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"Globally, dairy and meat production has become an extremely competitive industry. The world milk production is predicted to grow significantly by 2020 with the emergence of new consumers in developing countries. Yet, there is still intense competition for the industry to attract and retain consumers in the more established markets. Consumers continue to demand safe, high quality milk and meat products at competitive prices compared to other high protein food alternatives. To ensure the sustainability of both dairy and beef industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production to produce a quality product. This edited collection of papers is taken from a seminar that brought together some of the world’s leading authorities in the field of ruminant nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the dairy and beef industries, and to identify nutritional and managerial means to improve competitiveness. The papers also consider the importance of animal health together with novel strategies for disease control. ‘Gaining the edge in ruminant production: Nutritional strategies for optimal productivity and efficiency’ is aimed at nutritionists, veterinarians and animal producers as well as students and researchers studying animal and applied biological sciences"
Globally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product. This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered. ‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.
Hybrid Creatures, Matthew Baker’s sharp and innovative collection, follows four very different protagonists as they search for, and struggle with, connection: an amateur hacker attempts to track down his vanished mentor; a math prodigy, the child of divorced parents, struggles with being torn between his two families; a composer takes a spontaneous trip to Nashville while mourning his husband’s death and gets trapped on a hotel rooftop with a hipster; and a wayward philosopher accepts a job working for an industrial farming corporation. Through-out, Baker explores the inner dialogue of failed, floundering, and successful bonds between strangers, among family and friends, and even within a person. Pairing the emotional pursuit of connection with multiple forms of communication, Baker weaves the languages of HTML, mathematics, mu-sical notations, and propositional logic into the storytelling in order to unveil nuances of experiences and emotions. This poignant formal invention articulates loneliness, grief, doubt, and comfort in ways that are inaccessible through traditional language alone. In both form and content, Baker captures the complexities of breaking and forming connections with other people, and the various lan-guages we use to navigate this inescapable human need—resulting in a moving exploration of interpersonal bonds.
The Proceedings of the 1985 International Stockmen's School Seminars, Emerging Technology and Management for Ruminants, includes approximately fifty technical papers given at this year's Stockmen's School, sponsored by Winrock International. The authors are outstanding animal scientists, agribusiness leaders, and livestock producers w
Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others. - The book includes applications of emerging sensor based and intelligent techniques/systems in the field of livestock production and management - The book will have separate chapters dedicated to innovative approaches in the livestock sector such as artificial intelligence, micro and nano sensors, IoT, image processing and farm automation - Specialists contribution of chapters provide comprehensive details while assisting the understanding of the concepts
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. - Presents a comprehensive discussion around the technological advances of sustainable food production - Addresses the current relationship between food production and sustainability - Focuses on how technology can impact the sustainability of the food production system
This textbook provides an integrated view of beef cattle production with a systems based approach, discussing the interrelationships of a broad range of aspects with the overall goal of optimising cattle production. This book provides the background to allow cattle producers to match their production environments with genetic, management, and marketing opportunities for sustainable beef production globally. This logic and resulting considerations can then be tailored to address specific regional challenges and opportunities worldwide. Considerations and examples for extreme situations will be provided, such as very small herds, very large herds, communal-group situations, and minimal artificial input systems.