Scientific Farm Animal Production
An Introduction
11th Edition
Published on 15. January 2015
Book
Hardback
656 pages
978-0-13-376720-9 (ISBN)
Description
A comprehensive, best-selling, science-based approach to building livestock and poultry management systems for food, fiber, and recreation.
With Scientific Farm Animal Production, students of animal agriculture get a comprehensive, science-based approach to building livestock and poultry management systems for food, fiber, and recreation. It effectively integrates the scientific disciplines that support livestock and poultry production with detailed information about the primary livestock species, appropriate management protocols, and the market forces that impact demand across the supply chain.
As a result of a comprehensive review by nearly 20 professionals, this new edition features increased clarity, depth and accuracy, including improved end-of-chapter questions; updated and enhanced figures and color photos; the latest demographic data; an expanded discussion of social and consumer issues; and an authoritative look at the trends, issues, and opportunities for animal agriculture.
With Scientific Farm Animal Production, students of animal agriculture get a comprehensive, science-based approach to building livestock and poultry management systems for food, fiber, and recreation. It effectively integrates the scientific disciplines that support livestock and poultry production with detailed information about the primary livestock species, appropriate management protocols, and the market forces that impact demand across the supply chain.
As a result of a comprehensive review by nearly 20 professionals, this new edition features increased clarity, depth and accuracy, including improved end-of-chapter questions; updated and enhanced figures and color photos; the latest demographic data; an expanded discussion of social and consumer issues; and an authoritative look at the trends, issues, and opportunities for animal agriculture.
More details
Other editions
Previous edition
Robert W. Taylor | Thomas G. Field
Scientific Farm Animal Production
Book
03/2011
10th Edition
Pearson
€131.21
Article exhausted; check for reprint
Content
1 Animal Contributions to Human Needs 1 Contributions To Food Needs 1 Contributions to Clothing and Other Nonfood Products 12 Contributions to Work and Power Needs 13 Animals for Companionship, Recreation, and Creativity 15 Additional Animal Contributions 15 Chapter Summary 15 Key Words 16 Review Questions 16 Selected References 16
2 An Overview of the Livestock and Poultry Industries 17 U.S. Animal Industries: An Overview 17 Cash Receipts 17 World Trade 17 Commodity Prices 18 Biological Differences in Meeting Market Demand 20 Beef Industry 20 Global Perspective 20 United States 23 Cattle Production 23 Cattle Feeding 26 The Dairy Cattle Industry 28 Global Perspective 28 United States 30 The Horse Industry 31 Global Perspective 31 United States 32 The Poultry Industry 33 Global Perspective 33 United States 34 The Sheep and Goat Industry 38 Global Perspective 38 United States 39 Purebred Breeder 41 Commercial Market Lamb Producers 42 Commercial Feedlot Operator 42 The Swine Industry 42 Global Perspective 42 United States 42 Other Animal Industries 44 Aquaculture 44 Bison 45 Elk 46 Ostrich and Emu Farming and Ranching 46 Llama and Alpaca Production 46 Chapter Summary 47 Key Words 47 Review Questions 47 Selected References 48
3 Red Meat Products 49 Production 49 Processing 49 Kosher and Muslim Meats 52 Composition 53 Physical Composition 53 Chemical Composition 54 Nutritional Considerations 55 Nutritive Value 55 Consumption 57 Demand 59 Marketing 59 Chapter Summary 63 Key Words 63 Review Questions 64 Selected References 64
4 Poultry and Egg Products 65 Poultry Meat and Egg Production 65 Composition 66 Meat 66 Eggs 67 Poultry Products 68 Meat 68 Eggs 69 Feathers and Down 70 Other Products and By-Products 70 Nutrition Considerations 70 Nutritive Value of Poultry Meat 70 Nutritive Value of Eggs 70 Consumption 72 Meat 72 Eggs 72 Marketing 73 Chapter Summary 76 Key Words 76 Review Questions 77 Selected References 77
5 Milk and Milk Products 78 Milk Production 78 Milk Composition 79 Milk Fat 81 Carbohydrates 82 Proteins 82 Vitamins 82 Minerals 82 Milk Products in the United States 82 Fluid Milk 83 Evaporated and Condensed Milk 85 Dry Milk 85 Fermented Dairy Products 85 Cream 86 Butter 86 Cheese 87 Ice Cream 89 Eggnog 89 Imitation Dairy Products 89 Health Considerations 90 Nutritive Value of Milk 90 Wholesomeness 91 Milk Processing 91 Milk Intolerance 92 Consumption 92 Marketing 92 World 92 United States 93 Prices 93 Chapter Summary 94 Key Words 94 Review Questions 95 Selected References 95
6 Wool and Mohair 96 Growth of Hair, Wool, and Mohair 96 Factors Affecting the Value of Wool 99 Classes and Grades of Wool 101 Production of Wool and Mohair 102 Wool Marketing 106 Uses of Wool and Mohair 106 Chapter Summary 108 Key Words 108 Review Questions 108 Selected References 108
7 By-Products of Meat Animals 109 Edible By-Products 109 Inedible By-Products 110 The Rendering Industry 113 Rendering of Red Meat Animal By-Products 114 Rendering of Poultry By-Products 114 Disposing of Dead Livestock 115 Chapter Summary 117 Key Words 117 Review Questions 117 Selected References 117
8 Market Classes and Grades of Livestock, Poultry, and Eggs 118 Market Classes and Grades of Red Meat Animals 118 Slaughter Cattle 118 Feeder Cattle 123 Slaughter Swine 124 Slaughter Sheep 126 Feeder Lamb Grades 128 Goat Grades 128 Market Classes and Grades of Poultry Products 129 Poultry Meat 129 Eggs 130 Chapter Summary 133 Key Words 133 Review Questions 133 Selected References 134
9 Visual Evaluation of Market Animals 135 External Body Parts 136 Location of the Wholesale Cuts in the Live Animal 136 Visual Assessment of Livestock Carcass Composition 137 Chapter Summary 145 Key Words 146 Review Questions 146 Selected References 146
10 Reproduction 147 Terminology For Anatomical Positioning 147 Female Organs of Reproduction and their Functions 147 Ovaries 149 The Oviducts 151 The Uterus 151 The Vagina 152 The Clitoris 152 Reproduction in Poultry Females 152 Male Organs of Reproduction and Their Functions 154 Testicles 155 The Epididymis 157 The Scrotum 157 The Vas Deferens 158 The Urethra 159 Accessory Sex Glands 159 The Penis 159 Reproduction in Male Poultry 159 Hormonal Control of Testicular and Ovarian Function 160 Testicular Function 160 Ovarian Function 160 Estrous Cycle 162 Seasonal Effects on Reproduction 163 Pregnancy 164 Parturition 166 Chapter Summary 169 Key Words 169 Review Questions 169 Selected References 170
11 Artificial Insemination, Estrous Synchronization, and Embryo Transfer 171 Semen Collecting and Processing 172 Insemination of the Female 174 Detecting Estrus 175 Proper Insemination 176 Estrous Synchronization 177 Prostaglandin 178 MGA and Prostaglandin 179 Controlled Internal Drug Release (CIDR) 179 Synchronization with Natural Service 180 P.G. 600 180 Embryo Transfer 180 Cloning 182 Sexed Semen 184 Chapter Summary 184
2 An Overview of the Livestock and Poultry Industries 17 U.S. Animal Industries: An Overview 17 Cash Receipts 17 World Trade 17 Commodity Prices 18 Biological Differences in Meeting Market Demand 20 Beef Industry 20 Global Perspective 20 United States 23 Cattle Production 23 Cattle Feeding 26 The Dairy Cattle Industry 28 Global Perspective 28 United States 30 The Horse Industry 31 Global Perspective 31 United States 32 The Poultry Industry 33 Global Perspective 33 United States 34 The Sheep and Goat Industry 38 Global Perspective 38 United States 39 Purebred Breeder 41 Commercial Market Lamb Producers 42 Commercial Feedlot Operator 42 The Swine Industry 42 Global Perspective 42 United States 42 Other Animal Industries 44 Aquaculture 44 Bison 45 Elk 46 Ostrich and Emu Farming and Ranching 46 Llama and Alpaca Production 46 Chapter Summary 47 Key Words 47 Review Questions 47 Selected References 48
3 Red Meat Products 49 Production 49 Processing 49 Kosher and Muslim Meats 52 Composition 53 Physical Composition 53 Chemical Composition 54 Nutritional Considerations 55 Nutritive Value 55 Consumption 57 Demand 59 Marketing 59 Chapter Summary 63 Key Words 63 Review Questions 64 Selected References 64
4 Poultry and Egg Products 65 Poultry Meat and Egg Production 65 Composition 66 Meat 66 Eggs 67 Poultry Products 68 Meat 68 Eggs 69 Feathers and Down 70 Other Products and By-Products 70 Nutrition Considerations 70 Nutritive Value of Poultry Meat 70 Nutritive Value of Eggs 70 Consumption 72 Meat 72 Eggs 72 Marketing 73 Chapter Summary 76 Key Words 76 Review Questions 77 Selected References 77
5 Milk and Milk Products 78 Milk Production 78 Milk Composition 79 Milk Fat 81 Carbohydrates 82 Proteins 82 Vitamins 82 Minerals 82 Milk Products in the United States 82 Fluid Milk 83 Evaporated and Condensed Milk 85 Dry Milk 85 Fermented Dairy Products 85 Cream 86 Butter 86 Cheese 87 Ice Cream 89 Eggnog 89 Imitation Dairy Products 89 Health Considerations 90 Nutritive Value of Milk 90 Wholesomeness 91 Milk Processing 91 Milk Intolerance 92 Consumption 92 Marketing 92 World 92 United States 93 Prices 93 Chapter Summary 94 Key Words 94 Review Questions 95 Selected References 95
6 Wool and Mohair 96 Growth of Hair, Wool, and Mohair 96 Factors Affecting the Value of Wool 99 Classes and Grades of Wool 101 Production of Wool and Mohair 102 Wool Marketing 106 Uses of Wool and Mohair 106 Chapter Summary 108 Key Words 108 Review Questions 108 Selected References 108
7 By-Products of Meat Animals 109 Edible By-Products 109 Inedible By-Products 110 The Rendering Industry 113 Rendering of Red Meat Animal By-Products 114 Rendering of Poultry By-Products 114 Disposing of Dead Livestock 115 Chapter Summary 117 Key Words 117 Review Questions 117 Selected References 117
8 Market Classes and Grades of Livestock, Poultry, and Eggs 118 Market Classes and Grades of Red Meat Animals 118 Slaughter Cattle 118 Feeder Cattle 123 Slaughter Swine 124 Slaughter Sheep 126 Feeder Lamb Grades 128 Goat Grades 128 Market Classes and Grades of Poultry Products 129 Poultry Meat 129 Eggs 130 Chapter Summary 133 Key Words 133 Review Questions 133 Selected References 134
9 Visual Evaluation of Market Animals 135 External Body Parts 136 Location of the Wholesale Cuts in the Live Animal 136 Visual Assessment of Livestock Carcass Composition 137 Chapter Summary 145 Key Words 146 Review Questions 146 Selected References 146
10 Reproduction 147 Terminology For Anatomical Positioning 147 Female Organs of Reproduction and their Functions 147 Ovaries 149 The Oviducts 151 The Uterus 151 The Vagina 152 The Clitoris 152 Reproduction in Poultry Females 152 Male Organs of Reproduction and Their Functions 154 Testicles 155 The Epididymis 157 The Scrotum 157 The Vas Deferens 158 The Urethra 159 Accessory Sex Glands 159 The Penis 159 Reproduction in Male Poultry 159 Hormonal Control of Testicular and Ovarian Function 160 Testicular Function 160 Ovarian Function 160 Estrous Cycle 162 Seasonal Effects on Reproduction 163 Pregnancy 164 Parturition 166 Chapter Summary 169 Key Words 169 Review Questions 169 Selected References 170
11 Artificial Insemination, Estrous Synchronization, and Embryo Transfer 171 Semen Collecting and Processing 172 Insemination of the Female 174 Detecting Estrus 175 Proper Insemination 176 Estrous Synchronization 177 Prostaglandin 178 MGA and Prostaglandin 179 Controlled Internal Drug Release (CIDR) 179 Synchronization with Natural Service 180 P.G. 600 180 Embryo Transfer 180 Cloning 182 Sexed Semen 184 Chapter Summary 184