Commercial Pig Farming

A Guide for Swine Production and Management

1st Edition - January 31, 2025
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

Purchase options

SUSTAINABLE DEVELOPMENT

Innovate. Sustain. Transform.

Save up to 30% on top Physical Sciences & Engineering titles!

Explore now

Physical science & engineering for sustainable development book covers

Institutional subscription on ScienceDirect

Request a sales quote

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 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.

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

Anuj Chauhan

Dr. Anuj Chauhan is Senior Scientist & Incharge, Swine Production Farm at ICAR-IVRI, Izatnagar. Dr. Chauhan obtained his Bachelor's degree in Veterinary Science & Animal Husbandry from Haryana Agricultural University, Hisar and Master's degree in Animal Genetics and Breeding from National Dairy Research Institute, Karnal and Ph.D. from Indian Veterinary Research Institute, Izatnagar. Dr. Chauhan has published 65 research papers in national and international journals and is involved in guidance of postgraduate students of AGB & LPM disciplines. Apart from this, he has published 12 books/technical bulletins and developed an educational mobile app on biosecurity along with various educational videos for the livestock farmers.

Affiliations and expertise

Senior Scientist and Incharge, Swine Production Farm, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P., India

Ayon Tarafdar

Dr. Ayon Tarafdar is currently working as an ARS Scientist at ICAR-Indian Veterinary Research Institute under the Ministry of Agriculture and Farmers Welfare. He obtained his Ph. D from NIFTEM-Kundli (India) in Food Engineering and has worked as a fully funded researcher in Washington University in St. Louis, Missouri, USA. His main research focus has been on non-thermal food processing operations, bioprocess modelling and optimization, nanotechnology, machine learning, food waste valorization, advanced food characterization tools and precision agriculture. He has published more than 92 scientific research papers and reviews in addition to thirteen book chapters, two books and one patent (filed). Dr. Tarafdar serves on the Editorial board of the Journal of Food Quality (IF 3.20) and the International Journal of Chemical Engineering (IF 2.72).

Affiliations and expertise

ICAR-Indian Veterinary Research Institute, Bareilly, Uttar Pradesh, India

Gyanendra Kumar Gaur

Dr. Gyanendra Kumar Gaur is working as Assistant Director General (Animal Production and Breeding), ICAR Headquarters, Krishi Bhavan, New Delhi, India. Formerly, he was Principal Scientist & Incharge, Livestock Production and Management Section at ICAR-IVRI, Izatnagar. Dr. Gaur received his PhD in Animal Genetics and Breeding from the Indian Veterinary Research Institute, Izzatnagar. He has more than 31 years of experience in research, education and extension work in Agricultural Research Service. Dr. Gaur has executed 25 research projects (NAIP, NASF, UPCAR, Elanco Animal Health, AICRP and Institutional) as Principal/Co-Principal Investigator. 176 of his papers have been published in national and international journals. Apart from this, he has published 10 books/technical bulletins.

Affiliations and expertise

Assistant Director General (Animal Production and Breeding), ICAR Headquarters, Krishi Bhavan, New Delhi, India

Sunil Ekanath Jadhav

Dr. Sunil Ekanath Jadhav is a Principal Scientist (Animal Nutrition) at the Centre of Advanced Faculty Training, Animal Nutrition Division, ICAR-Indian Veterinary Research Institute, Izatnagar. He received his PhD in Animal Nutrition from the ICAR-Indian Veterinary Research Institute, Izatnagar (2001-2005). He served in the Defense Research and Development Organization, Ministry of Defense, Govt. of India as scientist B and scientist C (2005-2012). He has 20 years of research experience and 10 years of teaching experience in Animal Nutrition and allied disciplines. He has published 60 research papers in peer reviewed journals and authored six books and 25 book chapters. He has received ten Best Paper Presentation Awards and presented four invited lead papers in international and national conferences in Animal Nutrition discipline. He is a Life Member of five professional societies. He is an Editor of ‘Animal Nutrition and Feed Technology’ journal of the prestigious Animal Nutrition Association of India.

Affiliations and expertise

Principal Scientist, Animal Nutrition Division, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P., India

Rupasi Tiwari

Dr. (Mrs.) Rupasi Tiwari, is currently Principal Scientist, In charge, ATIC, and Joint Director of Extension at ICAR-IVRI, Izatnagar. She has over 23 years of experience in research, teaching, and extension with expertise on the development of ICT-based extension modules. She has handled 17 research projects and developed over 20 need-based, effective ICT tools (i.e. Livestock & Poultry Disease Information System, Dog Health Management Trainer, Pig Feed Formulator, etc.),14 mobile apps, 2 Tutorial Quiz Apps, 30 Educational Videos, and 5 e-books/manuals. She has received 38 Copyrights for the developed products and commercialized 5 Information systems, 5 e-books, and 4 videos. The mobile apps have been installed by over 60,000 users in India & abroad and are rated highly. She has guided 21 PG students, taught 22 courses, and introduced innovative teaching methods. She has published 164 research papers, 44 books/manuals, 36 compendia, 3 e-manuals, 13 bulletins, 54 popular articles and 14 minikits/ technical bulletins.

Affiliations and expertise

Principal Scientist, I/C, ATIC, Joint Director (EE), ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P., India

Triveni Dutt

Dr. Triveni Dutt is the Director & Vice Chancellor of ICAR-Indian Veterinary Research Institute (Deemed University), Izatnagar. He holds a Doctoral Degree in Animal Breeding and has 10 years of experience as Joint Director at the ICAR-IVRI, Izatnagar. Has handled 34 Research Projects (23 in-house research projects, 08 competitive grant R&D projects and 03 ICAR plan schemes) leading to the development of new breeds Vrindavani and Landlly and registration of two breeds Rohilkhandi Goat and Ghurrah pig. He has developed 5 IP protected devices and received 03 design patents. Through the CAAST-ACLH (NAHEP-1B), he has facilitated overseas training of 24 PG students and 06 faculty, developed 47 ICT tools to impart knowledge to students, faculty and professionals and received 34 copyrights for these ICT tools. He has guided 9 PhD and 7 MVSc students & published 222 research articles and 6 books.

Affiliations and expertise

Director and Vice Chancellor, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P., India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Commercial Pig Farming

A Guide for Swine Production and Management

Purchase options

Innovate. Sustain. Transform.

Institutional subscription on ScienceDirect

Anuj Chauhan

Ayon Tarafdar

Gyanendra Kumar Gaur

Sunil Ekanath Jadhav

Rupasi Tiwari

Triveni Dutt

Related books