Найти книгу: "Livestock Biodiversity"

Livestock biodiversity is integral to our culture, history, environment, economy and, most importantly, our future. Thousands of livestock breeds, from relatively small genetic pools, have evolved over time to suit particular environments and farming systems. This is both the result of natural processes and of human needs for specialized livestock – as our knowledge of genetics continues to increase we achieve a greater understanding of how this biodiversity evolved. This book offers a detailed and comprehensive overview of livestock biodiversity. It explores the history behind it, shows how livestock biodiversity can be utilized as animal genetic resources through breed development and by crossbreeding, examines the state of world livestock biodiversity today, and emphasizes the importance of conserving and developing the biodiversity of livestock. Special consideration is given to: • How livestock biodiversity arose and is maintained in relation to human society • How it can be used in sustainable agricultural development • How it can be conserved for the benefit of present and future generations • Why conservation biologists, as well as agriculturists, should be involved in its protection

Enterprising Nature explores the rise of economic rationality in global biodiversity law, policy and science. To view Jessica's animation based on the book's themes please visit http://www.bioeconomies.org/enterprising-nature/ Examines disciplinary apparatuses, ecological-economic methodologies, computer models, business alliances, and regulatory conditions creating the conditions in which nature can be produced as enterprising Relates lively, firsthand accounts of global processes at work drawn from multi-site research in Nairobi, Kenya; London, England; and Nagoya, Japan Assesses the scientific, technical, geopolitical, economic, and ethical challenges found in attempts to ‘enterprise nature’ Investigates the implications of this ‘will to enterprise’ for environmental politics and policy

Livestock Epigenetics reviews advances in the understanding of the molecular basis of epigenetic mechanisms in gene expression in livestock species. Epigenetics impact many economically important traits from growth and development to more efficient reproduction and breeding strategies. The book opens with a broad introductory chapter that discusses the importance of an understanding of epigenetics to efficient and sustainable livestock production. In subsequent chapters the role of epigenetics in specific aspects of animal production are reviewed. The final chapter provides researchers with a valuable basis for the use of comparative epigenetics research to allow research to apply advances across organisms. Livestock Epigenetics provides detailed information on this rapidly expanding field of research with contributions from a global team of experts.

Environmental stress is one of the most significant factors affecting livestock performance and health, and it is only expected to increase with effects of global warming. Environmental Physiology of Livestock brings together the latest research on environmental physiology, summarizing progress in the field and providing directions for future research. Recent developments in estimating heat stress loads are discussed, as well as key studies in metabolism, reproduction, and genetic expressions. Environmental Physiology of Livestock begins with a survey of current heat indexing tools, highlighting recent discoveries in animal physiology, changes in productivity levels, and new technologies available to better estimate stress response. Using this synopsis as a point of orientation, later chapters hone in on major effects of heat stress, including changing metabolic pathways and nutrient requirements, endocrine regulation of acclimation to environmental stress, and reduced reproductive performance. The text concludes with a thorough discussion of environmental effects on gene expressions, providing important insight for future breeding practices. Environmental Physiology of Livestock is a globally contributed volume and a key resource for animal science researchers, geneticists, and breeders.

CLICK HERE TO DOWNLOAD ARTWORK This concise introductory text provides a complete overview of biodiversity – what it is, how it arose, its distribution, why it is important, human impact upon it, and what should be done to maintain it. Timely overview of the serious attempts made to quantify and describe biodiversity in a scientific way Acts as an easy entry point into the primary literature Provides real-world examples of key issues, including illustrations of major temporal and spatial patterns in biodiversity Designed primarily with undergraduate students and course lecturers in mind, it will also be of interest to anyone who requires an overview of, and entry to, the vast literature on these topics. All the figures included in the book are downloadable from the Blackwell Publishing website

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for food spoilage organisms and pathogens to survive. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LAB in the various ecological ecosystems and niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject.