Commercial Poultry Nutrition has been accepted throughout the world as the standard reference work for the practical application of feeding systems in all elements of the poultry industry. This second edition has been thoroughly revised and enlarged by almost a third, bringing it right up to date. As such, it is a valuable source of practical reference for nutritionists, veterinarians and professionals involved in commercial poultry production.
A greater emphasis has been placed on the description of major and alternative feed ingredients, together with details of various ingredient quality control procedures. In dealing with nutrition of meat birds there is additional emphasis on the economics of alternate feeding systems together with details of feed program choice as it affects carcass meat yield and quality.
Also included are chapters dealing with the nutrition and feeding of both immature and adult egg layers with increased emphasis on both white and brown egg birds. The manipulation of egg composition is comprehensively discussed in relation to human health and value-added marketing. The nutritional strategy for all classes of breeding stock are described in terms of egg production, hatchability and also offspring viability and quality.
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