Scientific Farm Animal Production: An Introduction to Animal Science (12e) : 9780135187258

Scientific Farm Animal Production: An Introduction to Animal Science (12e)

Field & Taylor
Published by
Pearson Higher Ed USA
Out of stock
Title type
Title type
For introductory courses in animal science.

Long-standing leader for introductory animal science courses

Best-selling Scientific Farm Animal Production: An Introduction to Animal Science is the single best integrated resource combining a strong disciplinary focus with best practices in production for the major livestock and poultry industries. A detailed study of eight primary livestock industries is examined along with market forces affecting demand across the supply chain as well as related societal issues and challenges. The 12th edition has updated industry data and insights, improved graphics and images, and simplified material adding greater meaning for students without a livestock production background.
Table of contents
  • 1 Animal Contributions to Human Needs
  • 2 An Overview of the Livestock and Poultry Industries
  • 3 Red Meat Products
  • 4 Poultry and Egg Products
  • 5 Milk and Milk Products
  • 6 Wool and Mohair
  • 7 By-Products of Meat Animals
  • 8 Market Classes and Grades of Livestock, Poultry, and Eggs
  • 9 Visual Evaluation of Market Animals
  • 10 Reproduction
  • 11 Artificial Insemination, Estrous Synchronization, and Embryo Transfer
  • 12 Genetics
  • 13 Genetic Change Through Selection
  • 14 Mating Systems
  • 15 Nutrients and Their Functions
  • 16 Digestion and Absorption of Feed
  • 17 Providing Nutrients for Body Functions
  • 18 Growth and Development
  • 19 Lactation
  • 20 Adaptation to the Environment
  • 21 Animal Health
  • 22 Animal Behavior
  • 23 Issues in Animal Agriculture
  • 24 Beef Cattle Breeds and Breeding
  • 25 Feeding and Managing Beef Cattle
  • 26 Dairy Cattle Breeds and Breeding
  • 27 Feeding and Managing Dairy Cattle
  • 28 Swine Breeds and Breeding
  • 29 Feeding and Managing Swine
  • 30 Sheep and Goat Breeds and Breeding
  • 31 Feeding and Managing Sheep and Goats
  • 32 Horse Breeds and Breeding
  • 33 Feeding and Managing Horses
  • 34 Poultry Breeding, Feeding, and Management
  • Glossary
Features & benefits
  • Eight primary livestock industries are covered: beef, dairy, sheep, goats, swine, horses, poultry, and aquaculture.
  • Students learn the basic biological principles applicable to the animal sciences and livestock production, viewed through scientific disciplines such as growth, genetics, reproduction, nutrition, lactation, and animal health.
  • An integrated perspective positions market trends in meat, milk, by-product, and fiber within the framework of global trade, consumer demographics, and supply chain logistics and considerations.
  • A discussion of societal issues surrounding the livestock industry — such as animal welfare, animal rights, and animal organisations — provides context for the challenges and industry responses surrounding these issues.
  • Industry demographics and trends throughout the text have been updated in accordance with the realities of the rapidly emerging modern livestock and poultry production sectors.
  • Improved clarity around beef industry and production practices (Chapters 24 and 25) helps the novice student more effectively understand basic principles.
  • The major challenges and issues confronting the livestock and poultry industry (Chapter 23) have been updated to reflect new demands from supply chains and consumers.
  • Innovations in production technologies (Chapters 24 to 33) are newly highlighted to introduce students to the entrepreneurial and creative solutions being applied within the industries.
  • The quality of images, figures and tables has been enhanced throughout the text for a more effective delivery of complex information and to help students better integrate knowledge.
  • End-­of-­chapter questions help readers develop a more comprehensive set of notes from the readings, while deepening their knowledge of chapter content and promoting retention.
  • Relevant websites are recommended at the end of each chapter to direct students to sources for more in­-depth treatment of a variety of topics.
  • Redundancy has been eliminated, as possible, across all chapters to shorten the text and provide greater clarity for users.
Student supplements