Poultry Feedstuffs

Supply, Composition and Nutritive Value

Inbunden, Engelska, 2002

Av J McNab, Neil Boorman, UK) McNab, J (Roslin Institute (Edinburgh), Midlothian, UK) Boorman, Neil (University of Nottingham, J. McNab

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This book presents the proceedings of the 26th Poultry Science Symposium, held in Peebles, Scotland, UK. Papers have been edited, revised and updated since the Symposium.

Produktinformation

Utgivningsdatum2002-07-03
Mått172 x 244 x 27 mm
Vikt896 g
FormatInbunden
SpråkEngelska
Antal sidor448
FörlagCABI Publishing
ISBN9780851994642

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Djurhållning inom Naturvetenskap och teknik

1: Part I Present and Future Supply of Feedstuffs 2: Agronomic and Political Factors Influencing Feedstuff Use, R W Dean, Dean Agricultural Associates, UK 3: The Assessment of the Economic Value of Output Traits Genetically Engineered into Crops Used in Animal Feed, P E V Williams, Syngenta, Switzerland 4: Part II Nutritional Components of Feedstuffs: Qualitative Chemistry 5: Carbohydrate Chemistry of the Feedstuffs Used for Poultry, B Carré, INRA, France 6: Nutritional Components of Feedstuffs: A Qualitative Chemical Appraisal of Protein, R G Elkin, Pennsylvania State University, USA 7: An Appraisal of Fats and Fatty Acids, D L Palmquist, OARDC, Wooster, USA 8: An Appraisal of Trace Elements: Inorganic and Organic, J D van der Klis, TNO Nutrition and Food Research Institute, The Netherlands and P Kemme, Institute for Animal Science and Health, The Netherlands 9: Part III Feedstuff Quality: Quantitative Assessment 10: Digestive Processes in Poultry from a Physiological Viewpoint, G E Duke, University of Minnesota, USA 11: Digestibility and Bioavailability of Protein and Amino Acids, C M Parsons, University of Illinois, USA 12: The Quantitative Contribution of Fat to Metabolisable Energy, J Wiseman, University of Nottingham, UK 13: The Availability of Calcium and Phosphorus In Feedstuffs, C Coon, and K Leske, University of Arkansas, USA 14: Vitamins in Feedstuffs, C C Whitehead, Roslin Institute, UK 15: Energy Utilisation: Measurement and Prediction, M G MacLeod, Roslin Institute, UK 16: Part IV Factors Influencing Nutritive Value 17: Non-Starch Polysaccharides: Effect on Nutritive Value, M Choct, University of New England, Australia 18: Secondary Plant Metabolites in Poultry Nutrition, R Smithard, University of Newcastle upon Tyne, UK 19: Visual and Tactile Cues Perceived by Chickens, M Picard, J P Melcion, D Bertrand and J M Faure, INRA, France 20: Effects of Physical Processing on the Nutritive Value of Poultry Diets, K J McCracken, Queens University of Belfast, Ireland 21: Part V Dietary Enzymes 22: The Role of Carbohydrases in Feedstuff Digestion, M R Bedford, Zymetrics, UK 23: The Influence of Lipase, Alpha-galactosidase or Multi-component Pectinase, Enzymes on Energy & Amino acid Availability in Feedstuffs, W Cowan, NOVOZYMES UK, D Pettersson & P Rasmussen, Novo Nordisk, 24: Recent Trends and Future Developments In the Use of Feed Enzymes in Poultry Nutrition, J Broz, Roche Vitamins Ltd, Switzerland and P Beardsworth, Roche Vitamins Ltd, UK 25: The Effects of Phytase In Poultry Nutrition, F-J Schöner, and P P Hoppe, Nutrition Research Station, Germany 26: The Scientific Challenges Ahead, J M McNab 27: Poster Abstracts