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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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CABI Book Info
Cover for Nutrition and feeding of organic cattle.

The second edition of this book contains 7 chapters that describe the introductory concepts of cattle nutrition, the aims and principles of organic cattle production, the elements of cattle nutrition, ingredients for organic diets, cattle breeds for organic production, integration of feeding...

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book
CABI Book Chapter Info
Cover for Breeds for organic production.

This chapter describes the characteristics and performance traits of the most suitable beef and dairy cattle breeds for organic beef and milk production.

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book chapter
CABI Book Chapter Info
Cover for Integrating feeding programmes into organic production systems.

This chapter describes the effects of feeding programmes (including feed quality, feed supplements and feed additives) on the reproductive performance, beef and milk production and quality and environmental impact in organic cattle farming systems.

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book chapter
CABI Book Chapter Info
Cover for Conclusions and recommendations for the future.

This chapter describes some recommendations for improving animal welfare, breed selection, feed quality, beef and milk production and quality and reducing environmental impacts in organic cattle farming systems.

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book chapter
CABI Book Chapter Info
Cover for The basics of bruising in cattle - what, when and how.

This chapter briefly discussed the basics of bruising in cattle highlighting issues on animal welfare and its economic impact to the cattle industry.

Author(s)
Edwards-Callaway, L. N.; Kline, H. C.
ISBN
2020 CABI (H ISBN 9781789240573)
Type
Book chapter
CABI Book Chapter Info
Cover for The importance of good pre-slaughter handling to improve meat quality in cattle, pigs, sheep and poultry.

In this chapter the factors that can cause meat quality problems during handling and transport of meat animals were discussed as well as on the importance of low-stress handling to maintain meat quality. Topics that were also given emphasis includes how on-farm conditions have an effect on meat...

Author(s)
Grandin, T.
ISBN
2020 CABI (H ISBN 9781789240573)
Type
Book chapter
CABI Book Chapter Info
Cover for Genetics of fatty acid composition in bovine milk and beef.

This chapter deals with the genetics of fatty acid composition in milk and beef. The importance of having the ability to control fatty acid composition in bovine milk and beef is discussed. Focus is given on fatty acid composition of bovine milk and beef, environmental factors influencing fatty...

Author(s)
Nafikov, R. A.; Soyeurt, H.; Beitz, D. C.
ISBN
2015 CABI (H ISBN 9781780642215)
Type
Book chapter
CABI Book Chapter Info
Cover for Genetics of meat quality.

This chapter summarizes the current knowledge of quantitative and molecular genetic aspects of meat quality. The implications of genetic improvement of meat quality for the cattle industry are discussed. Focus is given on meat quality traits, heritability and genetic correlation of meat quality...

Author(s)
Mateescu, R. G.
ISBN
2015 CABI (H ISBN 9781780642215)
Type
Book chapter
CABI Book Chapter Info
Cover for Carcass and meat.

The ultimate value of cattle is typically dependent upon their carcass and by-product traits. Although the carcass is thought of as the primary end-product of beef cattle, numerous edible and inedible by-products are also quite economically important. As with other traits discussed throughout this...

Author(s)
Herring, A. D.
ISBN
2014 CABI (H ISBN 9781780645070)
Type
Book chapter
CABI Book Chapter Info
Cover for Handling and transport of cattle and pigs in South America.

This chapter covers animal handling and transport research in Brazil, Chile and Uruguay. Data collected from 2005 to 2012 clearly show that bruising and other damage to beef and pork carcasses can be greatly reduced by training truck drivers and handlers, and by simple improvements in facilities....

Author(s)
Costa, M. J. R. P. da; Huertas, S. M.; Strappini, A. C.; Gallo, C.
ISBN
2014 CABI (H ISBN 9781780643212)
Type
Book chapter

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