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Poultry nutrition collection

Code: 91673
This is the Poultry nutrition collection. This collection includes 14 chapters that cover developments in understanding and optimising the nutrition of poultry.

To download the list of chapters in this collection click here
£183.00
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A selection of chapters in this collection:
Antibiotics and gut function: historical and current perspectives: Jeferson M. Lourenço, Darren S. Seidel and Todd R. Callaway, University of Georgia, USA
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, USA
Cellular basis of feed efficiency in poultry muscle: mitochondria and nucleic acid metabolism: Walter Bottje and Byung-Whi Kong, University of Arkansas, USA
Developments in feed technology to improve poultry nutrition: Charles Stark, Kansas State University, USA; and Adam Fahrenholz, North Carolina State University, USA
Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry: Robert Moore, RMIT University, Australia
Understanding feed and water intake in poultry: Sami Dridi, University of Arkansas, USA
Advances in understanding the role of phytate in phosphorus and calcium nutrition of poultry: Markus Rodehutscord, University of Hohenheim, Germany
Laying hen nutrition: optimizing energy intake, egg size and weight: Y. Nys, Institut National de la Recherche Agronomique (INRA), France
Laying hen nutrition: optimising hen performance and health, bone and eggshell quality: Y. Nys, Institut National de la Recherche Agronomique (INRA), France
Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia
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