Science of Animal Agriculture

Science of Animal Agriculture

Ray V Herren

Language: English

Pages: 512

ISBN: 1435480740

Format: PDF / Kindle (mobi) / ePub

THE SCIENCE OF ANIMAL AGRICULTURE, 4th edition teaches science along with concepts associated with the industry of animal agriculture. The fourth edition features many updates, including the latest advancements in the field of animal science, such as cellular biology, and the latest updates on consumer concerns and new government regulations. A hallmark of THE SCIENCE OF ANIMAL AGRICULTURE, 4th edition is the presentation of scientific theory via application context. Topics such as nutrition, anatomy, genetics, entomology, pathology, and animal behavior are covered in depth. These complicated areas are presented in the context of how they are used in the animal industry, allowing the reader to make a distinct correlation. In addition, readers will benefit from this science-based, animal agriculture book that makes complicated biology principles easy to grasp and apply.

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pounds skim milk Figure 4–19 Milk processing requires a lot of fluid milk. For pricing purposes, the milk is classified as Class I, II, or III. Class I is used for beverage consumption; Class II is used for manufacturing soft products such as ice cream, yogurt, and cottage cheese; Class III is used with Grade B milk in the processing of cheese, butter, and nonfat dry milk. Processing of milk into finished products such as cheese takes a lot of milk (Figure 4–19). Table 4-1 indicates the amount

germinal disk is visible to the naked eye and appears as a white spot in the yolk. After the egg is laid, the embryo remains dormant until it is stimulated by heat to grow. In nature, this heat is generated by the hen’s body as she sits on the nest, but in modern operations the eggs are heated by artificial means in commercial incubators. Within 48 hours after incubation begins, the embryo has developed a circulatory system that sustains life by carrying nourishment from the yolk to the embryo.

fish is the Atlantic salmon. In the coastal states of Washington and Maine, salmon are stocked in floating net cage enclosures anchored in coves and bays. The salmon are fed and cared for during an 18- to 24-month period. The fish then are harvested at around 9–11 pounds. These fish are meaty and have a flavorful taste. Although most of the salmon consumed in the United States come from ocean fishing or from Norway, many authorities think that the culture of salmon has a bright future in this

produced by commercial and part-time producers. The animals most in demand for research are mice, rats, hamsters, guinea pigs, and rabbits. Other animals, such as primates, are used for highly specialized research [Figure 12–11]. Animals that are raised for use in laboratories have to be raised under strict conditions. Measures have to be taken to ensure that the animals have no genetic defects and are not harFigure 12–11 Rats and other small animals are used in boring disease organisms. Animals

CHAPTER 1 5. Basic research deals with the ____________ of why or ____________ events occur, and applied research deals with using the ____________ made in basic research to help in a ____________ manner. 6. Advances through scientific research have resulted in an ____________ of animals for ____________ and also relatively low ____________ to pay for ____________. 7. The increase of beef cattle liveweight has come about as a result of the scientific ____________ of ____________ animals, a

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