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Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare. Achieving Sustainable Production of Pig Meat: Volume 1, Safety Quality and Sustainability, looks at the main zoonoses affecting pigs and how they can be controlled. It reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production. With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, producers, government and other organisations involved in supporting pig production. 291 p.

Series: Burleigh Dodds Series in Agricultural Science, N° 23

 

Authors expertises affiliations

  • Alan Mathew, Editor. Professor and Head of Animal Sciences, Purdue University, West Lafayette, IN (USA).

     
  • Publication date (print & electronic format): 2018-06.

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