Author: Harold Dee Woody
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 380
Book Description
Influence of Ration Grain Content on Feedlot Performance and Carcass Characteristics
Author: Harold Dee Woody
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 380
Book Description
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 380
Book Description
Climatic, Breed, and Ration Effects on the Feedlot Performance and Carcass Characteristics of Steers
Author: Leonard Charles Kappel
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 152
Book Description
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 152
Book Description
Influence of Previous Nutritional Level on Feedlot Performance and Carcass Characteristics of Beef Cattle
Author: Charles Franklin Elliott
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 146
Book Description
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 146
Book Description
The Influence of Levels of Low Quality Roughages Upon Feedlot Performance and Carcass Characteristics of Beef Cattle Fed High Concentrate Rations
Author: A. B. M. Fazle Wahed
Publisher:
ISBN:
Category :
Languages : en
Pages : 146
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 146
Book Description
The Effect of Feeding System on the Performance and Carcass Characteristics of Yearling Steers, Steer Calves and Heifer Calves
Author: Myron Lindle Danner
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 238
Book Description
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 238
Book Description
The Effect of Level and Source of Fiber on Feed-lot Performance, Carcass Characteristics, and Gastro-intestinal Tract of Swine
Author: Laysel N. Hochstetler
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 152
Book Description
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 152
Book Description
The Effect of Feed Grain Preparation Upon Feedlot Performance and Carcass Characteristics of Steers
Author: Allen Thurman Ralston
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 10
Book Description
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 10
Book Description
Improving the Sensory and Nutritional Quality of Fresh Meat
Author: Joseph Kerry
Publisher: Elsevier
ISBN: 1845695437
Category : Technology & Engineering
Languages : en
Pages : 687
Book Description
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Publisher: Elsevier
ISBN: 1845695437
Category : Technology & Engineering
Languages : en
Pages : 687
Book Description
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Feed Efficiency in the Beef Industry
Author: Rodney A. Hill
Publisher: John Wiley & Sons
ISBN: 0470959525
Category : Science
Languages : en
Pages : 328
Book Description
Feed Efficiency in the Beef Industry provides a thorough and concise overview of feed efficiency in beef cattle. It frames the great importance of feed efficiency to the industry and details the latest findings of the many scientific disciplines that intersect and aim to improve efficient and sustainable production of nutritious beef. The vast majority of production costs are directly tied to feed. With increased demand for grains to feed a rapidly increasing world population and to supply a new demand for alternative fuels, feed costs continue to increase. In recent years, the negative environmental impacts of inefficient feeding have also been realized; as such feed efficiency is an important factor in both economic viability and environmental sustainability of cattle production. Feed Efficiency in the Beef Industry covers a broad range of topics ranging from economic evaluation of feed efficiency to the physiological and genetic bases of efficient conversion of feed to high quality beef. Chapters also look at how a fuller understanding of feed efficiency is leading to new selective breeding efforts to develop more efficient cattle. With wide-ranging coverage from leading international researchers, Feed Efficiency will be a valuable resource for producers who wish to understand the complexities, challenges, and opportunities to reduce their cost of production, for students studying the topic and for researchers and professionals working in the beef industry.
Publisher: John Wiley & Sons
ISBN: 0470959525
Category : Science
Languages : en
Pages : 328
Book Description
Feed Efficiency in the Beef Industry provides a thorough and concise overview of feed efficiency in beef cattle. It frames the great importance of feed efficiency to the industry and details the latest findings of the many scientific disciplines that intersect and aim to improve efficient and sustainable production of nutritious beef. The vast majority of production costs are directly tied to feed. With increased demand for grains to feed a rapidly increasing world population and to supply a new demand for alternative fuels, feed costs continue to increase. In recent years, the negative environmental impacts of inefficient feeding have also been realized; as such feed efficiency is an important factor in both economic viability and environmental sustainability of cattle production. Feed Efficiency in the Beef Industry covers a broad range of topics ranging from economic evaluation of feed efficiency to the physiological and genetic bases of efficient conversion of feed to high quality beef. Chapters also look at how a fuller understanding of feed efficiency is leading to new selective breeding efforts to develop more efficient cattle. With wide-ranging coverage from leading international researchers, Feed Efficiency will be a valuable resource for producers who wish to understand the complexities, challenges, and opportunities to reduce their cost of production, for students studying the topic and for researchers and professionals working in the beef industry.
Predicting Feed Intake of Food-Producing Animals
Author: National Research Council
Publisher: National Academies Press
ISBN: 030903695X
Category : Technology & Engineering
Languages : en
Pages : 96
Book Description
How much do animals eat? Why do eating patterns change? How do physiological, dietary, and environmental factors affect feed intake? This volume, a comprehensive overview of the latest animal feed intake research, answers these questions with detailed information about the feeding patterns of fishes, pigs, poultry, dairy cows, beef cattle, and sheep. Equations for calculating predicted feed intake are presented for each animal and are accompanied by charts, graphs, and tables.
Publisher: National Academies Press
ISBN: 030903695X
Category : Technology & Engineering
Languages : en
Pages : 96
Book Description
How much do animals eat? Why do eating patterns change? How do physiological, dietary, and environmental factors affect feed intake? This volume, a comprehensive overview of the latest animal feed intake research, answers these questions with detailed information about the feeding patterns of fishes, pigs, poultry, dairy cows, beef cattle, and sheep. Equations for calculating predicted feed intake are presented for each animal and are accompanied by charts, graphs, and tables.