Nutrition and Feeding of Poultry presents current information on the nutrition and feeding of poultry in a clear and concise fashion.
Contents
Scientific Progress and Economic Development
* Major Developments in Poultry Nutrition
* Developments in Production and Consumption
Intake of Food and Water
* Food Intake
* Control of Water Intake
Digestive Physiology
* Anatomy and Secretory Activities of the Gastro-Intestinal Tract
* Blood Supply to the Gastro-Intestinal Tract
* Motility and Intestinal Tract
* Nutrient Absorption
* Role of Intestinal Flora
* Effect of Parasites on Digestive Physiology
* Avian Diarrhoea
* Malabsorption Syndrome
* Concepts of Digestibility
* Post Mortem Examination of the Gastro-Intestinal Tract
Energy Metabolism
* General Plan
* Information on Metabolism in Birds
* Maintenance Requirements
* Production Requirements
* Energy Value of Diets
* Net Energy
* Influence of Energy Level on Performance
Protein Metabolism
* Physico-chemical Properties of Amino Acids
* Amino Acid Metabolism
* Factors Influencing the Efficiency of Utilisation of Protein
Metabolism of Water and Minerals
* Water
* Sodium, Potassium and Chlorine
* Calcium
* Phosphorus
* Magnesium
* Trace Elements
Physiological and Nutritional Role of Vitamins
* Fat Soluble Vitamins
* Water Soluble Vitamins
* Choline—A Special Vitamin
* Requirements and Recommended Levels of Vitamins
Feeding Growing Birds
* Description of Growth
* Nutritional Requirements
* Effects of Ambient Temperature on Growth
The Egg and Feeding the Laying Hen
* Physiology of Lay
* Composition of the Egg and Quality of its Components
* Eggs as Human Food
* Feeding of Laying Hens
Feeding Breeders
* Feed Restriction of Cockerels
* Nutrition of Female Breeders
* Influence of Maternal Nutrition on Offspring
* Practical Recommendations
Raw Material Employed in Poultry Production
* Analytical Characteristics of Raw Materials
* Description of Principal Raw Materials
* Major Anti-Nutritional Factors
Processing of Diets and Nutritional Consequence
* Heat Treatment of Raw Materials
* Processing in the Manufacture of Compound Diets
* Processing Treatments and Nutritional Quality
Modelling of Requirements and Diet Formulation
* Concept of Requirement
* Formulation of Compound Diets
* Multiformation
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