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  1. Protein Quality (1975 Video)

    Director
    John Macpherson
    Producer
    S R Draper; J H Topps
    Subject
    Agriculture; Biology
    Distribution
    Hire Sale, Videocassette. Standard formats. col. 29 min.

    Defines the concept of protein quality and describes its importance in the correct feeding of pigs and poultry. Considerable attention is given to the measurement of protein quality, by both biological and...

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  2. Scientist warns of human mad cow link (1990)

    Genre
    News report; Interview

    A leading scientist is claiming that people are dying from an illness linked to mad cow disease. Dr Gareth Roberts says Creutzfeldt-Jakob disease (CJD) is often mistaken for Alzheimer’s disease, or...

    LBC IRN LBC IRN Radio Radio Online Online Audio Audio

  3. Question of Balance, A2 (1959 Film, Video)

    Subject
    Agriculture
    Distribution
    Film (16mm)

    Proper feeding is vital to successful livestock control. The role of nutrition science in animal food production has led to improved foodstuffs, which are used to supplement the animals’ normal diet. By...

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  4. John Gummer on contaminated beef (1989)

    Genre
    Interview

    Interview with Agriculture Secretary, John Gummer, following concern over milk that has been contaminated with lead due to animals eating imported animal feed. Over five hundred farms are now under...

    LBC IRN LBC IRN Radio Radio Online Online Audio Audio

  5. Orskov in China (1995 Video)

    Subject
    Agriculture; Veterinary science
    Distribution
    Sale, Videocassette. Standard formats. col. 30 min., 1997 sale: £65.00 (+VAT +p&p)

    Follows the work of internationally respected animal nutritionish Dr Bob Orskov, who has helpt improve the lives of over five million Chinese farmers through his work on straw treatment techniques.

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  6. Identification of Foodstuffs (1995 Multimedia)

    Subject
    Agriculture
    Distribution
    CD-ROM

    Teaching material and/or laboratory practice. Animal foodstuffs are displayed; the student has to identify them and decide certain specifications such as their use and nutritional value.

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