The book "Features of feeding pigs and the basis of laboratory and biochemical studies of the digestive system" edited by the team of authors is an indispensable textbook for students of veterinary and agronomic faculties, as well as practicing specialists in the field of animal husbandry . It collects relevant knowledge that will help to better understand the processes occurring in the body of pigs, and optimize their feeding to achieve maximum productivity. Pigs are not only an important source of meat, but also the object of numerous studies in the field of zootechnics and veterinary medicine. The book offers readers a unique look at the features of their feeding, ranging from the choice of feed and ending with the analysis of digestive processes. The author’s team worked carefully on each topic to provide readers with a complete picture of how to properly organize the diet of pigs, given their physiological and biochemical characteristics. This book will be interesting not only for students, but also for practicing veterinarians, agronomists and pet technicians who want to improve their skills and expand their knowledge in the field of pig feeding. It will also benefit farmers and pig farmers seeking to improve the quality of their products and optimize feed costs. It presents both theoretical aspects and practical recommendations, making it an ideal guide for anyone working with these animals. One of the key themes of the book is the effect of diet on the health and productivity of pigs. The authors examine in detail how different feed components affect the digestive system, as well as the final results, such as weight gain and meat quality. Readers will be able to learn about modern approaches to the preparation of diets that take into account not only the needs of animals, but also the economic aspects of doing business. The book also touches on important aspects of laboratory-biochemical studies that help veterinarians and pet technicians diagnose animal conditions and evaluate feeding effectiveness. Here are described methods of analysis that allow you to identify deficiencies in the diet and adjust it according to the needs of pigs. This makes the manual relevant not only for theoretical study, but also for practical application in the field. The style of the authors is characterized by accessibility and clarity of presentation, which makes it easy to absorb material even for those who are just beginning to get acquainted with this topic. The book uses visual examples and graphics, which makes the learning process more exciting and productive. The authors strive to ensure that each page is saturated with useful information that can be immediately applied in practice. If you are looking for books on zootechnics, veterinary medicine or agronomy, then “Features of feeding pigs and the basics of laboratory and biochemical studies of the digestive system” will be an excellent addition to your library. It will not only expand your knowledge, but also help you become a more confident specialist in the field of pig breeding. Do not miss the opportunity to immerse yourself in the world of modern research and practical recommendations that can change the approach to feeding pigs and improve the results of your work.