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Beef Collection

  • ID: 4900647
  • Database
  • January 2021
  • Region: Global
  • 31 Pages
  • Burleigh Dodds Science Publishing

This is a new thematic database of chapters bring you comprehensive reviews of the latest research in beef cattle science as 'bite sized' pieces of content and will enable you to efficiently access what's really going on in your specialist subject. This collection includes 53 chapters that cover the farming of beef cattle and the key steps in the value chain for livestock production, from breeding to slaughter.

This collection has a total of 53 chapters.

Some of the topics covered in the database include:

  • The Anaerobic Rumen Fungi
  • Colonization and Establishment of the Rumen Microbiota – Opportunities to Influence Productivity and Methane Emissions
  • A Conceptual Approach to the Mathematical Modelling of Microbial Functionality in the Rumen
  • Genome Sequencing and the Rumen Microbiome
  • Host-Rumen Microbiome Interactions and Influences on Feed Conversion Efficiency (FCE), Methane Production and Other Productivity Traits
  • Nutritional Factors Affecting Greenhouse Gas Production from Ruminants: Implications for Enteric and Manure Emissions
  • Optimising Ruminal Function: the Role of Silage and Concentrate in Dairy Cow Nutrition to Improve Feed Efficiency and Reduce Methane and Nitrogen Emissions
  • Plant Secondary Compounds: Beneficial Roles in Sustainable Ruminant Nutrition and Productivity
  • A Question of Culture: Bringing the Gut Microbiome to Life in the -omics Era
  • Role of the Rumen Microbiome in Pasture-Fed Ruminant Production Systems

For the complete list of topics covered, please view the Table of Contents tab

Note: Product cover images may vary from those shown
  1. The Anaerobic Rumen Fungi
  2. Colonization and Establishment of the Rumen Microbiota – Opportunities to Influence Productivity and Methane Emissions
  3. A Conceptual Approach to the Mathematical Modelling of Microbial Functionality in the Rumen
  4. Genome Sequencing and the Rumen Microbiome
  5. Host-Rumen Microbiome Interactions and Influences on Feed Conversion Efficiency (FCE), Methane Production and Other Productivity Traits
  6. Nutritional Factors Affecting Greenhouse Gas Production from Ruminants: Implications for Enteric and Manure Emissions
  7. Optimising Ruminal Function: the Role of Silage and Concentrate in Dairy Cow Nutrition to Improve Feed Efficiency and Reduce Methane and Nitrogen Emissions
  8. Plant Secondary Compounds: Beneficial Roles in Sustainable Ruminant Nutrition and Productivity
  9. A Question of Culture: Bringing the Gut Microbiome to Life in the -Omics Era
  10. Role of the Rumen Microbiome in Pasture-Fed Ruminant Production Systems
  11. The Rumen Archaea
  12. The Rumen As a Modulator of Immune Function in Cattle
  13. Rumen Metabolomics – a Powerful Tool for Discovery and Understanding of Rumen Functionality and Health
  14. The Rumen Wall Microbiota Community
  15. Ruminal-Ciliated Protozoa
  16. Ruminal Fibre Digestion
  17. Ruminal Protein Breakdown and Ammonia Assimilation
  18. Ruminal Viruses and Extrachromosomal Genetic Elements
  19. Understanding Rumen Lipid Metabolism to Optimize Dairy Products for Enhanced Human Health and to Monitor Animal Health
  20. The Use of Feedlot/Cereal Grains in Improving Feed Efficiency and Reducing By-Products Such As Methane in Ruminants
  21. The Use of Probiotics As Supplements for Ruminants
  22. Factors Influencing the Efficiency of Rumen Energy Metabolism
  23. Organic Beef Farming: Key Characteristics, Opportunities, Advantages, and Challenges
  24. Beef Carcass Inspection Systems
  25. Maintaining the Safety and Quality of Beef Carcass Meat
  26. Traceability in the Beef Supply Chain
  27. Detecting Antibiotic Residues in Animal Feed: the Case of Distiller’s Grains
  28. Ensuring Beef Safety Through Consumer Education
  29. Beef Cattle Nutrition and Its Effects on Beef Quality
  30. Controversies Surrounding the Impact of the Fat Content of Beef on Human Health
  31. Effects of Metabolic Modifiers on Beef Carcass Composition and Meat Quality
  32. The Future of DNA Technologies for Improving Beef Quality: Marbling, Fatty Acid Composition and Tenderness
  33. Branded Beef Programmes
  34. Packaging Systems for Beef Retailers and their Effects on Visual Quality and Palatability
  35. The Role of Beef in Human Nutrition and Health
  36. Understanding the Effects of Handling, Transportation, Lairage and Slaughter on Cattle Welfare and Beef Quality
  37. Ensuring the Safety of Feed for Beef Cattle
  38. Methods for Detecting Pathogens in the Beef Food Chain: an Overview
  39. Methods for Detecting Pathogens in the Beef Food Chain: Detecting Particular Pathogens
  40. The Sustainability and ‘Carbon Footprints’ of Conventional and Alternative Beef Production Systems
  41. Measuring and Assessing Beef Quality and Sensory Traits for Retailers and Consumers
  42. Muscle Fibre Types and Beef Quality
  43. Factors Affecting Fat Content and Distribution of Fat in Cattle and Carcasses
  44. The Effects of Carcass Chilling and Electrical Stimulation on Visual Beef Quality and Palatability
  45. Factors Affecting Flavour Development in Beef
  46. Traditional Animal Breeding of Cattle to Improve Carcass Composition and Meat Quality
  47. Beef Carcass Grading and Classification
  48. Beef Colour Development and Variation
  49. Optimizing the Microbial Shelf-Life of Fresh Beef
  50. Ageing, Physical and Chemical Methods for Improving Tenderness and Palatability of Beef
  51. Biological Types of Cattle: Carcass and Meat Quality
  52. Food Safety Management on Farms Producing Beef
  53. Pathogens Affecting Beef
Note: Product cover images may vary from those shown
  • B. N. Harsh and D. D. Boler, University of Illinois, USA
  • Chris R. Kerth, Texas A&M University, USA
  • Christopher J. Richards, Oklahoma State University, USA; and Michael E. Dikeman, Kansas State University, USA
  • Chunbao Li, Nanjing Agricultural University, China
  • D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia
  • Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA
  • Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland
  • Derek A. Griffing and Christy L. Bratcher, Auburn University, USA
  • Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay
  • Grant Dewell, Iowa State University, USA
  • Isabel Blanco Penedo, Swedish University of Agricultural Sciences (SLU), Sweden; and José Perea-Muñoz, University of Córdoba, Spain
  • J. W. S. Yancey, University of Arkansas, USA
  • James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA
  • James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA
  • Janet M. Riley, North American Meat Institute, USA
  • Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA
  • John M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps and Michael E. Dikeman, Kansas State University, USA
  • Jude L. Capper, Livestock Sustainability Consultancy, UK
  • Lynn Post, Food and Drug Administration, USA
  • M. A. Price, University of Alberta, Canada
  • Matt Spangler, University of Nebraska, USA
  • Michael E. Dikeman, Kansas State University, USA
  • Michael S. Cockram, University of Prince Edward Island, Canada
  • Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria
  • Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa
  • Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, United States Department of Agriculture, USA
  • Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA
  • Stephen B. Smith, Texas A&M University, USA
  • Thierry Astruc and Annie Vénien, INRA, France
  • William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA
Note: Product cover images may vary from those shown
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