| Description |
1 online resource |
| Series |
Burleigh Dodds series in Agricultural Science ; number 12 |
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Burleigh Dodds series in agricultural science ; no. 12
|
| Contents |
Series list ; Introduction ; Part 1 Breeding and growth ; Part 2 Management of cattle ; Part 3 Quality traits ; Part 4 Emerging trends ; Summary ; Part 1 Breeding and growth ; Chapter 1 Biological types of cattle: carcass and meat quality ; 1 Introduction ; 2 The origins of cattle breeds ; 3 Breeds and biological types of cattle ; 4 Carcass and meat quality ; 5 Future trends ; 6 Where to look for further information ; 7 References |
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Chapter 2 Traditional animal breeding of cattle to improve carcass composition and meat quality 1 Introduction ; 2 EBVs and expected progeny differences: fundamentals ; 3 Advantages of using EPDs over using raw data and ratios ; 4 Selection response ; 5 Genetic parameter estimates ; 6 Examples of successful selection ; 7 Index-based selection ; 8 Summary and future trends ; 9 Where to look for further information ; 10 References ; Chapter 3 Muscle fibre types and beef quality ; 1 Introduction |
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2 Body and muscle composition and structure 3 Muscle fibre types ; 4 Variation in muscle fibre type proportions: intrinsic factors ; 5 Variation in muscle fibre type proportions: additional factors ; 6 Impact of muscle fibre type on carcass and meat quality ; 7 Conclusion ; 8 Where to look for further information ; 9 References ; Chapter 4 Factors affecting fat content and distribution of fat in cattle and carcasses ; 1 Introduction ; 2 Origin of adipocytes in beef fat depots ; 3 Ontogeny of fat development |
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4 Factors influencing fat development 5 Factors influencing fatty acid composition of fat depots ; 6 Summary and future trends ; 7 References and further reading ; Part 2 Management of cattle ; Chapter 5 Beef cattle nutrition and its effects on beef quality ; 1 Introduction ; 2 Early weaning nutrition ; 3 Nutrition in stocker or backgrounding systems for steers and heifers ; 4 Nutrition in feedlots/finishing systems ; 5 Vitamins A, E and growth promotors ; 6 Grass-fed and/or forage-based finishing systems ; 7 Summary |
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8 Where to look for further information 9 References ; Chapter 6 Effects of metabolic modifiers on beef carcass composition and meat quality ; 1 Introduction ; 2 Anabolic steroid implants: introduction and the effect of single-implant programmes on carcass composition ; 3 Anabolic steroid implants: the effect of multiple implant (reimplant) programmes on carcass composition ; 4 Anabolic steroid implants: the effect of anabolic steroid implants on meat quality ; 5 Beta-adrenergic agonists: ractopamine hydrochloride (RH) |
| Summary |
Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University, USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS - now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science |
| Subject |
Beef -- Quality.
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BUSINESS & ECONOMICS -- Industries -- General.
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TECHNOLOGY / Agriculture / General
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TECHNOLOGY / Agriculture / Animal Husbandry
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TECHNOLOGY / Agriculture / Sustainable Agriculture
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Beef -- Quality.
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| Form |
Electronic book
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| Author |
Dikeman, Michael, editor
|
| ISBN |
9781786760623 |
|
1786760622 |
|
9781351114172 |
|
1351114174 |
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9781786760630 |
|
1786760630 |
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9781351114684 |
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1351114689 |
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