Download Animal Biotechnology and the Quality of Meat Production. by L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.) PDF

By L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)

This quantity is the 1st in a sequence of news of workshops on ''The use of animal biotechnology, to enhance animal well-being prestige and meat quality''. This topic covers numerous issues of concentration, regarding goods as different as grassland usage and meat caliber conception. ''Animal biotechnology'' used to be outlined to incorporate manipulation of copy; genetic manipulation of animals (transgenic animals); improvement of diagnostics and vaccines; and using development promoters (performance enhancers) that manage digestion (e.g. probiotics) or tissue metabolism (e.g. somatotropins). the quantity adopts a multidisciplinary method of animal biotechnology and its relation to meat construction

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Extra resources for Animal Biotechnology and the Quality of Meat Production. Papers Presented at an OECD Workshop Held in Melle, Belgium, 7–9th November, 1990

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