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Authored by a renowned animal scientist with a peerless reputation in organic livestock nutrition, A Practical Guide to the Feeding of Organic Farm Animals aims to translate the science of feeding organic livestock and distil it into practical guidance for farmers and producers. The latest research is broken down into a practical approach to on-the-farm feeding, providing applied methodology backed up by scientific research. There is also advice on making the transition from conventional to organic farming systems regarding feeding. There are sections covering poultry, pigs, cattle, sheep and goats, reviewing the nutritional requirements of the species, identifying suitable ingredients and feeds, overviewing husbandry techniques and system approaches, providing advice on selecting suitable breeds, and advising on nutrition and its relationship to health with a preventative approach. The final section provides advice on organic nutritional regimes under integrated farming operations making this book an ideal resource for the smallholder farmer as well as traditional and aspiring organic livestock farmers.
This text contains a detailed guide to the principles of feeding animals on the farm, with information on the general management and care of hogs, sheep, dogs, and other farm animals. Complete with simple, clear instructions, helpful hints, and detailed illustrations, this text constitutes a resource of considerable value for both prospective and existing farmer, and also makes for a worthy addition to collections of agricultural literature. The chapters of this book include: 'Why the Hog is Valuable', 'A Question in Farm Management', 'Lard Breeds', 'Bacon Breeds', 'Feed', 'The Care of Pigs', 'Tuberculosis and Cholera', 'Imported Goats', 'Feed', 'Raising Sheep on Farms', 'Housing and Fencing', 'The Value of Dogs', 'Shelter', 'Exercise', 'Feeding', etcetera. We are proudly republishing this antique text now complete with a new introduction on farming.
Animals are biological transformers of dietary matter and energy to produce high-quality foods and wools for human consumption and use. Mammals, birds, fish, and shrimp require nutrients to survive, grow, develop, and reproduce. As an interesting, dynamic, and challenging discipline in biological sciences, animal nutrition spans an immense range from chemistry, biochemistry, anatomy and physiology to reproduction, immunology, pathology, and cell biology. Thus, nutrition is a foundational subject in livestock, poultry and fish production, as well as the rearing and health of companion animals. This book entitled Principles of Animal Nutrition consists of 13 chapters. Recent advances in biochemistry, physiology and anatomy provide the foundation to understand how nutrients are utilized by ruminants and non-ruminants. The text begins with an overview of the physiological and biochemical bases of animal nutrition, followed by a detailed description of chemical properties of carbohydrates, lipids, protein, and amino acids. It advances to the coverage of the digestion, absorption, transport, and metabolism of macronutrients, energy, vitamins, and minerals in animals. To integrate the basic knowledge of nutrition with practical animal feeding, the book continues with discussion on nutritional requirements of animals for maintenance and production, as well as the regulation of food intake by animals. Finally, the book closes with feed additives, including those used to enhance animal growth and survival, improve feed efficiency for protein production, and replace feed antibiotics. While the classical and modern concepts of animal nutrition are emphasized throughout the book, every effort has been made to include the most recent progress in this ever-expanding field, so that readers in various biological disciplines can integrate biochemistry and physiology with nutrition, health, and disease in mammals, birds, and other animal species (e.g., fish and shrimp). All chapters clearly provide the essential literature related to the principles of animal nutrition, which should be useful for academic researchers, practitioners, beginners, and government policy makers. This book is an excellent reference for professionals and a comprehensive textbook for senior undergraduate and graduate students in animal science, biochemistry, biomedicine, biology, food science, nutrition, veterinary medicine, and related fields.
Livestock rearing is an integral part of socio-economic framework of India since time immemorial. Livestock sub-sector being a vital component of agriculture sector, plays a multidimensional role and acts as a tool in achieving nutritional security, employment generation and socio-economic development of rural sector, particularly among the landless, small, marginal farmers and women. India possesses huge livestock population of varying production potentials, distributed across different agro-ecological zones under different operational and livestock holding size. Hence, it requires different package of practices for their management. Further, factors like drivers of development change and climate change pose many challenges to this sector. Farm animal management encompasses integrated and precise application of basic scientific principles of breeding, feeding, heeding and weeding in general as well as in times of specific need. Therefore, an attempt has been made in this book to cover all these basic and applied aspects of livestock management in detail. In the perspective of reorganization of the syllabus of veterinary science and animal husbandry programme. This book is appropriately divided into fifteen s covering almost each and every aspect of livestock production management.
Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients.