Contains extensive information on the nutrient requirements, ingredient evaluation and diet formulation for Poultry. Including Ducks, Broilers, Geese & Layers
Poultry meat is usually the least expensive meat source in most countries and consequently it is the first or second in per capita consumption. Eggs are also relativerly inexpensive sources of highly digestable protein and energy. Therefore it is not surpring that over the last 50 years there has been an enormous increase in poultry meat and egg production worldwide. The growth in poultry production has of necessity been accompanied by a large increase in the volume of poultry feed such that the modern poultry industry now accounts for 20-40% of animal feed in most countries.
Consequently, a knowlege and understanding of poultry nutrition is indispensable for efficient operation of large scale poultry enterprises. Commercial Poultry Nutrition provides extensive information on the nutrient requirements, ingredient evaluation and diet information for poultry of all types.
Feeding programs and examples of diet formulations are clearly presented for layer pullets, laying hens, broilers and broiler breeders, turkeys, ducks, geese. game birds, ratites and pet birds.
Commercial Poultry Nutrition has become the standard text for all involved in the commercial poultry industries. This 3rd edition is a major revision (80% of the tables and figures have been revised or replaced), with a new look in a double column format for ease of reading. Virtually all sections have been updated to accommodate the ever-changing genetic potential of broilers, layers, turkeys, waterfowl and game birds.
Ideal resource for professionals in the industry, graduate level students, researchers, veterinarians and producers involved in the poultry industry.
Professors Steven Leeson and John Summers from the Department of Animal and Poultry Science of the University of Guelph, Guelph, Ontario, Canada, have international reputations in poultry science. They have made many contributions to poultry science and to poultry production.
Professor Leeson's main area of research is potential for manipulation of eggs and poultry meat as it impacts human health. He has been working on incorporation of omega-3 and other polyunsaturates into eggs for several years, and has been studying the transfer efficiency of lutein into eggs. Other research involves the use of medium chain triglycerides to impact gut health in the absence of antibiotic growth promoters.
This book weighs: 985g
|USA and Canada||£20.00|
Chicken Nutrition: A Guide for Nutritionists and Poultry Professionals
By Rick Kleyn
Commercial Poultry Nutrition - 3
By S Leeson And JD Summers
Nutritional and Digestive Disorders of Poultry
By Dr Simon M Shane
Poultry and pig nutrition: Challenges of the 21st Century
By Wouter H. Hendriks, Martin W.A. Verstegen and László Babinszky
Poultry Feathers and Skin
By Oluyinka A Olukosi, Victor E Olori, Ariane Helmbrecht, Sarah Lambton & Nick A French
Poultry Signals - African Edition
By Philip I Hynd
Enzymes in Farm Animal Nutrition 2nd Edition
By Michael Bedford and Gary Partridge
By Dr Lucy Tucker
Feed Evaluation Science
By Paul J. Moughan, Wouter H. Hendriks
This is considered an out of date browser. This website has been developed with modern browsers in mind to allow it to display at its best in a wide variety of viewing situations - including mobile viewing. But we haven't supported older browsers like IE8. Please upgrade to the latest version of Internet Explorer - or try Mozilla Firefox or Google Chrome. Both are excellent browsers.