By L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)
This quantity is the 1st in a chain of stories of workshops on ''The use of animal biotechnology, to enhance animal future health prestige and meat quality''. This topic covers a number of issues of concentration, concerning goods as assorted as grassland usage and meat caliber conception. ''Animal biotechnology'' was once outlined to incorporate manipulation of replica; genetic manipulation of animals (transgenic animals); improvement of diagnostics and vaccines; and using progress promoters (performance enhancers) that manage digestion (e.g. probiotics) or tissue metabolism (e.g. somatotropins). the amount adopts a multidisciplinary method of animal biotechnology and its relation to meat construction
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Animal Biotechnology and the Quality of Meat Production. Papers Presented at an OECD Workshop Held in Melle, Belgium, 7–9th November, 1990 by L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)