Advances in poultry nutrition

Erscheinungsjahr 2024
ISBN: 978-1-80146-731-5
Verlag: Burleigh Dodds Science Publishing

Buch, Englisch, Band 159, 500 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 915 g

Reihe: Burleigh Dodds Series in Agricultural Science

Poultry nutrition faces many challenges, including the need to meet the changing requirements of growing birds whilst also avoiding over-nutrition and nutrient losses which can be both environmentally and economically damaging. With the sector also facing increasing pressure to reduce its reliance on antibiotics, a greater understanding of the poultry gut, its function and its role in optimising overall bird health is required.

Advances in poultry nutrition provides a detailed overview of the physiology of feed intake in broiler production, focussing on recent advances in nutrient requirements, poultry digestive physiology and the genetic factors which can affect feed conversion efficiency in broilers. The collection also reviews the nutritional value of poultry feed and the range of in vivo and in vitro techniques used to measure factors which can influence its value, such as feed digestibility and metabolizable energy.

Zielgruppe

University and other researchers in poultry and veterinary science, animal nutritionists, feed manufacturers, advisors consulting poultry farmers on aspects of health and nutrition, as well as government and private sector agencies supporting sustainable poultry production

Autoren/Hrsg.

Applegate, Todd J.

Applegate, Professor Todd J.

Weitere Mitwirkende

Mateos, Emeritus Professor Gonzalo

Svihus, Professor Birger

Liu, Dr Sonia

Dridi, Professor Sami

Bottje, Dr Walter

Aggrey, Professor Sammy

Muramatsu, Dr Keysuke

Newkirk, Professor Rex

Murugesan, Dr Raj

Brill, Dr Bob

van Emous, Dr Rick

Kidd, Professor Michael

Coon, Professor Craig

Adeola, Dr Olayiwola

Narcy, Dr Agnes

Tellez, Professor Guillermo

Iji, Professor Paul

Mountzouris, Dr Kostas

Baeza-Campone, Dr Elisabeth

Lei, Professor Xin Gen

Williams, Professor Peter

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft

Inhaltsverzeichnis

Part 1 Physiology of feed intake
- 1.Advances in understanding the nutrient requirements of broilers: an overview: Gonzalo Mateos, Polytechnic University of Madrid, Spain;
- 2.Advances in understanding poultry digestive physiology: Birger Svihus, Norwegian University of Life Sciences, Norway;
- 3.Poultry feedstuff digestive kinetics: Sonia Liu, University of Sydney, Australia;
- 4.Advances in understanding poultry feed intake regulation: Sami Dridi, University of Arkansas, USA;
- 5.Advances in understanding the cellular basis of feed efficiency in poultry muscle: Walter Bottje, University of Arkansas, USA;
- 6.Genetic factors affecting feed conversion efficiency in broilers: Sammy Aggrey, University of Georgia, USA;

Part 2 Feed formulation
- 7.Developments in feed technology for poultry: Rex Newkirk, University of Saskatchewan, Canada;
- 8.Maintaining the safety of poultry feed: Raj Murugesan, DSM-Biomin, USA;
- 9.Feedstuff management and feed formulation utilizing big data: Bob Brill, Brilliant Alternatives Inc., USA;
- 10.Advances in poultry breeder nutrition: Rick van Emous, Wageningen University, The Netherlands;

Part 3 Individual nutrients/additives
- 11.Advances in understanding and improving the use of amino acids in poultry nutrition: Michael Kidd, University of Arkansas, USA;
- 12.Advances in understanding and improving energetics and caloric efficiency in poultry nutrition: Craig Coon, University of Arkansas, USA;
- 13.Advances in understanding and improving the use of enzymes in poultry nutrition: Olayiwola Adeola, Purdue University, USA;
- 14.Advances in understanding and improving the use of macro-minerals in poultry nutrition: Agnes Narcy, INRA, France;
- 15.The use of probiotics and prebiotics to improve gut function and immunity in poultry: Guillermo Tellez, University of Arkansas, USA;

Part 4 Novel feed sources
- 16.Alternative sources of protein for poultry nutrition: an overview: Paul Iji, University of New England, Australia;
- 17.The use of essential oils and other botanicals in optimising gut function in poultry: Kostas Mountzouris, Agricultural University of Athens, Greece;
- 18.Developing macroalgae/seaweed and microalgae as feed for poultry: Elisabeth Baeza-Campone, INRAE, France;
- 19.Advances in synthetic biology to produce poultry feed additives: Xin Gen Lei, Cornell University, USA;
- 20.Corn fermented protein from the dry grind ethanol industry as an alternative feed protein for poultry: Peter Williams, AG-BIO Ltd, UK;

Über Autor(innen)

Tellez, Professor Guillermo
Dr Guillermo Tellez Isaias worked at the National Autonomous University of Mexico for 16 years and was previously Head of the Avian Medicine Department at the College of Veterinary Medicine. Currently, Dr Tellez is a Research Professor at the Center of Excellence in Poultry Science, University of Arkansas, USA where his research is focused on the advantages of the poultry gastrointestinal model to evaluate the beneficial effects of functional foods to enhance intestinal health and disease resistance.

Lei, Professor Xin Gen
Dr Xin Gen Lei is Professor of Molecular Nutrition in the Department of Animal Science at Cornell University, USA. Professor Lei has an international reputation for his wide-ranging research in nutrition as well as algal biomass research. Amongst his many achievements, Professor Lei developed a new phytase enzyme that is now used in 46 countries to improve feed phosphorus bioavailability to animals and reduce their phosphorus excretion. He has won a number of awards from The American Society for Nutrition and the American Society of Animal Science. He is Associate Editor of the Journal of Nutrition as well as President of TEMA (Trace Elements in Man and Animals).

Aggrey, Professor Sammy
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.

Baeza-Campone, Dr Elisabeth
Dr Elisabeth Baéza is a member of the World Poultry Science Association and has contributed more than 130 peer-reviewed research publications to national and international journals. In addition, Dr Baéza has also written four book chapters and is an Associate Editor for several academic journals, including European Poultry Science.

Applegate, Professor Todd J.
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.