The practice of organic cattle farming has continued to increase in recent years, backed by consumer demand, organizations and governments. Beginning with an overview of the aims and principles behind organic cattle production, this book presents comprehensive information about how to feed cattle so that the milk and meat produced meet organic standards. Nutrition and Feeding of Organic Cattleprovides a comprehensive summary of ruminant digestive processes and nutrition. The author, past-President of the World Association for Animal Production, utilizes years of animal nutrition experience to describe the effects of feeding programs using approved organic ingredients on cattle productivity, health and welfare. The book also provides up-to-date information on consumer aspects of organic meat and milk, and on production of greenhouse gases by cattle raised organically.
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