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Nutrition and feeding of organic cattle / Robert Blair, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada.

Par :

Blair, Robert, 1933- [author.]

Contributeur(s) :

C.A.B. International [issuing body.]

Type de matériel : Texte

TexteÉditeur : Wallingford, Oxfordshire, UK : CABI, [2021]Date du droit d'auteur : �2021Édition : 2nd EditionDescription : 1 online resource (x, 229 pages) : illustrationsType de contenu :

text

Type de média :

computer

Type de support :

online resource

ISBN :

9781789245561
9781789245578

Sujet(s) : Disponible sous un autre format : Print version:: Nutrition and feeding of organic cattle.Classification CDD :

636.2/083 23

Classification de la Bibliothèque du Congrès :

SF203 .B565 2021eb

Ressources en ligne :

Click here to access resource

Autres formats physiques disponibles :

Also available in print format.

Dépouillement complet :

Introduction and Background -- Aims and Principles of Organic Cattle Production -- Elements of Cattle Nutrition -- Ingredients for Organic Diets -- Breeds for Organic Production -- Integrating Feeding Programmes into Organic Production Systems -- Conclusions and Recommendations for the Future.

Résumé : The second edition of this book contains 7 chapters that describe the introductory concepts of cattle nutrition, the aims and principles of organic cattle production, the elements of cattle nutrition, ingredients for organic diets, cattle breeds for organic production, integration of feeding programmes into organic production systems and conclusions and recommendations for the future of nutrition of cattle in organic beef and milk production systems. It provides an important source of peer-reviewed references on the organic feeding of cattle from the international scientific literature. Details on permitted feed ingredients, with an emphasis on those grown or available locally, and on suitable dietary formulations are included in the book. It will be of interest to the advisory personnel that service the organic milk and beef industries, researchers, university and college teachers, students, veterinarians, regulatory agencies, feed manufacturers and feed supply companies.

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Includes bibliographical references and index.

The second edition of this book contains 7 chapters that describe the introductory concepts of cattle nutrition, the aims and principles of organic cattle production, the elements of cattle nutrition, ingredients for organic diets, cattle breeds for organic production, integration of feeding programmes into organic production systems and conclusions and recommendations for the future of nutrition of cattle in organic beef and milk production systems. It provides an important source of peer-reviewed references on the organic feeding of cattle from the international scientific literature. Details on permitted feed ingredients, with an emphasis on those grown or available locally, and on suitable dietary formulations are included in the book. It will be of interest to the advisory personnel that service the organic milk and beef industries, researchers, university and college teachers, students, veterinarians, regulatory agencies, feed manufacturers and feed supply companies.