Scientific Works Series C. Veterinary Medicine

PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663


Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIII, Issue 2
Written by Marcel PARASCHIVESCU, Marcel Theodor PARASCHIVESCU

In the last times pork production was discredited since it was considered concurring humans in food resources and provoking blood vessels inconvenient to consumers. With 2016 Food Day, FAO launched the call:” The climate is changing. Food production must to”. The present paper argues for the opportunities pork production brings in delaying the global heating of the Earth, at least. At it is known the Earth temperature at the atmosphere level is due to the concentration of the gases having “greenhouse effect”. These gases are water vapors, carbon dioxide, methane, CFCs and nitrogen protoxide. Water vapors are at saturated concentration and can’t act in global heating. CFCs are technical gases and have no relation with food production. CO2 is produced by all live beings. CH4 is result of anaerobic fermentation present in herbivorous animal digestion. Hogs and birds produce very small quantities of CH4.The last mentioned gas results from manure fermentation and can be input in soil as fertilizer. On the other hand swine as genetic species is able to perform in different husbandry systems living outdoor or even in natural environment where they get their feed. The present paper suggests some themes concerning pork production that gives possibilities to reduce methane production from farm animal husbandry and fossil fuel consumption.

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