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We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
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Pigs collection

Code: 91509
This collection includes 70 chapters that cover the farming of pigs and the key steps in the value chain for livestock production, from breeding to slaughter.

To download the list of chapters in this collection click here
A selection of chapters in this collection:
Improving the environmental performance of pig and poultry production: Ben Putman, Martin Christie and Greg Thoma, University of Arkansas, USA
Organic pig farming: key characteristics, opportunities, advantages and challenges: Barbara Früh, Research Institute of Organic Agriculture (FiBL), Switzerland; and Mirjam Holinger, ETH Zürich, Switzerland
Assessing the environmental impact of swine production: G. J. Thoma, University of Arkansas, USA
Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA
Detecting and preventing chemical residues in pig meat: Amy-Lynn Hall, United States Food and Drug Administration, USA
Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA
Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, North Dakota State University, USA
Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA
Nutritional strategies to reduce emissions from waste in pig production: Phung Lê Đình, Hue University of Agriculture and Forestry, Hue University, Vietnam; and André J. A. Aarnink, Wageningen University and Research, The Netherlands
Organic pig production systems, welfare and sustainability: Sandra Edwards, University of Newcastle, UK; and Christine Leeb, University of Natural Resources and Life Sciences, Austria
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