Volume 2 - Achieving sustainable production of poultry meat: Breeding and nutrition (Burleigh Dodds Series in Agricultural Science, 14)

Achieving Sustainable Poultry Production: Breeding and Nutrition, Volume 2

This book provides a comprehensive overview of research on poultry breeding and nutrition, directly addressing the challenge of meeting growing global demand for poultry meat. It is a standard reference that helps producers optimize output while managing the increased risks associated with intensive systems and meeting high consumer demands for quality and sustainability.

Key Features

• Genetic Advancements: Part 1 of the book reviews how advances in genetics have impacted developments in poultry breeding, providing the latest research in this field.
• Optimized Nutrition: Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production.
• Feed Formulation and Safety: Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes, and probiotics, as well as essential topics like feed formulation and safety.
• Sustainability Focus: The book addresses key modern concerns, including the environmental impact of poultry production and animal welfare within intensive production systems.
• Volume Series: This volume is a standard reference that is accompanied by two further volumes, which review safety, quality, and sustainability, as well as poultry health and welfare.
• Broad Audience: It will be a standard reference for poultry and food scientists in universities, government and research centers, and companies involved in poultry production.