- Reviews advances in poultry genetics and their application in marker assisted breeding;
- Summarises recent research on poultry digestion and nutritional requirements;
- Discusses current studies on optimising the role of dietary components such as enzymes, minerals and probiotics
Table of Content
Part 1 Genetics and breeding
1.Genes associated with functional traits in poultry: implications for sustainable genetic improvement: Samuel E. Aggrey, University of Georgia, USA; Fernando González-Cerón, Chapingo Autonomous University, Mexico; and Romdhane Rekaya, University of Georgia, USA
2.A balanced approach to commercial poultry breeding: Nicholas B. Anthony, University of Arkansas, USA
3.Marker-assisted selection in poultry: P. M. Hocking and J. Hickey, University of Edinburgh, UK
Part 2 Animal nutrition
4.The cellular basis of feed efficiency in poultry muscle: mitochondria and nucleic acid metabolism: Walter Bottje and Byung-Whi Kong, University of Arkansas, USA
5.Understanding feed and water intake in poultry: Sami Dridi, University of Arkansas, USA
6.Advances and future directions in poultry feeding:an overview: Velmurugu Ravindran and Mohammad R. Abdollahi, Massey University, New Zealand
7.Advances in understanding and improving the role of amino acids in poultry nutrition: William A. Dozier, III, Auburn University, USA and Paul B. Tillman, Poultry Technical Nutrition Services, Georgia, USA
8.Advances in understanding and improving the role of enzymes in poultry nutrition: Bogdan A. Slominski, University of Manitoba, Canada
9.Advances in understanding the role of phytate in phosphorus and calcium nutrition of poultry: Markus Rodehutscord, University of Hohenheim, Germany
10.Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry: Robert Moore, RMIT University, Australia
11.Using models to optimise poultry nutrition: R. M. Gous and C. Fisher, University of Kwa Zulu-Natal and EFG Software, South Africa
12.Developments in feed technology to improve poultry nutrition: Charles Stark, Kansas State University, USA; and Adam Fahrenholz, North Carolina State University, USA
13.Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia
14.Maintaining the safety of poultry feed: G. Raj Murugesan and Chasity M. Pender, BIOMIN America Inc., USA
15.Thermal adaptation and tolerance of poultry: Shlomo Yahav, Institute of Animal Science, ARO, Israel
About the author
Dr Samuel E. Aggrey is a Richard B. Russell Professor of Genetics, Nutri Genomics and Bioinformatics at the University of Georgia, with an international reputation for his work on the genetics of feed utilization efficiency and genome selection in poultry.More ebooks from the same author(s) / Editor
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