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Type: Book

Advances in poultry nutrition

Editor

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.

Dimensions:

229x152mm
6x9"

Publication date:

20 August 2024

Length of book:

500 pages

ISBN-13: 9781801467315

Hardback - £160.00
£160.00
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Description

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.

What others are saying...

“To truly achieve sustainable production of poultry meat and eggs, poultry scientists must re-imagine nutrition. What makes this new book so unique is that it is not confined to the traditional view of nutrition, rather it explores some of the fundamentals of biology, feedstuff management and big data which are all integral to “getting more from less”. I congratulate Professor Applegate on this new book and cannot wait to read it.” Professor Mingan Choct, The University of Sydney, Australia

“The poultry industry has witnessed unprecedented growth in efficiency and performance in recent decades. Production standards of broilers and layers have continually improved due primarily to advances in genetic selection and breeding. However, it must be recognized that this genetic potential would not have been achieved and sustained, if not for the concurrent advances in poultry nutrition. In recent years, nutritional research has become more and more integrated with other biological sciences, including biotechnology, digestive physiology, immunology, microbiology, histology, molecular biology and plant sciences. In this context, an update is urgent and, the present volume is a timely and valuable contribution. The book includes 18 chapters, each providing a coherent in-depth coverage on advances in topical aspects of poultry nutrition and feeding. Written by a group of international authorities, this is a useful reference material to researchers, academics and students of poultry science as well as practitioners in the feed industry.” Emeritus Professor Velmurugu Ravindran, Massey University, New Zealand

Table of contents

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.Maintaining the safety of poultry feed: Raj Murugesan, DSM-Biomin, USA;
  • 8.Feedstuff management and feed formulation utilizing big data: Bob Brill, Brilliant Alternatives Inc., USA;
  • 9.Advances in poultry breeder nutrition: Rick van Emous, Wageningen University, The Netherlands;

Part 3 Individual nutrients and additives

  • 10.Advances in understanding and improving the use of amino acids in poultry nutrition: Michael Kidd, University of Arkansas, USA;
  • 11.Advances in understanding and improving the use of enzymes in poultry nutrition: Olayiwola Adeola, Purdue University, USA;
  • 12.Advances in understanding and improving the use of macro-minerals in poultry nutrition: Agnes Narcy, INRA, France;
  • 13.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

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