
Commercial Pig Farming
A Guide for Swine Production and Management
- 1st Edition - January 31, 2025
- Imprint: Academic Press
- Editors: Anuj Chauhan, Ayon Tarafdar, Gyanendra Kumar Gaur, Sunil Ekanath Jadhav, Rupasi Tiwari, Triveni Dutt
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 3 7 6 9 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 3 7 7 0 - 6
Commercial Pig Farming: A Guide for Swine Production and Management provides a comprehensive overview of the pig farming sector, which accounts for approximately 35% of meat prod… Read more

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Request a sales quoteCommercial Pig Farming: A Guide for Swine Production and Management provides a comprehensive overview of the pig farming sector, which accounts for approximately 35% of meat production globally. Written by authors spanning 25 chapters, this book aims to provide broad coverage on the key aspects of commercial pig farm management including breeding and reproduction, housing, mechanization, feeding, health and welfare, pork processing, marketing, waste management, and circular bioeconomy. The book will move beyond the basics to cover state-of-the art and cutting-edge technologies in the industry, from artificial intelligence tools and smart phone applications for swine health and feeding management, to the latest vaccinations strategies and biosecurity guidelines for pigs.
The most complete and current guide to pig farming available on the market, this book will be most useful to progressive farmers, researchers, and graduate and post-graduate students interested in veterinary science, animal agriculture, and meat production and processing. Professionals working in the pig industry and other livestock industry stakeholders will also find this a valuable resource.
Comprehensively covers the healthcare, reproduction, and management aspects of pig farming
Details diagnosis, prevention, and control of swine illness
Includes the latest biosecurity measures for pig farms
Discusses precision pig farming using artificial intelligence tools and smart phone applications
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1. Commercial pig farming scenario, challenges, and prospects
- 1 Introduction
- 2 Global scenario of commercial pig farming
- 3 Challenges and threats to commercial pig enterprise
- 3.1 Emerging infectious diseases in pigs
- 3.2 Risk of zoonotic infections
- 3.3 Animal welfare concerns
- 3.4 Environmental concerns
- 3.5 Loss of genetic variability
- 4 Opportunities and prospects in commercial pig farming
- 4.1 Adoption of one health concept
- 4.2 Selection for feed efficiency
- 4.3 Use of alternative feed sources not competing with human food
- 4.4 Implementation of a standard animal welfare scheme
- 4.5 Precision livestock farming systems
- 5 Sustainable and ethical farming practices in commercial pig farming
- 5.1 Organic and free-range farming
- 5.2 Integrated farming systems
- 5.3 Community and cooperative farming models
- 6 Conclusion and perspectives
- Chapter 2. Germplasm for commercial pig farms
- 1 Introduction
- 2 Commercial purebred pig germplasm
- 2.1 Large White Yorkshire
- 2.2 Landrace
- 2.3 Hampshire
- 2.4 Duroc
- 2.5 Tamworth
- 2.6 Berkshire
- 2.7 Large Black
- 3 Crossbred pig germplasm
- 4 Indigenous/native pig germplasm
- 5 Conclusion and perspectives
- Chapter 3. Breeding management in commercial pig farms
- 1 Commercial pig breeding structure
- 2 Traits of economic importance in pig breeding
- 2.1 Reproductive performance traits
- 2.2 Growth performance traits
- 2.3 Carcass traits
- 2.4 Longevity traits
- 3 Methods of selection in pigs
- 3.1 Single trait or tandem selection
- 3.2 Independent culling-based multiple traits selection
- 3.3 Index-based multiple traits selection
- 4 Pig breeding systems
- 4.1 Pure breeding
- 4.2 Crossbreeding
- 4.2.1 Rotational crossbreeding
- 4.2.2 Four-breed rotational crossing
- 4.2.3 Terminal crossing
- 5 SNP-based pig breeding
- 6 Conclusion and perspectives
- Chapter 4. Housing requirements, layout, and designs for the construction of different sized farms
- 1 Introduction
- 2 Housing system of swine
- 3 Selection of site
- 4 Housing environment
- 5 Space requirements
- 6 Houses for different categories of pig
- 7 Other buildings at a pig farm (ancillary structures)
- 8 Construction details for different structures at a pig farm
- 8.1 Flooring
- 8.2 Walls
- 8.3 Roof
- 8.4 Doors
- 8.5 Drainage and manure pit
- 8.6 Ventilators
- 8.6.1 Types of ventilation systems
- 8.6.2 Advancements in ventilation technology
- 8.7 Cooling and heating devices for pigs
- 8.7.1 Cooling methods for pig farm
- 8.7.2 Cooling methods for pig farm
- 8.8 Foot bath
- 8.9 Farm fences
- 9 Conclusion and perspectives
- Chapter 5. Mechanical equipment and scope of automation in commercial pig farm
- 1 Introduction
- 2 Mechanical equipment used in commercial swine farm
- 2.1 Pig house ventilation equipment
- 2.2 Cooling equipment
- 2.3 Negative pressure fans/tunnel ventilation system
- 2.3.1 Industrial fans
- 2.3.2 Sprinkler system
- 2.3.3 Evaporative cooling pads
- 2.3.4 Floor cooling
- 2.3.5 Heat stress alleviation mats
- 2.3.6 Thermal reflective covers
- 2.4 Heating equipment for piglets
- 2.4.1 Infrared heating lamp
- 2.4.2 Electric heating pad
- 2.4.3 Hot blast heater
- 2.4.4 Heating floor
- 2.4.5 Solar heating system
- 2.4.6 Forced air heaters
- 2.4.7 Heat exchangers
- 2.5 Swine feeding and watering devices
- 2.5.1 Piglet feeders
- 2.5.2 Piglet feeding and drinking
- 2.5.3 Long trough pig feeder
- 2.5.4 Hydro mix proliquid feeding system
- 2.5.5 Nipple drinker
- 2.6 Pig restraining equipment
- 2.6.1 Variable restraint pen with farrowing pan
- 2.6.2 Slings
- 2.6.3 Hennen pig chutes
- 2.6.4 Pig snare
- 2.6.5 Pig boards
- 2.6.6 Hobbles
- 2.6.7 V-restrainer
- 2.6.8 Head gates
- 2.7 Cleaning equipment
- 2.7.1 Pig barn cleaning robot
- 2.7.2 Disinfectant sprayer
- 2.8 Medical equipment
- 2.9 Miscellaneous equipment
- 3 Automation in commercial swine farms by using PLF technologies
- 3.1 Environment monitoring
- 3.2 Livestock identification
- 3.3 Visual cameras
- 3.4 Infrared thermal imaging (IRT)
- 3.5 Disease surveillance
- 3.5.1 Precision technologies in disease surveillance
- 3.6 Estrous detection
- 3.7 Sensors
- 3.8 Artificial intelligence and information recording
- 4 Importance of automation in swine farming
- 5 Constraints and challenges
- 6 Conclusion and perspectives
- Chapter 6. Feed resources, feeding principles, and nutrient requirements of pigs
- 1 Introduction
- 2 Feed resources for pigs
- 2.1 Energy sources
- 2.2 Protein and its sources
- 2.3 Minerals
- 2.4 Vitamins
- 2.5 Water
- 3 Nutrient requirement and feeding principles in pigs
- 3.1 Phase feeding in pigs
- 3.2 Creep feed
- 3.3 Grower ration
- 3.4 Finisher ration
- 3.5 Feeding of pregnant sows
- 3.6 Feeding of lactating sow
- 3.7 Feeding of boars
- 3.8 Crossbred pigs
- 3.9 Indigenous pigs
- 4 Forms of ration fed to pigs
- 4.1 Pellets
- 4.2 Meal
- 5 Feed quality and safety
- 6 Strategies for ensuring feed safety
- 7 Conclusion and perspectives
- Chapter 7. Balanced ration for different categories of pigs
- 1 Introduction
- 2 Factors influencing nutritional requirements
- 2.1 Age of the animal
- 2.2 Physiological and health status of the animal
- 2.3 Environmental factors and housing conditions
- 2.4 Variability of nutrient content and availability of ingredients
- 2.5 Feed processing
- 2.6 Presence of molds, toxins, or antinutritional factors in the diet
- 2.7 Inclusion of growth promoters or feed additives in the diet
- 3 Categories of pigs
- 4 Nutrient requirements
- 4.1 Nutrition requirements of growing pigs
- 4.2 Nutrient requirements of breeding stock
- 5 Formulation of balanced ration
- 5.1 Nutrient and proximate composition of selected feed ingredients
- 5.2 Issues to be considered while formulating the balanced rations
- 6 Practical considerations
- 6.1 Availability and cost of ingredients
- 6.2 Processing methods
- 6.3 Feed presentation and palatability
- 6.4 Storage and handling
- 7 Practical considerations for implementation
- 8 Future directions and areas for further research
- 8.1 Precision nutrition and nutrigenomics
- 8.2 Alternative protein sources and sustainable feed ingredients
- 8.3 Functional feed additives and nutraceuticals
- 8.4 Feed processing technologies and nutrient bioavailability
- 8.5 Digital technologies and precision livestock farming
- 9 Conclusion and perspectives
- Chapter 8. Alternative feeding resources for economic feeding of pigs
- 1 Introduction
- 2 Traditional feed resources and their limitations
- 2.1 Commonly used feed ingredients in pig diets
- 2.2 Challenges associated with traditional feed resources
- 2.2.1 Cost fluctuations
- 2.2.2 Competition with human food sources
- 2.2.3 Environmental impact
- 2.2.4 Supply chain vulnerabilities
- 3 Least-cost ration
- 4 Low-cost ration formulation for pigs
- 5 Diet and pork quality
- 5.1 Color
- 5.2 Texture
- 5.3 Flavor
- 5.4 Juiciness
- 6 Utilization of conventional versus nonconventional feed
- 7 Unconventional feed resources
- 7.1 Molasses
- 7.2 Distillers dried grains with solubles
- 7.3 Slaughterhouse by-products
- 7.4 Agroindustrial by-products
- 7.5 Fruits and vegetable waste by-products
- 8 Newer feed resources
- 9 Synthetic or artificial feeds
- 9.1 Synthetic amino acids
- 9.2 Artificial growth promoters
- 9.3 Lab-grown proteins
- 10 Nutritional value and feeding strategies
- 10.1 Nutrient composition of alternative feed resources
- 10.2 Formulation considerations for balanced diets
- 10.3 Methods to enhance digestibility and utilization
- 10.4 Feed processing and presentation techniques
- 11 Economic considerations and feasibility
- 11.1 Cost-effectiveness of alternative feed resources
- 11.2 Comparative analysis with traditional feeds
- 11.3 Economic benefits and challenges of utilization
- 11.4 Return on investment and profitability factors
- 12 Future directions and research needs
- 12.1 Emerging trends in alternative feed resources
- 12.2 Areas for further research and innovation
- 13 Conclusion and perspectives
- Chapter 9. Precision feeding in pigs
- 1 Introduction
- 2 Why precision feeding?
- 3 Precision feeding approach
- 3.1 Technology and methods employed in precision feeding
- 3.2 Precision protein feeding
- 3.3 The ideal protein concept for precise formulation of amino acid levels in swine diets
- 3.4 Precision feeding on phosphorus utilization
- 3.5 Precise nutrition to reduce nitrogen excretion
- 3.6 Prerequisites for precision feeding
- 3.7 Precise assessment of the nutrient composition of feedstuffs
- 3.8 Determining the nutrient requirements precisely
- 3.8.1 Formulation of balanced diets in precision feeding
- 3.9 Integration of technology in precision feeding
- 4 Advantages of precision feeding in swine
- 5 Conclusion and perspectives
- Chapter 10. Care and management of breeding boars and sows
- 1 Introduction
- 2 Selection of breeding gilts
- 3 Selection of breeding boars
- 4 Culling of sows and boars
- 4.1 Culling of sows
- 4.2 Culling of boars
- 5 Management of pig during breeding
- 5.1 Feeding of pig
- 6 Role of biostimulation using boar on puberty attainment in gilts
- 7 Estrus detection
- 7.1 Time to breed the gilt and sow
- 8 Method of mating
- 8.1 Hand mating
- 8.2 Pasture mating
- 8.3 Artificial insemination
- 9 Care of breeding boar
- 10 Housing of breeding boar and sow
- 10.1 Boar sty
- 10.2 Breeding sow sty
- 10.3 Details of construction in breeding boar and sow sty
- 11 Microenvironment inside the sty of breeding boars and sows
- 12 Feeding of breeding boar and sow
- 12.1 Flushing
- 12.2 Vaccination
- 13 Conclusion and perspectives
- Chapter 11. Care and management of piglets
- 1 Introduction
- 2 Managemental interventions to improve piglet's performances
- 2.1 Environmental management
- 2.2 Housing design
- 2.2.1 Preweaning housing
- 2.2.2 Farrowing crate
- 2.2.3 Farrowing pen
- 2.3 Features to be considered for protection of piglets in farrowing pen
- 2.3.1 Postweaning housing
- 2.4 Flooring
- 2.5 Feeding management
- 2.5.1 Sow
- 2.5.2 Piglets
- 3 Caring of sow and piglets
- 3.1 Sow
- 3.1.1 Preparation of the sow for farrowing
- 3.1.2 Preparation of farrowing pen
- 3.2 Piglets
- 3.2.1 Thermal regulation
- 3.3 Colostrum feeding
- 3.4 Crossfostering
- 3.5 Nursing to piglets
- 3.6 Weaning of piglets
- 3.7 Other management routines
- 4 Conclusion and perspectives
- Chapter 12. Artificial insemination in pig
- 1 Introduction
- 2 Strengths and challenges of AI
- 3 Steps followed in AI
- 4 Collection of semen
- 4.1 Semen evaluation and processing
- 5 Estrus period in pigs
- 6 Detection of estrus
- 7 Estrus synchronization
- 8 Artificial Insemination techniques
- 9 Cryopreservation of boar semen
- 10 Pregnancy diagnosis
- 11 Managemental issues
- 12 Biosecurity at AI centers
- 13 Conclusion and perspectives
- Chapter 13. Reproductive disorders in pigs and their management
- 1 Introduction
- 2 Noninfectious reasons of reproductive problems
- 2.1 Age at puberty
- 2.2 Estrus cycle
- 2.3 Ovulation defects
- 2.4 Number of offspring's born
- 2.5 Genital anomalies
- 3 Common genital anomalies in pigs
- 3.1 Mycotoxins
- 4 Types of mycotoxins and their effects on reproduction
- 5 Mechanisms of action
- 6 Management and mitigation strategies
- 6.1 Seasonal effects on fertility of pigs
- 7 Seasonal infertility in pigs
- 8 Environmental factors and melatonin
- 9 Evolutionary perspective
- 10 Management strategies to mitigate seasonal infertility
- 11 Additional insights and new information
- 11.1 Cystic conditions in sows
- 12 Pathophysiology of cystic ovarian disease
- 13 Hormonal imbalance
- 14 Clinical signs and diagnosis
- 15 Incidence and risk factors
- 16 Management and treatment strategies
- 16.1 Thin sow syndrome
- 17 Infectious causes of reproductive problems
- 17.1 Porcine parvovirus infection
- 17.2 Aujzesky's disease
- 17.3 PRRSV infection
- 17.4 Porcine circovirus (PCV) infection
- 17.5 Brucellosis infection
- 17.6 Leptospirosis infection
- 17.7 Toxoplasma gondii infection
- 17.8 Mycoplasma infections
- 18 Clinical manifestations of Mycoplasma suis infection
- 18.1 Acute and chronic infections
- 18.2 Reproductive impacts of Mycoplasma suis
- 18.3 Epidemiological significance
- 19 Diagnosis of reproductive disorders in pigs
- 19.1 Herd history
- 19.2 Per-rectal examination
- 19.3 B-mmode ultrasonography
- 19.4 Vaginal examination
- 19.5 Microbiological examination
- 20 Treatment and managemental strategies for reproductive disorders
- 20.1 Lactation
- 20.2 Estrus detection and artificial insemination
- 20.3 Seasonal infertility
- 20.4 Synchronizing estrus in pigs
- 20.5 Use of gonadotropins
- 21 Conclusion and perspectives
- Chapter 14. Bacterial and fungal infections of pig and their management
- 1 Introduction
- 2 Bacterial diseases
- 2.1 Swine enteric colibacillosis
- 2.1.1 Transmission
- 2.1.2 Clinical signs
- 2.1.3 Edema disease
- 2.1.4 Diagnosis
- 2.1.5 Differential diagnosis
- 2.1.6 Treatment
- 2.1.7 Prevention and control
- 2.2 Swine erysipelas
- 2.2.1 Transmission
- 2.2.2 Clinical signs
- 2.2.3 Subacute form
- 2.2.4 Chronic form
- 2.2.5 Diagnosis
- 2.2.6 Differential diagnosis
- 2.2.7 Treatment
- 2.2.8 Prevention and control
- 2.3 Glasser's disease
- 2.3.1 Transmission
- 2.3.2 Clinical signs
- 2.3.3 Peracute form
- 2.3.4 Acute form
- 2.3.5 Chronic form
- 2.3.6 Diagnosis
- 2.3.7 Differential diagnosis
- 2.3.8 Treatment
- 2.3.9 Prevention and control
- 2.4 Swine pasteurellosis
- 2.4.1 Transmission
- 2.4.2 Clinical signs
- 2.4.3 Atrophic rhinitis
- 2.4.4 Nonprogressive atrophic rhinitis
- 2.4.5 Progressive atrophic rhinitis
- 2.4.6 Diagnosis
- 2.4.7 Differential diagnosis
- 2.4.8 Treatment
- 2.4.9 Prevention and control
- 2.5 Enzootic pneumonia (EP)
- 2.5.1 Transmission
- 2.5.2 Clinical signs
- 2.5.3 Diagnosis
- 2.5.4 Differential diagnosis
- 2.5.5 Treatment
- 2.5.6 Prevention and control
- 2.6 Swine brucellosis
- 2.6.1 Transmission
- 2.6.2 Clinical signs
- 2.6.3 Diagnosis
- 2.6.4 Differential diagnosis
- 2.6.5 Treatment
- 2.6.6 Prevention and control
- 2.7 Swine leptospirosis
- 2.7.1 Transmission
- 2.7.2 Clinical signs
- 2.7.3 Diagnosis
- 2.7.4 Differential diagnosis
- 2.7.5 Treatment
- 2.7.6 Prevention and control
- 3 Fungal diseases
- 3.1 Mycotoxicosis
- 3.1.1 Zearalenone or Fusarium poisoning
- 3.1.2 Aflatoxicosis or Aspergillus poisoning
- 3.1.3 Ochratoxicosis and citrinin poisoning
- 3.1.4 Ergotoxins (ergot poisoning)
- 3.2 Dermatophytosis/ringworm
- 3.2.1 Clinical signs
- 3.2.2 Diagnosis
- 3.2.3 Differential diagnosis
- 3.2.4 Treatment
- 3.2.5 Prevention and control
- 3.3 Mucocutaneous candidiasis
- 3.3.1 Clinical signs
- 3.3.2 Diagnosis
- 3.3.3 Differential diagnosis
- 3.3.4 Treatment
- 3.3.5 Prevention and control
- 4 Sanitation and management recommendations for controlling bacterial and fungal diseases in pigs
- 4.1 Housing design and maintenance
- 4.2 Nutritional management
- 4.3 Sanitation practices
- 4.4 Biosecurity measures
- 4.5 Health monitoring and management
- 5 Conclusion and perspectives
- Chapter 15. Viral infections of pig: Signs, prevention, and control
- 1 Introduction
- 2 Classical swine fever
- 2.1 Control/prevention
- 3 Foot and mouth disease
- 3.1 Prevention and control
- 4 Porcine circovirus
- 4.1 Prevention and control
- 5 Porcine reproductive and respiratory syndrome
- 5.1 Prevention and control
- 6 Aujeszky's disease
- 6.1 Control/prevention
- 7 African swine fever
- 7.1 Prevention and control
- 8 Transmissible gastroenteritis
- 8.1 Clinical signs
- 8.2 Epidemiology
- 8.3 Diagnosis
- 8.4 Control and prevention
- 9 Porcine parvovirus
- 9.1 Epidemiology and clinical signs
- 9.2 Diagnosis
- 9.3 Control and prevention
- 10 Nipah virus infection (porcine respiratory and neurologic syndrome)
- 11 Economic and health impacts of viral infections in pigs
- 11.1 Economic impacts
- 11.2 Health impacts
- 12 Implementation strategies to control viral infections in commercial pig farms
- 12.1 Importance of control strategies
- 12.2 Biosecurity measures
- 12.3 Vaccination programs
- 12.4 Enhanced surveillance
- 12.5 Improved management practices
- 12.6 Collaboration and knowledge sharing
- 13 Conclusion and perspectives
- Chapter 16. Parasitic diseases of pig: Signs, prevention, and control
- 1 Introduction
- 2 Cysticercosis
- 2.1 Diagnosis
- 2.2 Treatment and control
- 3 Trichinellosis
- 3.1 Diagnosis and control
- 4 Fasciolopsis buski
- 5 Gastrointestinal parasites
- 5.1 Ascaris suum
- 5.1.1 Diagnosis
- 5.1.2 Treatment and control
- 5.2 Strongyloides ransomi (thread worm)
- 5.2.1 Diagnosis, treatment and control
- 5.3 Trichuris suis
- 5.3.1 Diagnosis, treatment and control
- 5.4 Oesophagostomum spp
- 5.5 Macracanthorhynchus hirudinaceus
- 6 Coccidia
- 6.1 Diagnosis, treatment and control
- 7 Balantidium coli
- 8 Sanitation and management recommendations for controlling internal parasites in pigs
- 8.1 Housing and environment
- 8.2 Feeding practices
- 8.3 Manure management
- 8.4 Parasite control programs
- 9 Biosecurity measures
- 10 External parasites
- 11 Sanitation and management recommendations for controlling external parasites in pigs
- 12 Conclusion and perspectives
- Chapter 17. Vaccination strategies in pigs
- 1 Introduction
- 2 Basic immunology of pigs
- 3 Why to vaccinate pigs
- 4 When to vaccinate pigs
- 5 Age-related immune development in pigs
- 6 Diseases against which vaccinations are necessary
- 7 Review your pig farm vaccination program
- 8 Use of correct injection techniques
- 9 Use appropriate needle sizes
- 10 Needle free vaccination
- 11 Types of vaccines used in pigs
- 11.1 Live attenuated vaccines
- 11.2 Inactivated (killed) vaccines
- 11.3 Subunit vaccines
- 11.4 Toxoid vaccines
- 11.5 DNA and RNA vaccines
- 11.6 Autogenous vaccines
- 12 Pig vaccines
- 13 Vaccination program
- 13.1 Systematic vaccination
- 13.2 Emergency vaccination
- 13.3 Launching a vaccination program
- 14 Vaccination strategies
- 15 Choice of vaccine
- 15.1 Availability and cost
- 15.2 Vaccine characteristics
- 15.2.1 Physical characteristics
- 15.2.2 Biological characteristics
- 16 Monitoring and evaluating vaccine efficacy in pigs
- 16.1 Serological testing
- 16.2 Clinical outcomes
- 17 Sourcing vaccines for pigs
- 18 Vaccine logistics and storage
- 18.1 General instructions for transport, storage, and handling of vaccines
- 18.1.1 Storage
- 18.1.2 Transport
- 18.1.3 Handling
- 18.2 Disposal of expired or damaged vaccines
- 19 Factors affecting vaccine efficacy
- 19.1 Vaccine factor
- 19.2 Host factor
- 19.3 Human factor
- 20 Causes of vaccination failure
- 21 Adverse effects of vaccination
- 22 Future directions in pig vaccination
- 22.1 Genetic engineering and synthetic vaccines
- 22.2 Precision vaccination
- 23 Conclusion and perspectives
- Chapter 18. Zoonotic diseases in swine production: Risks, prevention, and control
- 1 Introduction
- 2 Important zoonotic infections of swine
- 2.1 Swine influenza
- 2.1.1 Prevention and control
- 2.2 Japanese encephalitis (JE)
- 2.2.1 Prevention and control
- 2.3 Cysticercosis
- 2.3.1 Prevention and control
- 2.4 Trichinellosis
- 2.4.1 Prevention and control
- 2.5 Brucellosis
- 2.5.1 Prevention and control
- 2.6 Campylobacteriosis
- 2.6.1 Prevention and control
- 2.7 Ascariasis
- 2.7.1 Prevention and control
- 3 Other risks due to foodborne pathogens in the pig production chain
- 3.1 Rotavirus
- 3.2 Hepatitis E virus
- 3.3 Streptococcosis
- 3.4 Salmonellosis
- 3.5 Yersiniosis
- 3.6 Escherichia coli infection
- 4 List of WOAH listed notifiable diseases in swine production
- 5 Public health significance
- 5.1 Zoonotic diseases
- 5.1.1 Control strategies for zoonotic diseases
- 5.2 Antimicrobial resistance in swine production
- 5.3 FOOD safety
- 5.4 Economic impact
- 6 Risk factors in swine production systems
- 6.1 Environmental factors
- 6.2 Biological factors
- 6.3 Management practices
- 7 Conclusion and perspectives
- Chapter 19. Guidelines for diagnostic sample collection in pigs
- 1 Introduction
- 2 General considerations for sample collection
- 3 Equipments used for the sample collection
- 3.1 Intravenous cannula and hypodermic needle
- 3.2 Cotton swabs
- 3.3 Bard-parker (BP) blades
- 3.4 Other equipments
- 4 Type of the samples
- 4.1 Cutaneous lesions
- 4.2 Body discharges
- 4.3 Blood
- 4.4 Urine and fecal samples
- 4.5 Oral fluid
- 4.6 Nasal wipes and udder skin wipes
- 4.7 Semen and genital tract samples
- 4.8 Environment sampling
- 4.9 Postmortem tissues
- 5 Sample collecting vials/containers
- 5.1 Blood collection tubes
- 5.2 Sample collection vials/bags
- 6 Preservatives
- 7 Temperature during transportation
- 8 Transport medium
- 9 Biosecurity measures
- 10 Transportation of the biological samples
- 11 Best practices for the sample collection
- 11.1 Sterility and hygiene
- 11.2 Labeling and documentation
- 11.3 Transport and storage
- 11.4 Training and safety
- 12 Porcine disease and sample collection
- 13 Conclusion and perspectives
- Chapter 20. Biosecurity measures for commercial pig farms
- 1 Introduction
- 2 Disease transmission in biosecurity
- 3 Three animal biosecurity levels
- 3.1 Conceptual biosecurity
- 3.2 Structural biosecurity
- 3.3 Procedural biosecurity
- 4 Basic principles of biosecurity
- 4.1 Bioexclusion
- 4.2 Biocontainment
- 4.3 Biomanagement
- 5 Components of biosecurity plan at pig farms
- 5.1 Location and design of pig farm
- 5.2 Restricted movement for farm personnel, pig buyers and visitors
- 5.3 Isolation and quarantine of new animal
- 5.4 Cleaning and disinfection
- 5.5 Feed and water safety
- 5.5.1 Feed quality and storage
- 5.5.2 Clean and fresh water supply
- 5.6 Disposal of manure
- 5.7 Carcass disposal
- 5.8 Record keeping
- 6 Actions during disease outbreak
- 6.1 Health alarm list for different age groups
- 6.2 Response to infectious disease at farm
- 7 Biosecurity score at pig farm
- 8 Conclusion and perspectives
- Chapter 21. Pork processing, its quality, and safety
- 1 Introduction
- 2 Pork production in the world
- 3 Pig slaughtering method
- 4 Factors affecting pork quality
- 4.1 Genetics
- 4.2 Nutrition
- 4.3 Handling and management
- 4.4 Slaughter and processing
- 4.5 Meat composition and structure
- 4.6 Postmortem changes
- 4.7 Environmental factors
- 4.8 Consumer preferences and market demands
- 5 Quality and safety assessment of processed pork
- 6 Microbial contamination and control measures
- 6.1 Sources of microbial contamination
- 6.2 Control measures
- 6.3 Recent advancements
- 7 Regulatory standards and compliance
- 7.1 Regulatory standards
- 7.2 Compliance measures
- 8 Emerging technologies in pork processing
- 8.1 High-pressure processing (HPP)
- 8.2 Advanced packaging technologies
- 8.3 Robotics and automation
- 8.4 Blockchain technology
- 8.5 Rapid detection methods
- 9 Conclusion and perspectives
- Chapter 22. Mobile applications and web-based resources for efficient piggery management
- 1 Introduction
- 2 Making smart-swine-farming smarter
- 3 Digital resources
- 3.1 Improved swine breeding management through digital resources
- 3.2 Efficient pig nutrition management using digital resources
- 3.3 Effective pig farm and health management using digital resources
- 4 Use of digital resources for pig farm business planning
- 5 Use of digital resources for ensuring effective biosecurity on pig farms
- 6 Resources for meat processing and traceability
- 7 Use of digital resources for profitable marketing
- 8 On-farm swine welfare assessment using digital applications
- 9 Emerging digital technologies in the swine industry
- 10 The road ahead
- 11 Constraints
- 11.1 Technical constraints
- 11.1.1 Connectivity issues
- 11.1.2 Device compatibility and reliability
- 11.1.3 Data security and privacy
- 11.2 Economic constraints
- 11.2.1 High initial costs
- 11.2.2 Return on investment
- 11.2.3 Maintenance and upgrades
- 11.3 Social and behavioral constraints
- 11.3.1 Digital literacy
- 11.3.2 Training and support
- 11.4 Regulatory and organizational constraints
- 11.4.1 Regulatory compliance
- 11.4.2 Infrastructure development
- 12 Conclusion and perspectives
- Chapter 23. Animal welfare issues in commercial pig production systems
- 1 Introduction
- 2 Recommendations for meeting animal welfare standards in commercial pig production systems
- 3 Housing considerations
- 3.1 Housing designs and distribution of animal
- 3.1.1 Space requirements
- 3.1.2 Group housing
- 3.1.3 Individual pens
- 3.1.4 Stalls and crates
- 3.2 Type of flooring
- 3.3 Ventilation
- 3.4 Light management
- 3.5 Environment enrichment
- 4 Welfare considerations associated with different categories of pigs
- 4.1 Suckling piglets
- 4.2 Weaners
- 4.3 Gilts and dry sows
- 4.4 Farrowing and lactating sows
- 4.5 Boars
- 5 Welfare issues associated with farrowing crates and stalls
- 6 Welfare considerations related to provision of feed and water
- 7 Welfare issues and considerations associated with routine farm management operations
- 8 Welfare perspectives during transport of pigs
- 8.1 Preparation of animals for transport
- 8.2 Loading and unloading
- 8.3 Transit process
- 8.4 Journey breaks
- 9 Welfare perspectives during slaughter of pigs
- 10 Welfare perspectives in organic pig production
- 11 Legal requirements in welfare in different countries
- 11.1 EU
- 11.2 USA
- 11.3 China
- 11.4 India
- 11.5 Challenges in enforcement and compliance
- 12 Emerging trends and innovations in pig welfare
- 12.1 Alternative production systems
- 12.2 Technological advancements
- 12.3 Consumer awareness and demand for welfare-friendly products
- 13 Conclusion and perspectives
- Chapter 24. Pig waste management
- 1 Introduction
- 2 Major objectives and goals of efficient waste management
- 3 Harmful effects of improper disposal of pig waste
- 3.1 Environmental problems
- 3.2 Spread of disease and health problems associated with pig waste
- 3.3 Insect and rodents problems
- 3.4 Economic losses
- 3.5 Other losses
- 4 Types of wastes generated in swine production
- 4.1 Pig excreta/manure
- 4.2 Bedding waste from pig
- 4.3 Liquid waste
- 4.4 Gaseous waste
- 4.5 Slaughterhouse waste
- 4.6 Carcass waste from pig farm
- 4.7 Miscellaneous waste
- 5 Methods of waste disposal
- 5.1 Proper storage and land application of pig waste
- 5.2 Mitigation of odors from swine waste
- 5.2.1 Biofilters
- 5.2.2 Vegetative buffers
- 5.3 Anaerobic digestion of pig waste
- 5.4 Composting of pig waste
- 5.4.1 Methods of composting
- 5.5 Vermicomposting
- 5.5.1 Vermicomposting methods
- 5.6 Landfilling with proper cover material for pig waste
- 5.7 Lagoon storage and treatment of pig waste
- 5.8 Incorporation of pig waste into feed products
- 5.8.1 Methods of incorporating pig waste into feed products
- 5.8.2 Benefits of incorporating pig waste into feed products
- 5.8.3 Challenges in incorporating pig waste into feed products
- 5.9 Incineration of pig waste materials
- 5.10 Disposal of dead carcass
- 6 Conversion of swine slaughterhouse waste into value-added products
- 7 Conclusion and perspectives
- Chapter 25. Sustainable swine management through circular bioeconomy
- 1 Introduction
- 2 Biocircular economy: A sustainable approach for swine farming
- 2.1 Bioeconomy and circular economy
- 2.2 Principles of circular bioeconomy
- 3 Applying circular bioeconomy principles to pig farms
- 3.1 Waste streams in pig production and their resource potential
- 3.1.1 Pig manure
- 3.1.2 Wastewater
- 3.1.3 Mortalities
- 3.1.4 Other potential waste streams
- 3.1.5 From waste to value: Technologies and approaches
- 3.2 Technological advancements for resource recovery from pig farm waste
- 3.2.1 Anaerobic digestion (AD)
- 3.2.2 Pig waste as an ideal feedstock for anaerobic digestion
- 3.2.3 Types of anaerobic digesters for pig waste
- 3.2.4 Factors influencing biogas production
- 3.2.5 Utilizing biogas for renewable energy and beyond
- 3.2.6 Environmental benefits of biogas production
- 3.2.7 Managing hydrogen sulfide (H2S) in biogas
- 3.2.8 Economic considerations
- 3.2.9 Future outlook
- 3.3 Utilizing recovered resources in pig production: Closing the loop
- 3.3.1 Forms of biofertilizers
- 3.3.2 Benefits of biofertilizers
- 3.3.3 Wastewater treatment, reuse, and recycling
- 3.3.4 Emerging technologies with potential
- 3.4 Other avenues for value addition of swine wastes to circular economy
- 3.4.1 Biofuels
- 3.4.2 Bioplastic production
- 3.4.3 Pigment production
- 3.4.4 Phosphorus recovery
- 3.4.5 Nitrogen recovery
- 3.4.6 Struvite recovery
- 3.4.7 Swine manure biochar
- 3.4.8 Activated charcoal
- 3.4.9 Producing nutritionally advanced feeds
- 3.4.10 Waste to new materials
- 3.5 Environmental impact of conventional pig farming practices
- 3.5.1 Waste generation and water pollution
- 3.5.2 Greenhouse gas emissions
- 3.5.3 Air pollution and odor
- 3.5.4 Resource depletion
- 3.5.5 Other environmental concerns
- 3.6 Socioeconomic benefits of sustainable pig farming through circular bioeconomy
- 3.6.1 Animal welfare
- 3.6.2 Economic benefits for pig farmers
- 3.6.3 Creation of rural jobs and economic development
- 3.6.4 Social dimensions of sustainability
- 3.6.5 Policy considerations for maximizing socioeconomic benefits
- 3.6.6 Case studies: Circular pig farms in action
- 4 Challenges and opportunities in implementing circular bioeconomy in pig farms
- 4.1 Technical and operational challenges
- 4.2 Economic challenges
- 4.3 Policy and regulatory challenges
- 4.4 Social and market challenges
- 5 Opportunities
- 5.1 Technological innovation
- 5.2 Economic and market development
- 5.3 Knowledge sharing and capacity building
- 5.4 The role of collaboration and partnerships
- 6 The future of sustainable pig farming through circular bioeconomy
- 6.1 The role of digitalization and data
- 6.2 Policy as a catalyst for transformation
- 6.3 Evolving market dynamics and consumer trends
- 6.4 The imperative for systems thinking and collaboration
- 7 Conclusion and perspectives
- Index
- Edition: 1
- Published: January 31, 2025
- Imprint: Academic Press
- No. of pages: 425
- Language: English
- Paperback ISBN: 9780443237690
- eBook ISBN: 9780443237706
AC
Anuj Chauhan
AT
Ayon Tarafdar
GG
Gyanendra Kumar Gaur
SJ
Sunil Ekanath Jadhav
RT
Rupasi Tiwari
TD