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Achieving sustainable production of pig meat Volume 1

by Prof. Alan Mathew, Prof. Chi-Tang Ho, Dr Paul Ebner & Dr Yingying Hong et al. Burleigh Dodds Science Publishing (June 08, 2018)

Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing...


Achieving sustainable production of pig meat Volume 3

by Prof. Julian Wiseman, Dr Silvana Pietrosemoli, Prof. Mick Bailey & Emily Porter et al. Burleigh Dodds Science Publishing (March 12, 2018)

Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing...


Achieving sustainable production of pig meat Volume 2

by Prof. Julian Wiseman, Dr Ludovic Brossard, Prof. Glen W. Almond & Emily Mahan-Riggs et al. Burleigh Dodds Science Publishing (October 09, 2017)

Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing...


Achieving sustainable production of sheep

by Prof. J. P. C. Greyling, Dr Francesca Chianini, Dr E. K. Doyle & Dr Sam W. Peterson et al. Burleigh Dodds Science Publishing (September 15, 2017)

  • Discusses research on factors affecting carcass composition and meat quality; 
  • Reviews advances in breeding such as the use of molecular markers; 
  • Summarises key developments in understanding and improving the...


Achieving sustainable production of poultry meat Volume 3

by Prof. Todd Applegate, R. A. Blatchford, G. Tellez & L. R. Bielke et al. Burleigh Dodds Science Publishing (August 31, 2017)

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial...


Achieving sustainable production of poultry meat Volume 2

by Prof. Todd Applegate, Prof. Markus Rodehutscord, Romdhane Rekaya & Prof. Nicholas B. Anthony et al. Burleigh Dodds Science Publishing (July 31, 2017)

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial...


Achieving sustainable production of milk Volume 3

by Prof. John Webster, Prof. C. Jamie Newbold, Prof. Jeffrey Rushen & Dr Jennie E. Pryce et al. Burleigh Dodds Science Publishing (August 07, 2017)

  • Reviews advances in understanding and improving the welfare of dairy cattle; 
  • Summarises current research on rumen biology, digestion and ways of optimising nutrition of dairy cattle from grazing to feed and...


Achieving sustainable production of milk Volume 2

by Dr Nico van Belzen, Dr J. Upton, Wendie Claeys & Dr Lieve Herman et al. Burleigh Dodds Science Publishing (June 06, 2017)

Cow’s milk is one of the world’s most important agricultural food products. Its importance in the diet is widely acknowledged and it is an essential ingredient in a wide range of foods. In meeting rising...


Ensuring safety and quality in the production of beef Volume 1

by Prof. James S. Dickson, Prof. Gary R. Acuff, Dr Lynn Post & Mr Joseph M. Bosilevac et al. Burleigh Dodds Science Publishing (June 09, 2017)

Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and...


Ensuring safety and quality in the production of beef Volume 2

by Prof. Michael E. Dikeman, Dr David Hopkins, Annie Vénien & Mr Thierry Astruc et al. Burleigh Dodds Science Publishing (April 30, 2017)

Consumer expectations of sensory and nutritional quality have never been higher. Drawing on an international range of expertise, this book reviews research in understanding and improving the quality of beef....


Achieving sustainable production of eggs Volume 1

by Prof. Juliet R. Roberts, Dr Bart De Ketelaere, Prof. Yoshinori Mine & Yasumi Horimoto et al. Burleigh Dodds Science Publishing (March 21, 2017)

World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity....


Achieving sustainable production of milk Volume 1

by Dr Nico van Belzen, Dr Stephanie Clark, Prof. Patrick F. Fox & Prof. Young W. Park et al. Burleigh Dodds Science Publishing (March 21, 2017)

Cow’s milk is one of the world’s most important agricultural food products. Its importance in the diet is widely acknowledged and it is an essential ingredient in a wide range of foods. In meeting rising...


Achieving sustainable production of eggs Volume 2

by Prof. Juliet R. Roberts, Dr Dana L. M. Campbell, Krysta Morrissey & Michelle Hunniford et al. Burleigh Dodds Science Publishing (February 28, 2017)

  • Discusses latest research on welfare issues for laying hens such as beak trimming; 
  • Summarises advances in optimising hen nutrition and health;  
  • Assesses developments in reducing the environmental impact of...