Handbook Of Poultry Nutrition
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Author |
: Vincenzo Tufarelli |
Publisher |
: MDPI |
Total Pages |
: 754 |
Release |
: 2021-01-06 |
ISBN-10 |
: 9783039438532 |
ISBN-13 |
: 3039438530 |
Rating |
: 4/5 (32 Downloads) |
Synopsis Poultry Nutrition by : Vincenzo Tufarelli
The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.
Author |
: V. Ramasubba Reddy |
Publisher |
: |
Total Pages |
: 274 |
Release |
: 2004-01-01 |
ISBN-10 |
: 818189068X |
ISBN-13 |
: 9788181890689 |
Rating |
: 4/5 (8X Downloads) |
Synopsis Handbook of Poultry Nutrition by : V. Ramasubba Reddy
Contributed articles.
Author |
: Adel R. Y. El Boushy |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 430 |
Release |
: 2000-09-30 |
ISBN-10 |
: 0792364651 |
ISBN-13 |
: 9780792364658 |
Rating |
: 4/5 (51 Downloads) |
Synopsis Handbook of Poultry Feed from Waste by : Adel R. Y. El Boushy
This text provides detailed scientific information on the processing of agro-waste material to provide inexpensive alternatives to non-traditional feedstuffs for use in poultry and farm animal nutrition.
Author |
: S. Leeson |
Publisher |
: Nottingham University Press |
Total Pages |
: 413 |
Release |
: 2009-04-01 |
ISBN-10 |
: 9781904761785 |
ISBN-13 |
: 190476178X |
Rating |
: 4/5 (85 Downloads) |
Synopsis Commercial Poultry Nutrition by : S. Leeson
Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.
Author |
: Amlan Kumar Patra |
Publisher |
: BoD – Books on Demand |
Total Pages |
: 216 |
Release |
: 2021-07-07 |
ISBN-10 |
: 9781839690006 |
ISBN-13 |
: 1839690003 |
Rating |
: 4/5 (06 Downloads) |
Synopsis Advances in Poultry Nutrition Research by : Amlan Kumar Patra
Due to the wide acceptance of poultry meat and eggs, poultry farming is the fastest growing global livestock industry. Nutrition plays a vital role in economic production and the maintenance of proper poultry health. Therefore, there is a great need to update balanced nutrient requirements for new breeds, utilize alternative feed resources, evaluate newer feed additives to optimize production while excluding antimicrobial feed additives and maintain overall health. The first section of this book contains six chapters that discuss the utilization of unconventional feeds, nanominerals to reduce mineral proportions in diets, and water intake affected by environmental temperature. The second section contains six chapters that describe proper nutritional management to improve gut health and immunity, the prevention of common diseases, and the amelioration of heat stress in poultry.
Author |
: Leo M. L. Nollet |
Publisher |
: John Wiley & Sons |
Total Pages |
: 739 |
Release |
: 2008-02-28 |
ISBN-10 |
: 9780470276549 |
ISBN-13 |
: 0470276541 |
Rating |
: 4/5 (49 Downloads) |
Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author |
: Isabel Guerrero-Legarreta |
Publisher |
: John Wiley and Sons |
Total Pages |
: 632 |
Release |
: 2010-03-30 |
ISBN-10 |
: 9780470504468 |
ISBN-13 |
: 0470504463 |
Rating |
: 4/5 (68 Downloads) |
Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author |
: William Raiford Ewing |
Publisher |
: |
Total Pages |
: 1282 |
Release |
: 1943 |
ISBN-10 |
: CORNELL:31924003006040 |
ISBN-13 |
: |
Rating |
: 4/5 (40 Downloads) |
Synopsis Handbook of Poultry Nutrition for the Use of Feed Manufacturers, Feed Dealers, Feed Salesmen and Service Men, Veterinarians, Hatcherymen, Breeders and Poultrymen by : William Raiford Ewing
Author |
: Paul Barrow |
Publisher |
: CABI |
Total Pages |
: 349 |
Release |
: 2021-10-08 |
ISBN-10 |
: 9781789245042 |
ISBN-13 |
: 1789245044 |
Rating |
: 4/5 (42 Downloads) |
Synopsis Poultry Health by : Paul Barrow
Poultry are a major source of valuable high-quality protein for much of the world's population, so food security is heavily dependent on maintaining poultry health. They are also increasingly important as specialist hobby animals in back-yard flocks. Despite this, veterinarians specializing in the care and health of these important domestic animals are few and far between, and many vets in small animal practice have little real experience of poultry health management and disease. Providing a comprehensive overview, this new handbook will help to plug this gap with 46 chapters of practical and accessible poultry health and management. Written by international experts, this book forms a valuable illustrated resource for veterinary professionals, veterinary students, or those entering the poultry industry.
Author |
: Robert Blair |
Publisher |
: CABI |
Total Pages |
: 279 |
Release |
: 2018-09-21 |
ISBN-10 |
: 9781786392985 |
ISBN-13 |
: 1786392984 |
Rating |
: 4/5 (85 Downloads) |
Synopsis Nutrition and Feeding of Organic Poultry, 2nd Edition by : Robert Blair
1. Introduction and background -- 2. Aims and principles of organic poultry production -- 3. Elements of poultry nutrition -- 4. Approved ingredients for organic diets -- 5. Diets for organic poultry production -- 6. Choosing the right breed and strain -- 7. Integrating feeding programmes into organic production systems -- 8. Conclusions and recommendations for the future