Overview

Developments in poultry science continue at an ever increasing rate. In parallel, poultry production has, from comparatively humble beginnings, little more than 50 years ago, emerged to become one of the world's major livestock enterprises with consumption of poultry meat and eggs increasing in virtually every country. Accordingly it is crucial that those involved in all aspects of the industry are kept informed of relevant issues.

Full Product Details

Author:   P. C. Garnsworthy ,  J. Wiseman
Publisher:   5m Publishing
Imprint:   Nottingham University Press
Dimensions:   Width: 15.60cm , Height: 1.80cm , Length: 23.40cm
Weight:   0.497kg
ISBN:  

9781897676431

ISBN 10:   1897676433
Pages:   354
Publication Date:   01 January 1999
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Protein quality and amino acid utilisation * Amino acid profiles * Implications of an immune response on growth and nutrient requirement of chicks * Nutrition and growth of fat and lean broiler genotypes * Recent findings on the effects of nutrition on the growth of specific broiler carcass components * Diet and leg weakness in poultry * Nutritional management of broiler programmes * Hock burn in broilers * The nutritive value of wheat and its effect on broiler performance * Developments in the nutritional value of wheat for non-ruminants * Ascites and related metabolic diseases * Ascites in broilers * Feeding the male turkey * Nutrition and carcass quality in ducks * Rearing the laying pullet * Manipulation of the nutritional value of eggs * Effects of different factors including enzymes on the nutritional value of fats * Phosphorus nutrition of poultry * Water requirements * The use of enzymes to improve the nutritive value of poultry feeds * Index

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Author Information

<b>P. C. Garnsworthy</b></b> has established an international reputation in dairy science through many years of active research at the University of Nottingham where he is an Associate Professor and Reader in Dairy Science. He is one of the authors of <i>Writing and Presenting Scientific Papers</i> which has been a consistently popular book from Nottingham University Press for many years. He has published many scientific papers and is co-editor of 16 of the annual Recent Advances in Animal Nutrition. He has also edited several ruminant and the occasional non-ruminant book. Dr. Garnsworthy is one of the two founders of Nottingham University Press which was started in 1992, and he still retains an active interest in the company.</p></b>

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