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Sustainable Swine Nutrition

191.70 € 191.70 € 191.7 EUR + VAT

191.70 €

Sustainable Swine Nutrition

Wiley-Blackwell

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Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike.

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191.70 € 191.70 € 191.7 EUR + VAT

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    Wiley-Blackwell


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    Lee I. Chiba (Editor)
    ISBN: 978-0-8138-0534-4
    508 pages
    January 2013, Wiley-Blackwell

    This reference comprehensively covers the most recent advancements in sustainability that results in more efficient diets, thus reducing both production costs and waste. Chapters include information on alternative feedstuffs, feed additives, bioavailabity of nutrients, and management of wastes and odors. Written by internationally recognized experts in the field, Sustainable Swine Nutrition will be a valuable reference for those involved in all aspects of pork production.

    Comprehensively covers the most recent advancements in sustainability to promote reduced pork production costs and waste
    Covers recent topics such as alternative feedstuffs, feed additives, and bioavalability
    Discusses environmental topics such as waste and odor management
    Written by an international team of experts in the field

    Table of Contents

    Contributors ix

    Preface xiii

    Editor xv

    Part I Fundamental Nutrition

    Chapter 1 Water in Swine Nutrition 3
    John F. Patience

    Chapter 2 Energy and Energy Metabolism in Swine 23
    Jean Noblet and Jaap Van Milgen

    Chapter 3 Lipids and Lipid Utilization in Swine 59
    Xi Lin, Mike Azain, and Jack Odle

    Chapter 4 Amino Acids and Amino Acid Utilization in Swine 81
    Nathalie L. Trottier and Rodrigo Manjar´ýn

    Chapter 5 Carbohydrates and Carbohydrate Utilization in Swine 109
    Knud Erik Bach Knudsen, Helle Nygaard Lærke, and Henry Jørgensen

    Chapter 6 Vitamins and Vitamin Utilization in Swine 139
    J. Jacques Matte and Charlotte Lauridsen

    Chapter 7 Minerals and Mineral Utilization in Swine 173
    Gretchen M. Hill

    Chapter 8 Nutrition and Gut Health in Swine 197
    Benjamin P. Willing, Gita Malik, and Andrew G. Van Kessel

    Part II Nutrition for Successful and Sustainable Swine Production

    Chapter 9 Diet Formulation and Feeding Programs 217
    Sung Woo Kim and Jeffrey A. Hansen

    Chapter 10 Alternative Feedstuffs in Swine Diets 229
    Ruurd T. Zijlstra and Eduardo Beltranena

    Chapter 11 Fiber in Swine Nutrition 255
    Pedro E. Urriola, Sarah K. Cervantes-Pahm, and Hans H. Stein

    Chapter 12 Enzymes and Enzyme Supplementation of Swine Diets 277
    Oluyinka A. Olukosi and Olayiwola Adeola

    Chapter 13 Feed Additives in Swine Diets 295
    Gary L. Cromwell

    Chapter 14 Bioavailability of Amino Acids, Lipids, and Carbohydrates in Feedstuffs 317
    Dong Y. Kil, Sarah K. Cervantes-Pahm, and Hans H. Stein

    Chapter 15 Bioavailability of Minerals and Vitamins in Feedstuffs 341
    David H. Baker and Hans H. Stein

    Chapter 16 Swine Nutrition and Environment 365
    Ming Z. Fan

    Chapter 17 Swine Nutrition and Pork Quality 413
    Jason K. Apple

    Chapter 18 Feeding Growing and Breeding Swine 439
    Lee J. Johnston, Mark H. Whitney, Samuel K. Baidoo,and Joshua A. Jendza

    Index 465

    Author Information

    Lee I. Chiba is Professor of Animal Sciences in the Department of Animal Sciences at Auburn University.

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