Nutrition and feeding of organic pigs /
Robert Blair, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, British Columbia, Canada.
- 2nd edition.
- 1 online resource (v, 258 pages) : illustrations, charts
Includes bibliographical references and index.
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.
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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.