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Nutrition and Lactation in the Dairy Cow
Nutrition and Lactation in the Dairy Cow is the proceedings of the 46th University of Nottingham Easter School in Agricultural Science. Said symposium was concerned with the significant advances in the field of nutrition and lactation in the dairy cow. The book is divided in five parts. Part I deals with the principles behind nutrition and lactation of cows. Part II discusses the cow's nutrient interactions; responses to nutrients that yield protein and energy; and the influence of nutrient balance and milk yields. Part III tackles the efficiency of energy utilization in cows and its relation to milk production. Part IV talks about food intake of cows and the factors that affect it, while Part V deals with the different feeding systems for cows. The text is recommended for those involved in raising cows and dairy production, especially those who would like to know more and make studies about the relationship of nutrition and lactation of cows.
Quality of Fresh and Processed Foods
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Telephone Directory
Each issue includes a classified section on the organization of the Dept.
Environmental Aspects of Housing for Animal Production
Environmental Aspects of Housing for Animal Production is concerned with environmental aspects of housing farm animals. The discussions are organized around physical and physiological principles; environmental influences on reproduction; environmental influences on the productivity of farm animals; optimal housing environments for temperate and cool climates; housing environments for hot climates; engineering and control of the house environment; and the constraints of welfare and disease. This text consists of 32 chapters divided into nine sections. The first chapter explores the physiological mechanisms whereby the food- or fiber-producing animals maintain a constant body temperature under...
Agriculture Handbook
Set includes revised editions of some issues.
The Endocrinology of Growth, Development, and Metabolism in Vertebrates
The Endocrinology of Growth, Development, and Metabolism in Vertebrates provides an overview of vertebrate endocrinology. This book aims to strengthen the bridge between medical and comparative endocrinologists by addressing the benefits that they can derive from this association. Organized into five parts encompassing 24 chapters, this volume starts with a discussion on the structure and biological function of growth hormone (GH) and prolactin (PRL) family. This book then explains the extrinsic, genetic, and humoral factors that influence animal growth, particularly in poikilotherms. This text also elaborates the environmental conditions that affect the growth of poikilotherms, including food availability, temperature, and photoperiod. Other chapters discuss how somatotropin affects the growth development in homeotherms, such as livestock species. The reader is also introduced to the metabolic actions of GH, which can be described in terms of short-lived insulin-like effects. Endocrinologists, molecular endocrinologists, biologists, molecular biologists, biochemists, researchers, and physicians will find this book extremely useful.
Figaro
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