Author: Geoff Simm
Publisher: C A B International
Release Date: 1998
Humans started domesticating farm livestock over 10,000 years ago. For much of this time, livestock have been changed genetically by subjective means. In the past 50 years, the application of scientific methods to animal breeding has led to major improvements in the output, cost and quality of animal products in the last few decades. This book describes the principles of genetic improvement of farm livestock and the practical application of these principles to dairy cattle, beef cattle and sheep breeding. Originally published in 1998 by Farming Press.
Author: Hasan Khatib
Publisher: John Wiley & Sons
Release Date: 2015-03-02
"Animal genetics is a central topic in upper-level animal science programs. Filling a void in existing literature on animal science, Animal Genetics introduces genetic principles and presents their application in production and companion animals. The book details population and quantitative genetics, epigenetics, biotechnology, and breeding among other topics. Useful in upper-level studies, Animal Genetics is an irreplaceable educational resource"--Provided by publisher.
Author: John Webster
Publisher: John Wiley & Sons
Release Date: 2011-11-18
Through successive editions, Management and Welfare of Farm Animalshas gained international recognition as a classic introductorytextbook for students of agriculture and veterinary science.Conceived by the Universities Federation for Animal Welfare (UFAW),the book has always sought to promote the humane treatment oflivestock within the practical business context of modern farming. Now fully revised and updated, this fifth edition remains themost comprehensive and accessible guide available. Three animalgroups appear here for the first time (game birds, South Americancamelids, and ostriches), and a chapter on horses has also beenrestored. Throughout, the book offers clear advice for the humanemanagement of all major farmed species in the primary context oflarge-scale food production. However, this edition also takes full account of consumer demand(and legal requirements) for alternative farming methods andenhanced welfare standards, whether in conventional agriculture orthe smallest of ‘hobby' farms. Brand new chapters reflectfresh understanding of welfare science, ethics, and the role ofsociety in ensuring the best possible farm conditions. It remainsan indispensable resource for students, and for all those seekingto promote animal welfare. Published as a part of the prestigious Wiley-Blackwell – UFAWAnimal Welfare series. UFAW, founded 1926, is an internationallyrecognised, independent, scientific and educational animal welfarecharity. For full details of all titles available in the UFAWseries, please visit ahref="http://www.wiley.com/go/ufaw"www.wiley.com/go/ufaw/a.
Author: Andrea B. Doeschl-Wilson
Publisher: Frontiers E-books
Recent advances in quantitative genetic and genomic studies have shed light on the important role of genetic control strategies for reducing disease risk and severity in livestock populations. There are two alternative host defence strategies to infectious pathogens that could be enhanced by genetic selection: improvement of host resistance versus improvement of host tolerance to infectious pathogens. Resistance refers to mechanisms that restrict the reproduction rate of a pathogen within a host, whilst tolerance mechanisms focus on minimising the damage that a pathogen inflicts on the host. Both strategies may have a similar impact on individual host fitness and performance, but can have contrasting effects on population performance and disease risk and severity. For example, improving host resistance may result in successful eradication of a disease from a livestock population, whereas disease eradication may be difficult if hosts are tolerant as these can harbour the pathogen without showing obvious or severe symptoms. On the other hand, it has been argued that increasing host resistance would fuel the arms race between host and pathogen and stimulate pathogen evolution towards higher virulence. Increasing tolerance, in contrast, imposes no or little selection pressure on the pathogen. Further, whereas disease resistance mechanisms may be specific to a particular pathogen (e.g. development of specific antibodies), tolerance mechanisms that repair damaged tissues are associated with the host rather than the pathogen, and are thus more likely to be generic to a range of pathogens. Hence, improving tolerance may be beneficial if individuals are exposed to a variety of pathogens or pathogen strains, and disease eradication has proven difficult. In contrast to evolutionary biology and plant breeding, animal breeding has only recently started to seriously consider a distinction between disease resistance and tolerance and their consequences. However, a deeper understanding of the underlying mechanisms and implications of improving either or both of the host defence mechanisms on future disease risk and severity is urgently needed by animal scientists, veterinarians and breeders to make informed decisions that help to maintain healthy livestock populations and guarantee food security. The topic ‘genetic improvement of disease resistance v tolerance’ would lend itself to research papers covering a variety of aspects that need to be considered, such as ‘how to obtain genetic parameter estimates and genomic breeding values related to disease resistance / tolerance’, ‘evidence for host genetic influence of resistance or tolerance’, ‘genetic, genomic and immunological understanding of resistance / tolerance mechanisms’, ‘epidemiological consequences of improving disease resistance / tolerance’. I believe that this research topic is both timely and relevant, and that sufficient knowledge is available across disciplines for composing valuable research / review articles that stimulate interest to a wide range of readers of Frontiers, and thus promote the growth of this journal.
Author: John R. Campbell
Publisher: Waveland Press
Release Date: 2016-01-29
Genre: Technology & Engineering
A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers. Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms. Topics found in this instructive and insightful text include: • an overview of the dairy industry, • dairy herd breeding and records, • the feeding and care of dairy cattle, sheep, goats, and water buffalo, • important principles of milking and milking facilities, • dairy farm management, • milk quality and safety, and • the production of milk and milk products.
Author: R. Sylvester-Bradley
Release Date: 2005-01-01
Can we expect the dramatic increases of the last century to continue? What are the yield potentials of the species which are farmed now? How will new technologies affect yields achieved in future decades? To what extent will pests, pathogens, competing demands for resources, or scruples about farming processes, curtail our ability to innovate in the production of food? Solutions to these and other issues are debated in this volume.
Since the time of domestication more than 10,000 years ago, cattle have played an increasingly crucial role in the development of human civilizations. Progress has been quite remarkable since the turn of the century; the sequencing of the bovine genome in 2009 launched new avenues for furthering our understanding of theoretical and practical aspects of cattle genetics. Covering a vast array of questions, this book reviews major topics from molecular and developmental genetics, disease resistance and immunogenetics to genetic improvement of dairy and beef breeds, addressing all current problems in the field. This second edition includes a new team of authors and completely new chapters on the genetics of fat production, nutrition, feed intake and efficiency, growth and body composition. Fully updated throughout, it provides a valuable resource on cattle genetics for researchers, breeders, veterinarians and postgraduate students.
Author: M. G. Diskin
Release Date: 2001
Genre: Dairy cattle
The modern genetically improved dairy cow produces large quantities of milk but suffers from poor reproductive efficiency. This has a major impact on farm incomes. These two volumes review the causes of reproductive decline and low fertility.
Author: Gerald E. Lobley
Publisher: Wageningen Academic Pub
Release Date: 1999
Protein metabolism and nutrition in farm animals: an overview; Mechanisms and regulation of transcription and translation; Mechanisms and regulation in protein degradation; Integration of protein metabolism within the whole body and between organs; Variation in nutrient supply and effects on whole body anabolism; Consequences and regulation of gut metabolism; Regulation of hepatic nitrogen metabolism; Regulation of muscle growth and development; Regulation of mammary metabolism; Biotechnology and animal breeding; Appetite regulation; The care and feeding of an immune system: and analysis of lysine needs; Opportunities and constraints into the next millennium.
Author: N. D. Cameron
Publisher: C A B International
Release Date: 1997
Information on an animal and its relatives can be used to predict the animal's genetic merit, taking account of the relationships between measurements and the economic values of traits. This book describes the methodology for predicting the genetic merit of animals in the context of improvement in an animal program. It discusses the methods for combing different sources of information and illustrates their use with examples of breeding programs in cattle, sheep, pigs, and poultry. This methodology is developed from first principles, without unnecessary detail or complexity, and all the required statistical and mathematical concepts are fully explained. A series of questions helps reinforce the ideas and provide some practical experience in the prediction of genetic merit. The text is most useful for final year undergraduate and first-year graduate students of quantitative genetics and animal breeding.
Author: David S. Collins
Publisher: John Wiley & Sons
Release Date: 2014-11-19
Gracey’s Meat Hygiene, Eleventh Edition is thedefinitive reference for veterinarians working in meat hygienecontrol. This new edition of a classic text reflects therecent significant changes in science, legislation and practicalimplementation of meat hygiene controls in the UK, Europe andworldwide since the 10th edition was published in 1999. Anexcellent practical guide for teaching food hygiene to veterinarystudents worldwide, in addition to laying the foundations of foodanimal anatomy, pathology and disease. New chapters addressthe increased concern of both the public and inspectors to issuesof animal welfare and recognise the role of the profession, andinterest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colourphotographs and illustrations throughout. Includes new content on meat hygiene inspection covering thecomponents of an integrated food safety management system as wellas animal health and welfare controls in the ‘farm tofork’ system. A practical approach to health and safety in meat processing isoutlined by identifying the hazards and then describing how thesecan best be controlled. With contributions from veterinary and industry experts, thisedition is both a valuable teaching aid and a practical referencefor veterinarians and all food business operators and theirstaff.