Scientific Farm Animal Production / Edition 10

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Scientific Farm Animal Production: An Introduction to Animal Science, Tenth Edition, offers students a comprehensive, science-based approach to managing livestock for food, fiber, and recreation. This best-selling text examines the biological principles, scientific relationships, and management practices of livestock production, providing students the context and foundation upon which they can determine their academic and career focus. Updated with new figures, color photos, and current demographic data, the tenth edition is the best reference and resource available to teachers and students at the introductory level in animal sciences.

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Product Details

  • ISBN-13: 9780135111499
  • Publisher: Prentice Hall
  • Publication date: 1/13/2011
  • Edition description: Older Edition
  • Edition number: 10
  • Pages: 672
  • Sales rank: 213,208
  • Product dimensions: 8.30 (w) x 10.80 (h) x 0.90 (d)

Meet the Author

Robert E. Taylor was raised on an Idaho livestock operation where several livestock species were produced. He received a B.S. degree in animal husbandry and a Master's degree in animal production from Utah State University. This background, combined with his Ph.D. work in animal breeding and physiology from Oklahoma State University, provided much depth to his knowledge of livestock production. He has had practical production experience with beef cattle, dairy cattle, horses, poultry, sheep, and swine.

Dr. Taylor received teaching awards at Iowa State University (where he also managed a swine herd) and at Colorado State University. He also received the Distinguished Teaching Award from the American Society of Animal Science in recognition of his ability to organize and present materials to students. Many of his concepts for effective teaching are used in this book. Dr. Taylor passed away in 1998.

Thomas G. Field was raised on a Colorado cow-calf and seedstock enterprise. He managed a seedstock herd of cattle after completing his B.S. degree. A competitive horseman as a youth, he has had practical experience with seedstock cattle, commercial cow-calf production, stockers, and horses. He has a B.S., M.S., and Ph.D. in animal science from Colorado State University.

Dr. Field has received teaching awards from the USDA National Excellence in Teaching program, the National Association of Colleges and Teachers of Agriculture, the American Society of Animal Sciences, and Colorado State University. Dr. Field is the teaching coordinator for the Department of Animal Sciences at Colorado State University and is responsible for coordinating the teaching herd.

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Table of Contents

1. Animal Contribution to Human Needs

2. Overview of the Livestock and Poultry Industries

3. Red Meat Products

4. Poultry and Egg Products

5. Milk and Milk Products

6. Wool and Mohair

7. By-Products of Meat Animals

8. Market Classes and Grades of Livestock, Poultry, and Eggs

9. Visual Evaluation of Market Animals

10. Reproduction

11. Artificial Insemination, Estrous Synchronization, and Embryo Transfer

12. Genetics

13. Genetic Change through Selection

14. Mating Systems

15. Nutrients and Their Functions

16. Digestion and Absorption of Feed

17. Providing Nutrients for Body Functions

18. Growth and Development

19. Lactation

20. Adaptation to the Environment

21. Animal Health

22. Animal Behavior

23. Issues in Animal Agriculture

24. Beef Cattle Breeds and Breeding

25. Feeding and Managing Beef Cattle

26. Dairy Cattle Breeds and Breeding

27. Feeding and Managing Dairy Cattle

28. Swine Breeds and Breeding

29. Feeding and Managing Swine

30. Sheep and Goat Breeds and Breeding

31. Feeding and Managing Sheep and Goats

32. Horse Breeds and Breeding

33. Feeding and Managing Horses

34. Poultry Breeding, Feeding, and Management

35. Aquaculture



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Scientific Farm Animal Production is distinguished by an appropriate combination of both breadth and depth of livestock and poultry production and their respective industries. The book gives an overview of the biological principles applicable to the Animal Sciences with chapters on reproduction, genetics, nutrition, lactation, consumer products, and other subjects. The book also covers the breeding, feeding and management of beef cattle, dairy cattle, horses, sheep, swine, poultry, goats, and aquaculture. Although books have been written on each of these separate chapters, the authors have highlighted the significant biological principles, scientific relationships, and management practices in a condensed but informative manner.


This book is designed as a text for the introductory Animal Science course typically taught at universities and junior or community colleges. It is also a valuable reference book for livestock producers, vocational agriculture instructors, and others desiring an overview of livestock production principles and management. The book is basic and sufficiently simple for the urban student with limited livestock experience, yet challenging for the student who has a livestock production background.


Chapters 1 through 9 cover animal products. Chapters 10 through 22 discuss the biological principles. Livestock, poultry, and aquaculture management practices and issues are presented in Chapters 23 through 38.

The glossary of the terms, used throughout the book, has been expanded so students can readily become familiar with animal science terminology. The bold lettered words in the text areincluded in the glossary. Additionally, key words are provided at the end of each chapter as an aid to student learning.

Many illustrations in the form of photographs and line drawings are used throughout the book to communicate key points and major relationships. If "a picture is worth a thousand words," the numerous photographs and drawings expand the usefulness of the book beyond its pages.

Selected references are provided for each chapter to direct students into greater depth and breadth as they become intrigued with certain topics. Instructors can also use the references to expand their knowledge in current background material. Also included in the selected references section are references to visuals that relate to the specific chapter. Instructors are encouraged to review these visuals and use those that will enrich their course.

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