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Poultry are the most widely used animal protein source in the
world: billions of meat birds are produced globally each year,
using 360 million tons of feed. Within Europe, over 30,000
companies involved in the production of poultry create an annual
turnover of 107 billion. However, maintaining the sustainability of
the industry as it moves towards antibiotic-free production is one
of the key challenges. Starting with an overview of antibiotics as
growth promoters and the challenges faced as the industry moves
away from their use, this book then thoroughly considers the
potential of pre and probiotic additives in poultry gut health. The
book: Includes thorough definitions of additives in the pre and
probiotic space and examples of how they work; Addresses how to
test pre and probiotics and other similar additives, and how they
interact with other products, with learning from both poultry and
allied sectors; Combines authors from both academic and industry
backgrounds on all chapters, to ensure coverage is balanced, robust
and commercially relevant. Based on the renowned World Poultry
Science Association UK Branch Poultry Science Symposium 2022, this
book provides a thorough and valuable contribution to the field for
all involved with the nutrition and production of poultry.
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