Recent Developments in Poultry Nutrition 2

About this book

Developments in poultry science continue at an ever-increasing rate. In parallel, poultry production has, from comparatively humble beginnings of 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.

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

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