Nutrient Requirements Associated with Genetic Selection for Milk Component Production PDF Download

Author: Richard G. Dado
Publisher:
ISBN:
Category :
Languages : en
Pages : 602

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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384

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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.

Author: Narongsak Chaiyabutr
Publisher: BoD – Books on Demand
ISBN: 9535107666
Category : Health & Fitness
Languages : en
Pages : 381

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Book Description
Book "Milk Production - Advanced Genetic Traits, Cellular Mechanism, Animal Nutrition and Management" is made for the publication of continuation of advances in the knowledge involving milk production. This book is divided into two main sections and is devoted to more specific consideration of areas with aspects of genetics factors and the molecular and cellular mechanisms, animal management, nutrition and husbandry. This book will be useful for students, researchers, teaching staff, practicing professionals connected with dairy science, animal science, food science, nutrition, physiology, biochemistry, veterinary medicine and other related fields. Each chapter in this book has an extensive bibliography which can future aid the reader in keeping abreast of the developments in this field.

Author: Kevin D. Murphy
Publisher:
ISBN:
Category :
Languages : en
Pages : 196

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Author: National Research Council (U.S.). Subcommittee on Genetic Variance in Animal Nutrition
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 136

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Book Description
Genetic variation in nutrition of cattle for meat production; Genetic variation in nutrition of dairy cattle; Genetic variation in nutritional requirements of poultry; Genetic variation in nutritional of sheep; Genetic variation in nutritional requirements of swine.

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309043913
Category : Medical
Languages : en
Pages : 326

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Book Description
On the basis of a comprehensive literature review and analysis, Nutrition During Lactation points out specific directions for needed research in understanding the relationship between the nutrition of healthy mothers and the outcomes of lactation. Of widest interest are the committee's clear-cut recommendations for mothers and health care providers. The volume presents data on who among U.S. mothers is breastfeeding, a critical evaluation of methods for assessing the nutritional status of lactating women, and an analysis of how to relate the mother's nutrition to the volume and composition of the milk. Available data on the links between a mother's nutrition and the nutrition and growth of her infant and current information on the risk of transmission through breastfeeding of allergic diseases, environmental toxins, and certain viruses (including the HIV virus) are included. Nutrition During Lactation also studies the effects of maternal cigarette smoking, drug use, and alcohol consumption.

Author: Subcommittee on Beef Cattle Nutrition
Publisher: National Academies Press
ISBN: 0309069343
Category : Technology & Engineering
Languages : en
Pages : 249

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Book Description
As members of the public becomes more concious of the food they consume and its content, higher standards are expected in the preparation of such food. The updated seventh edition of Nutrient Requirements of Beef Cattle explores the impact of cattle's biological, production, and environmental diversities, as well as variations on nutrient utilization and requirements. More enhanced than previous editions, this edition expands on the descriptions of cattle and their nutritional requirements taking management and environmental conditions into consideration. The book clearly communicates the current state of beef cattle nutrient requirements and animal variation by visually presenting related data via computer-generated models. Nutrient Requirements of Beef Cattle expounds on the effects of beef cattle body condition on the state of compensatory growth, takes an in-depth look at the variations in cattle type, and documents the important effects of the environment and stress on food intake. This volume also uses new data on the development of a fetus during pregnancy to prescribe nutrient requirements of gestating cattle more precisely. By focusing on factors such as product quality and environmental awareness, Nutrient Requirements of Beef Cattle presents standards and advisements for acceptable nutrients in a complete and conventional manner that promotes a more practical understanding and application.

Author: Philip C. Garnsworthy
Publisher: Elsevier
ISBN: 1483100189
Category : Technology & Engineering
Languages : en
Pages : 442

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Book Description
Nutrition and Lactation in the Dairy Cow is the proceedings of the 46th University of Nottingham Easter School in Agricultural Science. Said symposium was concerned with the significant advances in the field of nutrition and lactation in the dairy cow. The book is divided in five parts. Part I deals with the principles behind nutrition and lactation of cows. Part II discusses the cow's nutrient interactions; responses to nutrients that yield protein and energy; and the influence of nutrient balance and milk yields. Part III tackles the efficiency of energy utilization in cows and its relation to milk production. Part IV talks about food intake of cows and the factors that affect it, while Part V deals with the different feeding systems for cows. The text is recommended for those involved in raising cows and dairy production, especially those who would like to know more and make studies about the relationship of nutrition and lactation of cows.

Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309317029
Category : Technology & Engineering
Languages : en
Pages : 22

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Book Description
Since 1944, the National Research Council (NRC) has published seven editions of the Nutrient Requirements of Beef Cattle. This reference has guided nutritionists and other professionals in academia and the cattle and feed industries in developing and implementing nutritional and feeding programs for beef cattle. The cattle industry has undergone considerable changes since the seventh revised edition was published in 2000 and some of the requirements and recommendations set forth at that time are no longer relevant or appropriate. The eighth revised edition of the Nutrient Requirements of Beef Cattle builds on the previous editions. A great deal of new research has been published during the past 14 years and there is a large amount of new information for many nutrients. In addition to a thorough and current evaluation of the literature on the energy and nutrient requirements of beef in all stages of life, this volume includes new information about phosphorus and sulfur contents; a review of nutritional and feeding strategies to minimize nutrient losses in manure and reduce greenhouse gas production; a discussion of the effect of feeding on the nutritional quality and food safety of beef; new information about nutrient metabolism and utilization; new information on feed additives that alter rumen metabolism and postabsorptive metabolism; and future areas of needed research. The tables of feed ingredient composition are significantly updated. Nutrient Requirements of Beef Cattle represents a comprehensive review of the most recent information available on beef cattle nutrition and ingredient composition that will allow efficient, profitable, and environmentally conscious beef production.

Author: Allison Fleming
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Milk fat influences the economic, nutritional, flavour, and physico-chemical properties of milk and milk products. Genetic selection for fat components is therefore of interest. This would require an efficient means of phenotyping these traits routinely, on a large scale. The purpose of this study was to assess the ability to predict milk fat components using mid-infrared (MIR) spectroscopy and to examine the phenotypic and genetic variation of these traits. Individual cow milk samples from multiple breeds and herds were collected during routine milk recording multiple times throughout the lactation and the MIR spectra obtained. Milk samples were further analyzed for average milk fat globule (MFG) size and fatty acid profile using gold standard methodologies. Partial least squares regression models were employed to develop equations to predict the milk fat component traits from the MIR spectra of milk samples. Genetic parameters were estimated in Holsteins for both the measured and predicted MFG size and predicted fatty acids, along with their genetic correlations with milk production traits using multi-trait animal models. Milk fatty acid contents could be predicted with variable accuracy depending on the calibration set used and the concentration of the fatty acid in milk. In first-parity Holsteins, the predicted groups of fatty acids were found to have genetic correlations of similar magnitude with already recorded milk production traits. Differences in the genetic correlations with fat yield, fat and protein percentages, and fat to protein ratio were found for different fatty acid groups, including different trends in average daily genetic correlations at the beginning of lactation. Average MFG size was significantly affected by herd, breed, days in milk, season, and milking period. The prediction of MFG size from MIR spectra was poor, and predicted values had greater phenotypic correlations with fat percentage than their measured counterparts. A moderate heritability was found for average MFG size, but predicted values had very strong genetic correlations with fat percentage, limiting their utility. Mid-infrared technology provides an opportunity to obtain novel trait phenotypes, including fatty acids, for all milk recorded cows that could be used to help advance the Canadian dairy industry.