Animal genetic resources for food and agriculture of animal genetic resources includes diversity at species, breed and within-breed level. Known are currently 8,800 different breeds of birds and mammals within 38 species used for food and agriculture. The main animal species used for food and agriculture production are cattle, sheep, goats, chickens and pigs. In the livestock world, these species are often referred to as "the big five". Some less-utilized species include the dromedary, donkey, bactrian camel, buffalo, guinea pig, horse, rabbit, yak, goose, duck, ostrich,partridge, pheasant, pigeon, and turkey. The history of animal genetic resources begins about 12,000 to 14,000 years ago. The domestication of major
Cryoconservation of animal genetic resources ice crystals form in the cells, there can be damage or destruction of genetic material. Vitrification is the process of freezing without the formation of ice crystals. Cryoconservation is an indispensable tool in the storage of genetic material of animal origin and will continue to be useful for the conservation of livestock into the future. Cryoconservation serves as a way to preserve germplasms, which is particularly beneficial for threatened breeds. Indigenous livestock may be conserved for a variety of reasons, including the preservation of local genetics, their importance in local traditions and their value to the culture identity and heritage