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The Welfare of Working Animals
Currently, in most of the developing world, working animals are still used for various tasks, mostly for hauling and transport. Equids, camelids, bovids and even elephants work daily from forests to cities to accompany humans in the hardest of tasks. These animals are often prematurely introduced to the working environment, their stockman being poorly educated and their equipment in most cases is deficient and unfitting. Working dogs are prevalent around the world and fulfil many roles, adding social, cultural, and economic value to human lifestyles. Dogs work in herding, guarding, hunting, human assistance, and animal-assisted therapy. Even though considerable advances have been made regard...
Proceedings of the 50th Congress of the International Society for Applied Ethology
This book contains the abstracts of the presentations presented at the 50th annual meeting of the International Society for Applied Ethology (ISAE), held in Edinburgh, UK. The enduring aim of the ISAE is to encourage and support basic and applied research into the behaviour of animals as related to their use by humans. Ever since a small group of veterinarians first met in Edinburgh to form the Society of Veterinary Ethology (SVE), inspirational ethologists and veterinarians have helped shape the field of Applied Ethology. Scientists such as Niko Tinbergen, Karl Von Frisch and Konrad Lorenz, joint awardees of the 1973 Nobel Prize in physiology and medicine, have played an important part in helping to develop this subject. The 2016 ISAE conference will bring together applied ethologists from all over the world to share new discoveries and to discuss ways forward, under the general conference theme of 'Past and Future: Standing on the Shoulders of Giants'.
Lactic Acid Bacteria in Food Biotechnology
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, ...
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