Gaining the Edge in Ruminant Production
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About this book
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.
- Proteomics, nutrigenomics, metabolomics: do we have effective tools to optimise rumen function? 11 Karl Dawson
- Bio-based economy and new challenges to dairy nutrition 27 Ad van Vuuren
- Dairy nutrition models: their forms and applications 35 William Chalupa, Ray Boston and Robert Munson
- Dairy and Salmonella 49 Søren Astrup
- The Selenium dilemma: what is the role for EU approved Sel-Plex®? 69 Steven A. Elliott PAS
- Raising replacement calves: nutrition, management and objectives 83 Alex Bach
- Managing optimal health of dairy calves 89 Arlyn Judson Heinrichs
- Building immunity in dairy calves 107 Sharon T. Franklin.
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Additional informationISBN13: 9789086860449
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This books weighs: 315g
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