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Sturkie's Avian Physiology, Seventh Edition is the classic
comprehensive single volume on the physiology of domestic as well
as wild birds. This latest edition is thoroughly revised and
updated and features several new chapters with entirely new content
on such topics as vision, sensory taste, pain reception, evolution,
and domestication. Chapters throughout have been greatly expanded
due to the many recent advances in the field. This book is written
by international experts in different aspects of avian physiology.
For easy reading and searches, this book is structured under a
series of themes, beginning with genomic studies, sensory biology
and nervous systems, and major organs. The chapters then move on to
investigate metabolism, endocrine physiology, reproduction, and
finally cross-cutting themes such as stress and rhythms. New
chapters on feathers and skin are featured as well. Sturkie's Avian
Physiology, Seventh Edition is an important resource for
ornithologists, poultry scientists, and other researchers in avian
studies. It is also useful for students in avian or poultry
physiology, as well as avian veterinarians.
To meet growing demand, the FAO has estimated that world poultry
production needs to grow by 2-3% per year to 2030. Much of the
increase in output already achieved has been as a result of
improvements in commercial breeds combined with rearing in more
intensive production systems. However, more intensive systems have
increased the risk of transmission of animal diseases and zoonoses.
Consumer expectations of sensory and nutritional quality have never
been higher. At the same time consumers are more concerned about
the environmental impact of poultry production as well as animal
welfare. Drawing on an international range of expertise, this book
reviews research on poultry breeding and nutrition. The first part
of the book reviews how advances in genetics have impacted
developments in breeding. Part 2 discusses ways of optimising
poultry nutrition to ensure quality and sustainability in poultry
meat production. Chapters review the use of feedstuffs and
ingredients such as amino acids, enzymes and probiotics as well as
feed formulation and safety. Achieving sustainable production of
poultry meat Volume 2: Breeding and nutrition will be a standard
reference for poultry and food scientists in universities,
government and other research centres and companies involved in
poultry production. It is accompanied by two further volumes which
review safety, quality and sustainability as well as poultry health
and welfare.
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