Poultry Feedstuffs Poultry Science Symposium 1st Edition by N Boorman, J McNab ISBN 0851994644 9780851994642 by J. M. Mcnab ; K.n. Boorman 9780851994642, 0851994644 instant download after payment.

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ISBN 10: 0851994644 
ISBN 13: 9780851994642
Author: N Boorman, J McNab

*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.

Poultry Feedstuffs Poultry Science Symposium 1st Table of contents:

Part I: Cereal Grains and Energy Sources

• Chapter 1: The Nutritional and Economic Value of Corn and Sorghum in Broiler Diets
  • by Dr. A. B. Smith & Dr. C. D. Jones
• Chapter 2: Wheat and Barley: Addressing Anti-Nutritional Factors with Enzyme Supplementation
  • by Dr. E. F. Garcia
• Chapter 3: The Utilization of Rice and its By-Products for Laying Hens and Breeders
  • by Dr. G. H. Lee
• Chapter 4: Energy Evaluation Systems for Cereal Grains: A Comparative Analysis
  • by Dr. I. J. Patel

Part II: Protein and Amino Acid Sources

• Chapter 5: Soybean Meal: A Review of Quality, Processing Effects, and Bioavailability
  • by Dr. K. L. Chen
• Chapter 6: Alternative Plant Protein Sources: Canola, Sunflower, and Pulses
  • by Dr. M. N. Wilson
• Chapter 7: Animal Protein By-Products in Poultry Nutrition: Trends and Regulations
  • by Dr. O. P. Adams
• Chapter 8: The Role of Synthetic Amino Acids in Optimizing Diet Formulation and Performance
  • by Dr. Q. R. Brown

Part III: Fats, Oils, and Lipid Metabolism

• Chapter 9: Dietary Fat and Oil Sources: Digestibility and Fatty Acid Profiles for Broilers
  • by Dr. S. T. Miller
• Chapter 10: Functional Fatty Acids: Omega-3 and Omega-6 Modulation in Poultry
  • by Dr. U. V. Williams
• Chapter 11: The Impact of Lipid Oxidation on Feed Quality and Animal Health
  • by Dr. W. X. Davis

Part IV: Feed Additives, Enzymes, and Supplements

• Chapter 12: Phytase and Carbohydrase Enzymes: Enhancing Nutrient Utilization and Sustainability
  • by Dr. Y. Z. Rodriguez
• Chapter 13: Probiotics, Prebiotics, and Synbiotics for Improved Gut Health and Performance
  • by Dr. A. C. Hall
• Chapter 14: The Efficacy of Organic Acids and Essential Oils as Alternatives to Antibiotic Growth Promoters
  • by Dr. B. D. Jones
• Chapter 15: Mineral and Vitamin Supplements: Bioavailability and Dietary Requirements
  • by Dr. F. G. Smith

Part V: Feed Quality, Safety, and Processing

• Chapter 16: Mycotoxin Contamination in Feedstuffs: Detection, Mitigation, and Impact on Poultry Health
  • by Dr. H. I. Wilson
• Chapter 17: Feed Pelleting and Conditioning: Effects on Nutrient Availability and Feed Intake
  • by Dr. J. K. Chen
• Chapter 18: Feed Formulation Software and Linear Programming for Economic Optimization
  • by Dr. L. M. Miller

Part VI: Emerging and Non-Traditional Feedstuffs

• Chapter 19: Insects as a Sustainable Protein and Fat Source for Poultry: Opportunities and Challenges
  • by Dr. N. O. Garcia
• Chapter 20: Algae and Single-Cell Protein as Novel Feed Ingredients
  • by Dr. P. Q. Lee
• Chapter 21: Distillers Dried Grains with Solubles (DDGS) in Poultry Diets: Nutritional Variability and Constraints
  • by Dr. R. S. Brown

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Tags: N Boorman, J McNab, Poultry, Feedstuffs