Pork Production Systems

1. Front Matter

   Pages i-xv

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2. The Pig: Past, Present, and Future

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 1-20

3. Pork as Human Food

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 21-41

4. Production Systems: Perspective and Components

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 43-66

5. Prenatal Development

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 67-81

6. Postnatal Growth and Development

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 83-109

7. Genetics and Breeding Systems

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 111-141

8. Reproduction and Lactation

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 143-173

9. Nutrition and Feed Formulation

   • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

   Pages 175-228

10. Feedstuffs

    • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

    Pages 229-318

11. Production Systems: Design and Management

    • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

    Pages 319-342

12. The Future of Pork Production

    • Wilson G. Pond, Jerome H. Maner, Dewey L. Harris

    Pages 343-353

13. Back Matter

    Pages 355-439

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Pork continues to occupy an important position as a food source in affluent societies as well as in developing countries with slower economic growth. The growth of the world swine population continues at a faster rate than that of the human population, a reflection of the sustained demand for pork in all parts of the world. The technical basis for commercial production of swine was presented in our two earlier textbooks-Swine Production in Temperate and Tropical Environ­ ments, by Pond and Maner, 1974, and Swine Production and Nutrition, by Pond and Maner, 1984. In view of rapidly advancing technology and an appreciation for the systems approach in industry and agriculture, this third book has been restructured to provide the student and practitioner with an integrated concept of pork production. We have attempted to blend the fundamental principles from genetics, physiology, nutrition, and biotechnology into the modern concepts of systems analysis and simulation modeling. The objective is to create a teaching approach which empha­ sizes the integrated synthesis of biological with physical and environmental sci­ ences and economics. This approach is expected to provide an overall pork pro­ duction systems view that individual producers can adapt to their specific resources, needs, and goals. Our new co-author, Dr. Dewey Harris, has used his expertise and perspective on interacting systems to change the complexion of the book to fulfill this objective. In addition, Dr.

• agriculture
• biotechnology
• food
• genetics
• physiology

• United States Department of Agriculture—Agricultural Research Service, Children’s Nutrition Research Center, Houston, USA

  Wilson G. Pond

• Winrock International, Morrilton, USA

  Jerome H. Maner

• United States Department of Agriculture—Agricultural Research Service, Roman L. Hruska United States Meat Animal Research Center, Clay Center, USA

  Dewey L. Harris

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