Addition of fats or oils rich in polyunsaturated fatty acids in poultry diets is a straightforward approach to enrich poultry products with polyunsaturated fatty acids. Consequently, there has been a great interest in using different types of fats, oils or oil seeds as feed additives in poultry nutrition. The purpose of this book is to educate the readers on the role of dietary fats in poultry on: production aspects, health effects, growth and product quality. In addition, the role of poultry food products in meeting the human requirement of much needed functional nutrients such as omega-3 fatty acids is discussed. We have also included a chapter on appropriate techniques for lipid analysis. We have attempted to include as much up to date and relevant information on the roles of fats and fatty acids in poultry nutrition, health and product quality in this book. Our intended audience for this book is graduate and undergraduate students in animal and poultry sciences together with professionals in the poultry and allied industries.

Fats and Fatty Acids in Poultry Nutrition and Health

Engineering & Transportation

Engineering

Context Products

Poultry meat is usually the least expensive meat source in most countries and consequently it is the first or second in per capita consumption. Eggs are also relatively inexpensive sources of highly digestible protein and energy. Therefore it is not surprising that over the last 50 years there has been an enormous increase in poultry meat and egg production worldwide. The growth in poultry production has of necessity been accompanied by a large increase in the volume of poultry feed such that the modern poultry industry now accounts for 20-40% of animal feed in most countries. Consequently a knowledge and understanding of poultry nutrition is indispensable for efficient operation of large scale poultry enterprises. Commercial Poultry Nutrition provides extensive information on the nutrient requirements, ingredient evaluation and diet formulation for poultry of all types. This includes layer pullets, laying hens, broilers and broiler breeders, turkeys, ducks, geese. game birds, ratites and pet birds. Feeding programs and examples of diet formulations are clearly presented. Professors Steven Leeson and John Summers from the Department of Animal and Poultry Science of the University of Guelph, Guelph, Ontario, Canada, have international reputations in poultry science. They have made many contributions to poultry science and to poultry production as demonstrated in this 3rd Edition of Commercial Poultry Nutrition.

Commercial Poultry Nutrition

Science & Math

Leeson, S.

Summers, J.D.

Biological Sciences

Specialists and managers in the broiler breeder industry will welcome this comprehensive review of all aspects of commercial production systems. Most current poultry production publications pay little attention to broiler breeders, and what data is covered is of little relevance to the modern industry. This is a digital reprint of a book originally published in 2000. It provides a look at all aspects of broiler breeder production and management, starting with specialised genetic programs as developed by the primary breeders and ending with two chapters on very practical, hands-on aspects of breeder management. There is extensive coverage of health management, feeding systems, environmental control, lighting programs and all aspects of male and female reproduction. Recognising the diversity of management systems worldwide, the authors cater for breeders in both temperate and warm climates, and also for controlled environment vs. curtain-sided housing systems. This unique publication is an essential reference for all professionals involved in broiler breeder production.

Broiler Breeder Production

Crafts, Hobbies & Home

Pets & Animal Care

The fourth in the highly acclaimed series of Meat Inspection Handbooks. The full colour photographs make this another invaluable tool for all those for whom knowledge of porcine anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also producers who will be receiving condemnation data from these establishments.

Porcine Meat Inspection: Anatomy, Physiology and Disease Conditions

Medical Books

Grist, A.

Veterinary Medicine

The full colour photographs make this an invaluable tool for all those for whom a knowledge of poultry anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also poultry producers who will be receiving condemnation data from these establishments.

Poultry Meat Inspection: Anatomy, Physiology and Disease Conditions

A. Grist

Agricultural Sciences

Moulds and the mycotoxins they produce, have a wide-ranging economic impact on animal agriculture on every continent of the globe. Mould growth robs feed nutritive value and reduces intake, which lowers efficiency. Mycotoxins, even when present at levels previously considered 'trace', have negative effects on performance and health, particularly in the context of today's more highly productive modern livestock genetics. Food-borne toxins also threaten human health through contaminated cereal and protein sources and transfer of toxins in food animal products. The Mycotoxin Blue Book focuses on the physiological effects and field occurrence of mycotoxins. Detailed information on types of moulds and mycotoxins and the conditions under which moulds flourish is included. Implications of mycotoxin contamination of feedstuffs for all major food animal species are presented in addition to aquaculture and companion animals. Sampling and analytical issues are covered in depth; as is the topic of mycotoxins in human foods. Finally, practical means of ameliorating mycotoxin effects are addressed. It is the hope of the editor and authors that the material herein will lead to clearer recognition of mycotoxin problems and ultimately to ways of reducing their impact on food animal production. An excellent guide for nutritionists, advisors, farmers and students involved with and using animal feed. Contents: Sampling feeds for mycotoxin analysis Mycotoxins: their effects in poultry and some practical solutions Effects of mycotoxins in horses Effects of mycotoxins on domestic pet species Effects of mycotoxins on antioxidant status and immunity Mycotoxins in aquaculture Principles and applications of mycotoxin analysis Mycotoxins in the human food chain Mould growth and mycotoxin production Current concepts in mycotoxicoses in swine Mycotoxins in forages Mycotoxin interactions Mycotoxins: metabolism, mechanisms and biochemical markers Effects of mycotoxins in ruminants Mycotoxin sequestering agents: practical tools for the neutralisation of mycotoxins Index

The Mycotoxin Blue Book

This book contains an edited collection of papers, taken from a series of one day seminars, devoted to bringing together the disciplines of monogastric animal production, feed, gut physiology, microbial populations and immunity, in an understandable manner for practical nutritionists and meat producers. It provides an overview of key elements of related disciplines, some highly technical, whilst relating the science back to practical animal production. It is intended as an update on the status of specialised topics of the gut. As animal science becomes more 'multi-factorial' in its nature, understanding across disciplines will become crucial in adapting animal production practices to meet both economic and welfare demands. Contents: Future challenges in poultry meat production Early gut development: the interaction between feed, gut health and immunity Interaction of nutrition with intestinal microbial communities Commensal bacteria and intestinal development: studies using gnotobiotic pigs Regulation of gut function and immunity Controlling gastrointestinal disease to improve absorptive membrane integrity and optimize digestion efficiency Impact of mannan oligosaccharide on gut health and pig performance Index This book is ideal for nutritionists, animal producers, students and researchers studying animal and applied biological sciences.

Interfacing Immunity, Gut Health and Performance

Ovine Meat Inspection: Anatomy, physiology and disease conditions

Recent Advances in Animal Nutrition 2013

Pc Garnsworthy

The Living Gut

The Living Gut was first published in 1994 and made a significant contribution to the understanding of the gastrointestinal tract in animal nutrition. This new edition has been thoroughly revised. The knowledge of the gastrointestinal microflora has substantially improved since 1994 and new methods for studying the microflora have been developed. There is now considerable emphasis on the use of alternatives to antibiotic growth promoters in animal production. This includes discussions of enzymes, oligosaccharides, probiotics and organic acids. This revised volume gives a modern understanding of the microflora in the gastrointestinal tract and indicates how this can be managed in modern animal production without the reliance upon antibiotic growth promoters. Contents: Introduction The gastro-intestinal tract Gut bacteria and immunity Infections of the digestive tract Analysing gut microbial populations Bio-active feed ingredients Live yeast Enzymes Probiotics/live bacterial supplementation Prebiotics/gut active carbohydrates Acids Phytogenetics

Ewing, W. N.

See the best price to sell, buy or rent books by the Context Products publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Context Products