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Blair, Robert. Nutrition and feeding of organic pigs / Robert Blair. — 1 online resource (viii, 322 pages) : illustrations. — <URL:http://elib.fa.ru/ebsco/2416080.pdf>.

Record create date: 1/6/2023

Subject: Swine — Feeding and feeds.; Organic farming.; Feeds — Composition.; Feeds.; Swine.; Animal Feed; Swine; Animal Nutritional Physiological Phenomena; Diet — veterinary; Porcs — Alimentation.; Agriculture biologique.; Aliments pour animaux — Composition.; Aliments pour animaux.; Porcs.; Animaux — Alimentation.; swine.; organic agriculture.; animal nutrition.; animal feeding.; Feeds — Composition.; Organic farming.; Swine — Feeding and feeds.; Futtermittel; Schwein; Tierernährung; Biologische Landwirtschaft

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"The first comprehensive text on feeding organic pigs, this book presents advice on formulating appropriate diets and integrating them into organic pig production systems. It outlines the international standards of organic feeding, the breeds of pig that are most suitable for organic farming, up-to-date information on the nutritional requirements of pigs and examples of diets formulated to organic standards." "This book will be invaluable to organic farmers and feed industry personnel, and will also be of interest to students and researchers in animal nutrition, feeds and feeding, pig production and organic farming."--BOOK JACKET.

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Nutrition and Feeding of Organic Pigs
Copyright
Contents
1: Introduction and Background
- References
2: Aims and Principles of Organic Pig Production
- Organic Standards
- International Standards
  - Europe
  - North America
    - USA
    - Canada
  - Latin America and the Caribbean
    - Mexico
    - Argentina
    - Brazil
    - Chile
  - Africa
  - Australasia
    - Australia
    - New Zealand
  - Asia
    - China
    - India
    - Japan
    - Republic of Korea
  - Russia
  - Other countries
- Impact
- References
3: Elements of Pig Nutrition
- Digestion and Absorption of Nutrients
  - Mouth
  - Stomach
  - Small intestine
  - Jejunum and ileum
  - Large intestine
    - Digestibility
- Nutrient Requirements
  - Energy
  - Protein
  - Minerals
    - Calcium and phosphorus
    - Sodium, potassium and chloride
    - Magnesium
    - Sulphur
  - Trace minerals
    - Cobalt
    - Copper
    - Iodine
    - Iron
    - Manganese
    - Selenium
    - Zinc
  - Vitamins
    - Classification of vitamins
    - Vitamin A
    - Vitamins D, E and K
    - Water-soluble (B) vitamins
    - Response to signs of vitamin deficiency
  - Water
- Feed Analysis
- Publications on Nutrient Requirements
  - Derivation of standards
- References
4: Approved Ingredients for Organic Diets
- Cereal Grains and By-products
  - Barley and by-products
    - Hull-less barley
    - Brewer’s dried grains
  - Buckwheat ( Fagopyrum spp.)
  - Maize ( Zea mays)
    - Hominy feed
    - Maize gluten feed
    - Maize gluten meal
    - Distiller’s dried grains
  - Oats ( Avena sativa)
    - Naked (hull-less) oats
    - Oat by-products
  - Rice ( Oryza sativa)
    - Rice by-products
  - Rye ( Secale cereale)
  - Sorghum (Sorghum vulgare)
  - Spelt ( Triticum aestivum var. spelta)
  - Triticale ( Triticale hexaploide, Triticale tetraploide)
  - Wheat ( Triticum aestivum)
    - Milling by-products
- Oilseeds, Their Products and By-products
  - Canola ( Brassica spp.)
    - Full-fat canola (canola seed)
  - Cottonseed meal ( Gossypium spp.)
  - Linseed ( Linum usitatissimum)
    - Flaxseed
  - Mustard
  - Groundnuts ( Arachis hypogaea L.)
  - Safflower meal ( Carthamus tinctorius)
  - Sesame meal ( Sesamum indicum)
  - Soybeans ( Glycine max) and soybean products
    - Full-fat soybeans
    - Soy protein isolates
  - Sunflower seeds and meal ( Helianthus annuus)
  - Fat sources
- Legume Seeds, Their Products and By-products
  - Faba ( Vicia faba L.)
  - Field peas
  - Lentils ( Lens culinaris)
  - Lupins
  - Sainfoin ( Onobrychis viciifolia)
- Tuber Roots, Their Products and By-products
  - Cassava
  - Potatoes ( Solanum tuberosum)
  - Potato by-products
    - Dehydrated potato waste
    - Potato pulp
    - Steamed peelings
    - Waste potato chips
    - Potato protein concentrate
  - Swedes ( Brassica napus)
- Forages and Roughages
  - Cabbage ( Brassica oleracea, Capitata group)
  - Grass meal
  - Lucerne ( Medicago sativa L., Medicago spp.)
    - Silage
  - Vetch ( Vicia sativa)
- Other Plants and Plant By-products
  - Molasses
  - Seaweeds
- Milk and Milk Products
  - By-products in liquid form
    - Skimmed (separated) milk
    - Buttermilk
    - Whey
  - Dried milk products
    - Whey, dried
- Fish, Other Marine Animals, Their Products and By-products
  - Fishmeals
- Mineral Sources
- Vitamin Sources
- Enzymes
- Microorganisms
  - Brewer’s yeast
- Tables of Nutrient Contents of Feedstuffs
- References
5: Diets for Organic Pig Production
- Small Farms Producing No Feed Ingredients
  - Larger farms with grain available for farm use
  - Larger farms with grain and protein feedstuffs available for farm use
- Steps in Feed Manufacture On-farm
  - Feed formulas
    - Denmark
    - Finland
    - Germany
    - Sweden
    - UK
    - USA
- Feed Formulation
  - Selection of ingredients
    - Standards for dietary formulation
  - Preparation, weighing, batching and blending
  - Mixing and further processing
  - Pelleting
    - Pellet binders
- Quality Control
  - Tests
  - Sampling
  - Quality control for mycotoxins
    - Effects of mycotoxins on pigs
    - Dealing with mycotoxin contamination
    - Mycotoxin residues in animal products
- Methods of Feeding Pigs
  - Full feeding
  - Restricted feeding
  - Phase (stage) feeding
  - Liquid feeding
- Feeding Newborn Pigs
- Feeding Weaned Pigs
- Feeding Strategy for Market Pigs
- Feeding Breeding Gilts and Sows
  - Adjusting the feeding programme for sows
  - A more specialized feeding strategy for breeding sows
- Feeding Boars
  - Mycotoxins and boar fertility
- References
6: Choosing the Right Breed and Strain of Pig
- Sows
- Boars
- Traditional breeds
- Cross-breds
- Exposure to Outdoor Conditions
- Meat Quality
  - Genotype
- Diet
- Entire (Uncastrated) Males
- Consumer Attitudes to Organic Production
- References
7: Integrating Feeding Programmes into Organic Production Systems
- Housing System
  - Effect of climatic environment on nutritional requirements
- Genotype
- Diet Composition and Feeding Level
  - Forage-based feeding systems
  - Types of forage crops
    - Legumes
  - Methods of feeding forage
    - Pasture
    - Silage and haylage
    - Dried forages
- Quality of the Meat
  - Effect of feed on pork flavour
    - Effects of dietary protein and energy levels
    - Grain source
    - Protein source
    - Fat source
    - Miscellaneous sources
  - Effect of organic feeding on pork meat quality
  - Effect of forage-based diets on meat quality
- Diet and Disease Prevention
  - Prebiotics
  - Probiotics
- References
8: Conclusions and Recommendations for the Future
- References
Index

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