Animal Welfare and Meat Production Table 7.3. Effect of stocking density on
broiler performance. 45. During the second half of the 20th century, the broiler
chicken and turkey industries were transformed from minor contributors to world
Author: Neville G. Gregory
Animal welfare issues are becoming increasingly prominent in animal prodution, for both economic and moral reasons. This book presents a clear understanding of the relationship between the welfare of major food animal species and their physiology, and the direct impact this has on meat quality. This new edition focuses on recent research and developments and also looks into welfare in aquaculture.
of production costs. Under extensive goat production systems, the cost of feeding
is much lower and goat production may be a secondary activity to cropping. Meat
is the major product of the goat, as all goats can produce meat. However, goat ...
Author: Osman Mahgoub
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.
"In Defending Beef, longtime vegetarian, environmental lawyer turned rancher Nicolette Hahn Niman dispels popular myths about how eating beef is bad for our bodies and planet.
Author: Nicolette Hahn Niman
Publisher: Chelsea Green Publishing
For decades it has been nearly universal dogma among environmentalists that livestock--goats, sheep, and others, but especially cattle--are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. The UN's Food and Agriculture Organization bolstered the credibility of this notion with its 2007 report that declared livestock to be the single largest contributor to human-generated climate-change emissions. But is the matter really so clear cut? Hardly. In her new book, Defending Beef, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the Earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight livestock can actually play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. She shows how dispersed, grass-based, smaller-scale farms can and should become the basis for American food production. And while no single book could definitively answer the thorny question of how to feed the Earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, livestock can and must be part of the solution.
The appendices include lists of scenes showing meat processing as well as pig farming. The book has grown out of Dr. Salime Ikram's dissertation at Cambridge University.
Author: Salima Ikram
Publisher: Peeters Publishers
Choise Cuts: Meat Production in Ancient Egypt is a book about all aspects of meat processing in ancient Egypt. The book lists and examines the different types of meat consumed by the Egyptians: poultry, fish, and mammal, and their immediate by-products, such as blood and fat. The author discusses how each type of animal was slaughtered and processed for either immediate consumption or stored for later use, using pictorial, artefactual, textual, woodarchaeological, ethnographic and experimental evidence. Slaughter, jointing, and general processing locations are discussed, as well as storage locations, vessels used for storage, and transportation of animals as well as processed meat products. The book concludes with an attempt to determine how much meat was consumed in ancient Egypt, by whom, and what type. The appendices include lists of scenes showing meat processing as well as pig farming. The book has grown out of Dr. Salime Ikram's dissertation at Cambridge University. She now teaches Egyptology at the American University in Cairo, and works on excavations in Egypt and Turkey. Her specialities are daily life (especially food production) and mummification in ancient Egypt, as well as focus on faunal analysis.
The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Author: Steven C. Ricke
Publisher: John Wiley & Sons
Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries. "Organic Meat Production and Processing" examines in detail the challenges of production, processing and food safety of organic meat. The editors and an international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are incidences of food borne pathogens in organic beef, swine, poultry, and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
This book focuses on the most important areas of goat meat production. It is divided into 15 chapters discussing the role of genetics, breeding, reproduction and nutrition in producing good quality, profitable goat meat.
Author: Osman Mahgoub, Isam T. Kadim and Edward Webb
This book focuses on the most important areas of goat meat production. It is divided into 15 chapters discussing the role of genetics, breeding, reproduction and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats. Specific topics are as follows: overview of the global goat meat sector; goat meat production systems; carcass traits of hardy tropical goats; genetics and breeding of meat goats; reproductive efficiency for increased meat production in goats; nutrition of the meat goat; growth, development and growth manipulation in goats; role of objective and subjective evaluation in the production and marketing of goats for meat; tissue distribution in the goat carcass; influences of diets on fatty acid composition of edible tissues of meat goat; mineral composition of goat meat; linear body measurements and carcass characteristics of goats; nutritive value and quality characteristics of goat meat; effect of early nutrition on carcass and meat quality of young goats under milk production systems; and effects of feeding system and diet on the body lipid composition of young goats.