LIVESTOCK SCIENCE 
 
LIVESTOCK SCIENCE 
LIVESTOCK SCIENCE 

Poultry 

Achieving sustainable production in poultry meat Volume 1: Safety, quality and sustainability Edited by Prof. Steven C. Ricke 

 
Table of contents 
 
Part 1 Poultry meat safety 
1.Zoonoses affecting poultry: the case of Campylobacter: Tom J. Humphrey and Lisa K Williams, Swansea University, UK 
2.Zoonoses affecting poultry: the case of Salmonella: Sabrina Vandeplas, Adisseo France SAS, France 
3.Safety management on the poultry farm: Jungsoo Joo, University of Maryland, USA; Aishwarya Pradeep Rao,University of Maryland and University of Arizona, USA; and Debabrata Biswas, University of Maryland, USA 
4.The emergence of antibiotic resistance on poultry farms: Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA 
5.Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: Prebiotics and related compounds: S. C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA 
6.Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States: Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA 
7.Inspection techniques for poultry slaughterhouse operations: the case of the European Union: Janne Lundén, University of Helsinki, Finland 
8.Ensuring safety in chilling and freezing of poultry meat: Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico 
9.Case studies in food safety control of fresh poultry meat: effective control of Salmonella in Sweden: Ivar Vågsholm, Swedish University of Agricultural Sciences, Sweden 
10.Food safety control on poultry farms: effective control of Campylobacter: Xiang Liu, University of Tennessee, USA, Irene Hanning, Lincoln International Academy, Nicaragua, Sandra Diaz-Sanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA 
 
Part 2 Poultry meat quality 
11.Poultry meat quality: an overview: Michael A. Grashorn, University of Hohenheim, Germany 
12.Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA 
13.Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka, and Cheorun Jo, Seoul National University, Republic of Korea 
14.The colour of poultry meat: understanding, measuring and maintaining product quality: KiChang Nam, Sunchon National University, Republic of Korea, Eun Joo Lee, University of Wisconsin-Stout, USA and Dong Uk Ahn, Iowa State University, USA 
15.Enhancing texture and tenderness in poultry meat: Iksoon Kang, California Polytechnic State University, USA and Yuan H. Brad Kim, Purdue University, USA 
16.Preventing spoilage of poultry meat: Arthur Hinton Jr., U. S. National Poultry Center – USDA-ARS, USA 
 
Part 3 Sustainability 
17.Life cycle assessment (LCA) of intensive poultry production systems: Ilkka Leinonen, Newcastle University, UK 
18.Minimizing the environmental impact of poultry production through improved feed formulation: Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA 
19.Energy and water use in poultry processing: D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA 
20.Waste management and emissions in poultry processing: D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA 
21.Organic systems for raising poultry: R. Michael Hulet, Penn State University, USA 
22.Helping smallholders to improve poultry production: Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia 
ISBN: 9781786760647 ¦ Pub date: January 2017 ¦ Extent: 502 pages ¦ Price £220/$285/€265 

Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition Edited by Prof. Todd Applegate 

 
Table of contents 
 
Part 1 Genetics and breeding 
1.Genes associated with functional traits in poultry: implications for sustainable genetic improvement: Samuel E. Aggrey, University of Georgia, USA; Fernando González-Cerón, Chapingo Autonomous University, Mexico; and Romdhane Rekaya, University of Georgia, USA 
2.A balanced approach to commercial poultry breeding: Nicholas B. Anthony, University of Arkansas, USA 
3.Marker-assisted selection in poultry: P. M. Hocking and J. Hickey, University of Edinburgh, UK 
 
Part 2 Animal nutrition 
4.The cellular basis of feed efficiency in poultry muscle: mitochondria and nucleic acid metabolism: Walter Bottje and Byung-Whi Kong, University of Arkansas, USA 
5.Understanding feed and water intake in poultry: Sami Dridi, University of Arkansas, USA 
6.Advances and future directions in poultry feeding:an overview: Velmurugu Ravindran and Mohammad R. Abdollahi, Massey University, New Zealand 
7.Advances in understanding and improving the role of amino acids in poultry nutrition: William A. Dozier, III, Auburn University, USA and Paul B. Tillman, Poultry Technical Nutrition Services, Georgia, USA 
8.Advances in understanding and improving the role of enzymes in poultry nutrition: Bogdan A. Slominski, University of Manitoba, Canada 
9.Advances in understanding the role of phytate in phosphorus and calcium nutrition of poultry: Markus Rodehutscord, University of Hohenheim, Germany 
10.Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry: Robert Moore, RMIT University, Australia 
11.Using models to optimise poultry nutrition: R. M. Gous and C. Fisher, University of KwaZulu-Natal and EFG Software, South Africa 
12.Developments in feed technology to improve poultry nutrition: Charles Stark, Kansas State University, USA; and Adam Fahrenholz, North Carolina State University, USA 
13.Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia 
14.Maintaining the safety of poultry feed: G. Raj Murugesan and Chasity M. Pender, BIOMIN America Inc., USA 
15.Thermal adaptation and tolerance of poultry: Shlomo Yahav, Institute of Animal Science, ARO, Israel 
ISBN: 9781786760685 ¦ Pub date: July 2017 ¦ Extent: 342 pages ¦ Price £150/$195/€180 

Achieving sustainable production of poultry meat Volume 3: Health and welfare Edited by Prof. Todd Applegate 

 
Table of contents 
 
Part 1 Animal health 
1.Monitoring trends in diseases of poultry: Brian Jordan, University of Georgia, USA 
2.Gut health and susceptibility to enteric bacterial diseases in poultry: B. M. Hargis and G. Tellez, University of Arkansas, USA; and L. R. Bielke, Ohio State University, USA 
3.Viruses affecting poultry: Venugopal Nair, Pirbright Institute, UK 
4.Parasites affecting poultry: Larry McDougald, University of Georgia, USA 
5.Disease management of poultry flocks: Peter Groves, University of Sydney, Australia 
6.Understanding and boosting poultry immune systems: Rami A. Dalloul, Avian Immunobiology Laboratory, Department of Animal and Poultry Sciences, Virginia Tech, USA 
7.Competitive exclusion (CE) treatment to control pathogens in poultry: Carita Schneitz, Finland; and Martin Wierup, Swedish University of Agricultural Sciences (SLU), Sweden 
8.Leg disorders in poultry: bacterial chondronecrosis with osteomyelitis (BCO): Robert F. Wideman, Jr., University of Arkansas, USA 
 
Part 2 Animal welfare 
9.Understanding poultry behaviour: M. M. Makagon and R. A. Blatchford, University of California-Davis, USA 
10.Ensuring the welfare of broilers: an overview: T. B. Rodenburg, Wageningen University, The Netherlands 
11.Broiler breeding flocks: management and animal welfare: Ingrid C. de Jong and Rick A. van Emous, Wageningen Livestock Research, The Netherlands 
12.The effect on incubation temperature on embryonic development in poultry: M. S. Lilburn and R. Shanmugasundaram, Ohio State University, USA 
13.The contribution of environmental enrichment to sustainable poultry production: Inma Estevez, Neiker-Tecnalia and Ikerbasque ( The Basque Foundation for Science), Spain; and Ruth C. Newberry, Norwegian University of Life Sciences, Norway 
14.Hot weather management of poultry: Brian Fairchild, University of Georgia, USA 
15.Transportation and the welfare of poultry: K. Schwean-Lardner and T. G. Crowe, University of Saskatchewan, Canada 
16.Developments in humane slaughtering techniques for poultry: Andy Butterworth, University of Bristol, UK 
ISBN: 9781786760722 ¦ Pub date: August 2017 ¦ Extent: 350 pages ¦ Price £160/$210/€190 

Achieving sustainable production of eggs Volume 1: Safety and quality Edited by Dr Julie Roberts 

 
Table of contents 
 
Part 1 Egg composition and chemistry 
1.Composition and properties of eggshell: Maureen Bain, University of Glasgow, UK 
2.Composition and properties of egg white: Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada 
3.The nutritional and physiological functions of egg yolk components: Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan 
 
Part 2 Safety 
4.Pathogens affecting table eggs: Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia 
5.Mechanisms for transmissions of pathogens into eggs: Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France 
6.Sampling and detection of Salmonella in eggs: Richard K. Gast, United States Department of Agriculture, USA 
7.Understanding the natural antibacterial defences of egg white and their regulation: Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA – Agrocampus Ouest, France 
8.The effects of laying hen housing systems on egg safety and quality: Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA 
9.Egg washing to ensure product safety: Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia 
10. New developments in packaging of eggs to improve safety and quality: Pietro Rocculi, University of Bologna, Italy 
 
Part 3 Sensory and nutritional quality 
11.Egg quality: consumer preferences and measurement techniques: Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De Reu, Institute for Agricultural and Fisheries Research (ILVO), Belgium; and Steven Vermeir, Katholieke Universiteit Leuven, Belgium 
12.Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland 
13. Understanding and improving the shelf-life of eggs: Juliet R. Roberts, University of New England, Australia 
14.The nutritional role of eggs: Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA 
15.Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada 
16.Enhancing the nutritional profile of eggs: Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada 
17.Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA and Janet E. Fulton, Hy-line International, USA 
ISBN: 9781786760760 ¦ Pub date: March 2017 ¦ Extent: 430 pages ¦ Price £180/$235/€215 

Achieving sustainable production of eggs Volume 2: Animal welfare and sustainability Edited by Dr Julie Roberts 

 
Table of contents 
 
Part 1 Animal health and welfare 
1.Laying hen nutrition: optimizing energy intake, egg size and weight: Y. Nys, Institut National de la Recherche Agronomique (INRA), France 
2.Laying hen nutrition: optimizing hen performance and health, bone and eggshell quality: Y. Nys, Institut National de la Recherche Agronomique (INRA), France 
3.Welfare of laying hens: an overview: Tina Widowski, Teresa Casey-Trott, Michelle Hunniford and Krysta Morrissey, University of Guelph, Canada 
4.Welfare standards for laying hens: Andy Butterworth, University of Bristol, UK 
5.Welfare issues affecting free-range laying hens: Dana L.M. Campbell, University of New England and CSIRO, Australia, Sarah L, Lambton, University of Bristol, UK, Isabelle Ruhnke, University of New England, Australia and Claire A. Weeks, University of Bristol, UK 
6.Beak trimming of laying hens: welfare costs and benefits: Dorothy McKeegan, University of Glasgow, UK 
7.Maintaining the health of laying hens: a practical approach: Richard M. Fulton, Michigan State University, USA 
8.Managing laying hen flocks with intact beaks: Thea van Niekerk, Wageningen Livestock Research, The Netherlands 
 
Part 2 Sustainability 
9.Waste management in egg production: Ruihong Zhang, University of California at Davis, USA; and Hamed. M. El- Mashad, University of California at Davis, USA and Mansoura University, Egypt 
10.Assessing the sustainability of organic egg production: Jacqueline Jacob and Anthony Pescatore, University of Kentucky, USA 
ISBN: 9781786760807 ¦ Pub date: February 2017 ¦ Extent: 234 pages ¦ Price £130/$170/€155 

Dairy 

Achieving sustainable production of milk Volume 3: Dairy herd management and welfare Edited by Prof. John Webster 

 
Table of contents 
 
Part 1 Welfare of dairy cattle 
1.Understanding the behaviour of dairy cattle: C. J. C. Phillips, University of Queensland, Australia 
2.Key issues in the welfare of dairy cattle: Jan Hultgren, Swedish University of Agricultural Sciences, Sweden 
3.Housing and the welfare of dairy cattle: Jeffrey Rushen, University of British Columbia, Canada 
4.Genetic selection for dairy cow welfare and resilience to climate change: Jennie E. Pryce, Agriculture Victoria and La Trobe University, Australia; and Yvette de Haas, Wageningen UR, The Netherlands 
5.Ensuring the welfare of culled dairy cows during transport and slaughter: Carmen Gallo and Ana Strappini, Animal Welfare Programme, Faculty of Veterinary Science, Universidad Austral de Chile, Chile 
6.Ensuring the health and welfare of dairy calves and heifers: Emily Miller-Cushon, University of Florida, USA; Ken Leslie and Trevor DeVries, University of Guelph, Canada 
 
Part 2 Nutrition of dairy cattle 
7.The rumen microbiota and its role in dairy cow production and health: Anusha Bulumulla, Mi Zhou and Le Luo Guan, University of Alberta, Canada 
8.Biochemical and physiological determinants of feed efficiency in dairy cattle: John McNamara, Washington State University, USA 
9.Feed evaluation and formulation to maximise nutritional efficiency in dairy cattle: Pekka Huhtanen, Swedish University of Agricultural Sciences, Sweden 
10.Sustainable nutrition management of dairy cattle in intensive systems: Michel A. Wattiaux, Matias A. Aguerre and Sanjeewa D. Ranathunga, University of Wisconsin-Madison, USA 
11.Nutrition management of grazing dairy cows in temperate environments: J. R. Roche, DairyNZ, New Zealand 
12.The use and abuse of cereals, legumes and crop residues in rations for dairy cattle: Michael Blümmel, International Livestock Research Institute (ILRI), Ethiopia; A. Muller, Research Institute of Organic Agriculture (FiBL), and ETH Zürich Switzerland; C. Schader, Research Institute of Organic Agriculture (FiBL), Switzerland; M. Herrero, Commonwealth Scientific and Industrial Research Organization, Australia; and M. R. Garg, National Dairy Development Board (NDDB), India 
13.Feed supplements for dairy cattle: C. Jamie Newbold, Aberystwyth University, UK 
 
Part 3 Health of dairy cattle 
14.Disorder of digestion and metabolism in dairy cattle: the case of subacute rumen acidosis: Gregory B. Penner, University of Saskatchewan, Canada 
15.Management of dairy cows in transition and at calving: Kenneth Nordlund, University of Wisconsin-Madison, USA 
16.Causes, prevention and management of infertility in dairy cows: Alexander C. O. Evans, University College Dublin, Ireland; and Shenming Zeng, China Agriculture University, China 
17.Aetiology, diagnosis and control of mastitis in dairy herds P. Moroni, Cornell University, USA and Università degli Studi di Milano, Italy; F. Welcome, Cornell University, USA; and M.F. Addis, Porto Conte Ricerche, Italy 
18.Preventing and managing lameness in dairy cows: Nick Bell, The Royal Veterinary College, UK 
19.Control of infectious diseases in dairy cattle: Wendela Wapenaar, Simon Archer and John Remnant, University of Nottingham, UK; and Alan Murphy, Minster Veterinary Practice, UK 
20.Prevention and control of parasitic helminths in dairy cattle: key issues and challenges: Jacqueline B. Matthews, Moredun Research Institute, UK 
21.Genetic variation in immunity and disease resistance in dairy cows and other livestock: Michael Stear, Karen Fairlie-Clarke, and Nicholas Jonsson, University of Glasgow, UK; Bonnie Mallard, University of Guelph, Canada; and David Groth, Curtin University, Australia 
22.Responsible and sustainable use of medicines in dairy herd health: David C. Barrett, Kristen K. Reyher, Andrea Turner and David A. Tisdall, University of Bristol, UK 
23.Dairy herd health management: an overview: Jonathan Statham, Bishopton Veterinary Group and RAFT Solutions Ltd., UK 
ISBN: 9781786760524 ¦ Pub date: August 2017 ¦ Extent: 606 pages ¦ Price £240/$310/€290 

Achieving sustainable production of milk Volume 2: Safety, quality and sustainability Edited by Dr Nico van Belzen 

 
Table of contents 
 
Part 1 Ensuring the safety and quality of milk on the farm 
1.Pathogens affecting raw milk from cows: Claire Verraes, Sabine Cardoen and Wendie Claeys, Federal Agency for the Safety of the Food Chain, Belgium; and Lieve Herman, Institute for Agricultural and Fisheries Research, Belgium 
2.Detecting pathogens in milk on dairy farms: key issues for developing countries: Delia Grace, Silvia Alonso, Johanna Lindahl, Sara Ahlberg and Ram Pratim Deka, International Livestock Research Institute (ILRI), Kenya 
3.Mastitis, milk quality and yield: P. Moroni, Cornell University, USA and University of Milano, Italy; F. Welcome, Cornell University, USA; and M. F. Addis, Porto Conte Ricerche, Italy 
4.Chemical contaminants in milk: Bernadette O’Brien and Kieran Jordan, Teagasc, Ireland 
5.Detecting and preventing contamination of dairy cattle feed: Delia Grace, International Livestock Research Institute (ILRI), Kenya; Johanna Lindahl, International Livestock Research Institute (ILRI), Kenya and Swedish University of Agricultural Sciences, Sweden; Erastus Kang’ethe, University of Nairobi, Kenya; and Jagger Harvey, Biosciences Eastern and Central Africa Hub, International Livestock Research Institute (ILRI), Kenya; Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss, Kansas State University, USA 
6.Minimizing the development of antimicrobial resistance on dairy farms: appropriate use of antibiotics for the treatment of mastitis: Pamela L. Ruegg, University of Wisconsin-Madison, USA 
7.Managing sustainable food safety on dairy farms: Réjean Bouchard, VIDO-InterVac/University of Saskatchewan, Canada; Helen Dornom, Dairy Australia, Australia; Anne-Charlotte Dockès, Institut de l’Élevage, France; Nicole Sillett, Dairy Farmers of Canada, Canada; and Jamie Jonker, National Milk Producers Federation, USA 
 
Part 2 Sustainability 
8.‘Towards’ sustainability of dairy farming: an overview: Norman R. Scott and Curt Gooch, Cornell University, USA 
9.Setting environmental targets for dairy farming: Sophie Bertrand, French Dairy Inter-branch Organization, France 
10.Grassland management to minimize the environmental impact of dairy farming: Margaret E. Graves, Dalhousie University, Canada; and Ralph C. Martin, University of Guelph, Canada 
11.Improved energy and water management to minimize the environmental impact of dairy farming: J. Upton, E. Murphy and L. Shalloo, Teagasc, Ireland; M. Murphy, Cork Institute of Technology, Ireland; and I.J.M. De Boer and P.W.G. Groot Koerkamp, Wageningen University, The Netherlands 
12.Ensuring biodiversity in dairy farming: Ben Tyson, Central Connecticut State University, USA; Liza Storey and Nick Edgar, New Zealand Landcare Trust, New Zealand; Jonathan Draper, Central Connecticut State University, USA; and Christine Unson, Southern Connecticut State University, USA 
13.Organic dairy farming and sustainability: Florian Leiber, Adrian Muller, Veronika Maurer, Christian Schader and Anna Bieber, Research Institute of Organic Agriculture (FiBL), Switzerland 
14.Trends in dairy farming and milk production: the cases of the United Kingdom and New Zealand: Alison Bailey, Lincoln University, New Zealand 
15.Assessing the overall impact of dairy sector: J. P. Hill, Fonterra Cooperative Group, New Zealand 
 
Part 3 Improving quality, safety and sustainability in developing countries 
16.Improving smallholder dairy farming in tropical Asia: John Moran, Profitable Dairy Systems, Australia 
17.Improving smallholder dairy farming in Africa: J. M. K. Ojango, R. Mrode, A. M. Okeyo, International Livestock Research Institute (ILRI), Kenya; J. E. O. Rege, Emerge-Africa, Kenya; M. G. G. Chagunda, Scotland’s Rural College (SRUC), UK; and D. R. Kugonza, Makerere University, Uganda 
18.Organic dairy farming in developing countries: Gidi Smolders, Wageningen University, The Netherlands; Mette Vaarst, Aarhus University, Denmark 
ISBN: 9781786760487 ¦ Pub date: June 2017 ¦ Extent: 432 pages ¦ Price £200/$260/€240 

Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding Edited by Dr Nico van Belzen 

 
Table of contents 
 
Part 1 The composition and quality of milk 
1.The proteins of milk: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland 
2.Bioactive components in cow’s milk: Young W. Park. Fort Valley State University, USA 
3.Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients: Thom Huppertz and Inge Gazi, NIZO food research, The Netherlands 
4.Understanding and preventing spoilage of cow’s milk: G. LaPointe, University of Guelph, Canada 
5.Sensory evaluation of cow’s milk: Stephanie Clark, Iowa State University, USA 
 
Part 2 Genetics, breeding and other factors affecting quality and sustainability 
6.Using genetic selection in the breeding of dairy cattle: Julius van der Werf, University of New England, Australia and Jennie Pryce, Department of Economic Development, Jobs, Transport and Resources (Government of Victoria) and La Trobe University, Australia 
7.Genetic factors affecting fertility, health, growth and longevity in dairy cattle: Joel Ira Weller, Agricultural Research Organization, The Volcani Center, Israel 
8.Breeding and management strategies to improve reproductive efficiency in dairy cattle: D. J. Ambrose, Alberta Agriculture and Forestry, University of Alberta, Canada and J. P. Kastelic, University of Calgary, Canada 
9.Nutritional strategies to improve nitrogen efficiency and milk protein synthesis in dairy cows: James D. Ferguson, University of Pennsylvania, USA 
ISBN: 9781786760449 ¦ Pub date: March 2017 ¦ Extent: 360 pages ¦ Price £150/$195/€180 

Beef 

Ensuring safety and quality in the production of beef Volume 2: Quality Edited by Dr Michael Dikeman 

 
Table of contents  
 
Part 1 Breeding and growth 
1.Biological types of cattle: carcass and meat quality: M. A. Price, University of Alberta, Canada 
2.Traditional animal breeding of cattle to improve carcass composition and meat quality: Matt Spangler, University of Nebraska, USA 
3.Muscle fibre types and beef quality: Thierry Astruc and Annie Vénien, INRA, France 
4.Factors affecting fat content and distribution of fat in cattle and carcasses: Stephen B. Smith, Texas A&M University, USA 
 
Part 2 Management of cattle 
5.Beef cattle nutrition and its effects on beef quality: Christopher J. Richards, Oklahoma State University, USA and and Michael E. Dikeman, Kansas State University, USA 
6.Effects of metabolic modifiers on beef carcass composition and meat quality: John M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps and Michael E. Dikeman, Kansas State University, USA 
7.Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality: Michael S. Cockram, University of Prince Edward Island, Canada 
8.The effects of carcass chilling and electrical stimulation on visual beef quality and palatability: Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa 
 
Part 3 Quality traits 
9.Beef colour development and variation: Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA 
10.Beef carcass grading and classification: Michael E. Dikeman, Kansas State University, USA 
11.Branded beef programmes: B. N. Harsh and D. D. Boler, University of Illinois, USA 
12.Ageing, physical and chemical methods for improving tenderness and palatability of beef: D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia 
13.Factors affecting flavour development in beef: Chris R. Kerth, Texas A&M University, USA 
14.Packaging systems for beef retailers and their effects on visual quality and palatability: J. W. S. Yancey, University of Arkansas, USA 
15.Measuring and assessing beef quality and sensory traits for retailers and consumers: Derek A. Griffing and Christy L. Bratcher, Auburn University, USA 
16.The role of beef in human nutrition and health: Chunbao Li, Nanjing Agricultural University, China 
 
Part 4 Emerging trends 
17.The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness: Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay 
18.The sustainability and ‘carbon footprints’ of conventional and alternative beef production systems: Jude L. Capper, Livestock Sustainability Consultancy, UK 
19.Controversies surrounding the impact of the fat content of beef on human health: Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA 
ISBN: 9781786760562 ¦ Pub date: June 2017 ¦ Extent: 252 pages ¦ Price £130/$170/€155 

Ensuring safety and quality in the production of beef Volume 1: Safety Edited by Dr Gary Acuff and Dr James Dickson 

 
Table of contents  
 
Part 1 Ensuring safety on the farm 
1.Pathogens affecting beef: James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA 
2.Methods for detecting pathogens in the beef food chain: an overview: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA 
3.Methods for detecting pathogens in the beef food chain: detecting particular pathogens: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA 
4.Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria 
5.Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA 
6.Detecting antibiotic residues in animal feed: the case of distiller’s grains: Lynn Post, Food and Drug Administration, USA 
 
Part 2 Ensuring safety at slaughter 
7.Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA 
8.Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA 
9.Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland 
10.Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA 
11.Traceability in the beef supply chain: Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA 
ISBN: 9781786760609 ¦ Pub date: April 2017 ¦ Extent: 442 pages ¦ Price £190/$245/€230 

Pigs 

Achieving sustainable production of pig meat Volume 3: Animal health and welfare Edited by Dr Julian Wiseman 

 
Table of contents  
 
Part 1 Animal health 
1.Diseases affecting pigs: an overview of common bacterial, viral, and parasitic pathogens of pigs: Alejandro Ramirez, Iowa State University, USA 
2.Changing patterns of disease affecting pigs: Porcine Reproductive and Respiratory Syndrome (PRRS) and Porcine Epidemic Diarrhoea (PED): Carla Correia-Gomes, Scotland’s Rural College, UK 
3.The influence of gut microbiome on developing immune and metabolic systems in the young pig: Mick Bailey, Emily Porter and Ore Francis, University of Bristol, UK 
4.Disease identification and management on the pig farm: Dominiek Maes, Jeroen Dewulf, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium 
 
Part 2 Welfare issues 
5.Understanding pig behaviour: Simon P. Turner and Richard B. D’Eath, Scotland’s Rural College, UK 
6.Defining and ensuring animal welfare in pig production: an overview: Paul H. Hemsworth, University of Melbourne, Australia 
7.Pasture systems for pigs: Silvana Pietrosemoli and James T. Green, North Carolina State University, USA 
8.Welfare of gilts and pregnant sows: Sandra Edwards, Newcastle University, UK 
9.Welfare of weaned piglets: Arlene Garcia and John J. McGlone, Texas Tech University, USA 
10.Welfare of pigs during finishing: Jonathan Amory, Writtle College, UK; and Nina Wainwright, British Pig Executive (BPEX), UK 
11.Transport and lairage of pigs: Jennifer M. Young, North Dakota State University, USA 
12.Humane slaughter techniques for pigs: Susanne Støier, Leif Lykke and Lars O. Blaabjerg, Danish Meat Research Institute – Danish Technological Institute, Denmark 
ISBN: 9781786760647 ¦ Pub date: March 2018 ¦ Extent: 326 pages ¦ Price £140/$180/€170 

Achieving sustainable production of pig meat Volume 2: Animal breeding and nutrition Edited by Dr Julian Wiseman 

 
Table of contents  
 
Part 1 Genetics and breeding 
1.Advances and constraints in conventional breeding of pigs: David S. Buchanan, North Dakota State University, USA 
2.The use of molecular genetic information in genetic improvement programmes for pigs: Jack C. M. Dekkers, Iowa State University, USA 
3.Factors affecting the reproductive efficiency of pigs: Glen W. Almond and Emily Mahan-Riggs, North Carolina State University, USA 
4.Factors affecting the reproductive efficiency of boars: M. L. W. J. Broekhuijse, Topigs Norsvin Research Center B.V., The Netherlands 
5.Genetic factors affecting feed efficiency, feeding behaviour and related traits in pigs: Duy Ngoc Do, McGill University, Canada; and Haja N. Kadarmideen, Technical University of Denmark, Denmark 
 
Part 2 Animal nutrition 
6.Advances in understanding pig nutritional requirements and metabolism: R.J. van Barneveld, R.J.E. Hewitt and D.N. D’Souza, SunPork Group, Australia 
7.Meeting energy requirements in pig nutrition: J. F. Patience, Iowa State University, USA 
8.Meeting amino acid requirements in pig nutrition: Sung Woo Kim, North Carolina State University, USA 
9.Recent advances in understanding the role of vitamins in pig nutrition: Charlotte Lauridsen, Aarhus University, Denmark; and J. Jacques Matte, Agriculture and Agri-Food Canada (AAFC), Canada 
10.Modelling nutrient requirements for pigs to optimise feed efficiency: Ludovic Brossard, Jean-Yves Dourmad, Florence Garcia-Launay and Jaap van Milgen, PEGASE, INRA – Agrocampus Ouest, France 
11.The use of exogenous enzymes to improve feed efficiency in pigs: M. R. Bedford and C. L. Walk, AB Vista, UK 
12.The use of growth promoters in pig nutrition: John M. Brameld, David M. Brown and Tim Parr, University of Nottingham, UK 
13.Use of probiotics and prebiotics in pig nutrition in the post-weaning period: Ingunn Stensland and John R. Pluske, Murdoch University, Australia 
14.Meeting individual nutrient requirements to improve nutrient efficiency and the sustainability of growing pig production systems: Candido Pomar, Agriculture and Agri-Food Canada (AAFC), Canada; Ines Andretta, Universidade Federal do Rio Grande do Sul, Brazil; and Luciano Hauschild, Universidade Estadual Paulista, Brazil 
ISBN: 9781786760920 ¦ Pub date: October 2017 ¦ Extent: 340 pages ¦ Price £160/$210/€190 

Achieving sustainable production of pig meat Volume 1: Safety, quality and sustainability Edited by Alan Mathew 

 
Table of contents  
 
Part 1 Safety 
1.Zoonoses affecting pigs: Peter R. Davies, University of Minnesota, USA 
2.Effective control of zoonoses in pig production: Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark 
3.Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA 
4.Detecting veterinary drug residues in pork: Amy-Lynn Hall, United States Food and Drug Administration, USA 
 
Part 2 Quality 
5.Producing consistent quality meat from the modern pig: R. D. Warner and F. R. Dunshea, The University of Melbourne, Australia; and H. A. Channon, The University of Melbourne and Australian Pork Limited, Australia 
6.Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA 
7.Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, Department of Animal Sciences, North Dakota State University, USA 
8.Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA 
 
Part 3 Sustainability 
9. Assessing the environmental impact of swine production: G.J. Thoma, University of Arkansas, USA 
10.Nutritional strategies to reduce emissions from waste in pig production: Andre Aarnink, Wageningen University, The Netherlands; and Phung Le Dinh, Hue University of Agriculture and Forestry, Vietnam 
11.Organic pig production systems, welfare and sustainability: Sandra Edwards, University of Newcastle, UK; and Christine Leeb of BOKU, Austria 
ISBN: 9781786760883 ¦ Pub date: June 2018 ¦ Extent: 290 pages ¦ Price £130/$170/€155 

Sheep 

Achieving sustainable production of sheep Edited by Prof. Johan Greyling 

 
Table of contents  
 
Part 1 Quality issues 
1.Factors affecting sheep carcass characteristics: Nicola M. Schreurs and Paul R. Kenyon, Massey University, New Zealand 
2.Animal and on-farm factors affecting sheep and lamb meat quality: Nicola M. Schreurs and Paul R. Kenyon, Massey University, New Zealand 
3.Improving sheep wool quality: E. K. Doyle, University of New England, Australia 
4.Producing quality milk from sheep: Sam W. Peterson, Massey University, New Zealand 
 
Part 2 Genetics and breeding 
5.Mapping the sheep genome: Noelle E. Cockett, Utah State University, USA; Brian Dalrymple, University of Western Australia, Australia; James Kijas, CSIRO, Australia; Brenda Murdoch, University of Idaho, USA; and Kim C. Worley, Baylor College of Medicine, USA 
6.Advances in sheep breeding: Julius van der Werf, School of Environmental & Rural Science, University of New England, Australia; and Andrew Swan and Robert Banks, Animal Genetics and Breeding Unit, University of New England, Australia 
7.Improving reproductive efficiency of sheep: J. P. C. Greyling, University of the Free State, South Africa 
 
Part 3 Animal nutrition and health 
8.Sustainably meeting the nutrient requirements of grazing sheep: D. K. Revell, Revell Science and The University of Western Australia, Australia 
9.Sheep nutrition: formulated diets: M. L Thonney, Cornell University, USA 
10.Maintaining sheep flock health: an overview: Neil Sargison, University of Edinburgh, UK 
11.Bacterial and viral diseases affecting sheep: Francesca Chianini, Moredun Research Institute, UK 
12.Sustainable control of gastrointestinal nematode parasites affecting sheep: W. E. Pomroy, Massey University, New Zealand 
13.Understanding and improving immune function in sheep: Gary Entrican and Sean Wattegedera, Moredun Research Institute, UK 
 
Part 4 Animal welfare 
14.Understanding sheep behaviour: R. Nowak, INRA/Université de Tours, France 
15.Validating indicators of sheep welfare: N.J. Beausoleil and D.J. Mellor, Massey University, New Zealand 
16.Improving the welfare of ewes: A. L. Ridler and K. J. Griffiths, Massey University, New Zealand 
17.Improving the welfare of lambs: K. Stafford, Massey University, New Zealand 
18.Humane transport, lairage and slaughter of sheep: P. H. Hemsworth and E. C. Jongman, University of Melbourne, Australia 
 
Part 5 Sustainability 
19.Assessing the environmental impact of sheep production: S. F. Ledgard, AgResearch Ruakura Research Centre, New Zealand 
20.Nutritional strategies to minimise emissions from sheep: C. Jamie Newbold, Eli R. Saetnan and Kenton J. Hart, Aberystwyth University, UK 
ISBN: 9781786760845 ¦ Pub date: September 2017 ¦ Extent: 474 pages ¦ Price £230/$300/€275 

Livestock management 

Improving organic animal farming Edited by Dr Mette Vaarst and Stephen Roderick 

 
Table of contents  
 
1.Setting the scene for organic animal farming: where are we now?: Mette Vaarst, Aarhus University, Denmark 
 
Part 1 Concepts in organic animal farming 
2.The principles of organic livestock farming: Susanne Padel, The Organic Research Centre, UK 
3.The effects of organic management on greenhouse gas emissions and energy efficiency in livestock production: L. G. Smith, The Organic Research Centre and Cranfield University, UK; and A. G. Williams, Cranfield University, UK 
4.Rethinking and engaging with animal health: Mette Vaarst, Aarhus University, Denmark 
5.Enhancing naturalness and human care in organic animal farming: Lindsay K. Whistance, Organic Research Centre, UK 
6.Biosecurity and safety for humans and animals: K. Ellis, Scottish Centre for Production Animal Health and Food Safety, University of Glasgow, UK 
7.Integrated crop-livestock systems with agroforestry to improve organic animal farming: A. J. Escribano, Nutrion Internacional, Spain; J. Ryschawy, University of Toulouse, France; and L. K. Whistance, Organic Research Centre, UK 
8.Smallholder integrated organic farming: how can it work in the tropics?: Raphael Wahome and Caroline Chepkoech, University of Nairobi, Kenya 
9.Pastoralism and organic farming: are the complementary?: Stephen Roderick, Duchy College, UK 
 
Part 2 Farming of particular species 
10.Organic dairy farming: key characteristics, opportunities, advantages, and challenges: S. Ivemeyer, University of Kassel, Germany; and A. Bieber and A. Spengler Neff, Research Institute of Organic Agriculture, Switzerland 
11.Organic dairy farming and sustainability: Florian Leiber, Adrian Muller, Veronika Maurer, Christian Schader and Anna Bieber, Research Institute of Organic Agriculture (FiBL), Switzerland 
12.Organic beef farming: key characteristics, opportunities, advantages, and challenges: Isabel Blanco Penedo, Swedish University of Agricultural Sciences (SLU), Sweden; and José Perea-Muñoz, University of Córdoba, Spain 
13.Organic sheep and goat farming: key characteristics, opportunities, advantages, and challenges: Georgios Arsenos, Aristotle University of Thessaloniki, Greece 
14.Organic pig farming: key characteristics, opportunities, advantages, and challenges; Barbara Früh, Research Institute of Organic Agriculture, Switzerland; and Mirjam Holinger, ETH Zürich, Switzerland 
15.Organic poultry farming: key characteristics, opportunities, advantages, and challenges: Mette Vaarst, Aarhus University, Denmark 
16.The development of organic aquaculture: Timo Stadtlander, Research Institute of Organic Agriculture, Switzerland 
17.Organic and natural beekeeping, and caring for insect pollinators: Nicola Bradbear, Bees for Development, UK 
 
Part 3 The future 
18.Organic animal farming: future visions: Mette Vaarst, Aarhus University, Denmark 
ISBN: 9781786761804 ¦ Pub date: March 2018 ¦ Extent: 420 pages ¦ Price £170/$220/€205 

Improving grassland and pasture management in temperate agriculture Edited by Prof. Athole Marshall and Rosemary Collins 

 
Table of contents  
 
Part 1 Grassland functions and dynamics 
1.The role of grasslands in biogeochemical cycles and biodiversity conservation: O. Huguenin-Elie, Agroscope, Switzerland; L. Delaby and K. Klumpp, INRA, France; S. Lemauviel-Lavenant, INRA and Université de Caen Normandie, France; and J. Ryschawy and R. Sabatier, INRA, France 
2.The role of pasture in the diet of ruminant livestock: Michael R. F. Lee, University of Bristol, UK and Rothamsted Research, UK; M. Jordana Rivero, Rothamsted Research, UK; and John W. Cone, Wageningen University, The Netherlands 
3.Plant–animal interactions in grazing systems: D. F. Chapman, DairyNZ Lincoln, New Zealand and W. M. Griffiths, Hamilton, New Zealand 
4.Grazing management for sustainable grazing systems: Lilian Elgalise Techio Pereira and Sila Carneiro da Silva, Universidade de São Paulo, Brazil; Cory Matthew and Ignacio F. López, Massey University, New Zealand; and André Fischer Sbrissia, Universidade do Estado de Santa Catarina, Brazil 
 
Part 2 Management of grasslands 
5.Planning and sowing grasslands: David B. Hannaway and Linda J. Brewer, Oregon State University, USA; Steve Fransen, Washington State University, USA; and Glenn Shewmaker, Shannon Williams and Sarah Baker, University of Idaho, USA 
6.Managing grassland for forage production: an overview: Deirdre Hennessy, Teagasc, Ireland 
7.Managing grassland systems to optimise livestock farming: J. L. Peyraud, L. Delaby and R. Delagarde, INRA-Agrocampus Ouest, France 
8.Persistence and yield stability of temperate grassland legumes for sustainable animal production: F. Ortega, L. Inostroza and C. Moscoso, Instituto de Investigaciones Agropecuarias, Chile; and L. Parra and A. Quiroz, Universidad de La Frontera, Chile 
9.Balancing pasture productivity with environmental and animal health requirements: D. R. Woodfield, Grasslands Research Centre, New Zealand; and H. G. Judson, Kimihia Research Centre, New Zealand 
10.Managing soil health for grassland: D. Barker, The Ohio State University, USA 
11.Management of water resources for grasslands: Jean L. Steiner, Pradeep Wagle and Prasanna Gowda, Grazing Lands Research Laboratory – USDA-ARS, USA 
12.Biological weed control in temperate grasslands; Graeme W. Bourdôt and Michael G. Cripps, AgResearch Limited, New Zealand 
13.Restoring degraded grasslands: Llewellyn L. Manske, North Dakota State University, USA 
14.Advances in remote sensing for monitoring grassland and forage production; Michael Wachendorf, University of Kassel, Germany 
 
Part 3 Sustainability and wider uses of grasslands 
15.Research challenges in adapting grasslands to climate change: Richard Kipling, Aberystwyth University, UK 
16.Protecting biodiversity in grasslands: J. Isselstein, University of Göttingen, Germany 
17.Advances in feeding grass silage: Pekka Huhtanen, Swedish University of Agricultural Sciences, Sweden 
18.Use of grassland for bioenergy and biorefining: Ulrich Thumm, University of Hohenheim, Germany 
19.Organic grassland: Thomas F. Doring and Ulrich Köpke, University of Bonn, Germany 
ISBN: 9781786762009 ¦ Pub date: July 2018 ¦ Extent: 486 pages ¦ Price £220/$275/€250 
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