Pigs Collection Database

Table of Contents

1. Advances in Understanding the Genetics of Pig Behaviour
2. Improving the Environmental Performance of Pig and Poultry Production
3. Organic Pig Farming: Key Characteristics, Opportunities, Advantages and Challenges
4. Assessing the Environmental Impact of Swine Production
5. Dealing with the Challenge of Antibiotic Resistance in Pig Production
6. Detecting and Preventing Chemical Residues in Pig Meat
7. Factors Affecting Pork Flavour
8. Factors Affecting the Colour and Texture of Pig Meat
9. Nutritional Composition and the Value of Pig Meat
10. Nutritional Strategies to Reduce Emissions from Waste in Pig Production
11. Organic Pig Production Systems, Welfare and Sustainability
12. Producing Consistent Quality Meat from the Modern Pig
13. Salmonella Control in Pig Production
14. Zoonoses Associated with Pigs
15. Changing Patterns of Disease Affecting Pigs: Porcine Reproductive and Respiratory Syndrome (Prrs) and Porcine Epidemic Diarrhoea (Ped)
16. Defining and Ensuring Animal Welfare in Pig Production: an Overview
17. Disease Identification and Management on the Pig Farm
18. Diseases Affecting Pigs: an Overview of Common Bacterial, Viral and Parasitic Pathogens of Pigs
19. Humane Slaughter Techniques for Pigs
20. The Influence of Gut Microbiome on Developing Immune and Metabolic Systems in the Young Pig
21. Pasture Systems for Pigs
22. Transport and Lairage of Pigs
23. Understanding Pig Behaviour
24. Welfare of Gilts and Pregnant Sows
25. Welfare of Pigs during Finishing
26. Welfare of Weaned Piglets
27. Advances and Constraints in Conventional Breeding of Pigs
28. Advances in Understanding Pig Nutritional Requirements and Metabolism
29. Factors Affecting the Reproductive Efficiency of Boars
30. Factors Affecting the Reproductive Efficiency of Pigs
31. Genetic Factors Affecting Feed Efficiency, Feeding Behavior and Related Traits in Pigs
32. Meeting Amino Acid Requirements in Pig Nutrition
33. Meeting Energy Requirements in Pig Nutrition
34. Meeting Individual Nutrient Requirements to Improve Nutrient Efficiency and the Sustainability of Growing Pig Production Systems
35. Modelling Nutrient Requirements for Pigs to Optimize Feed Efficiency
36. Recent Advances in Understanding the Role of Vitamins in Pig Nutrition
37. The Use of Growth Promoters in Pig Nutrition
38. The Use of Exogenous Enzymes to Improve Feed Efficiency in Pigs
39. The Use of Molecular Genetic Information in Genetic Improvement Programmes for Pigs
40. Use of Probiotics and Prebiotics in Pig Nutrition in the Post-Weaning Period

Author

• Alejandro Ramirez, Iowa State University, USA
• Amy-Lynn Hall, United States Food and Drug Administration, USA
• Arlene Garcia and John J. McGlone, Texas Tech University, USA
• Barbara Früh, Research Institute of Organic Agriculture (FiBL), Switzerland; and Mirjam Holinger, ETH Zürich, Switzerland
• Ben Putman, Martin Christie and Greg Thoma, University of Arkansas, USA
• Candido Pomar, Agriculture and Agri-Food Canada (AAFC), Canada; Ines Andretta, Universidade Federal do Rio Grande do Sul, Brazil; and Luciano Hauschild, Universidade Estadual Paulista, Brazil
• Carla Correia-Gomes, Scotland’s Rural College, UK
• Charlotte Lauridsen, Aarhus University, Denmark; and J. Jacques Matte, Agriculture and Agri-Food Canada, Canada
• David S. Buchanan, North Dakota State University, USA
• Dominiek Maes, Jeroen Dewulf, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium
• Duy Ngoc Do, McGill University, Canada; and Haja N. Kadarmideen, Technical University of Denmark, Denmark
• G. J. Thoma, University of Arkansas, USA
• Glen W. Almond and Emily Mahan-Riggs, North Carolina State University, USA
• Ingunn Stensland, Linley Valley Pork, Australia and John R. Pluske, Murdoch University, Australia
• J. F. Patience, Iowa State University, USA
• Jack C. M. Dekkers, Iowa State University, USA
• Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark
• Jennifer M. Young, North Dakota State University, USA
• John M. Brameld, David M. Brown and Tim Parr, University of Nottingham, UK
• Jonathan Amory, Writtle University College, UK; and Nina Wainwright, British Pig Executive (BPEX), UK
• Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA
• Ludovic Brossard, Jean-Yves Dourmad, Florence Garcia-Launay and Jaap van Milgen, PEGASE, INRA – Agrocampus Ouest, France
• M. L. W. J. Broekhuijse, Topigs Norsvin Research Center B.V., The Netherlands
• M. R. Bedford and C. L. Walk, AB Vista, UK
• Mick Bailey, Emily Porter and Ore Francis, University of Bristol, UK
• Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA
• Paul D. Ebner and Yingying Hong, Purdue University, USA
• Paul H. Hemsworth, University of Melbourne, Australia
• Peter R. Davies, University of Minnesota, USA
• Phung Lê Đình, Hue University of Agriculture and Forestry, Hue University, Vietnam; and André J. A. Aarnink, Wageningen University and Research, The Netherlands
• R. D. Warner and F. R. Dunshea, University of Melbourne, Australia; and H. A. Channon, University of Melbourne and Australian Pork Limited, Australia
• R. J. van Barneveld, R. J. E. Hewitt and D. N. D’Souza, SunPork Group, Australia
• Sandra Edwards, University of Newcastle, UK
• Sandra Edwards, University of Newcastle, UK; and Christine Leeb, University of Natural Resources and Life Sciences, Austria
• Silvana Pietrosemoli and James T. Green, North Carolina State University, USA
• Simon P. Turner and Richard B. D’Eath, Scotland’s Rural College, UK
• Sung Woo Kim, North Carolina State University, USA
• Susanne Støier, Leif Lykke and Lars O. Blaabjerg, Danish Meat Research Institute – Danish Technological Institute, Denmark
• Xin Sun and Eric Berg, North Dakota State University, USA