Gaining the edge in pork and poultry production: enhancing efficiency, quality and safety
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Wageningen
Wageningen Acad. Publ.
2007
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | 283 S. Ill., graph. Darst. |
| ISBN: | 9789086860180 |
Internformat
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| 245 | 1 | 0 | |a Gaining the edge in pork and poultry production |b enhancing efficiency, quality and safety |c ed. by: J. A. Taylor-Pickard ... |
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Datensatz im Suchindex
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| adam_text | Contents
Contents
Square pegs in round holes: the problems of variable pig performance 13
John Deen and Stephanie Rutten-Ramos
References 19
Recent developments in energy and amino acid nutrition of pigs 21
Jean Noblet
1. Introduction 21
2. Evaluation of pig feeds 22
3. Energy and protein requirements of (growing) pigs 30
4. Conclusions 42
References 43
Pork quality: meeting the consumers needs 49
Darryl D Souza
1. Introduction 49
2. Defining pork quality 49
3. Fresh pork: Consumer needs and preferences 50
4. Factors affecting objective and sensory pork quality 53
5. Eating quality pathways 63
6. Conclusions 65
References 65
Considerations on the environmental impact of minerals in manure
from pigs: strategies to minimise environmental load by nutrition and
management 71
Age W. Jongbloed and Paul A. Kemme
1. Introduction 71
2. Legislation 73
3. Estimation of excretion of copper and zinc by pigs in the
European Union 75
4. Actual excretion of nitrogen and minerals by pigs 77
5. Estimation and comparison of the nutritive value of mineral sources 78
6. Reduction of the excretion of P, Cu and Zn by altering nutrition
and feeding 84
7. Discussion and applications for practice 92
8. Conclusions 94
References 95
Coining the edge in pork and poultry production
Contents
Trace mineral nutrition for the modern genotype 101
Paul Groenewegen
1. Introduction 101
2. Trace mineral overview and function in modern pig genotypes 102
3. Impact of excessive supplementation 109
References 112
Managing meat production and efficiency: the key to competitiveness
in the pig industry 117
Fernando J. Bârtoli
1. Introduction 117
2. Nutrition-genetic interactions 117
3. Amino acid issues and considerations 120
4. Dietary energy density 124
5. Phase feeding: determining the number of diet phases to feed 129
6. Impact of biological variation on nutrition management (fill time) 132
7. Feed budgeting and feed tracking 132
8. Enzymes used 132
9. Conclusions 136
References 136
Protein and amino acid nutrition in poultry: impacts on performance
and the environment 139
Todd J. Applegate, Wendy Powers and Roselina Angel
1. Introduction 139
2. Diet modification 140
3. Variation in nutrient utilisation by poultry 142
4. Process uncertainty and feeding safety margins 143
5. Reduced dietary protein 143
6. pH manipulation of diet 148
7. Conclusion 150
References 151
Producing enzymes on feed ingredients: the solid state fermentation storyl55
Max Purser
1. Introduction 155
2. Commercial enzyme production 155
3. Solid state fermentation technology 156
4. The solid state fermentation advantage 157
5. Efficacy of Allzyme* SSF on in vitro and in vivo nutrient digestibility 157
Gaining the edge in pork and poultry production
Contents
5. Feeding studies with Allzyme® SSF 159
6. Reducing specifications in broiler diets 160
7. Down-specification recommendations for broiler diets
supplemented with Allzyme* SSF 162
8. Reducing specifications in layer diets 163
9. Conclusions 165
References 166
Research perspectives on nutritional approaches which minimise
mineral excretion in turkeys 169
Curtis Novak and Catalina Troche
1. Introduction 169
2. The role of trace minerals 169
3. Conclusions 176
References 176
Novel U.S. research perspectives on nutritional approaches to address
necrotic enteritis 179
Curtis Novak and Catalina Troche
1. Introduction 179
2. Effect of the ANE program on performance and prevention of
necrotic enteritis 180
3. The ANE program revisited 183
4. Evaluating the ability of the ANE program to enhance performance 184
5. Conclusions 186
References 186
Catnpylobacter control in primary poultry production 189
Meo M. Bolder
1. Introduction 189
2. Catnpylobacter control plans 190
3. The CARMA project 190
3. Risk assessment, risk management and risk communication 192
4. Interventions at the farm 193
5. Conclusions 195
References 196
Gaining the edge in pork and poultry production
Contents
A fowl fear: Is avian influenza (bird flu) on the leading edge of a global
pandemic? 199
Frank W. Edens and Donna K. Carver
I. Introduction 199
3. Prevalence of avian influenza (H5N1) 203
4. Human infections with avian influenza H5N1 virus strains 204
5. Evolution of influenza viruses 206
6. Signs and pathology of avian influenza H5N1 infection 208
7. All avian influenza virus strains are not highly pathogenic 209
8. Antigenic shift vs. antigenic drift as a means for virus evolution 211
9. Control and prevention of H5N1 infection in poultry and human
populations 214
10. Impact of avian influenza H5N1 on local poultry industries 216
I1. A nutritional deficiency to exacerbate the avian influenza
problem? 219
12. Conclusion 221
References 222
Meeting the demands of the consumer today and tomorrow: trends
and lifestyles - with particular reference to food related lifestyles in
Britain 231
Cathal Cowan, Marie Buckley, Denise Mahon and Mary McCarthy
1. Introduction 231
2. Food related lifestyle instrument 232
3. Results 234
4. Discussion and conclusions 246
Acknowlegements 248
Bibliography 248
Appendices 250
Keyword index 273
10 Gaining theedge in pork and poultry production
|
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| spelling | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety ed. by: J. A. Taylor-Pickard ... Wageningen Wageningen Acad. Publ. 2007 283 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturangaben Poultry Swine Taylor-Pickard, Julie A. edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018624484&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety Poultry Swine |
| title | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety |
| title_auth | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety |
| title_exact_search | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety |
| title_full | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety ed. by: J. A. Taylor-Pickard ... |
| title_fullStr | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety ed. by: J. A. Taylor-Pickard ... |
| title_full_unstemmed | Gaining the edge in pork and poultry production enhancing efficiency, quality and safety ed. by: J. A. Taylor-Pickard ... |
| title_short | Gaining the edge in pork and poultry production |
| title_sort | gaining the edge in pork and poultry production enhancing efficiency quality and safety |
| title_sub | enhancing efficiency, quality and safety |
| topic | Poultry Swine |
| topic_facet | Poultry Swine |
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