Chapter 1: Basic Principles of the Thermal Environment and Livestock Energetics

Thumbnail Image
Date
2009-01-01
Authors
DeShazer, James
Hahn, G.
Xin, Hongwei
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Authors
Person
Xin, Hongwei
Distinguished Professor Emeritus
Research Projects
Organizational Units
Organizational Unit
Agricultural and Biosystems Engineering

Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.

History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.

Dates of Existence
1905–present

Historical Names

  • Department of Agricultural Engineering (1907–1990)

Related Units

Journal Issue
Is Version Of
Versions
Series
Department
Agricultural and Biosystems Engineering
Abstract

Description of the thermal environment and the livestock response can be complex, and has been the subject of extensive research for over fiver decades inspired in part by a joint report sponsored by ASAE (now ASABE) and ASHRAE. This 1959 report presented the "State of the Art" of the thermal environmental requirements of poultry (Stewart and Hinkle, 1959), dairy cattle (Yeck, 1959), beef cattle (Nelson, 1959), swine (Bond, 1959) and sheep (Kelly, 1959). Even though the report was comprehensive, data were noted as being incomplete for understanding the biophysical interactions between the animal and its thermal environment as required for effective management and engineering design. Heat loss for poultry was primarily based on basal (fasted) conditions, for example, and the role of the skin and hair in heat dissipation from cattle was inadequate. Comprehensive studies have been conducted in the intervening 50 years to evaluate the effects of nutrition, acclimation or conditioning, dynamic changes in the environment, physiological state, and social interactions on livestock productivity responses to the thermal environment: temperature, humidity, radiation, and air velocity.

Comments

This book chapter is from James A. DeShazer, ed., Livestock Energetics and Thermal Environment Management, 1–22. St. Joseph, MI: ASABE, 2009.

Description
Keywords
Citation
DOI
Source
Copyright
Thu Jan 01 00:00:00 UTC 2009
Collections