New book: gut efficiency in pig 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.
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
'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.
The book is edited by Jules Taylor-Pickard and Peter Spring.
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