This handbook represents advanced technology in a problem-oriented form readily accessible to livestock producers, operators of family farms, managers of agribusinesses, and students of animal agriculture. It includes papers on farm and ranch business management and economics, and animal management.

The second edition of an international bestseller, this book provides veterinary specialists as well as veterinary and biomedical researchers with detailed information about laboratory animal genetics, diseases, health monitoring, nutrition, and environmental impact on animal experiments. Completely revised and updated, Volume I now contains expand

Laboratory animal testing provides most of our current knowledge of human physiology, microbiology, immunology, pharmacology, and pathology. From studies of genetics in fruit flies to studies of cellular processes in genetically modified mice to recent dramatic developments in genetics, translational research, and personalized medicines, biomedical

While replacing and reducing the use of laboratory animals are integral parts of the 3Rs-replace, reduce, refine-which form the cornerstones of laboratory animal science, biomedical research involving animals remains absolutely essential for the advancement of the medical, veterinary, agricultural, and biological sciences. Building upon the bestsel

While replacing and reducing the use of laboratory animals are integral parts of the 3Rs—replace, reduce, refine—which form the cornerstones of laboratory animal science, biomedical research involving animals remains absolutely essential for the advancement of the medical, veterinary, agricultural, and biological sciences. Building upon the bestselling previous edition, the Handbook of Laboratory Animal Science, Volume III, Third Edition: Animal Models complements volumes I and II of the third edition by completing the task of providing a comprehensive overview of animal models in all biomedical disciplines. The three Rs have been integrated throughout this handbook to promote efficient and humane experimental work with animals. Written by international experts, each chapter focuses on an important subdiscipline of laboratory animal science and can be used as a stand-alone text. This volume contains new chapters for six additional disease animal models: spinal cord injury, cardiovascular diseases, sudden infant death syndrome, developmental disorders, eye diseases, and human cancer. It also presents a new chapter on applying reduction and refinement to animal models. This handbook can be used for undergraduate and postgraduate laboratory animal science courses, and as a handbook for scientists who work with animals in their research, for university veterinarians, for regulators, and for other specialists in laboratory animal science.

No one can deny the fact that the cow is the primary dairy animalspecies to provide humans with nutritious dairy foods through itsabundance of lacteal secretion. The goat or other minor dairyspecies will never be able to compete with the cow in terms of thevolume of milk production. Yet, the contribution of milks fromother secondary domesticated dairy species to the survival andwell-being of mankind around the world is immense and invaluable.Testament to the importance of non-bovine milk is that more peopledrink the milk of goats than that of any other single species inthe world. In developing and under-developed counties, the secondary dairyspecies play a crucial role in supplying the food and nutritionalneeds of the people in those regions. Due to the unavailability ofcow milk and the low consumption of meat, the milks of minorspecies such as goat, buffalo, sheep, and camel are critical dailyfood sources of protein, phosphate and calcium. Furthermore,because of important and inherent hypoallergenic properties, milksof certain species such as goat milk have been recommended assubstitutes in diets for those with cow milk allergies. Editors Park and Haenlein have assembled dairy and nutritionexperts from around the world to contribute to the Handbook ofMilk of Non-Bovine Mammals. Secondary dairy species addressedare the goat, sheep, buffalo, mare, camel, yak, deer (reindeer),sow, llama, alpaca, moose, musk ox, caribou, ass, elk, pinniped,polar bear and human. The book comprehensively covers the mostimportant aspects of milk production including: trends and methodsof raw milk production in different regions; compositional,nutritional, therapeutic, physico-chemical, and microbiologicalcharacteristics of the milks; processing technology; and types,distribution and consumption of the manufactured products fromminor species milks. Of special note is coverage comparing specifichuman health attributes of milk from the various species, includingnutritional, allergenic, immunological, and cultural factors.Because secondary dairy species have such a significant impact onhuman well-being and survival in many parts of the world, theHandbook of Milk of Non-Bovine Mammals is an essentialreference book of leading-edge information for dairy scientists,nutritionists, food chemists, allergy specialists, healthprofessionals, and allied professionals.

This comprehensive handbook provides information on history, breeds and genetics, statistics, animal health, production, product utilization, and future projections.The focus is on large, domestic animals, but small animals are also covered. References are provided which will lead the reader to specialized subject areas. Each broad cross-section is written by respected authorities in the field.This is a handy and convenient animal reference source for teachers, graduate students, and researchers in the fields of animal science, agricultural science, and food science and technology.

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information