and metabolic regulation of feed intake and the impact of pig health are discussed. The book also deals with aspects such as genetic background of the animals, feeder design, feed manufacturing technology and the use of models to predict feed intake. This book is intended for academics, researchers, students and industry professionals involved in the field of pig nutrition and pig production.
Author: Robert Hess Hines
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 290
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 664
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Book Description
Includes entries for maps and atlases.
Author: Caspar Wenk
Publisher: BRILL
ISBN: 9086865046
Category : Technology & Engineering
Languages : en
Pages : 248
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Book Description
Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.
