BOOK
Achieving sustainable production of pig meat Volume 3
Prof. Julian Wiseman | Dr Alejandro Ramirez | Dr Carla Correia-Gomes | Prof. Mick Bailey | Emily Porter | Ore Francis | Prof. Dominiek Maes | Jeroen Dewulf | Filip Boyen | Freddy Haesebrouck | Dr Simon P. Turner | Richard B. D'Eath | Prof. Paul H. Hemsworth | Dr Silvana Pietrosemoli | James T. Green | Prof. Sandra Edwards | Arlene Garcia | Prof. John J. McGlone | Dr Jonathan Amory | Nina Wainwright | Dr Jennifer M. Young | Dr Susanne Støier | Dr Leif Lykke | Dr Lars O. Blaabjerg
(2018)
Additional Information
Book Details
Abstract
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.
This volume looks at animal health and welfare. Part 1 reviews the main diseases affecting pigs as well as ways of managing diseases and boosting pig immune function. Part 2 reviews what we know about pig behaviour and appropriate welfare standards. It also assesses the welfare of different groups of pigs, from gilts and sows to weaned piglets and finishing pigs, as well as transport, lairage and slaughter.
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. It is accompanied by two companion volumes which focus on safety, quality and sustainability as well as animal breeding and nutrition.
Sample content
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction.‘…individual chapters provide very thorough, up-to-date reviews of health and welfare of pigs during different stages of production…The health section does a good job of summarizing the current major disease challenges facing pig production…If you want up-to-date reviews on some of the most pressing welfare issues in different stages of production, there are some good chapters included.’
Animal Welfare
"Pig production is one of the major protein sources for society worldwide. This impressive collection of articles from leading pig scientists illustrates how much we know about the domestic pig - and where opportunities to expand our knowledge will emerge. It captures both the academic and commercial perspective and will undoubtedly provide the go-to-reference for students, teachers, practitioners alike for many years to come."
Professor Bruce Whitelaw, The Roslin Institute, University of Edinburgh, UK
‘…individual chapters provide very thorough, up-to-date reviews of health and welfare of pigs during different stages of production…The health section does a good job of summarizing the current major disease challenges facing pig production…If you want up-to-date reviews on some of the most pressing welfare issues in different stages of production, there are some good chapters included.’
Animal Welfare
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.
This volume looks at animal health and welfare. Part 1 reviews the main diseases affecting pigs as well as ways of managing diseases and boosting pig immune function. Part 2 reviews what we know about pig behaviour and appropriate welfare standards. It also assesses the welfare of different groups of pigs, from gilts and sows to weaned piglets and finishing pigs, as well as transport, lairage and slaughter.
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. It is accompanied by two companion volumes which focus on safety, quality and sustainability as well as animal breeding and nutrition.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents | v | ||
| Series list | ix | ||
| Acknowledgements | xiii | ||
| Introduction | xiv | ||
| Part 1 Animal health | 1 | ||
| Chapter 1 Diseases affecting pigs: an overview of common bacterial, viral and parasitic pathogens of pigs | 3 | ||
| 1 Introduction | 2 | ||
| 2 The most common bacterial pathogens in pig production: gram-negative bacteria | 4 | ||
| 3 The most common bacterial pathogens in pig production: gram-positive bacteria | 9 | ||
| 4 The most common viral pathogens in pig production | 13 | ||
| 5 The most common parasitic pathogens in pig production | 18 | ||
| 6 Case studies | 20 | ||
| 7 Summary | 22 | ||
| 8 Future trends | 22 | ||
| 9 Where to look for further information | 22 | ||
| 10 References | 22 | ||
| Chapter 2 Changing patterns of disease affecting pigs: Porcine Reproductive and Respiratory Syndrome (PRRS) and Porcine Epidemic Diarrhoea (PED) | 31 | ||
| 1 Introduction | 30 | ||
| 2 Porcine Reproductive and Respiratory Syndrome (PRRS) | 32 | ||
| 3 PRRS virus in the United Kingdom | 37 | ||
| 4 Porcine Epidemic Diarrhoea (PED) | 38 | ||
| 5 Epidemiological presentation of PED | 40 | ||
| 6 Conclusion | 44 | ||
| 7 Where to look for further information | 45 | ||
| 8 Acknowledgements | 45 | ||
| 9 References | 46 | ||
| Chapter 3 The influence of gut microbiome on developing immune and metabolic systems in the young pig | 55 | ||
| 1 Introduction | 54 | ||
| 2 The mucosal immune system | 57 | ||
| 3 Experimental studies of the links between the immune system and microbiota | 63 | ||
| 4 The microbiome and metabolism | 67 | ||
| 5 Conclusion | 70 | ||
| 6 Where to look for further information | 71 | ||
| 7 References | 71 | ||
| Chapter 4 Disease identification and management on the pig farm | 77 | ||
| 1 Introduction | 76 | ||
| 2 Disease identification | 81 | ||
| 3 Disease management and control: overview | 84 | ||
| 4 External biosecurity | 85 | ||
| 5 Internal biosecurity | 88 | ||
| 6 Vaccination and antimicrobial medication | 90 | ||
| 7 Future trends in diagnostics and disease monitoring and control | 92 | ||
| 8 Conclusion | 94 | ||
| 9 Where to look for further information | 94 | ||
| 10 References | 95 | ||
| Part 2 Welfare issues | 101 | ||
| Chapter 5 Understanding pig behaviour | 103 | ||
| 1 Introduction | 102 | ||
| 2 Behavioural ecology of pigs | 104 | ||
| 3 Putative behavioural needs of pigs | 109 | ||
| 4 Individual variation in pig behavioural development | 115 | ||
| 5 Future trends | 117 | ||
| 6 Conclusion | 117 | ||
| 7 Where to look for further information | 118 | ||
| 8 References | 119 | ||
| Chapter 6 Defining and ensuring animal welfare in pig production: an overview | 125 | ||
| 1 Introduction | 124 | ||
| 2 Animal welfare and its assessment | 126 | ||
| 3 Community, animal welfare and public education | 128 | ||
| 4 Common welfare concerns with pig production: an overview | 129 | ||
| 5 Common welfare concerns with pig production: confinement, floor space and group size | 130 | ||
| 6 Common welfare concerns with pig production: stereotypies and injuries | 133 | ||
| 7 Common welfare concerns with pig production: surgical husbandry procedures | 135 | ||
| 8 Safeguarding animal welfare | 139 | ||
| 9 Conclusion | 143 | ||
| 10 Where to look for further information | 143 | ||
| 11 References | 143 | ||
| Chapter 7 Pasture systems for pigs | 151 | ||
| 1 Introduction | 150 | ||
| 2 Characteristics of pasture pig systems | 152 | ||
| 3 Pasture pig systems and the environment | 153 | ||
| 4 Forages for pasture pig systems | 156 | ||
| 5 Animal performance in pasture pig systems | 170 | ||
| 6 Carcass and meat quality of pig on pasture | 171 | ||
| 7 Pasture management | 172 | ||
| 8 Case study: pasture pig system developed at the Center for Environmental Farming Systems (CEFS) | 185 | ||
| 9 Conclusion | 189 | ||
| 10 Future trends | 189 | ||
| 11 Where to look for further information | 190 | ||
| 12 Acknowledgements | 191 | ||
| 13 References | 191 | ||
| Chapter 8 Welfare of gilts and pregnant sows | 203 | ||
| 1 Introduction | 202 | ||
| 2 Welfare issues of individual confinement systems | 204 | ||
| 3 Nature and significance of stereotyped behaviour in gestating sows | 206 | ||
| 4 Hunger in the pregnant sow | 207 | ||
| 5 Pressure to adopt group housing systems for pregnant sows | 208 | ||
| 6 Social organisation in sows | 209 | ||
| 7 Aggression in stable groups and the method of feed provision | 213 | ||
| 8 Extensive systems | 219 | ||
| 9 Conclusion | 220 | ||
| 10 Future trends | 221 | ||
| 11 Where to look for further information | 222 | ||
| 12 References | 223 | ||
| Chapter 9 Welfare of weaned piglets | 229 | ||
| 1 Introduction | 228 | ||
| 2 Pre-weaning mortality | 230 | ||
| 3 Weaning stress | 233 | ||
| 4 Painful practices: castration and ear notching/tagging | 235 | ||
| 5 Painful practices: tail docking and teeth clipping/resection | 238 | ||
| 6 Transportation | 242 | ||
| 7 New technologies | 242 | ||
| 8 Conclusion | 246 | ||
| 9 Where to look for further information | 246 | ||
| 10 References | 247 | ||
| Chapter 10 Welfare of pigs during finishing | 255 | ||
| 1 Introduction | 254 | ||
| 2 Nutrition management and welfare of finishing pigs | 256 | ||
| 3 Physical and social environment and welfare of finishing pigs | 258 | ||
| 4 Environmental enrichment and tail-biting | 262 | ||
| 5 Practical welfare assessment of finisher pigs | 267 | ||
| 6 Future trends | 269 | ||
| 7 Conclusion | 270 | ||
| 8 Where to look for further information | 271 | ||
| 9 References | 271 | ||
| Chapter 11 Transport and lairage of pigs | 279 | ||
| 1 Introduction | 279 | ||
| 2 On-farm loading facilities and handling | 280 | ||
| 3 Transport of pigs | 281 | ||
| 4 Pigs at the slaughter facility | 285 | ||
| 5 Implications for industry practices | 286 | ||
| 6 Conclusion | 286 | ||
| 7 Future trends | 287 | ||
| 8 Where to look for further information | 287 | ||
| 9 References | 287 | ||
| Chapter 12 Humane slaughter techniques for pigs | 291 | ||
| 1 Introduction | 291 | ||
| 2 Slaughtering: stunning, shackling and sticking | 293 | ||
| 3 Group-based handling of pigs on the day of slaughter | 295 | ||
| 4 Surveillance and documentation of animal welfare levels on the day of slaughter | 298 | ||
| 5 Improved value of meat products | 299 | ||
| 6 Summary and future trends | 300 | ||
| 7 Where to look for further information | 300 | ||
| 8 References | 301 | ||
| Index | 305 |