Recent Developments in Poultry Nutrition 2

Authors: Edited by J Wiseman and PC Garnsworthy
Developments in poultry science continue at an ever-increasing rate. In parallel, poultry production has, from comparatively humble beginnings little more than 50 years ago, emerged to become one of the World's major livestock enterprises with consumption of poultry meat and eggs increasing in virtually every country. Accordingly it is crucial that those involved in all aspects of the industry are kept informed of relevant issues. This volume brings together in one volume all those recent papers which have considered various aspects of poultry science and production which were presented at the annual University of Nottingham Feed Manufacturers' Conferences.

Availability: In Print
Publication date: 1999
Binding: =Paperback
Dimensions: Unknown
Weight: Unknown
Extent: 342 pp.
ISBN: 1-897676-43-3

Book Contents

Protein quality and amino acid utilisation in poultry
Amino acid profiles for poultry
Implications of an immune response on growth and nutrient requirements of chicks
Nutrition and growth of fat and lean broiler genotypes
Recent findings on the effects of nutrition on the growth of specific broiler carcass components
Diet and leg weakness in poultry
Nutritional management of broiler programmes
Hock burn in broilers
The nutritive value of wheat and its effect on broiler performance
Developments in the nutritional value of wheat for non-ruminants
Ascites and related metabolic diseases in poultry
Ascites in broilers
Feeding the male turkey
Nutrition and carcass quality in ducks
Rearing the laying pullet
Manipulation of the nutritional value of eggs
Effects of different factors including enzymes on the nutritional value of fats for poultry
Phosphorus nutrition of poultry
The water requirements of poultry
The use of enzymes to improve the nutritive value of poultry feeds
Index