New book: gut efficiency in pigs and poultry
Wageningen Academic Publishers has announced a new
book: Gut efficiency; the key ingredient in pig and poultry production,
Elevating animal performance and health. The book is edited by Jules
Taylor-Pickard and Peter Spring.
Globally, the face of pig and poultry production is changing. The global
emphasis on ethanol production has diverted significant proportions of grain
away from animal production, thus increasing the cost of feed. This has forced
the pig and poultry industries to scrutinise their production methods
investigating alternative feed ingredients together with methods of improving
productivity and efficiency in order to survive.
This edited collection
of papers is taken from a series of seminars that brought together some of the
world's leading authorities in the field of pig and poultry nutrition and
production. The fundamental theme is to address the interaction between
nutrition and the gut ecosystem as a means to enhance health, performance and
ultimately profitability. The importance of gut development and the intestinal
ecosystem as a whole, and their impact on health and disease are covered
in-depth. The roles of specific feed ingredients are also discussed.
'Gut efficiency: the key ingredient in pig and poultry production' is
aimed at nutritionists and animal producers as well as students and researchers
studying animal and applied biological sciences.
â€¢ Wageningen Academic
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