• Sustainable agriculture
      February 2017

      Achieving sustainable production of eggs Volume 2

      Animal welfare and sustainability

      by Prof. Juliet R. Roberts

      World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at advances in understanding and improving the welfare of hens, from welfare standards to nutrition and other aspects of husbandry. Part 2 discusses sustainability issues, from ways of measuring the environmental impact of egg production to ways of improving sustainability such as improved waste management.Achieving sustainable production of eggs Volume 2: Animal welfare and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 1 which reviews safety and quality issues.

    • Sustainable agriculture
      March 2017

      Achieving sustainable production of milk Volume 1

      Milk composition, genetics and breeding

      by Dr Nico van Belzen

      Milk is one of the world’s most important agricultural food products. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety whilst optimising nutritional and sensory quality. At the same time farms need to become more sustainable as well as meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as low productivity and vulnerability to disease which also impact on safety, quality, sustainability and animal welfare.Drawing on an international range of expertise, this book reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming.Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare.

    • Agricultural engineering & machinery
      June 2017

      Achieving sustainable production of milk Volume 2

      Safety, quality and sustainability

      by Dr Nico van Belzen

      In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as poor cattle nutrition, low productivity and vulnerability to disease which impact on safety, quality, sustainability and animal welfare.Drawing on an international range of expertise, this book reviews research addressing safety, quality and sustainability. Part 1 reviews pathogens affecting milk, their detection and control. The second part of the book discusses the environmental impact of dairy farming and ways it can be better managed, from improved nutrition to ways of protecting biodiversity. The book also reviews ways of supporting smallholders improve dairy farming in the developing world.Achieving sustainable production of milk Volume 2: Safety, quality and sustainability will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review milk composition, genetics and breeding as well as dairy herd management and welfare.

    • Technology, Engineering & Agriculture
      August 2017

      Achieving sustainable production of milk Volume 3

      Dairy herd management and welfare

      by Prof. John Webster

      In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses entering the food chain, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare.Drawing on an international range of expertise, this book reviews research addressing the welfare, nutrition and health of dairy cattle. Part 1 begins by discussing key issues in welfare followed by topics such as genetic selection and welfare, housing and transportation. Part 2 looks at nutrition with chapters on rumen microbiology, feed evaluation and formulation, feed supplements and feed safety. The final part of the book covers aspects of health such as control of diseases and other disorders such as lameness as well as dairy herd health management.Achieving sustainable production of milk Volume 3: Dairy herd management and welfare will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by two other volumes which review milk composition, genetics and breeding as well as safety, quality and sustainability.

    • Sustainable agriculture
      March 2018

      Achieving sustainable production of pig meat Volume 3

      Animal health and welfare

      by Prof. Julian Wiseman

      Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare.This volume looks at animal health and welfare. Part 1 reviews the main diseases affecting pigs as well as ways of managing diseases and boosting pig immune function. Part 2 reviews what we know about pig behaviour and appropriate welfare standards. It also assesses the welfare of different groups of pigs, from gilts and sows to weaned piglets and finishing pigs, as well as transport, lairage and slaughter.With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on safety, quality and sustainability as well as animal breeding and nutrition.

    • Sustainable agriculture
      September 2017

      Achieving sustainable production of sheep

      by Prof. J. P. C. Greyling

      Sheep farming, whether for meat or wool, has always been an essential component in diversifying farming systems, particularly in exploiting land unsuitable for arable crops. The sector faces a range of challenges in meeting rising demand. There is an ongoing threat both from endemic and more exotic diseases. Consumer expectations about nutritional and sensory quality have never been higher. There is also greater concern about the environmental impact of animal production and animal welfare issues. Drawing on an international range of expertise, this book reviews research addressing these challenges. The first part of the book addresses quality issues affecting meat, wool and dairy products from sheep. The book then goes on to discuss advances in breeding before reviewing ways of improving sheep nutrition, health and welfare. The collection concludes by assessing the environmental impact of sheep production and ways it can be more effectively managed.Achieving sustainable production of sheep will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in supporting sheep farming.

    • Sustainable agriculture
      June 2017

      Ensuring safety and quality in the production of beef Volume 1

      Safety

      by Prof. Gary R. Acuff and Prof. James S. Dickson

      Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.

    • Sustainable agriculture
      April 2017

      Ensuring safety and quality in the production of beef Volume 2

      Quality

      by Prof. Michael E. Dikeman

      Consumer expectations of sensory and nutritional quality have never been higher. Drawing on an international range of expertise, this book reviews research in understanding and improving the quality of beef. Part 1 reviews how breeding and growth affect carcass composition. Part 2 discusses aspects of husbandry affecting meat quality such as nutrition, metabolic modifiers and handling of cattle. The book then goes on to discuss factors affecting flavor, color and tenderness, as well as grading, packaging and methods for measuring sensory quality.Ensuring safety and quality in the production of beef Volume 1: Quality will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 1 which reviews safety issues in beef production.

    • Sustainable agriculture
      October 2017

      Achieving sustainable production of pig meat Volume 2

      Animal breeding and nutrition

      by Prof. Julian Wiseman

      Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare. These challenges are addressed in the three volumes of Achieving sustainable production of pig meat. Volume 2 looks at pig breeding and nutrition.Part 1 starts by reviewing advances and constraints in conventional breeding, the development and use of molecular breeding techniques, as well as factors affecting functional traits such as reproductive and feed efficiency. The second part of the book looks at current research on meeting pig nutritional requirements, including understanding and modelling pig nutritional requirements to optimise feeding, as well as the role of vitamins, exogenous enzymes, growth promoters, prebiotics and probiotics.With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science as well as producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on safety, quality and sustainability as well as animal health and welfare.

    • Sustainable agriculture
      December 2016

      Achieving sustainable production of poultry meat Volume 1

      Safety, quality and sustainability

      by Prof. S. C. Ricke

      To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production.Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

    • Sustainable agriculture
      July 2017

      Achieving sustainable production of poultry meat Volume 2

      Breeding and nutrition

      by Prof. Todd Applegate

      To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety.Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.

    • Sustainable agriculture
      August 2017

      Achieving sustainable production of poultry meat Volume 3

      Health and welfare

      by Prof. Todd Applegate

      To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have also never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques.Achieving sustainable production of poultry meat Volume 3: Health and welfare will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry breeding and nutrition.

    • Sustainable agriculture
      June 2018

      Achieving sustainable production of pig meat Volume 1

      Safety, quality and sustainability

      by Prof. Alan Mathew

      Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare.This volume looks first at the main zoonoses affecting pigs and how they can be controlled. It then reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production.With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on animal breeding, nutrition, health and welfare.

    • Geography & the Environment

      Bugail Eryri

      Pedwar Tymor Ar Ffermydd Mynydd Yng Ngogledd Cymru

      by Keith Bowen

    • Fiction
      November 2011

      Code Blood

      by Kurt Kamm

      Colt Lewis, a rookie fire paramedic, is obsessed with finding the severed foot of his first victim after she dies in his arms. His search takes him into the connected lives of a graduate research student, with the rarest blood in the world and the vampire fetishist who is stalking her. Within the corridors of high-stakes medical research laboratories, the shadow world of body parts dealers, and the underground Goth clubs of Los Angeles, Lewis uncovers a tangled maze of needles, drugs and maniacal ritual, all of which lead to death. But whose death? An unusual and fast-paced LA Noir thriller.

    • Animal husbandry
      January 2014

      Breeding is a bitch

      Practical Veterinary and Husbandry Guidance for the Canine Breeder

      by Dr. Kurt de Cramer

      Although this book is primarily written for dog breeders it will also be of value to anyone who works with dogs on a daily basis, i.e. veterinarians, dog trainers, canine protection and security services, service dogs for the military, police canine units, animal shelters and dog kennels as it also deals with conditions unique to larger dog colonies. Whether you are a beginner or an experienced breeder, “Breeding is a Bitch” will help you identify, correct or prevent many problems that you are sure to encounter. Its comprehensive nature classes it as a reference book on dog breeding. Its main focus is dog reproduction, i.e. the heat cycle, breeding soundness, genital diseases, pregnancy, lactation, whelping, caesarean section, artificial reproductive techniques, fertility problems and neonatal disease and survival. It also covers the ethical aspects of dog breeding, how most breeders start off, nutrition, routine preventative health measures, parasite control and various matters and conditions related to the keeping of dogs. It comprehensively covers practical genetics for dog breeders “Breeding is a bitch”, will enable beginners to start off on a less rocky path as it deals with problems that even the most experienced dog breeders find challenging. Dr Kurt De Cramer Dr Kurt De Cramer was born in Belgium, in 1962, where he attended primary school. His family later immigrated to South Africa where he completed high school and qualified as a veterinarian from the Faculty of Veterinary Science, Onderstepoort, University of Pretoria, in 1986. He completed his National service at the Bourke’s luck dog training unit where he was introduced to the breeding of service dogs and their health problems. He started his veterinary career at a research Laboratory and entered private practice in 1992 when he co-founded the Rant-en-Dal Animal Hospital. In furthering his studies he obtained his Masters degree MMedVet(Gyn) – Specialist theriogenologist (Animal reproduction) degree from the same university and is currently completing a PhD study. As a general practitioner he focuss

    • Agriculture & farming

      The Right Colour

      by Andy Frazier

      This touching tale tells of a calf born in a pedigree Aberdeen Angus herd, an unusual calf that although is black in colour, is the wrong kind of black. Her times of hardship and degradation evolve her into a somewhat exceptional character. Now an old lady nearing the end of her life she tells her own extraordinary and comical tale of her exciting journey towards fulfilling her destiny.

    • Adventure
      July 2011

      Someone to Look Up To

      The Story of a Special Dog

      by Jean Gill

      'Nobody writes dog stories better.' Karen Charlton, author of 'The Heiress of Linn Hagh' A dog's life in the south of France. From puppyhood, Sirius the Pyrenean Mountain Dog has been trying to understand his humans and train them with kindness... How this led to their divorce he has no idea. More misunderstandings take Sirius to Death Row in an animal shelter, as a so-called dangerous dog learning survival tricks from the other inmates. During the twilight barking, he is shocked to hear his brother's voice but the bitter-sweet reunion is short-lived. Doggedly, Sirius keeps the faith. One day, his human will come. View the book trailer youtube.com/watch?v=JFPrJbqM4LU

    • Animal husbandry
      May 2006

      Nutrient Requirements of Dogs and Cats

      by Subcommittee on Dog and Cat Nutrition, Committee on Animal Nutrition, National Research Council

      Updating recommendations last made by the National Research Council in the mid-1980s, this report provides nutrient recommendations based on physical activity and stage in life, major factors that influence nutrient needs. It looks at how nutrients are metabolized in the bodies of dogs and cats, indications of nutrient deficiency, and diseases related to poor nutrition. The report provides a valuable resource for industry professionals formulating diets, scientists setting research agendas, government officials developing regulations for pet food labeling, and as a university textbook for dog and cat nutrition. It can also guide pet owners feeding decisions for their pets with information on specific nutrient needs, characteristics of different types of pet foods, and factors to consider when feeding cats and dogs.

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