Achieving Sustainable Production of Poultry Meat Volume 2: Breeding and Nutrition

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Professor Todd J. Applegate (University of Georgia) Professor Sammy Aggrey (University of Georgia)

Achieving Sustainable Production of Poultry Meat Volume 2

Breeding and Nutrition

Professor Todd J. Applegate (University of Georgia), Professor Sammy Aggrey (University of Georgia), Fernando González-Cerón (Chapingo Autonomous University) , Dr Romdhane Rekaya (University of Georgia)

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English

Burleigh Dodds Science Publishing Limited
31 July 2017

Sustainable agriculture; Animal breeding; Poultry farming

Series: Burleigh Dodds Series in Agricultural Science

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.

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 nutrition will 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.

Contributions by: Professor Sammy Aggrey (University of Georgia), Fernando González-Cerón (Chapingo Autonomous University), Dr Romdhane Rekaya (University of Georgia), Prof. Nicholas B. Anthony (University of Arkansas)
Edited by: Professor Todd J. Applegate (University of Georgia)
Imprint: Burleigh Dodds Science Publishing Limited
Country of Publication: United Kingdom
Volume: 14
Dimensions: Height: 229mm, Width: 152mm, Spine: 21mm
Weight: 672g
ISBN: 9781786760685
ISBN 10: 1786760681
Series: Burleigh Dodds Series in Agricultural Science
Pages: 342
Publication Date: 31 July 2017
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Dr Todd Applegate is Head of Department and R. Harold and Patsy Harrison Professor of Poultry Science at the University of Georgia, USA. He is a Fellow and former President of the Poultry Science Association (PSA). Amongst other honours, he is a recipient of the PSA’s Evonik Degussa Award for Achievement in Poultry Science. Professor Applegate has edited two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition and Achieving sustainable production of poultry meat Volume 3: Health and welfare, both published in 2017. Dr Samuel E. Aggrey is a Richard B. Russell Professor of Genetics, NutriGenomics and Bioinformatics at the University of Georgia, with an international reputation for his work on the genetics of feed utilization efficiency and genome selection in poultry.