3 edition of Animal biotechnology and the quality of meat production found in the catalog.
Animal biotechnology and the quality of meat production
Papers presented at an OECD workshop held in Melle, Belgium, Nov. 7-9, 1990.
|Statement||edited by L.O. Fiems and B.G. Cottyn and D.I. Demeyer..|
|Series||Developments in animal and veterinary science -- 25|
|Contributions||Fiems, L. O., Cottyn, B. G., Demeyer, D. I., Organisation for Economic Co-operation and Development.|
|The Physical Object|
|Number of Pages||218|
Genetic-based animal biotechnology has produced new food and pharmaceutical products and promises many more advances to benefit humankind. These exciting prospects are accompanied by considerable unease, however, about matters such as safety and ethics. This book identifies science-based and policy-related concerns about animal biotechnology—key issues that must be resolved . Protein sources for the animal feed industry. PR. Assessing quality and safety of animal feeds. WP. Animal production based on crop residues - Chinese experiences. P. Food safety and quality as affected by animal feedstuff. P. Mulberry for animal production. Ec. Agroforestería para la producción animal en América Latina: P.
Beef Resources. The United States is the world's largest beef producer and second largest beef exporter, but significant imports of lower-valued processing beef also make it the world's largest beef importer. Cattle and Beef Data and Statistics. Economic Analysis of Beef. Beef Commodity Purchase Programs. Add tags for "Biotechnology for control of growth and product quality in meat production: implications and acceptability: proceedings of an international symposium, Washington, D.C. (at Rockville, Maryland), December ". Be the first.
HOGS FOR YOU AND ME: BIOTECHNOLOGY DELIVERS THE GOODS. Bob Petters Department of Animal Science North Carolina State University Raleigh, NC Introduction. When was the last time that you heard about biotechnology and pigs? Do you remember what was promised and whether it was produced? biotechnology in animal production and productivities. Biotechnology is regarded as a means to the rapid increase in agricultural production through addressing the production constraints of small-scale or resource-poor farmers who contribute more than 70% of the food produced in developing Size: KB.
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The development of a number of growth promoters, such as antibiotics, hormones and β-agonists, and the use in poultry, pigs, sheep and cattle has improved meat production through a positive effect on growth rate and/or feed efficiency.
The combined use of different growth promoters can result in. 'Undoubtedly, Animals as Biotechnology is an impressive piece of research, the winner of the Institute for Critical Animal Studies book of the year and a stinging critique of meat production practices' – John Miller, Green LettersCited by: Stanford Libraries' official online search tool for books, media, journals, databases, government documents and more.
Animal biotechnology and the quality of meat production [electronic resource]: papers presented at an OECD workshop held in Melle, Belgium, 7.
Biotechnology and the Quality of Animal Production in Sustainable Agriculture D. Demeyer Research Centre for Nutrition, Animal Production and Meat Science, University of Gent, Melle, Belgium.
(Received Feb. 19,; accepted Apr. 17,) Abstract Major problems in animal produetion, related to both intensive (developd. This book describes and evaluates animal biotechnology and its application in veterinary medicine and pharmaceuticals as well as improvement in animal food production.
Transgenic technologies are used for improving milk production and the meat in farm animals as well as for creating models of human by: 1. in book. ANIMAL BIOTECHNOLOGY AND MEAT PROCESSING D. Demeyer3 and K. Samejimab a Research Centre for Nutrition, Animal Production and Meat Science, State University of Gent, Melle, and Institute of Biotechnology, Free University of Brussels, Brussels, Belgium Department of Food Science, Rakuno Gakuen University, Ebetsu, HokkaidoJapan Known effects of growth promotors (fi-adrenergic agonists, recombinant bovine Cited by: 7.
Animal Biotechnology for the Enhancement of Meat Quality. Front Matter. Pages PDF. Transgenic Farm Animals. Morse B. Solomon, Janet S. Eastridge, Ernest W. Paroczay. Pages Genetic Control of Meat Quality Traits.
John L. Williams. Bovine growth hormone (BST) will increase milk production in dairy cows. A major welfare concern is that already high producing dairy cows will have further stressors placed on their physiology. Dairy cows treated with growth hormone require a high level of nutrition to prevent a decline in body by: 4.
17 IMPACT OF BIOTECHNOLOGY ON BREEDING FOR MEAT PRODUCTION A.G. de Vries and T.H.E. Meuwissen Research Institute for Animal Production "Schoonoord", P.O. BoxAM Zeist, The Netherlands ABSTRACT Quality and efficiency of meat production have been genetically improved by means of selection based on phenotypic performance data of individual by: 2.
Animal Biotechnology: Per capita demand for high-quality meat and fish products is expected to increase both in response to rising world population and to improvements in the standard of living over the next 25 years (Pinstrup-Andersen and Pandya-Lorch, ).
GE mice are not part of the animal production system for human food, and. Get this from a library. Animal biotechnology and the quality of meat production: papers presented at an OECD workshop held in Melle, Belgium, th November, [L O Fiems; B G Cottyn; D I Demeyer; Organisation for Economic Co-operation and Development.;].
The art and science of producing genetically engineered animals have advanced very rapidly in the past few years. It now is possible to generate animals with useful novel properties for dairy, meat, or fiber production, for environmental control of waste production, for biomedical purposes or other human consumption, or that are nearly identical copies of animals chosen for useful traits, such.
Animal agriculture in the form of cattle, pig, sheep, poultry and fish farming represents a major aspect of food production worldwide. While many of these animals are produced for their meat alone, others contribute to human nutrition by way of milk and egg production, and yet others produce products such as wool and leather.
Meeting the increasing demands for high-quality pork protein requires not only improved diets but also biotechnology-based breeding to generate swine with desired production traits. Biotechnology can be classified as the cloning of animals with identical genetic composition or genetic engineering (via recombinant DNA technology and gene editing) to produce genetically modified animals Cited by: 2.
Part I. Animal biotechnology for the enhancement of meat quality --Part II. Biotechnology of starter cultures for meat fermentation --Part III. Biotechnology for better quality and nutritional properties of meat products --Part IV.
Biotechnology for safer meat and meat products. Responsibility: Fidel Toldrá, editor. More information: Table of. Animals also can be produced that are nearly identical copies of animals chosen for useful traits, such as milk or meat production, high fertility, and the like. A number of methods presently employed can modify the germline of various animal species for these purposes.
The growth and quality of such animals are also amenable to genetic engineering through modern biotechnology. Genetically engineered or highly selected aquatic species present special problems in terms of confinement, as the features that might make them attractive commercially might pose risks to the genetic base of their wild relatives with.
Part 1 Animal Biotechnology for the Enhancement of Meat Quality --Transgenic Farm Animals / Morse B. Solomon, Janet S. Eastridge and Ernest W.
Paroczay --Genetic Control of Meat Quality Traits / John L. Williams --DNA-Based Traceability of Meat / G.H. Shackell and K.G. Dodds --Part 2 Biotechnology of Starter Cultures for Meat Fermentation. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Author Bios Chris R. Kerth is Associate Professor of Meat Science and Muscle Biology in the Department of Animal Science at. Meat and meat products constitute one of the most important foods in western societies.
However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology.
Missing from this area are the recent developments for better sensory and nutritional quality as. Against this background, this book presents a timely review of developments in milk production and consumption, of changes in milk component values, and of the opportunities that biotechnology provides to alter the composition of and add value to milk on the farm.
Potential of Biotechnology to Alter Pasture Yield and Quality D W R White; ii Meat Processing Technology FOREWORD Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein.
Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their.Improving animal production in developing countries through the application of biotechnology in nutrition is first discussed in relation to the feed resources available and the climatic and environmental constraints.
This report targets ruminant animals, because of their enormous contribution to the welfare of people in developing countries.