Poultry feedstuffs : supply, composition and nutritive value
Author(s)
Bibliographic Information
Poultry feedstuffs : supply, composition and nutritive value
（Poultry science symposium series, v. 26）
CABI Pub, c2002
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
This book presents the proceedings of the 26th Poultry Science Symposium, held in Peebles, Scotland, UK. Papers have been edited, revised and updated since the Symposium.
Table of Contents
1: Part I Present and Future Supply of Feedstuffs 2: Agronomic and Political Factors Influencing Feedstuff Use, R W Dean, Dean Agricultural Associates, UK 3: The Assessment of the Economic Value of Output Traits Genetically Engineered into Crops Used in Animal Feed, P E V Williams, Syngenta, Switzerland 4: Part II Nutritional Components of Feedstuffs: Qualitative Chemistry 5: Carbohydrate Chemistry of the Feedstuffs Used for Poultry, B Carre, INRA, France 6: Nutritional Components of Feedstuffs: A Qualitative Chemical Appraisal of Protein, R G Elkin, Pennsylvania State University, USA 7: An Appraisal of Fats and Fatty Acids, D L Palmquist, OARDC, Wooster, USA 8: An Appraisal of Trace Elements: Inorganic and Organic, J D van der Klis, TNO Nutrition and Food Research Institute, The Netherlands and P Kemme, Institute for Animal Science and Health, The Netherlands 9: Part III Feedstuff Quality: Quantitative Assessment 10: Digestive Processes in Poultry from a Physiological Viewpoint, G E Duke, University of Minnesota, USA 11: Digestibility and Bioavailability of Protein and Amino Acids, C M Parsons, University of Illinois, USA 12: The Quantitative Contribution of Fat to Metabolisable Energy, J Wiseman, University of Nottingham, UK 13: The Availability of Calcium and Phosphorus In Feedstuffs, C Coon, and K Leske, University of Arkansas, USA 14: Vitamins in Feedstuffs, C C Whitehead, Roslin Institute, UK 15: Energy Utilisation: Measurement and Prediction, M G MacLeod, Roslin Institute, UK 16: Part IV Factors Influencing Nutritive Value 17: Non-Starch Polysaccharides: Effect on Nutritive Value, M Choct, University of New England, Australia 18: Secondary Plant Metabolites in Poultry Nutrition, R Smithard, University of Newcastle upon Tyne, UK 19: Visual and Tactile Cues Perceived by Chickens, M Picard, J P Melcion, D Bertrand and J M Faure, INRA, France 20: Effects of Physical Processing on the Nutritive Value of Poultry Diets, K J McCracken, Queens University of Belfast, Ireland 21: Part V Dietary Enzymes 22: The Role of Carbohydrases in Feedstuff Digestion, M R Bedford, Zymetrics, UK 23: The Influence of Lipase, Alpha-galactosidase or Multi-component Pectinase, Enzymes on Energy & Amino acid Availability in Feedstuffs, W Cowan, NOVOZYMES UK, D Pettersson & P Rasmussen, Novo Nordisk, 24: Recent Trends and Future Developments In the Use of Feed Enzymes in Poultry Nutrition, J Broz, Roche Vitamins Ltd, Switzerland and P Beardsworth, Roche Vitamins Ltd, UK 25: The Effects of Phytase In Poultry Nutrition, F-J Schoener, and P P Hoppe, Nutrition Research Station, Germany 26: The Scientific Challenges Ahead, J M McNab 27: Poster Abstracts
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