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The Resource Swine nutrition, edited by Austin J. Lewis, L. Lee Southern

Swine nutrition, edited by Austin J. Lewis, L. Lee Southern

Label
Swine nutrition
Title
Swine nutrition
Statement of responsibility
edited by Austin J. Lewis, L. Lee Southern
Contributor
Subject
Language
eng
Cataloging source
DLC
Dewey number
636.4/0852
Illustrations
illustrations
Index
index present
LC call number
SF396.5
LC item number
.S95 2001
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1955-
http://library.link/vocab/relatedWorkOrContributorName
  • Lewis, Austin J
  • Southern, Lincoln Lee
http://library.link/vocab/subjectName
  • Swine
  • Swine
  • Swine
Label
Swine nutrition, edited by Austin J. Lewis, L. Lee Southern
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Part I. General Characteristics of Swine; Chapter 1. Of Pigs and People; Chapter 2. General Characteristics of the U.S. Swine Industry; Chapter 3. Anatomy of the Digestive System and Nutritional Physiology; Chapter 4. Protein, Fat, and Bone Tissue Growth in Swine; Part II. Nutrient Utilization by Swine; Chapter 5. Energy Utilization in Swine Nutrition; Chapter 6. Fat in Swine Nutrition; Chapter 7. Nonstarch Polysaccharides and Oligosaccharides in Swine Nutrition; Chapter 8. Amino Acids in Swine Nutrition; Chapter 9. Bioavailability of Amino Acids in Feedstuffs for Swine; Chapter 10. Calcium, Phosphorus, Vitamin D, and Vitamin K in Swine Nutrition; Chapter 11. Sodium, Potassium, Chloride, Magnesium, and Sulfur in Swine Nutrition; Chapter 12. Trace and Ultratrace Elements in Swine Nutrition; Chapter 13. Vitamin A in Swine Nutrition; Chapter 14. Selenium and Vitamin E in Swine Nutrition; Chapter 15. Water-Soluble Vitamins in Swine Nutrition; Chapter 16. Bioavailability of Minerals and Vitamins; Chapter 17. Water in Swine Nutrition; Part III. Factors That Influence Swine Nutrition; Chapter 18. Antimicrobial and Promicrobial Agents; Chapter 19. Performance-Enhancing Substances; Chapter 20. Feed Intake in Growing-Finishing Pigs; Chapter 21. Use of Ingredient and Diet Processing Technologies (Grinding, Mixing, Pelleting, and Extruding) to Produce Quality Feeds for Pigs; Chapter 22. Effects of Facility Design on Behavior and Feed and Water Intake; Chapter 23. Thermal Environment and Swine Nutrition; Chapter 24. Nutrition and Immunology of Swine;
  • Chapter 25. Mycotoxins and Other Antinutritional Factors in Swine Feeds; Chapter 26. Intestinal Bacteria and Their Influence on Swine Growth; Chapter 27. Swine Nutrition and Environmental Pollution and Odor Control; Chapter 28. Swine Nutrition, the Conversion of Muscle to Meat, and Pork Quality; Chapter 29. Nutrient Effects on Gene Expression; Part IV. Applied Feeding of Swine; Chapter 30. Feeding Neonatal Pigs; Chapter 31. Feeding the Weaned Pig; Chapter 32. Feeding Growing-Finishing Pigs; Chapter 33. Feeding Gilts during Development and Sows during Gestation and Lactation; Chapter 34. Feeding of Developing and Adult Boars; Part V. Feedstuffs Included in Swine Diets; Chapter 35. Cereal Grains and By-Products for Swine; Chapter 36. Protein Supplements; Chapter 37. Miscellaneous Feedstuffs; Part VI. Techniques in Swine Nutrition Research; Chapter 38. Swine Modeling; Chapter 39. Statistical Techniques for the Design and Analysis of Swine Nutrition Experiments; Chapter 40. Digestion and Balance Techniques in Pigs; Chapter 41. Techniques for Measuring Body Composition of Swine; Chapter 42. Blood Sampling and Surgical Techniques
Control code
45087250
Dimensions
27 cm
Edition
2nd ed.
Extent
1,009 pages
Isbn
9780849306969
Isbn Type
(alk. paper)
Lccn
00049395
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Label
Swine nutrition, edited by Austin J. Lewis, L. Lee Southern
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Part I. General Characteristics of Swine; Chapter 1. Of Pigs and People; Chapter 2. General Characteristics of the U.S. Swine Industry; Chapter 3. Anatomy of the Digestive System and Nutritional Physiology; Chapter 4. Protein, Fat, and Bone Tissue Growth in Swine; Part II. Nutrient Utilization by Swine; Chapter 5. Energy Utilization in Swine Nutrition; Chapter 6. Fat in Swine Nutrition; Chapter 7. Nonstarch Polysaccharides and Oligosaccharides in Swine Nutrition; Chapter 8. Amino Acids in Swine Nutrition; Chapter 9. Bioavailability of Amino Acids in Feedstuffs for Swine; Chapter 10. Calcium, Phosphorus, Vitamin D, and Vitamin K in Swine Nutrition; Chapter 11. Sodium, Potassium, Chloride, Magnesium, and Sulfur in Swine Nutrition; Chapter 12. Trace and Ultratrace Elements in Swine Nutrition; Chapter 13. Vitamin A in Swine Nutrition; Chapter 14. Selenium and Vitamin E in Swine Nutrition; Chapter 15. Water-Soluble Vitamins in Swine Nutrition; Chapter 16. Bioavailability of Minerals and Vitamins; Chapter 17. Water in Swine Nutrition; Part III. Factors That Influence Swine Nutrition; Chapter 18. Antimicrobial and Promicrobial Agents; Chapter 19. Performance-Enhancing Substances; Chapter 20. Feed Intake in Growing-Finishing Pigs; Chapter 21. Use of Ingredient and Diet Processing Technologies (Grinding, Mixing, Pelleting, and Extruding) to Produce Quality Feeds for Pigs; Chapter 22. Effects of Facility Design on Behavior and Feed and Water Intake; Chapter 23. Thermal Environment and Swine Nutrition; Chapter 24. Nutrition and Immunology of Swine;
  • Chapter 25. Mycotoxins and Other Antinutritional Factors in Swine Feeds; Chapter 26. Intestinal Bacteria and Their Influence on Swine Growth; Chapter 27. Swine Nutrition and Environmental Pollution and Odor Control; Chapter 28. Swine Nutrition, the Conversion of Muscle to Meat, and Pork Quality; Chapter 29. Nutrient Effects on Gene Expression; Part IV. Applied Feeding of Swine; Chapter 30. Feeding Neonatal Pigs; Chapter 31. Feeding the Weaned Pig; Chapter 32. Feeding Growing-Finishing Pigs; Chapter 33. Feeding Gilts during Development and Sows during Gestation and Lactation; Chapter 34. Feeding of Developing and Adult Boars; Part V. Feedstuffs Included in Swine Diets; Chapter 35. Cereal Grains and By-Products for Swine; Chapter 36. Protein Supplements; Chapter 37. Miscellaneous Feedstuffs; Part VI. Techniques in Swine Nutrition Research; Chapter 38. Swine Modeling; Chapter 39. Statistical Techniques for the Design and Analysis of Swine Nutrition Experiments; Chapter 40. Digestion and Balance Techniques in Pigs; Chapter 41. Techniques for Measuring Body Composition of Swine; Chapter 42. Blood Sampling and Surgical Techniques
Control code
45087250
Dimensions
27 cm
Edition
2nd ed.
Extent
1,009 pages
Isbn
9780849306969
Isbn Type
(alk. paper)
Lccn
00049395
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations

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