Nutrition of the Chicken is the classic text covering all aspects of nutrition and metabolism of meat and egg-laying birds. The earlier editions were authored by Drs. Scott, Nesheim and Young at Cornell University. Since publication of the 3rd edition in 1982 these authors have retired , and so in cooperation with Dr Scott, this 4th edition is prepared by the Drs. Leeson and Summers at Guelph.
This new edition represents a total update and revision of all the important aspects of nutrition and metabolism covered previously, together with new chapters on Digestion, and Natural Toxins. The reference material reflects the most recent research conducted in all areas of poultry nutrition and metabolism of the major nutrients. The Chapters on Energy, and Proteins and Amino Acids cover in detail the most recent methods of quantitation and partitioning for maintenance and production. The classical sections on Vitamins and Minerals have been extensively modified to cover all aspects of potential interactions and antagonisms together with consequences of simple or induced deficiencies.
The authors have once again produced an important reference text that maintains the standard established by Dr Scott and colleagues. The book is an essential resource for professionals and students involved with nutrition, feeding and health management of the chicken.
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