The role of zootechnics in ruminant and non-ruminant production - Feitosa do Nascimento, Jhonatan
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Usually when we start a production that requires more meticulous detail, we come across various situations that often make us think, the questions that won't go away: how am I going to do it? What is the purpose? However, in this book I provide details on how to draw up projects, with schematic configurations through calculations and assumptions for some species of animal, such as ruminant production, especially the bovine species seen in Chapter I, which many breeders believe to have the correct breeding and management practices in their hands, but the technology and studies are there to help…mehr

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Produktbeschreibung
Usually when we start a production that requires more meticulous detail, we come across various situations that often make us think, the questions that won't go away: how am I going to do it? What is the purpose? However, in this book I provide details on how to draw up projects, with schematic configurations through calculations and assumptions for some species of animal, such as ruminant production, especially the bovine species seen in Chapter I, which many breeders believe to have the correct breeding and management practices in their hands, but the technology and studies are there to help them succeed in their productions. In Chapter II, due importance is given to pig farming in the north-east of Brazil, an environment with a climate very similar to many others around the world. Last but not least, Chapter III looks at the effects that pig production can have on the environment, from aspects such as climate change, soil, humidity, slope, waste and its proper destination.
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Autorenporträt
Jhonatan Feitosa do Nascimento est un zootechnicien diplômé de l'UFPB CCA, Areia-PB en 2017. Il est actuellement étudiant en master dans la même institution. Il est technicien agricole diplômé de l'EAFI - CE, et technicien infirmier diplômé du CEPRO. Il effectue des recherches dans le domaine de la production animale avec des ruminants, travaillant sur la caractérisation et la qualité de la viande d'agneau.