{"title":"Animal Husbandry","description":"\u003cp\u003eBooks on Animal Husbandry\u003c\/p\u003e","products":[{"product_id":"agriculture-and-animal-husbandry","title":"Agriculture And Animal Husbandry","description":"\u003cp\u003eA large number of farmers in India depend on animal husbandry for their livelihood. They supply milk, meat, eggs, wool and hides, animals, mainly bullocks, and are the major source of power for both farmers and dryers. Animal husbandry plays an important role in the rural economy. The economic contribution of agriculture to India's GDP is steadily declining with the country's broad-based economic growth. Still, agriculture is demographically the broadest economic sector, we will learn its importance in the following book.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348708630,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Agriculture-and-Animal-Husbandry.jpg?v=1781934205"},{"product_id":"animal-biodiversity-patterns-and-processes","title":"Animal Biodiversity: Patterns And Processes","description":"\u003cp\u003eThis book contains a series of scientific articles on animal biodiversity. It addresses the economic, institutional and social challenges confronting scientists and policy makers in conserving biodiversity and ecosystem services, that are critical for sustaining human wellbeing and development.\n\\nBiodiversity refers to the wide number and variety of plants, animals and other existing organisms. It is an essential component of nature and it ensures the survival of human species by providing food, fuel, shelter, medicines and other resources to mankind. Therefore, it is an essential area of study; so as to sustain that biodiversity, and also use that diversity for our benefit and development.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349069078,"sku":null,"price":149.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/ANIMAL-BIODIVERSITY-PATTERNS-AND-PROCESSES.jpg?v=1781934248"},{"product_id":"animal-husbandry-dairying-fisheries","title":"Animal Husbandry, Dairying \u0026 Fisheries","description":"\u003cp\u003eAnimal Husbandry, Dairying and Fisheries is intended primarily as a text for the basic course in animal industries, especially farm animals. It should prove useful as a reference book for those involved in livestock production. Animal husbandry is the management and care of farm animals by humans for profit, in which genetic qualities and behaviour, considered to be advantageous to humans, are further developed. The term can refer to the practice of selectively breeding and raising livestock to promote desirable traits in animals for utility, sport, pleasure, or research. The study attempted in this book pin points the effects of dairying on rural development through the socio-economic changes among the dairy households; the nature, magnitude and dimension of dairy development. A fishery may involve the capture of wild fish or raising fish through fish farming or aquaculture. These topics will be discussed in detail in this book.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349134614,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Animal-Husbandry-Dairying-Fisheries.jpg?v=1781934257"},{"product_id":"dairy-and-poultry-industries","title":"Dairy And Poultry Industries","description":"\u003cp\u003eDevelopments in the dairy and poultry industries during the last decade have been important enough to produce a considerable amount of materials on dairy and poultry farming, as well as on processing of related products. Dairy farming is a class of animal husbandry enterprise for long-term production of milk. This could be from dairy cows or from goats and sheep, which are either processed on-site or transported to a dairy factory for processing and eventual retail sale. Indian Poultry Industry is one of the fastest growing segments of the agricultural sector today. The production of eggs and broilers has been rising at a rate of 8 to 10% per annum. A very significant feature of India's poultry industry is its transformation to a major commercial activity in about four decades. The has been made possible by sizeable investments in breeding, hatching, rearing and processing. Indian farmers have moved to rearing hybrids such as Hyaline, Shaver, and Babcock which ensure faster growth, and excellent feed conversion and high profits to the farmers who rear them. Dairy and poultry industries form a significant part of the agricultural system. This book is a must-read for any professional from these industries as well as for students and researchers.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349167382,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Dairy-and-Poultry-Industries.jpg?v=1781934273"},{"product_id":"haccp-in-meat-poultry-and-fish-processing","title":"HACCP in Meat, Poultry and Fish Processing","description":"\u003cp\u003eThe Hazard Analysis Critical Control Points or HACCP concept uses a scientific approach that is applied to process control. The Food Safety Inspection Service or FSIS, views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products. This is done by ensuring that controls are applied at any point in a food production system where hazardous situations can potentially occur. These hazards may include biological, chemical, or physical adulteration of food products. The Food and Drug Administration or FDA and the United States Department of Agriculture or USDA require mandatory HACCP programs for juice and meat to ensure food safety and to protect public health. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be useful to academic researchers studying the microbiology and quality of meat, poultry and fish products.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349232918,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/HACCP-in-Meat-Poultry-and-Fish-Processing.jpg?v=1781934286"},{"product_id":"milk-and-milk-products-technology","title":"Milk And Milk Products Technology","description":"\u003cp\u003eMilk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms particularly bacterial pathogens that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness. The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard. Milk can be processed further to convert it into high value, concentrated and easily transportable dairy products with long shelf lives, such as butter, cheese and ghee.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349265686,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Milk-and-Milk-Products-Technology.jpg?v=1781934301"},{"product_id":"milk-testing-a-laboratory-control-of-milk","title":"Milk Testing A Laboratory Control Of Milk","description":"\u003cp\u003eDairy foods and ingredients in general and fermented milk products in particular are well recognized for their nutritional and therapeutic attributes and as functional foods. The market of functional foods, in particular fermented milk products, is expected to triple in next five years world over because fermented milks possess many advantages like easy production, better keeping quality and nutritive value, easier digestibility, pleasing flavour and taste as well as strong therapeutic potentials. Testing of raw milk is required to determine the composition (fat, protein), the bacterial and biological levels (Total Bacteria Count and Total Somatic Cell Count) as well as to determine the inhibitory substances such as dirt, antibiotics, disinfectants etc. Milk is a fluid secreted by the mammary glands of healthy cows of the bovine species during the usual lactation period by means of complete and regular milking. It is a concentrated food, designed to initially protect the newly born animal by supplying concentrated antibodies to counter disease (passive immunity), until the immune system of the young animal is fully functional, and thereafter also to ensure rapid growth until the young are more independent.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349331222,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Milk-Testing-A-Laboratory-Control-Of-Milk.jpg?v=1781934313"},{"product_id":"poultry-meat-processing-cooling-and-preservation-methods","title":"Poultry: Meat Processing, Cooling and Preservation Methods","description":"\u003cp\u003eMeat is a highly perishable product and quickly becomes unfit to eat through microbial growth, chemical change and breakdown by endogenous enzymes making it possibly dangerous to health. These processes can be curtailed by reducing the temperature sufficiently to slow down or inhibit the growth of microorganisms, by heating to destroy organisms and enzymes (cooking, canning), or by removal of water by drying or osmotic control (binding the water with salt or other substances so that it becomes unavailable to the organisms).\n\\nUnlike vegetables, Meat is frozen without any prior treatment, so there is little or no loss of nutrients during the freezing procedure, nor during frozen storage apart from vitamin E. Poultry is derived from the skeletal muscles of various birds and is a good source of protein, fat, and vitamins and minerals in the diet. Proteins are unchanged during frozen storage but fats are susceptible to rancidity. Pork and poultry meat are more susceptible since they are richer in unsaturated fatty acids than other meats, and comminuted meat is also very susceptible to rancidity because of the large surface area which is accessible to oxygen.\n\\nThis book contains the processing of fresh meats, curing, smoking preservation and packaging methods of processed meat etc. The book is very useful for entrepreneurs, technocrats and those who want to diversify into this field.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349396758,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Poultry-Meat-Processing-Cooling-and-Preservation-Methods.jpg?v=1781934328"},{"product_id":"poultry-meat-science","title":"Poultry Meat Science","description":"\u003cp\u003eThe activities of the meat sector may be divided into three stages: slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the stages and shortcomings at one stage can have a serious negative impact on the product or process in a subsequent stage. They may influence technological, biochemical or microbiological aspects. Physical test methods focus either on the actual condition of meat and meat products, or on the conditions around the product, for example in storage rooms, packages, etc.\n\\nMeat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. The book outlines the most basics of Meat Science and their application in meat processing technology.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453349495062,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Poultry-Meat-Science.jpg?v=1781934342"}],"url":"https:\/\/www.orysonpress.com\/collections\/animal-husbandry.oembed","provider":"orysonpress","version":"1.0","type":"link"}