Recent Developments in Pig Nutrition 2

Authors: Edited by DJA Cole, W Haresign and PC Garnsworthy
This volume examines the rapidly changing science of pig nutrition. The application of these scientific changes is continuous and finds a particular outlet in the compound feed industry.

Availability: In Print
Publication date: 1993
Binding: Paperback
Dimensions: Unknown
Weight: Unknown
Extent: 375 pp.
ISBN: -897676-41-7

Book Contents

Changes in consumer perceptions of meat quality
Consequences of changes in carcass composition on meat quality
Nutritional manipulation of carcass quality in meats
Energy-protein interactions in pigs
Comparison of ARC and NRC recommended requirements for energy and protein in growing pigs
Amino acid nutrition of pigs and poultry
Ileal digestibilities of amino acids in pig feeds and their use in formulating diets
Use of synthetic amino acids in pig and poultry diets
Towards an improved utilisation of dietary amino acids for the growing pig
Methods of determining the amino acids requirements of pigs
Role of dietary fibre in pig diets
Phosphorus availability and requirements in pigs
The water requirements of growing-finishing pigs - theoretical and practical considerations
Water for piglets and lactating sows: quantity, quality and quandaries
The physiological basis of electrolytes in animal nutrition
Manipulation of the gut environment of pigs
Acidification of diets for pigs
Aetiology of diarrhoea in pigs
Novel approaches to growth promotion in the pig
Impact of somatotropin and beta-adrenergic agonists on growth, carcass composition and nutrient requirements for pigs
Strategies for sow nutrition: predicting the response of pregnant animals to protein and energy intake
Predicting nutrient responses of the lactating sow
Nutrition of the working boar
Index