Increasing The Efficiency Of Pork Production
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Optimising Pig Herd Health and Production
Author: Dominiek Maes
language: en
Publisher: Burleigh Dodds Series in Agricultural Science
Release Date: 2022-02-22
Whilst it can mean enhanced biosecurity, more intensive and globalised pig production (based on a narrowing genetic base) also potentially increases the risk of disease and its spread. It has been estimated that production diseases can lower pig production efficiency by 10-15%, though financial losses can be much greater. The sector must allocate more resources to the creation and development of preventative measures that can be used to tackle the threat of disease. Optimising pig herd health and production provides a comprehensive review of the wealth of research on optimising pig health to prevent the development and consequent spread of diseases that can devastate the industry, such as African Swine Fever (ASF) and Porcine Reproductive and Respiratory Syndrome (PRRS). Chapters in this volume consider the methods used to prevent disease outbreaks, ranging from on-farm strategies, such as managing feed, housing and stocking density to optimise health, to the development and use of vaccines.
Pork Production Systems
Author: Wilson G. Pond
language: en
Publisher: Springer Science & Business Media
Release Date: 2012-12-06
Pork continues to occupy an important position as a food source in affluent societies as well as in developing countries with slower economic growth. The growth of the world swine population continues at a faster rate than that of the human population, a reflection of the sustained demand for pork in all parts of the world. The technical basis for commercial production of swine was presented in our two earlier textbooks-Swine Production in Temperate and Tropical Environ ments, by Pond and Maner, 1974, and Swine Production and Nutrition, by Pond and Maner, 1984. In view of rapidly advancing technology and an appreciation for the systems approach in industry and agriculture, this third book has been restructured to provide the student and practitioner with an integrated concept of pork production. We have attempted to blend the fundamental principles from genetics, physiology, nutrition, and biotechnology into the modern concepts of systems analysis and simulation modeling. The objective is to create a teaching approach which empha sizes the integrated synthesis of biological with physical and environmental sci ences and economics. This approach is expected to provide an overall pork pro duction systems view that individual producers can adapt to their specific resources, needs, and goals. Our new co-author, Dr. Dewey Harris, has used his expertise and perspective on interacting systems to change the complexion of the book to fulfill this objective. In addition, Dr.
Quality of meat and fat in pigs as affected by genetics and nutrition
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.