Scientific Poultry Production And Nutrition
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Scientific Poultry Production And Nutrition
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Author : Michael Youn
language : en
Publisher:
Release Date : 2012
Scientific Poultry Production And Nutrition written by Michael Youn and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Poultry categories.
Scientific Poultry Production And Nutrition
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Author : Michael Youn
language : en
Publisher: Koros Press
Release Date : 2012-08
Scientific Poultry Production And Nutrition written by Michael Youn and has been published by Koros Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08 with Poultry categories.
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Advances In Poultry Nutrition Research
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Author : Amlan Kumar Patra
language : en
Publisher: BoD – Books on Demand
Release Date : 2021-07-07
Advances In Poultry Nutrition Research written by Amlan Kumar Patra and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-07 with Cooking categories.
Due to the wide acceptance of poultry meat and eggs, poultry farming is the fastest growing global livestock industry. Nutrition plays a vital role in economic production and the maintenance of proper poultry health. Therefore, there is a great need to update balanced nutrient requirements for new breeds, utilize alternative feed resources, evaluate newer feed additives to optimize production while excluding antimicrobial feed additives and maintain overall health. The first section of this book contains six chapters that discuss the utilization of unconventional feeds, nanominerals to reduce mineral proportions in diets, and water intake affected by environmental temperature. The second section contains six chapters that describe proper nutritional management to improve gut health and immunity, the prevention of common diseases, and the amelioration of heat stress in poultry.
Proceedings Of The 21st European Symposium On Poultry Nutrition
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Author : M. Francesch
language : en
Publisher: BRILL
Release Date : 2023-08-07
Proceedings Of The 21st European Symposium On Poultry Nutrition written by M. Francesch and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-07 with Technology & Engineering categories.
This book brings together 19 full length manuscripts from invited speakers and nearly 300 abstracts from oral and poster communications presented at the 21st European Symposium on Poultry Nutrition held in Salou/Vila-seca, Spain in May 2017. The invited papers address aspects of poultry nutrition such as feed intake and thermoregulation, feeding strategies and gastrointestinal health, precision feeding (feeding strategies and nutrient requirements), optimized use of feed ingredients, and other hot topics such as updating P requirements of broilers, mycotoxins and future perspectives of poultry production. The open communication abstracts deal with the latest research on poultry nutrition, including feed raw materials, protein sources and amino acids, feed additives and enzymes, nutrition and gut health, mineral nutrition, among other topics.
Poultry Science
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Author : Colin G. Scanes
language : en
Publisher: Waveland Press
Release Date : 2019-11-06
Poultry Science written by Colin G. Scanes and has been published by Waveland Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-06 with Technology & Engineering categories.
Poultry production continues to make tremendous advances. This thoroughly revised fifth edition of Scanes’ seminal, comprehensive text presents students and professionals alike with valuable, research-based material relevant to all stages of a poultry career. Areas covered include global and commercial poultry production; poultry business organization; and production of meat chickens (broilers), turkeys, eggs, ducks, geese, game birds, and other poultry. Other chapters cover the fundamental science behind production: poultry biology, genetics, behavior, diseases/health, housing, ventilation, and processing. New or greatly expanded sections cover biosecurity; poultry stress/welfare; feed additives; food safety; incubation; controlling pests; poultry waste and environmental issues; brooding; and organic, free-range, and niche poultry production. “Points for Discussion” and “Deeper Dive” sections highlight key examples and provide further context and empirical data for critical areas in poultry production, giving students a first-hand look at issues in both small and large operations. The book concludes with an in-depth, invaluable chapter on applying for internships and positions for the start of a successful career.
Achieving Sustainable Production Of Poultry Meat Volume 2
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Author : Todd Applegate
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2017-07-31
Achieving Sustainable Production Of Poultry Meat Volume 2 written by Todd Applegate and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-31 with Technology & Engineering categories.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety. Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.
Commercial Poultry Nutrition
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Author : Steven Leeson
language : en
Publisher: Context Products
Release Date : 2000-09-01
Commercial Poultry Nutrition written by Steven Leeson and has been published by Context Products this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-01 with categories.
Poultry meat is usually the least expensive meat source in most countries and consequently it is the first or second in per capita consumption. Eggs are also relatively inexpensive sources of highly digestible protein and energy. Therefore it is not surprising that over the last 50 years there has been an enormous increase in poultry meat and egg production worldwide. The growth in poultry production has of necessity been accompanied by a large increase in the volume of poultry feed such that the modern poultry industry now accounts for 20-40% of animal feed in most countries. Consequently a knowledge and understanding of poultry nutrition is indispensable for efficient operation of large scale poultry enterprises. Commercial Poultry Nutrition provides extensive information on the nutrient requirements, ingredient evaluation and diet formulation for poultry of all types. This includes layer pullets, laying hens, broilers and broiler breeders, turkeys, ducks, geese. game birds, ratites and pet birds. Feeding programs and examples of diet formulations are clearly presented. Professors Steven Leeson and John Summers from the Department of Animal and Poultry Science of the University of Guelph, Guelph, Ontario, Canada, have international reputations in poultry science. They have made many contributions to poultry science and to poultry production as demonstrated in this 3rd Edition of Commercial Poultry Nutrition.
Poultry Quality Evaluation
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Author : Massimiliano Petracci
language : en
Publisher: Woodhead Publishing
Release Date : 2017-08-01
Poultry Quality Evaluation written by Massimiliano Petracci and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-01 with Technology & Engineering categories.
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field
Poultry Science
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Author : Katarzyna Stadnicka
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2023-07-03
Poultry Science written by Katarzyna Stadnicka and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-03 with Technology & Engineering categories.
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter of the book is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. Current technologies, safety, use of antibiotics and welfare issues to address the challenges of Green Deal and circular economy, are a few of the topics that this book examines.
Gaining The Edge In Pork And Poultry Production
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Author : J. Taylor-Pickard
language : en
Publisher: BRILL
Release Date : 2023-08-28
Gaining The Edge In Pork And Poultry Production written by J. Taylor-Pickard and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Technology & Engineering categories.
Globally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product. This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered. ‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.