Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition (Burleigh Dodds Series in Agricultural Science)

"The proposed list of authors is impressive and this will certainly be an excellent publication in poultry science."Professor Mike Lilburn, Ohio State University, USA

Professor Applegate is a 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, American Feed Industry Association’s Poultry Nutrition Research Award, and the Mapleleaf Farms Duck Research Award. . He was formerly Professor of Animal Sciences at Purdue University, USA. Professor Todd Applegate is Head of the Department of Poultry Science at the Univer

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. 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. To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.. The first part of the book reviews how advances in genetics have impacted developments in breeding. 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 expert