BOOK
Achieving sustainable production of poultry meat Volume 2
Prof. Todd Applegate | Prof. Sammy E. Aggrey | Fernando González-Cerón | Romdhane Rekaya | Prof. Nicholas B. Anthony | Prof. P. M. Hocking | J. Hickey | Dr Walter Bottje | Byung-Whi Kong | Dr Sami Dridi | Prof. Velmurugu Ravindran | Mohammad R Abdollahi | Dr William A. Dozier | Paul B. Tillman | Prof. Bogden Slominski | Prof. Markus Rodehutscord | Prof. Robert Moore | Emeritus Prof. R. M. Gous | C Fisher | Dr Charles Stark | Adam Fahrenholz | Prof. Paul A. Iji | Mehdi Toghyani | Emmanuel U. Ahiwe | Apeh A. Omede | Dr G. Raj Murugesan | Chasity M. Pender | Prof. Shlomo Yahav
(2017)
Additional Information
Book Details
Abstract
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.
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Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction."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
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.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents\r | v | ||
| Series list\r | x | ||
| Introduction\r | xiv | ||
| Part 1 Genetics and breeding\r | xiv | ||
| Part 2 Animal nutrition\r | xv | ||
| Part 1 Genetics and breeding | 1 | ||
| Chapter 01 Genes associated with functional traits in poultry: implications for sustainable genetic improvement | 3 | ||
| 1 Introduction | 5 | ||
| 2 Reproductive capacity\r | 5 | ||
| 3 Skeletal integrity\r | 8 | ||
| 4 Cardiovascular fitness\r | 10 | ||
| 5 Health\r | 11 | ||
| 6 Breeding to improve functional traits in poultry\r | 13 | ||
| 7 Genetic determination of a trait and genetic variability | 14 | ||
| 8 Breeding for sustainability\r | 15 | ||
| 9 Where to look for further information\r | 15 | ||
| 10 Acknowledgements\r | 16 | ||
| 11 References\r | 16 | ||
| Chapter 02 A balanced approach to commercial poultry breeding | 25 | ||
| 1 Introduction | 25 | ||
| 2 Balance of supply and demand\r | 26 | ||
| 3 Evolution of selection programmes\r | 27 | ||
| 4 Pipeline genetics\r | 30 | ||
| 5 Balanced selection, molecular methods and animal well-being | 34 | ||
| 6 Conclusion\r | 35 | ||
| 7 References\r | 36 | ||
| Chapter 03 Marker-assisted selection in poultry | 39 | ||
| 1 Introduction | 39 | ||
| 2 Traditional marker-assisted selection theory\r | 40 | ||
| 3 Microsatellite markers\r | 40 | ||
| 4 Single nucleotide polymorphism (SNP) markers\r | 41 | ||
| 5 Whole-genome selection (WGS)\r | 42 | ||
| 6 Application of WGS to poultry breeding\r | 43 | ||
| 7 Future trends\r | 44 | ||
| 8 Conclusions\r | 44 | ||
| 9 Where to look for further information\r | 45 | ||
| 10 Acknowledgement\r | 45 | ||
| 11 References\r | 45 | ||
| Part 2 Animal nutrition | 49 | ||
| Chapter 04 The cellular basis of feed efficiency in poultry muscle: mitochondria and nucleic acid metabolism | 51 | ||
| 1 Introduction\r | 51 | ||
| 2 Mitochondrial processes: an overview\r | 52 | ||
| 3 Evidence of mitochondrial role in high feed efficiency\r | 55 | ||
| 4 Enhanced nucleotide metabolism in high feed efficiency | 59 | ||
| 5 Muscle cytoarchitecture and feed efficiency\r | 61 | ||
| 6 Summary\r | 62 | ||
| 7 Where to look for further information\r | 62 | ||
| 8 Acknowledgements\r | 63 | ||
| 9 References\r | 64 | ||
| Chapter 05 Understanding feed and water intake in poultry | 69 | ||
| 1 Introduction\r | 69 | ||
| 2 Preliminaries to the discussion of feed intake regulation in poultry\r | 70 | ||
| 3 Central regulation: classical neuropeptides, genetic selection and hypothalamic neuropeptides | 71 | ||
| 4 Central regulation: new central molecular pathways\r | 73 | ||
| 5 Peripheral and hormonal regulation of feed intake\r | 78 | ||
| 6 Regulation of water homeostasis in poultry\r | 82 | ||
| 7 Conclusion and perspectives\r | 84 | ||
| 8 Where to look for further information\r | 84 | ||
| 9 References\r | 84 | ||
| Chapter 06 Advances and future directions in poultry feeding: an overview | 95 | ||
| 1 Introduction\r | 95 | ||
| 2 Advances in poultry feeding\r | 96 | ||
| 3 Future directions in poultry feeding\r | 102 | ||
| 4 Future trends in research\r | 108 | ||
| 5 Where to look for further information\r | 109 | ||
| 6 References\r | 109 | ||
| Chapter 07 Advances in understanding and improving the role of amino acids in poultry nutrition\r | 113 | ||
| 1 Introduction\r | 113 | ||
| 2 History of crystalline amino acids\r | 114 | ||
| 3 Amino acid digestibility of feed ingredients\r | 115 | ||
| 4 Digestible amino acid requirements/ratios\r | 118 | ||
| 5 Nitrogen balance\r | 120 | ||
| 6 Summary\r | 121 | ||
| 7 Where to look for further information\r | 122 | ||
| 8 References\r | 123 | ||
| Chapter 08 Advances in understanding and improving the role of enzymes in poultry nutrition\r | 127 | ||
| 1 Introduction\r | 127 | ||
| 2 Phytase in poultry diets: enzyme efficacy, phytate and non-phytate phosphorus contents and environmental impacts | 128 | ||
| 3 Non-starch polysaccharides (NSP) and NSP enzymes: physiological effects, multi-carbohydrase enzymes and prebiotic potential | 138 | ||
| 4 b-Mannanase in poultry nutrition\r | 146 | ||
| 5 Starch digestion and supplemental a-amylase\r | 150 | ||
| 6 Microbial protease supplementation\r | 151 | ||
| 7 Conclusions\r | 153 | ||
| 8 Where to look for further information\r | 155 | ||
| 9 References\r | 155 | ||
| Chapter 09 Advances in understanding the role of phytate in phosphorus and calcium nutrition of poultry\r | 165 | ||
| 1 Introduction\r | 165 | ||
| 2 Phytate and phytase\r | 166 | ||
| 3 InsP6 degradation in the digestive tract\r | 167 | ||
| 4 The relevance of dietary and genetic variation \nto InsP6 breakdown in broilers | 171 | ||
| 5 Consequences of changes in InsP6 breakdown \nfor P digestibility | 174 | ||
| 6 Brief comparison of broiler chickens and turkeys\r | 175 | ||
| 7 Conclusions\r | 175 | ||
| 8 Where to look for further information\r | 175 | ||
| 9 References\r | 176 | ||
| Chapter 10 Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry\r | 181 | ||
| 1 Introduction | 183 | ||
| 2 Prebiotics\r | 184 | ||
| 3 The efficacy of probiotics\r | 185 | ||
| 4 Effects of probiotics and prebiotics\r | 186 | ||
| 5 Selection, delivery and action of probiotic bacteria\r | 190 | ||
| 6 Questions and opportunities regarding the use of probiotics | 194 | ||
| 7 New frontiers and future research directions in probiotic development | 196 | ||
| 8 Where to look for further information\r | 197 | ||
| 9 References\r | 198 | ||
| Chapter 11 Using models to optimize poultry nutrition\r | 207 | ||
| 1 Introduction\r | 207 | ||
| 2 Predicting responses of poultry to nutrients\r | 209 | ||
| 3 Predicting food intake\r | 210 | ||
| 4 Predicting potential laying performance\r | 212 | ||
| 5 Modelling environmental factors affecting desired feed intake | 213 | ||
| 6 Using models to optimize feeding programmes\r | 215 | ||
| 7 Summary\r | 217 | ||
| 8 Where to look for further information\r | 219 | ||
| 9 References\r | 219 | ||
| Chapter 12 Developments in feed technology to improve poultry nutrition | 223 | ||
| 1 Introduction\r | 223 | ||
| 2 Purchasing and formulating feed ingredients\r | 224 | ||
| 3 Automation technology\r | 224 | ||
| 4 Feed ingredient receiving\r | 225 | ||
| 5 Particle size reduction in feed\r | 226 | ||
| 6 Feed batching\r | 227 | ||
| 7 Feed mixing\r | 228 | ||
| 8 Feed pelleting\r | 229 | ||
| 9 Post-pellet liquid application\r | 231 | ||
| 10 Feed delivery\r | 232 | ||
| 11 Finished feed quality\r | 232 | ||
| 12 Conclusion and future trends\r | 233 | ||
| 13 Where to look for further information\r | 234 | ||
| 14 References\r | 234 | ||
| Chapter 13 Alternative sources of protein for poultry nutrition\r | 237 | ||
| 1 Introduction\r | 237 | ||
| 2 Regional supply of conventional protein sources\r | 238 | ||
| 3 Finding alternative sources of protein for poultry\r | 239 | ||
| 4 Alternative plant protein sources: grain by-products\r | 240 | ||
| 5 Alternative plant protein sources: oil seed and fruit by-products | 243 | ||
| 6 Alternative plant protein sources: grain \nlegumes or pulses | 246 | ||
| 7 Alternative plant protein sources: algae and duckweed | 249 | ||
| 8 Alternative animal protein sources\r | 250 | ||
| 9 Poultry responses to diets containing alternative protein sources | 252 | ||
| 10 Constraints on the use of alternative protein sources\r | 255 | ||
| 11 Improving the nutritive value of alternative protein sources for poultry | 256 | ||
| 12 Conclusion\r | 260 | ||
| 13 Where to look for further information\r | 261 | ||
| 14 References\r | 261 | ||
| Chapter 14 Maintaining the safety of poultry feed\r | 271 | ||
| 1 Introduction\r | 271 | ||
| 2 Mycotoxins\r | 271 | ||
| 3 Dioxins\r | 276 | ||
| 4 Bacterial contamination\r | 278 | ||
| 5 Summary and future trends\r | 283 | ||
| 6 Where to look for further information\r | 283 | ||
| 7 References\r | 284 | ||
| Chapter 15 Thermal adaptation and tolerance of poultry | 291 | ||
| 1 Introduction\r | 291 | ||
| 2 Body temperature control by endothermic birds\r | 293 | ||
| 3 Neuronal and endocrine Tb regulation\r | 294 | ||
| 4 Different strategies to cope with the environment\r | 295 | ||
| 5 Physiological and cellular responses to changes in the environment | 297 | ||
| 6 Ambient temperature, ventilation and RH: the effects on thermal status and performance | 300 | ||
| 7 Thermal manipulations during incubation – an epigenetic approach to improving thermotolerance and performance | 307 | ||
| 8 Conclusions\r | 310 | ||
| 9 Where to look for further information\r | 310 | ||
| 10 References\r | 310 |