9780757520594-0757520596-Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection

Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection

ISBN-13: 9780757520594
ISBN-10: 0757520596
Edition: 6
Author: Matthew E Doumit, Donald L Boggs, Robert A Merkel, Kelly Bruns
Publication date: 2005
Publisher: Kendall Hunt Publishing
Format: Loose Leaf 262 pages
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Book details

ISBN-13: 9780757520594
ISBN-10: 0757520596
Edition: 6
Author: Matthew E Doumit, Donald L Boggs, Robert A Merkel, Kelly Bruns
Publication date: 2005
Publisher: Kendall Hunt Publishing
Format: Loose Leaf 262 pages

Summary

Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection (ISBN-13: 9780757520594 and ISBN-10: 0757520596), written by authors Matthew E Doumit, Donald L Boggs, Robert A Merkel, Kelly Bruns, was published by Kendall Hunt Publishing in 2005. With an overall rating of 3.7 stars, it's a notable title among other Engineering (Animal Husbandry, Agricultural Sciences, Vocational, Higher & Continuing Education) books. You can easily purchase or rent Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection (Loose Leaf, Used) from BooksRun, along with many other new and used Engineering books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $16.87.

Description

Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection provides your students with guidelines for evaluation and selection procedures for feeder, breeding, and market swine, as well as for beef cattle and sheep. It presents a flexible, integrated approach to the principles and procedures involved in the evaluation, grading, and selection of meat animals.

Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection features:

  • A brief discussion of the process of meat animal growth and fattening, the factors affecting growth and fattening, and their effect on body composition.
  • A brief discussion of livestock improvement through selection to highlight the progress that has been made in that area, and to expose students to breeding and genetic information.
  • The principles of improvement through aids used in the selection and the evaluation of performance data.
  • Visual appraisal of breeding stock to determine which animals should be culled and which kept in the breeding herd.
  • Current industry recommended evaluation and performance procedures.
  • A brief discussion of the complex pricing procedure used in the livestock and meat industry.
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