Hog Feeding PDF Download
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Author: George C. Wheeler
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 88
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Book Description
Author: George C. Wheeler
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 88
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 2
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Book Description
Author: Bert Dean Miner
Publisher:
ISBN:
Category : Agriculture, Cooperative
Languages : en
Pages : 28
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Book Description
Author: Walter Jacob Quick
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 32
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Book Description
Author: Tony Cunha
Publisher: Elsevier
ISBN: 032315381X
Category : Science
Languages : en
Pages : 369
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Book Description
Swine Feeding and Nutrition provides detailed information on aspects of swine production. It begins with a presentation of the past, present, and future of swine industry. Then, it reviews the many factors that can affect nutrient requirements and needs. This text summarizes minerals, vitamins, proteins, amino acids, carbohydrates, fiber, fatty acids, fat, energy, water, enzymes, and antibiotics and other antimicrobial compounds in swine industry. Furthermore, it discusses the relative value of feeds for use in swine diets and the feeding requirement for baby pig, growing-finishing pigs, and the breeding herd. This book will be very valuable to beginners in swine production, established swine raisers, feed manufacturers and dealers, county agents, farm advisors and consultants, and veterinarians. Animal science and agriculture students and instructors will also find this book helpful.
Author: W. A. Linklater
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 24
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Book Description
Author: Howard John Gramlich
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Book Description
Author: Robert Robson Dinwiddie
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 40
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Book Description
Author: John C. Burns
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 44
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Book Description
Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
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Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
