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

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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.

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