Achieving sustainable production of poultry meat Volume 2
Breeding and nutrition
Published on 31. July 2017
342 pages
978-1-78676-070-8 (ISBN)
Description
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.
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.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Burleigh Dodds
Target group
Academic researchers in poultry science; Government agencies responsible for food safety/quality and poultry farming; Poultry and egg processors
Illustrations
Tables, photos and figures
ISBN-13
978-1-78676-070-8 (9781786760708)
DOI
10.19103/AS.2016.0011.2
Schweitzer Classification
Other editions
Additional editions
Book
07/2017
Burleigh Dodds Science Publishing Limited
€218.20
Shipment within 3-4 weeks
Persons
Editor
University of Georgia
Dr Todd Applegate is Head of Department and R. Harold and Patsy Harrison Professor of Poultry Science at the University of Georgia, USA. He is a Fellow and former President of the Poultry Science Association (PSA). Amongst other honours, he is a recipient of the PSA's Evonik Degussa Award for Achievement in Poultry Science. Professor Applegate has edited two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition and Achieving sustainable production of poultry meat Volume 3: Health and welfare, both published in 2017.
Dr Todd Applegate is Head of Department and R. Harold and Patsy Harrison Professor of Poultry Science at the University of Georgia, USA. He is a Fellow and former President of the Poultry Science Association (PSA). Amongst other honours, he is a recipient of the PSA's Evonik Degussa Award for Achievement in Poultry Science. Professor Applegate has edited two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition and Achieving sustainable production of poultry meat Volume 3: Health and welfare, both published in 2017.
Contributions
University of Georgia
Dr Samuel E. Aggrey is a Richard B. Russell Professor of Genetics, NutriGenomics and Bioinformatics at the University of Georgia, with an international reputation for his work on the genetics of feed utilization efficiency and genome selection in poultry.
Dr Samuel E. Aggrey is a Richard B. Russell Professor of Genetics, NutriGenomics and Bioinformatics at the University of Georgia, with an international reputation for his work on the genetics of feed utilization efficiency and genome selection in poultry.
Chapingo Autonomous University
University of Georgia
University of Arkansas
University of Edinburgh
University of Edinburgh
University of Arkansas
University of Arkansas
University of Arkansas
Massey University
Massey University
Auburn University
Poultry Technical Nutrition Services
University of Manitoba
University of Hohenheim
RMIT University
University of KwaZulu-Natal
University of KwaZulu-Natal
Kansas State University
North Carolina State University
University of New England
University of New England
University of New England
University of New England
DSM-Biomin
BIOMIN America Inc.
Agricultural Research Organisation
Content
Part 1 Genetics and breeding
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
Part 2 Animal nutrition
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, Georgia, 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 optimise 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
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
Part 2 Animal nutrition
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, Georgia, 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 optimise 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
