Elements of cattle nutrition.

This chapter describes the digestion and absorption of nutrients (proteins, fats, carbohydrates, vitamins, energy, minerals and trace elements) during the travel of food through the digestive tract; the clinical signs of nutritional disorders; feed analysis and publications on nutrient requirements for cattle.

Ingredients for organic diets.

This chapter describes the nutritive value, chemical composition, antinutritional factors, processing and preservation of fodder crops and ingredients for feed formulation for cattle diets.

Integrating feeding programmes into organic production systems.

This chapter describes the effects of feeding programmes (including feed quality, feed supplements and feed additives) on the reproductive performance, beef and milk production and quality and environmental impact in organic cattle farming systems.

Introduction and background.

This introductory chapter briefly describes the nutrition and feeding practices that relate to the standards for certification of organic beef and dairy cattle production.

Conclusions and recommendations for the future.

This chapter describes some recommendations for improving animal welfare, breed selection, feed quality, beef and milk production and quality and reducing environmental impacts in organic cattle farming systems.

Aims and principles of organic cattle production.

This article describes the characteristics, standards, feeding, management and regulatory aspects of organic cattle milk and meat production in North and South America, Europe, Australia and Asia.

Breeds for organic production.

This chapter describes the characteristics and performance traits of the most suitable beef and dairy cattle breeds for organic beef and milk production.