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Scientific Farm Animal Production: An Introduction to Animal Science, 12th edition

Published by Pearson (October 19, 2019) © 2020

  • Thomas G. Field University of Nebraska
  • Robert W. Taylor University Texas at Dallas
$170.66

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For introductory courses in animal science.

Long-standing leader in introductory animal science courses

Best-selling Scientific Farm Animal Production is the single best integrated resource combining a strong disciplinary focus with best practices in production for the major livestock and poultry industries. The authors examine eight primary livestock industries against market forces affecting demand across the supply chain, along with related societal issues.

The 12th Edition has updated industry data and insights, plus improved graphics and images. Its simplified material adds greater meaning for students without a livestock production background.

Hallmark features of this title

Unparalleled breadth and depth of topics

  • Eight primary livestock industries are covered: beef, dairy, sheep, goats, swine, horses, poultry and aquaculture.
  • An integrated perspective positions market trends in meat, milk, by-product and fiber within the framework of global trade, consumer demographics, and supply chain logistics and considerations.

Overlap of biological and societal issues

  • Basic biological principles applicable to the animal sciences and livestock production are examined, including growth, genetics, reproduction, nutrition, lactation and animal health.
  • Societal issues surrounding the livestock industry, such as animal welfare, animal rights and animal organizations, provide context for industry challenges and responses to these issues.

New and updated features of this title

Industry data and insights

  • NEW: Innovations in production technologies (Ch. 24 to 33) are newly highlighted to introduce students to the entrepreneurial and creative solutions being applied within the industries.
  • UPDATED: Industry demographics and trends throughout the text have been updated in accordance with the realities of the rapidly emerging modern livestock and poultry production sectors.
  • UPDATED: The major challenges and issues confronting the livestock and poultry industry (Ch. 23) have been updated to reflect new demands from supply chains and consumers.

Improved clarity of text and visuals

  • REVISED: Redundancy has been eliminated, where possible, across all chapters to shorten the text and provide greater clarity for users.
  • ENHANCED: The quality of images, figures and tables has been enhanced throughout the text for a more effective delivery of complex information and to help students better integrate knowledge.
  • UPDATED: Improved clarity around beef industry and production practices (Ch. 24 and 25) helps the novice student more effectively understand basic principles.
  1. Animal Contributions to Human Needs
  2. An 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

Glossary

About our author

Tom Field, PhD, serves the people of Nebraska as the director of the Engler Agribusiness Entrepreneurship Program and holder of the Engler Chair in Entrepreneurship at the University of Nebraska, Lincoln. An enthusiastic advocate for free enterprise, the potential of young people and opportunities in both agriculture and rural communities, Tom is an internationally recognized educator and innovator who has the ability to connect the dots between people, industries and ideas. He is also the author of the acclaimed text Beef Production and Management Systems, now in its 6th edition.

A 5th-generation cattleman who is partnership in a family cow-calf business in western Colorado, he also authors the column “Out of the Box,” consults and advises a number of enterprises and organizations, and is a sought-after speaker who challenges and inspires audiences to lead their organizations to excellence by asking the right questions, seeking solutions beyond conventional wisdom, and unleashing the power of focused creativity. He and his wife, Laura, and their family live near Raymond, NE. Tom is a native Coloradoan and earned his bachelor's, master's and doctoral degrees from Colorado State University.

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