Achieving sustainable production of poultry meat : Volume 2 : breeding and nutrition / edited by Professor Todd Applegate, University of Georgia, USA.

Format:

Book

Contributor:

Applegate, Todd, editor.

Series:

Burleigh Dodds series in agricultural science ; Number 14.

Burleigh Dodds Series in Agricultural Science, 2059-6944 ; Number 14

Language:

English

Subjects (All):

Poultry--Breeding.

Poultry.

Poultry--Feeding and feeds.

Physical Description:

1 online resource (324 pages) : illustrations, tables.

Edition:

First edition.

Place of Publication:

Cambridge : Burleigh Dodds Science Publishing, 2017.

Summary:

There have been significant advances in poultry breeding and nutrition. This books discusses key developments such as marker-assisted breeding and improvements in poultry feed such as the use of enzymes to optimise nutritional efficiency.

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.

Contents:

1 Genes associated with functional traits in poultry: implications for sustainable genetic improvement / Samuel E. Aggrey, University of Georgia, USA; Fernando González-Cerón, Chapingo Autonomous University, Mexico; and Romdhane Rekaya, University of Georgia, USA

2 A balanced approach to commercial poultry breeding / Nicholas B. Anthony, University of Arkansas, USA

3 Marker-assisted selection in poultry / P. M. Hocking and J. Hickey, University of Edinburgh, UK

4 The cellular basis of feed efficiency in poultry muscle: mitochondria and nucleic acid metabolism / Walter Bottje and Byung-Whi Kong, University of Arkansas, USA

5 Understanding feed and water intake in poultry / Sami Dridi, University of Arkansas, USA

6 Advances and future directions in poultry feeding: an overview / Velmurugu Ravindran and Mohammad R. Abdollahi, Massey University, New Zealand

7 Advances in understanding and improving the role of amino acids in poultry nutrition / William A. Dozier III, Auburn University, USA; and Paul B. Tillman, Poultry Technical Nutrition Services, USA

8 Advances in understanding and improving the role of enzymes in poultry nutrition / Bogdan A. Slominski, University of Manitoba, Canada

9 Advances in understanding the role of phytate in phosphorus and calcium nutrition of poultry / Markus Rodehutscord, University of Hohenheim, Germany

10 Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry / Robert Moore, RMIT University, Australia

11 Using models to optimize poultry nutrition / R. M. Gous and C. Fisher, University of KwaZulu-Natal and EFG Software, South Africa

12 Developments in feed technology to improve poultry nutrition / Charles Stark, Kansas State University, USA; and Adam Fahrenholz, North Carolina State University, USA

13 Alternative sources of protein for poultry nutrition / Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia

14 Maintaining the safety of poultry feed / G. Raj Murugesan and Chasity M. Pender, BIOMIN America Inc., USA

15 Thermal adaptation and tolerance of poultry / Shlomo Yahav, Institute of Animal Science, ARO, Israel.

Notes:

Includes bibliographical references at the end of each chapters.

Description based on online resource; title from PDF title page (ebrary, viewed August 28, 2017).

ISBN:

1-78676-070-3

1-351-11429-8

9781351114295

OCLC:

1014000493