Author: Leslie Graham YoungPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 248
Book Description
Production Factors and Carcass Characteristics of Fattening Calves Influenced by Rate of Grain Feeding
Author: Leslie Graham YoungPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 248
Book Description
Carcass Characteristics of Heavy Calves Produced by the Kentucky Cow-and-calf Plan
Author: James Dillon KempPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
Book Description
Concentrate Level, Feeder Grade, and Breed Type, Their Relationship to Production Factors and Carcass Characteristics in Fattening Calves
Author: Gary L. MinishPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 286
Book Description
INRA feeding system for ruminants
Author: INRAPublisher: BRILL
ISBN: 908686872X
Category : Medical
Languages : en
Pages : 639
Book Description
The INRA Feeding System for Ruminants has been renewed to better address emerging challenges for animal nutrition: prevision of productive responses, product quality, animal health and emissions to the environment, in a larger extent of breeding contexts. The new system is mainly built from meta-analyses of large data bases, and modelling. The dietary supply model accounts for digestive interactions and flows of individual nutrients, so that feed values depend on the final ration. Animal requirements account for variability in metabolic efficiency. Various productive and non-productive animal responses to diets are quantified. This book presents the whole system for dairy and meat, large and small ruminant production, including specificities for tropical and Mediterranean areas. The first two sections present biological concepts and equations (with their field of application and statistical accuracy) used to predict intake (including at grazing) and nutrient supply (Section 1), animal’s requirements and multiple responses to diets (Section 2). They apply to net energy, metabolisable protein and amino acids, water, minerals and vitamins. Section 3 presents the use of concepts and equations in rationing with two purposes: (1) diet calculation for a given performance objective; and (2) prediction of the multiple responses of animal to diet changes. Section 4 displays the tables of feed values, and their prevision. All the equations and concepts are embedded in the fifth version of INRAtion® software for practical use.
Comprehensive Dissertation Index
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1244
Book Description
Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1248
Book Description
Interventions for the Control of Non-typhoidal Salmonella Spp. in Beef and Pork
Author: Food and Agriculture Organization of the United NationsPublisher: Microbiological Risk Assessmen
ISBN: 9789241565240
Category : Business & Economics
Languages : en
Pages : 0
Book Description
"Non-typhoidal Salmonella spp. are estimated to cause 93.8 million cases of acute gastroenteritis and 155,000 deaths globally each year, approximately 85% of which are estimated to be foodborne, establishing Salmonella as having a significant public health and economic impact on society. Pork products are among the top food-borne sources of Salmonella globally, while beef products have been implicated in several large outbreaks in recent years. Contamination of beef and pork with Salmonella can also have a negative impact on the agri-food and trade sectors due to costly recalls of products and by limiting market access. FAO and WHO have undertaken a systematic review of the available evidence on interventions to control Salmonella in beef and pork from primary production through processing. This information was then considered by an expert meeting which provided recommendations on efficacious interventions. This report presents the outcome of those deliberations as well as the review of studies on which the discussions were based, providing the reader with a wealth of up to date information on the currently available interventions for the control of Salmonella in beef and pork."--Publisher's description.
Strengthening sustainable food systems through geographical indications
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9251303894
Category : Political Science
Languages : en
Pages : 158
Book Description
This study seeks to provide empirical evidence on the economic impacts that are generated through the Geographical Indication (GI) process beginning with the official recognition of a GI and the steps that follow. It focuses on the food sector and reviews nine cases, offering a variety of national contexts and local value chains. The approach, considers “operational” GI processes: those in which a code of practice (or specifications) is defined and the GI is used and managed by a collective organization. The synthetic outcome of these nine cases show the positive effect of GIs on the economy and confirm the importance of specification that is well defined and implemented through producers’ coordinated action.
Author: 
Author: