Gaining the edge in pork and poultry production : : enhancing efficiency, quality and safety /

Gaining the edge in pork and poultry production : : enhancing efficiency, quality and safety / / edited by J.A. Taylor-Pickard, P. Spring.

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Bibliographic Details
TeilnehmendeR:
Taylor-Pickard, J. A.
Spring, P.
Year of Publication:2007
Language:English
Physical Description:1 online resource (284 p.)
Notes:Description based upon print version of record.
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Table of Contents:
  • ""Contents""; ""Square pegs in round holes: the problems of variable pig performance""; ""John Deen and Stephanie Rutten-Ramos""; ""References""; ""Recent developments in energy and amino acid nutrition of pigs""; ""Jean Noblet""; ""1. Introduction""; ""2. Evaluation of pig feeds""; ""3. Energy and protein requirements of (growing) pigs""; ""4. Conclusions""; ""References""; ""Pork quality: meeting the consumers' needs""; ""Darryl D'Souza""; ""1. Introduction""; ""2. Defining pork quality""; ""3. Fresh pork: consumer needs and preferences""
  • ""4. Factors affecting objective and sensory pork quality""""5. Eating quality pathways""; ""6. Conclusions""; ""References""; ""Considerations on the environmental impact of minerals in manure from pigs: strategies to minimise environmental load by nutrition and management""; ""Age W. Jongbloed and Paul A. Kemme""; ""1. Introduction""; ""2. Legislation""; ""3. Estimation of excretion of copper and zinc by pigs in the European Union""; ""4. Actual excretion of nitrogen and minerals by pigs""; ""5. Estimation and comparison of the nutritive value of mineral sources""
  • ""6. Reduction of the excretion of P, Cu and Zn by altering nutrition and feeding""""7. Discussion and applications for practice""; ""8. Conclusions""; ""References""; ""Trace mineral nutrition for the modern genotype""; ""Paul Groenewegen""; ""1. Introduction""; ""2. Trace mineral overview and function in modern pig genotypes""; ""3. Impact of excessive supplementation""; ""References""; ""Managing meat production and efficiency: the key to competitiveness in the pig industry""; ""Fernando J. Bártoli""; ""1. Introduction""; ""2. Nutrition-genetic interactions""
  • ""3. Amino acid issues and considerations""""4. Dietary energy density""; ""5. Phase feeding: determining the number of diet phases to feed""; ""6. Impact of biological variation on nutrition management (fill time)""; ""7. Feed budgeting and feed tracking""; ""8. Enzymes used""; ""9. Conclusions""; ""References""; ""Protein and amino acid nutrition in poultry: impacts on performance and the environment""; ""Todd J. Applegate1, Wendy Powers2 and Roselina Angel3""; ""1. Introduction""; ""2. Diet modification""; ""3. Variation in nutrient utilisation by poultry""
  • ""4. Process uncertainty and feeding safety margins""""5. Reduced dietary protein""; ""6. pH manipulation of diet""; ""7. Conclusion""; ""References""; ""Producing enzymes on feed ingredients: the solid state fermentation story""; ""Max Purser""; ""1. Introduction""; ""2. Commercial enzyme production""; ""3. Solid state fermentation technology""; ""4. The solid state fermentation advantage""; ""5. Efficacy of Allzyme® SSF on in vitro and in vivo nutrient digestibility""; ""5. Feeding studies with Allzyme® SSF""; ""6. Reducing specifications in broiler diets""
  • ""7. Down-specification recommendations for broiler diets supplemented with Allzyme® SSF""

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