Animal Science and Industry

Animal Science and Industry

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For a one-semester/quarter course in introductory Animal Science.Helping to make students' initial inquiry into animal science both an exciting and rewarding one, this well-rounded book covers the animal industry in its totality-from global trends in animal product consumption, to feed manufacturing, the ruminant digestive system, nutrition and feedlot management, farm animal reproduction, genes and chromosomes, the importance of milk production in different species, growth and development, marketing meat animals, the merchandising and promotion of wool, the business of producing eggs, and much more. Accessible to majors and non-majors alike, and organized for maximum course flexibility, it fosters an awareness that successful animal production ventures are the result of astute and timely application of animal science and business more

Product details

  • Mixed media product | 746 pages
  • 254 x 264.16 x 35.56mm | 1,678.28g
  • Pearson Education (US)
  • Pearson
  • United States
  • English
  • 6th edition
  • 0130826537
  • 9780130826534

Table of contents

1. Animal Agriculture. Global Trends in Animal Product Consumption. Changes in American Farm Population, Numbers, and Size. US Land Resources. Why Are American Farmers So Productive? Animal Agriculture: The Role of Animals. The Gene Pool and Animal Classification. Animal Adaptation. Essential Factors of All Animal Enterprises. Characteristics of Specific Enterprises. Animal Agriculture and Animal Welfare. The Environment and Animal Waste Management. Questions for Study and Discussion.2. The Animal Industry. Livestock and Poultry Density. Feed Manufacturing. Veterinarians. Markets. Processors. The Animal Sciences. Governmental and Educational Agencies. Questions for Study and Discussion.3. Nutrients and Their Sources. Classes of Nutrients. How Nutrients May Be Used. Carbohydrates. Lipids: Fats and Oils. Proteins (Amino Acids). Water. Minerals. Vitamins. Nutrient Absorption and Formation by Plants. Feeds and Their Nutrient Content. Questions for Study and Discussion.4. The Digestive and Metabolic Systems. Nonruminant Digestive System. Prehension, Mastication, and Salivation. Enzymatic Digestion. Absorption. Digestive System of the Horse. Ruminant Digestive System. Nutrient Transport. Nutrient Storage. Nutrient Utilization in the Cell. Questions for Study and Discussion.5. Nutrition of Nonruminants. Nutrient Requirements. Recommended Nutrient Levels. Formulating Rations. Feeds and Their Effect on Consumption. Feed Additives. Nutritional Imbalances and Deficiencies. Other Species. Nutrition and the Newborn. Questions for Study and Discussion.6. Nutrition of Ruminants. Nutrient Requirements. Factors Affecting Feed Intake. Formulating Daily Rations for Cows and Ewes. Rations for Finishing Cattle and Lambs. Dairy Calves and Growing Heifers (Herd Replacements). Dairy Cows. Questions for Study and Discussion.7. Nutrition of Horses and Ponies. Nutrient Requirements. Feeds. Consumption and Influences. Nutrition and Performance. Pregnancy and the Foal. Other Feeding Management Precautions. Nutritional Deficiencies and Imbalances. Questions for Study and Discussion.8. Evaluation of Feeder Animals. Inheritance and Range in Performing Ability. Feeder Cattle. Feeder Lambs. Feeder Pigs. Questions for Study and Discussion.9. Animal Growth and Carcass Composition. Chronological Versus Physiological Growth. Measures of Growth. The Growth Curve and Its Phases. Hormonal Control of Growth. Factors Affecting Growth. Carcass Composition. Questions for Study and Discussion.10. The Feeding Enterprise. Geographic Concentration. Feedlot Management. Capital and Costs. Influences on Animal Performance and Feedlot Profit. Profit Margin. Price Protection. Tax Considerations. Questions for Study and Discussion.11. Animal Environment and Adaptation. Heat Loss and Heat Production. The Comfort Zone and Critical Temperature. Physiological Acclimatization to Temperature Stress. Controlling Heat Stress. Controlling Cold Stress. Ration Adjustments During Heat or Cold Stress. Other Environmental Factors. Ventilation. Flooring or Lot Surface. Space Requirements. Animal Waste Management. Questions for Study and Discussion.12. Animal Health. Economic and Human Safety Concerns. Disease Defined and Classified. Predators and Injuries. Nutritional Deficiencies. Metabolic Disorders. Toxins and Poisons. Parasites and Protozoa. Types of Infectious Agents. Immunity and Vaccination. Reproductive and Respiratory Problems. Eradication and Repopulation Programs. Typical Herd Health Programs. Role of the Veterinarian. Diagnostic Services. Biosecurity. Questions for Study and Discussion.13. Animal Behavior. Animal Behavior as a Science. Domestication and Genetic Influences on Behavior. Environmental Influences on Behavior. Physiology. Perception and the Sensory Systems. Learning and Training. Animal Communication. Understanding Animal Behavior. Group Behavior and Social Order. Grazing and Feeding Behavior. Sleeping and Resting Behavior. Sexual and Reproductive Behavior. Behavioral Problems and Abnormalities. Questions for Study and Discussion.14. Physiology of Reproduction. Reproductive Performance and Profitability. The Male Reproductive System. The Female Reproductive System. Pregnancy. The Reproductive System in Domesticated Fowl. Artificial Insemination. Estrus Synchronization. Multiple Ovulation. Embryo Transplanting. Questions for Study and Discussion.15. Management Regime and Reproductive Efficiency. Critical Nutrients for Reproduction. Growth and Development of Breeding Stock. Flushing and Other Nutritional Considerations. Other Influences on Conception. Nutritional Management During Pregnancy. Reproductive Efficiency in Poultry. Questions for Study and Discussion.16. Lactation. Importance of Milk Production in Various Species. Hormonal Influences in Mammary Development and Lactation. Location, Number, and Appearance of Mammary Glands. Anatomy of the Udder. Milk Synthesis-Components of Milk. Rate of Milk Synthesis. Milk Let-Down. Nutrition and Milk Composition. Colostrum. Flavors and Odors. Appearance and Other Milk Quality Factors. Udder Health, Mastitis, and Mammary Gland Injuries. Questions for Study and Discussion.17. Genetics. Genes and Chromosomes. Transmission of Genes. Single Gene Effects. Inheritance of Sex. Multiple Gene Effects. Cytoplasmic Inheritance. Genotype and Phenotype. Rules for Improvement by Selection. Genetic Variation. Examples of Genetic Improvement. Influence of Prolificacy and Generation Interval on Improvement Rate. Questions for Study Discussion.18. Heritability and Genetic Improvement. Heredity Versus Environmental Influences. The Meaning of Heritability. Heritability of Individual Traits. Level of Heritability and Selection Effort. Methods to Improve Selection Accuracy. Predicting Rate of Improvement. Multiple-Trait Selection and Rate of Improvement. Questions for Study and Discussion.19. Evaluation of Breeding Animals. Desirable Traits. Identification Systems. Recording Birth Dates. Importance of Records. Growth and Feed Efficiency Performance Records. Measuring Meatiness or Muscling. Reproduction Efficiency. Conformation Traits. Other Production Traits. Using Selection Indexes. Using Relatives to Appraise Merit-Progeny Testing. Culling From the Breeding Herd or Flock. Questions for Study and Discussion.20. Mating Systems. Random Mating. Inbreeding. Outbreeding. Crossbreeding. Crossing Lines or Strains. Rotational Crossbreeding Programs. The Future-Heterosis Versus Selection. The Animal Improvement Industry-Livestock and Poultry Breeders. Questions for Study and Discussion.21. Breeds. Why Breeds Have Developed. Chronology of Breed Development. Variation Within Breeds. Cattle Breeds. Swine Breeds. Sheep Breeds. Goat Breeds. Poultry Breeds and Varieties. Key Points in Breed Selection. Questions for Study and Discussion.22. Marketing Meat Animals. Supply, Demand, and Price. Long-Term Cycles in Livestock Numbers. Seasonal Patterns. Direct Marketing. Auctions. Terminal Markets. Dealers and Order Buyers. Market Pools and Group Marketing. Marketing Costs. Regulatory Agencies. Market News. Questions for Study and Discussion.23. Evaluating Slaughter Animals. Age and Weight. Influence of Sex and Sex Condition. Meatiness. Finish. Dressing Percent and Cutability. Grade. Byproducts. Injuries and Health. Questions for Study and Discussion.24. Live Animal Market Classes and Grades. Development of Classes and Grades. Cattle Classes. Sheep Classes. Swine Classes. Poultry Classes. USDA Grades for Slaughter Animals and Carcasses. Grades for Slaughter Cattle and Beef Carcasses. Grades for Slaughter Lambs and Sheep and Their Carcasses. Grades for Slaughter Hogs and Pork Carcasses. Grades for Poultry. Private Meat Pricing and Grading. Questions for Study and Discussion.25. Processing Meat Animals. Slaughter Procedures. Inspection. Additional Food Safety Measures. Cooling. Meat Grading. Other Regulations of Meat Processing. Fabrication-Wholesale and Retail Cuts. Aging and Tenderizing. Curing and Smoking. Specialty Meat Items. Meat Distribution Systems. Byproducts. Questions for Study and Discussion.26. Meat as a Product. Trends in Meat Consumption. Elasticity of Demand. Geographic and Other Influences on Meat Consumption. Holidays and Religious Beliefs. Promotion of Meat and Meat Products. Nutritive Value. Tenderness. Flavor and Aroma. Marbling. Color. Preservation. Questions for Study and Discussion.27. Wool and Mohair. Characteristics of Wool. Wool Quality and Grades. Wool Processing. Global and U.S. Production of Wool. Wool Marketing. Merchandising and Promotion. Mohair. Other Fibers and Furs. Questions for Study and Discussion.28. The Business of Producing Pork. Geographic Distribution. Types and Sizes of Enterprises. Pork Production Systems. Investment. Labor and Management. Feed. Breeding Systems. Waste and Environmental Management. Marketing. Swine Industry Development and Promotion. Questions for Study and Discussion.29. The Cow Herd and Ewe Flock. Feeder Calf Production. Geographic Distribution of Cow Herds. Types and Sizes of Cow-Calf Herds. Feed and Other Cow-Calf Herd Costs. Weaning and Management of Feeder Calves for Sale. Feeder Cattle Marketing. Cow-Calf Herd Mating Systems. Distribution and Types of Ewe Flocks. Ewe Flock Investment and Labor. Feed and Other Ewe Flock Costs. Sheep Breeding Systems. Sheep Management Problems. Lamb Marketing. Questions for Study and Discussion.30. The Business of Dairying. Characteristics and Trends. Geographic Distribution, Size, and Types of Units. Labor. Feed and Other Costs. Handling Male Calves. Sound Dairy Herd Management Practices. Marketing Animals Culled from the Herd. Dairy Goat Management. Questions for Study and Discussion.31. Milk Handling and Marketing. Facilities for the Dairy Herd. Milking Machines and Procedures. Cooling and Holding Milk at the Production Unit. Milk Marketing. Milk Pricing Systems. Processing and Manufacturing. Consumption Trends. Promotion of Dairy Products. Questions for Study and Discussion.32. Horses and Ponies. Size and Scope of the Industry. Types, Colors, and Breeds. Conformation and Body Parts. Teeth and Age Determination. Unsoundnesses. Gaits. Housing and Fencing for the Horse. Feeding Guidelines. Health Management. Feet and Dental Care. Breeding Management of the Mare and Stallion. Brood Mare and Foal Management. Training. Equitation. Questions for Study and Discussion.33. The Business of Producing Eggs. Types of Producers. Geographic Distribution. Types and Sizes of Units. Managing the Layer Operation. Forced Molting. Seasonal Egg Production, Price Patterns, and Trends. Rearing Replacement Pullets. Questions for Study and Discussion.34. The Egg as a Product. Characteristics and Attributes. Classes and Grades. Inheritance and Egg Quality. Effect of Season and Age of Hen on Egg Quality. Effect of Health and Nutrition of the Hen on Egg Quality. Shell Egg Handling and Packaging. Shell Egg Distribution and Merchandising. Egg Processing and Products. Consumption Trends. Questions for Study and Discussion.35. The Business of Commercial Poultry Meat Production. Geographic Distribution and Specialization. Broiler Units: Types and Sizes. Broiler Management. Contract Growing. From Growing House to Processor. Turkey Production. Other Meat-Producing Fowl. Questions for Study and Discussion.36. Aquaculture. Global Aquaculture. U.S. Aquaculture Food Production. Water Sources and Factors Affecting Water Quality. Methods of Fish Culture. Fish Culture Management Practices. Fish Health Management. Harvesting of Food Fish. Marketing. Processing into a Consumer-Ready Product. The Attributes of Fish as a Food. Questions for Study and Discussion.Appendix A: Grade Photos. Appendix B: Illustration of Animal Parts and Terms. more

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