Cookies on CABI Bookshop

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Search this site
Sign up for the CABI e-zine Newsletter
Improving lives by solving problems in agriculture and the environment

Nutrition and Feeding of Organic Pigs

Nutrition and Feeding of Organic Pigs

Now Published!

By R Blair, University of British Columbia, Canada

December 2017 / Hardback / 272 Pages / 9781780647906 £95.00 / €125.00 / $160.00
With 10% online discount: £85.50 / €112.50 / $144.00
Add to CartAdd to cart

Main Description

Organic animal production has increased rapidly in recent years to keep up with the increasing consumer demand for organic meats. There are many guidelines and restrictions on what should go into the feedstuffs of organically farmed animals, from which difficulties arise when trying to ensure a well-balanced, nutritious diet without the use of any supplements.

This second edition of Robert Blair's classic and bestselling book on the nutrition and feeding of organic pigs presents comprehensive advice that includes:

- formulating appropriate diets and integrating them into organic pig production systems;
- international standards of organic feeding;
- feed-related disease incidence in organic herds.

The book has been completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, as well as the feasibility of utilizing novel feedstuffs and their acceptability by consumers of organic meat products. Including the experiences of producers in relation to appropriate breeds and production systems for forage-based organic production, this book is an important read for researchers and students of organic food animal production, veterinary sciences and food; as well as food industry personnel and organic farmers.


Readership

Suitable for university and college researchers, teachers and students; veterinary researchers and food scientists.

  • 1: Introduction and Background
  • 2: Aims and Principles of Organic Pig Production
  • 3: Elements of Pig Nutrition
  • 4: Approved Ingredients for Organic Diets
  • 5: Diets for Organic Pig Production
  • 6: Choosing the Right Breed and Strain of Pig
  • 7: Integrating Feeding Programmes into Organic Production Systems
  • 8: Conclusions and Recommendations for the Future

Have you read this book, or used it for one of your courses? We would love to hear your feedback. Email our reviews team to submit a review.

Blair Professor Robert Blair is a recognized expert in animal nutrition and feeding, having served as a Principal Scientific Officer with the UK Agricultural Research Council; Director of Nutrition with Swift Canadian Company; Professor of Animal Science and Director, Prairie Swine Centre, University of Saskatchewan, Canada; and Professor and Head (later Professor Emeritus), Department of Animal Science, University of British Columbia, Vancouver, Canada. Professor Blair is a Past-President and Board Member of the World Association for Animal Production, Rome, Italy; Fellow of the Agricultural Institute of Canada; and a former Editor-in-Chief , Animal Feed Science and Technology, Elsevier, Amsterdam, The Netherlands. Currently he serves as a member of the International Expert Panel, International Centre for Research in Organic Food Systems, Tjele, Denmark and as a member of the Expert Database, EFSA (European Food Safety Authority), Parma, Italy.