Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition [Hardcover]

• Reviews advances in poultry genetics and their application in marker assisted breeding;
• Summarises recent research on poultry digestion and nutritional requirements;
• Discusses current studies on optimising the role of dietary components such as enzymes, minerals and probiotics
  

Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety.

Achieving sustainable production of poultry meat Volume 2: Breeding and nutritionwill be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.

The proposed list of authors is impressive and this will certainly be an excellent publication in poultry science. (Professor Mike Lilburn, Ohio State University, USA)

Increasing food production to address the nutritional needs of an expanding world population requires a combined effort from experts in genetics, nutrition, health, and welfare. The well-known editor has assembled world leaders in these fields to communicate their detailed knowledge for the benefit of the research community. (Robert L. Taylor, Jr., Ph.D., Director and Professor, Division of Animal and Nutlãµ