The Open School of Tropical Animal Science & Production

  AGLS 2004 - Livestock Products Technology
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Lecture Slides
Lecture Slides
      1. 1.1.1 Overview of Livestock Production Systems in CARICOM region
      2. 1.1.2 Importance of ruminants to our economies and to mankind
      3. 1.1.3 Non-Ruminant Livestock Production
      4. 1.1.4 The linkage between the production of food from livestock and crop
      5. 1.1.5 Factors Affecting Livestock Production
      6. 1.1.6 Types of Livestock Production Systems
      1. 1.2.1 The Tropics Defined
      2. 1.2.2 The Diversity of the Tropical Environment
      3. 1.2.3 Climatic factors of prime importance to agriculture and animal production in the Tropics
      4. 1.2.4 Physical factors of prime importance to agriculture and animal production in the Tropics
      5. 1.2.5 Some socio-economic considerations of relevance to the Tropics
      6. 1.2.6 Animal Production in the Tropics: Status and Horizons
      7. 1.2.7 Features of Tropical Livestock Commodities
      1. 1.3.1 Tropical Livestock Commodities
      1. 2.1.1 Definition of Milk
      2. 2.1.2 Forms of Milk Products
      1. 2.2.1 Cheese
      2. 2.2.2 Other Fermented Milk Products
      3. 2.2.3 FAO/Ministry of Agriculture Milk Preservation and Cheese-making Course 1999
      1. 2.3.1 Ice cream and creams
      1. 3.1.1 Harvesting of Muscle from Animals
      2. 3.1.2 Making of Meat from Muscle
      3. 3.1.3 Preserving and Processing of Livestock Products
        1. 3.1.4.1 Smoke and Smoking
        2. 3.1.4.2 Salting and Pickling
      5. 3.1.5 Meat Chemistry
        1. 3.1.6.1 Raw Material & Preparation
        2. 3.1.6.2 Techniques
        3. 3.1.6.3 Functions of Curing Ingredients
        4. 3.1.6.4 Ham Preparation
        1. 3.1.7.1 Description and Chemical Composition
        2. 3.1.7.2 Quality, Cuts and Aging
        3. 3.1.7.3 Grading
        1. 3.1.8.1 Cattle
        2. 3.1.8.2 Goat
        3. 3.1.8.3 Deer
        4. 3.1.8.4 Pig
      9. 3.1.9 Peccary Animal to Meat
      1. 3.2.1 Mutton and Chevron
      1. 3.3.1 Poultry Meats
      1. 3.4.1 Sources and Composition
      2. 3.4.2 Grading and Cuts
      3. 3.4.3 Marketing
      1. 3.5.1 Rabbit and Rabbit Meat
      1. 3.6.1 Wild Game
    1. 4.1 Eggs
    1. 5.1 Feathers
    1. 6.1.1 Fish
    2. 6.1.2 CFTDI Course - Fish & Fishery Products
      1. 7.1.1 Leather
      2. 7.1.2 Tanning
      3. 7.1.3 Equipment and Drainage
      4. 7.1.4 Tanning Formulae
      1. 7.2.1 Organs & Edible Products
      1. 7.3.1 Inedible Products
        1. 8.1.1.1 Types of Sausages
        2. 8.1.1.2 Manufacture of Sausages
      2. 8.1.2 Blood Products
      3. 8.1.3 Pickled & Cured Meats
      4. 8.1.4 Smoked Products
    1. 9.1 Offal
    1. 10.1 Organ Products
    1. 11.1 The Composting Process
    2. 11.2 Methods of Composting
    3. 11.3 Types and Uses of Compost
    1. 12.1 Biogas and uses
    2. 12.2 Biogas Research in the Caribbean
    3. 12.3 Additional Notes
    1. 13.1 Utilization of Tropical Livestock Commodity
    1. 14.1 Product Development
    1. 15.1 Acknowledgements
    2. 15.2 References
Select the lecture slides of interest from the collapsible folders on the left as shown below.





 
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Prof. Gary W. Garcia, The University of the West Indies, Trinidad. Version 3. Updated: 27-Oct-2014