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Nutrition and feeding of organic pigs / Robert Blair, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, British Columbia, Canada.

Par :

Blair, Robert, 1933- [author.]

Contributeur(s) :

C.A.B. International [issuing body.]

Type de matériel : Texte

TexteÉditeur : Wallingford, Oxfordshire, UK : CABI, 2018Date du droit d'auteur : �2018Édition : 2nd editionDescription : 1 online resource (v, 258 pages) : illustrations, chartsType de contenu :

text

Type de média :

computer

Type de support :

online resource

ISBN :

9781780647913
9781780647920

Sujet(s) : Disponible sous un autre format : Print version:: Nutrition and feeding of organic pigsClassification CDD :

636.4085 23

Classification de la Bibliothèque du Congrès :

SF396.5 .B53 2018eb

Ressources en ligne :

Click here to access resource

Autres formats physiques disponibles :

Also available in print format.

Dépouillement complet :

Introduction and background -- Aims and principles of organic pig production -- Elements of pig nutrition -- Approved ingredients for organic diets -- Diets for organic pig production -- Choosing the right breed and strain of pig -- Integrating feeding programmes into organic production systems -- Conclusions and recommendations for the future.

Résumé : This second edition book discusses the advices on nutrition and feeding practices that relate to the standards for certification of organic pigs and the production of organic pork; on how appropriate diet can be formulated and how feeding programmes can be integrated into an organic production system; and on international standards set for organic feeding of pigs. The book is intended for personnel, teachers, researchers, veterinarians, organic producers formulating diets and feeding programmes for pigs and regulatory authorities in several countries for addressing nutritional issues and relevant revisions of regulations in the future.

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Includes bibliographical references and index.

This second edition book discusses the advices on nutrition and feeding practices that relate to the standards for certification of organic pigs and the production of organic pork; on how appropriate diet can be formulated and how feeding programmes can be integrated into an organic production system; and on international standards set for organic feeding of pigs. The book is intended for personnel, teachers, researchers, veterinarians, organic producers formulating diets and feeding programmes for pigs and regulatory authorities in several countries for addressing nutritional issues and relevant revisions of regulations in the future.