Book Details
Orange Code:47643
Paperback:437 pages
Publications:
Categories:
Hints:
Sections:
1. Agronomic and political factors influencing feedstuff use2. The assessment of the economic value of output traits genetically engineered into crops used in animal feed3. Carbohydrate chemistry of the feedstuffs used for poultry4. Nutritional components of feedstuffs: a qualitative chemical appraisal of protein5. An appraisal of fats and fatty acids6. An appraisal of trace elements: inorganic and organic7. Digestive processes in poultry from a physiological viewpoint8. Digestibility and bioavailability of protein and amino acids9. The quantitative contribution of fat to metabolizable energy10. The availability of calcium and phosphorus in feedstuffs11. Vitamins in feedstuffs12. Energy utilization: measurement and prediction13. Non-starch polysaccharides: effect on nutritive value14. Secondary plant metabolites in poultry nutrition15. Visual and tactile cues perceived by chickens16. Effects of physical processing on the nutritive value of poultry diets17. The role of carbohydrases in feedstuff digestion18. The Influence of lipase, -galactosidase or multi-component pectinase enzymes on energy and amino acid availability in feedstuffs19. Recent trends and future developments in the use of feed enzymes in poultry nutrition20. The effects of phytase in poultry nutrition21. The scientific challenges ahead
Description:
|
*Deals with all aspects of poultry feedstuffs
*Papers have been written by international authorities
*Presents the proceedings of the 26th Poultry Science Symposium, held in Peebles, Scotland. Papers have been edited, revised and updated since the Symposium.
|
