Cole / Haresign Recent Developments in Poultry Nutrition

1. Auflage 2013
ISBN: 978-1-4831-0350-1
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 352 Seiten, Web PDF

Recent Developments in Poultry Nutrition is a collection of studies that cover important developments in poultry nutrition. The book presents 23 papers that deal with the various areas of concerns in poultry nutrition. The coverage of the text includes materials that deal with poultry diet, such as metabolizable energy evaluation of poultry diets; the impact of declaration of the metabolizable energy value of poultry feeds; and the influence of fiber on digestibility of poultry feeds. The book also deals with egg production issues, including the influence of nutritional factors on hatchability; eggshell formation and quality; and dietary phosphorus for laying hens. The text will be of great use to researchers and professionals in the poultry industry. Consumers will also find this book interesting since it discusses topics that can directly affect them.

Autoren/Hrsg.

Cole, D. J. A.

Haresign, W.

Inhaltsverzeichnis

1;Front Cover;1
2;Recent Developments in Poultry Nutrition;4
3;Copyright Page;5
4;Table of Contents;6
5;INTRODUCTION;9
6;CHAPTER 1. THE INTERPRETATION OF RESPONSE DATA FROM ANIMAL FEEDING TRIALS;10
6.1;Duncan's multiple range test;11
6.2;The parabola;14
6.3;The hyperbola (exponential and inverse polynomial models);16
6.4;The Reading model;17
6.5;Conclusions;20
6.6;References;20
7;CHAPTER 2. METABOLIZABLE ENERGY EVALUATION OF POULTRY DIETS;21
7.1;Introduction;21
7.2;Metabolizable energy values;21
7.3;AME Assay procedures;24
7.4;Advantages and disadvantages of true metabolizable energy;30
7.5;Indirect measurement of metabolizable energy;32
7.6;Conclusion;32
7.7;References;33
8;CHAPTER 3. ENERGY EVALUATION OF POULTRY RATIONS;36
8.1;Introduction;36
8.2;Abbreviations and conventions;37
8.3;The experimental approach;37
8.4;Types of interpretative model;40
8.5;Accuracy of prediction;42
8.6;Metabolizable energy systems;44
8.7;Existing prediction equations;50
8.8;Discussion of prospects;55
8.9;References;60
9;CHAPTER 4. TECHNIQUES FOR DETERMINING THE METABOLIZABLE ENERGY CONTENT OF POULTRY FEEDS;63
9.1;Introduction;63
9.2;Methods for determining the ME of feeds and ingredients;64
9.3;Experimental methods and the EEC equation for ME;72
9.4;References;77
10;CHAPTER 5. THE IMPACT OF DECLARATION OF THE METABOLIZABLE ENERGY VALUE OF POULTRY FEEDS;79
10.1;The importance of the parameters of the EEC equation;80
10.2;Analytical problems;80
10.3;Formulation of products and declaration of energy;82
10.4;Problems of practical application;84
10.5;Species and age of bird;85
10.6;Enforcement;85
10.7;Cost of implementation;85
10.8;Conclusions;86
10.9;References;86
11;CHAPTER 6. INFLUENCE OF FIBRE ON DIGESTIBILITY OF POULTRY FEEDS;87
11.1;Characteristics of fibre in feedstuffs;87
11.2;Prediction of feeding value of feeds and feedstuffs;90
11.3;Discussion;97
11.4;Conclusions;100
11.5;References;100
12;CHAPTER 7. RECENT ADVANCES IN DIETARY ANION-CATION BALANCE IN POULTRY;103
12.1;Introduction;103
12.2;Relationship between acid-base balance and mineral balance in practice;104
12.3;The practical importance of mineral balance in poultry;105
12.4;Limitations;112
12.5;References;113
13;CHAPTER 8. A BIOECONOMIC MODEL OF TURKEY PRODUCTION;114
13.1;The problem;116
13.2;The feeding trial;118
13.3;The model;120
13.4;Conclusions and applications;126
13.5;References;127
14;CHAPTER 9. THE NUTRITIONAL REQUIREMENTS OF TURKEYS TO MEET CURRENT MARKET DEMANDS;128
14.1;Market opportunities;128
14.2;The weakness of empirical experimentation;128
14.3;The Reading model;130
14.4;Input and output procedures;131
14.5;Amino acid profiles;133
14.6;Commercial recommendations;134
14.7;Early body weight and subsequent growth rate;136
14.8;Traditional farm-fresh turkeys;137
14.9;References;139
15;CHAPTER 10. INFLUENCE OF DIET AND GENOTYPE ON CARCASS QUALITY INPOULTRY, AND THEIR CONSEQUENCES FOR SELECTION;140
15.1;Introduction;140
15.2;Variation in body composition;141
15.3;Relationship between fat deposition and other parameters;143
15.4;Nutrition and fat deposition;146
15.5;Genetic aspects of fat deposition;148
15.6;Effects of genotype X nutrition interactions on fat deposition;149
15.7;Consequences for selection programmes;149
15.8;References;151
16;CHAPTER 11. MEAT QUALITY IN BROILERS, WITH PARTICULAR REFERENCE TO PIGMENTATION;154
16.1;Pigmentation of broilers;154
16.2;Carcass fatness;164
16.3;Flavour and taste;170
16.4;References;174
17;CHAPTER 12. FEEDING THE REPLACEMENT PULLET;179
17.1;References;188
18;CHAPTER 13. PULLET FEEDING SYSTEMS DURING REARING IN RELATION TO SUBSEQUENT LAYING PERFORMANCE;189
18.1;Introduction;189
18.2;Experimentation;189
18.3;Results and discussion;196
18.4;Conclusions;205
18.5;Acknowledgements;206
18.6;References;206
19;CHAPTER 14. RESPONSE OF LAYING HENS TO ENERGY AND AMINO ACIDS;207
19.1;Introduction;207
19.2;Effect of amino acid and energy concentrations on egg output;208
19.3;Effect of amino acid and energy concentrations on food intake;212
19.4;Optimizing amino acid intakes and nutrient density;215
19.5;Summary;219
19.6;References;219
20;CHAPTER 15. CLIMATIC ENVIRONMENT AND POULTRY FEEDING IN PRACTICE;221
20.1;Introduction;221
20.2;Methods;222
20.3;Results and Discussion;228
20.4;Supplementary Field Survey — Predicting Feed Intake in Commercial Flocks;235
20.5;Supplementary Experiment — Physiology of Temperature Effects;236
20.6;Conclusions and Application;236
20.7;References;238
21;CHAPTER 16. DIETARY PHOSPHORUS FOR LAYING HENS;240
21.1;Analytical determination of phosphorus;241
21.2;Phosphorus content of feedingstuffs;242
21.3;Dietary phosphorus for layers;243
21.4;Dietary phosphorus requirements for layers;246
21.5;References;247
22;CHAPTER 17. NATURAL PRODUCTS FOR EGG YOLK PIGMENTATION;248
22.1;The mechanics of egg yolk pigmentation;249
22.2;The use of natural products for egg yolk pigmentation;252
22.3;Trial work investigating the use of extracted, 'natural' yolk pigmenters in the feed of laying hens;258
22.4;Conclusions;267
22.5;Acknowledgements;269
22.6;References;269
23;CHAPTER 18. EGGSHELL FORMATION AND QUALITY;270
23.1;Introduction;270
23.2;Variation in shell quality;271
23.3;Shell formation and calcium supply;275
23.4;Phosphorus and shell formation;277
23.5;Vitamin D;280
23.6;Implications;280
23.7;References;283
24;CHAPTER 19. INFLUENCE OF NUTRITIONAL FACTORS ON HATCHABILITY;285
24.1;Introduction;285
24.2;The composition and size of hatching eggs;285
24.3;Energy;287
24.4;Protein;288
24.5;Lipid;288
24.6;Vitamins;291
24.7;Minerals;291
24.8;Other nutritional factors, including feed ingredient effects;294
24.9;Requirements for hatchability;294
24.10;Feeding practices;297
24.11;Conclusions;297
24.12;References;298
25;CHAPTER 20. RECENT DEVELOPMENTS IN THE FIELD OF ANTICOCCIDIAL AGENTS FOR POULTRY;301
25.1;Introduction;301
25.2;The manner of coccidiosis occurrence in broiler chicks;301
25.3;Effect of coccidiosis on growth rate and feed conversion efficiency;303
25.4;Pharmaceuticals for the prevention of coccidiosis;304
25.5;The development of resistance to anticoccidiosis products;305
25.6;The problems of continual use of ionophore anticoccidial products;306
25.7;The interrupted use of anticoccidial products;308
25.8;An action plan for the use of anticoccidial products;309
26;CHAPTER 21. NUTRITION-DISEASE INTERACTIONS OF LEG WEAKNESS IN POULTRY;312
26.1;Twisted, bent and bowed legs and rotated tibias;312
26.2;Chondrodystrophy, enlarged hock disorder, turkey syndrome '65;314
26.3;Rickets and osteomalacia;316
26.4;Tibial dyschondroplasia (focal osteodystrophy);318
26.5;Spondylolisthesis ('kinky back');319
26.6;Aseptic necrosis of the femoral head;321
26.7;Osteomyelitis;321
26.8;Synovitis and viral tenosynovitis;323
26.9;Ruptured gastrocnemius tendons (green leg);323
26.10;Shaky-leg syndrome in turkeys;324
26.11;Plantar pododermatitis;325
26.12;Feed-associated disorders of the nervous system;326
26.13;Disorders of the nervous system unassociated with feed;327
26.14;References;327
27;CHAPTER 22. PROBLEMS OF DIARRHOEA AND WET LITTER IN MEAT POULTRY;329
27.1;Normal faeces;329
27.2;Diarrhoea;330
27.3;Water;334
27.4;Environment;334
27.5;Hock scabs and breast burns;335
27.6;Processing;335
27.7;Conclusion;337
27.8;References;338
28;CHAPTER 23. NUTRIENT REQUIREMENTS OF GAMEBIRDS;340
28.1;Introduction;340
28.2;Rearing programmes;340
28.3;Gamebird nutrition;341
28.4;Growth rates, feed consumption and feed efficiency;345
28.5;Discussion;346
28.6;Acknowledgements;347
28.7;References;347
29;INDEX;350