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Based on papers presented at a symposium held in 2005 in South Africa, this book brings together the academic writings on modelling concepts, problems and applications of models and looks at the development, usefulness and limitations of models in pigs and poultry.
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter of the book is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. Current technologies, safety, use of antibiotics and welfare issues to address the challenges of Green Deal and circular economy, are a few of the topics that this book examines.
Modelling is a useful tool for decision making in complex agro-industrial scenarios. Containing a selection of the papers presented at the International Symposium of Modelling in Pig and Poultry Production 2013, this book brings together the best and most recent academic work on modelling in the pig and poultry industry, with a particular emphasis on nutrition. It reviews basic modelling concepts, descriptions and applications of production models and new methods and approaches in modelling.
This book brings together 19 full length manuscripts from invited speakers and nearly 300 abstracts from oral and poster communications presented at the 21st European Symposium on Poultry Nutrition held in Salou/Vila-seca, Spain in May 2017. The invited papers address aspects of poultry nutrition such as feed intake and thermoregulation, feeding strategies and gastrointestinal health, precision feeding (feeding strategies and nutrient requirements), optimized use of feed ingredients, and other hot topics such as updating P requirements of broilers, mycotoxins and future perspectives of poultry production. The open communication abstracts deal with the latest research on poultry nutrition, including feed raw materials, protein sources and amino acids, feed additives and enzymes, nutrition and gut health, mineral nutrition, among other topics.
1. Introduction and background -- 2. Aims and principles of organic poultry production -- 3. Elements of poultry nutrition -- 4. Approved ingredients for organic diets -- 5. Diets for organic poultry production -- 6. Choosing the right breed and strain -- 7. Integrating feeding programmes into organic production systems -- 8. Conclusions and recommendations for the future
This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.
Derived from the 28th Poultry Science Symposium of the World's Poultry Science Association (UK), this book focuses on the current interest of the phasing out of antibiotic use in poultry and covers in-depth interactions between the bird, its diet and potential pathogens. It also demonstrates. the understanding of the gut health in the 21st century of commercial poultry and flocks and the ultimate safety of poultry product in the human food chain.
The poultry industry continues to expand in the warm regions of the world at a much faster rate than in temperate zones. Not only can it be quickly and easily developed in these hot climates but poultry meat and eggs can serve as important sources of animal protein in those areas of the world that have protein insufficiency. Fully revised and updated, this new edition describes how the detrimental effects of heat stress can be reduced through the manipulation of housing, breeding, nutrition and management, and includes new contributions on controlled-environment housing, waterfowl, and breeding fast-growing broilers.
Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations
The World Association for Animal Production produces this book that is a reference tool for the animal scientific community and for policy makers worldwide. Sixty authors from the six continents contributed with thirty outstanding manuscripts. This volume is the first of a series that will be produced every year. The objective of this project is to establish a reference volume for livestock system and research development, for the use of international organizations, research institutes, policy makers and animal industries, worldwide. This book is particularly interesting for those wanting to get a deeper knowledge on the ""state of the art"" of livestock systems in the six continents. This aspect is illustrated in the first section of the volume, while the second section describes the development of research activities in nineteen specific fields of animal science. Furthermore, the readers will certainly be interested by reading the ""contemporary issues"" manuscripts belonging to the third section. The articles of this section were selected to accomplish the most ""urgent"" topics in animal industry. The volume is also completed with relevant statistics, furnishing information and data in a homogenous and easy to read structure. The changes that have happened in animal industries in the last decades are clearly illustrated in tables and graphics. These data, together with the interpretation of the articles of the previous sections, will render easier the prediction of future scenarios. The World Association for Animal Production produces this book that is a reference tool for the animal scientific community and for policy makers worldwide. Sixty authors from the six continents contributed with thirty outstanding manuscripts.