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Handbook of animal science

Author: Paul A Putnam
Publisher: San Diego : Academic Press, ©1991.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This comprehensive handbook provides information on history, breeds and genetics, statistics, animal health, production, product utilization, and future projections. The focus is on large, domestic animals, but small animals are also covered. References are provided which will lead the reader to specialized subject areas. Each broad cross-section is written by respected authorities in the field. This is a handy and  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Print version:
(DLC) 90023933
(OCoLC)22911057
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Paul A Putnam
ISBN: 9780080925325 0080925324
OCLC Number: 763146940
Description: 1 online resource (xi, 401 pages) : illustrations
Contents: Front Cover; Handbook of Animal Science; Copyright Page; Table of Contents; Contributors; Preface; PART I: HISTORY AND BACKGROUND; Chapter 1. Our Livestock Heritage; Introduction; Time Lines and Notations; Chapter 2. History of the Development of Animal Nutrition; Introduction; Contributions of Chemistry to Animal Nutrition; Discovery of the Essential Nutrients; Nonnutrient Growth-Promoting Substances; Feeding Standards and Feed Values; Other Advances that Have Aided Animal Nutrition; Rumen Metabolism; Biographical Sketches; References. Chapter 3. A Glossary of Terms Commonly Used in the Animal IndustriesIntroduction; Abomasum to Cutting Chute; Dairy Character to Fuzzy Lamb; Gametes to Kidding; Lachrymation to Nymphomania; Offal to Runt; Scoured to Zero Grazing; References; PART II: BREEDS AND GENETICS; Chapter 4. Animal Breeds; Introduction; Abbreviations; References; Chapter 5. A Compilation of Heritability Estimates for Farm Animals; Introduction; References; Chapter 6. Genetic Variation in Beef Cattle; Introduction; Germ Plasm Evaluation Program; Variation between and within Breeds; Trade-offs; References. PART III: STATISTICSChapter 7. Populations; Introduction; Chapter 8. Physiological Averages/Ranges; Introduction; References; PART IV: HEALTH; Chapter 9. Internal and External Parasites; Introduction; References; Chapter 10. Major Infectious Diseases; Introduction; References; PART V: PRODUCTION; Chapter 11. Reproduction; Introduction; Characteristics of Reproduction; Manipulation of Reproduction; References; Chapter 12. Growth Rates; Introduction; Diet; Age; Growth Promoters; Systems; References; Chapter 13. Protein Conversion Ratio; Introduction; References; Chapter 14. Production Systems. IntroductionResources; Factors Affecting a Production System; References; PART VI: PRODUCT/UTILIZATION; Chapter 15. By-Products; Introduction; Manure; Dressing Percentages; Blood; Hides and Skins; Paunch and Intestinal Contents; Bone; References; Chapter 16. Contribution of Red Meat to the U.S. Diet; Executive Summary; Introduction; Fresh Beef; Fresh Pork; Fresh Lamb and Veal; Processed Meats in the Diet; Conclusion; References; Chapter 17. Demographics of Dairy Cows and Products; Introduction; PART VII: FUTURE; Chapter 18. Projections on Future Productive Efficiency; Introduction. Projections on Future Productive Efficiency for Products of Animal OriginOther Considerations; Per Capita Consumption of Foods from Animal Origin; Regional Shifts in Animal Production; Issues that Relate to Animal Agriculture; Research Needs; References; Index.
Responsibility: edited by Paul A. Putnam.
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Abstract:

This publication offers reference information on livestock heritage, the history of animal nutrition, animal breeds and populations, production data concerned with animals, their food and other  Read more...

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