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118,75 €Chapter: 1 Introduction and background.
Chapter: 2 Aims and principles of organic cattle production.
Chapter: 3 Elements of cattle nutrition.
Chapter: 4 Ingredients for organic diets.
Chapter: 5 Breeds for organic production.
Chapter: 6 Integrating feeding programmes into organic production systems.
Chapter: 7 Conclusions and recommendations for the future.
The second edition of this book contains 7 chapters that describe the introductory concepts of cattle nutrition, the aims and principles of organic cattle production, the elements of cattle nutrition, ingredients for organic diets, cattle breeds for organic production, integration of feeding programmes into organic production systems and conclusions and recommendations for the future of nutrition of cattle in organic beef and milk production systems. It provides an important source of peer-reviewed references on the organic feeding of cattle from the international scientific literature. Details on permitted feed ingredients, with an emphasis on those grown or available locally, and on suitable dietary formulations are included in the book. It will be of interest to the advisory personnel that service the organic milk and beef industries, researchers, university and college teachers, students, veterinarians, regulatory agencies, feed manufacturers and feed supply companies.
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