Author: Dalton Dwain JohnsonPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 144
Book Description
Factors Affecting Carcass Characteristics and Palatability of Young Bulls
Author: Dalton Dwain JohnsonPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 144
Book Description
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Factors Affecting Carcass Characteristics of Heavy, Grass and Milk-fed Calves
Author: William York VarneyPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 450
Book Description
Breed Type Effects for Palatability Traits of Young Bulls
Author: Lynn Kae WinerPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 66
Book Description
Carcass and Palatability Characteristics of Control and Zeranol Implanted Bulls and Steers
Author: Ernest Wayne HawkinsPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 180
Book Description
Production Traits and Postmortem Factors Affecting Meat from Young Bulls
Author: Morse Bartt SolomonPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 270
Book Description
The Genetics of Cattle, 2nd Edition
Author: Dorian GarrickPublisher: CABI
ISBN: 1780642210
Category : Science
Languages : en
Pages : 642
Book Description
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.
Fat Content and Composition of Animal Products
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Journal of Animal Science
Author: Prediction of Beef Palatability Factors and Relationships Between Live and Carcass Traits
Author: Richard J. BernsPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 174
Book Description