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Author : Robert Blair
Publisher : Cabi
Page : pages
File Size : 12,10 MB
Release : 2018-09
Category : Nature
ISBN : 9781786392992
Author : Robert Blair
Publisher : CABI
Page : 279 pages
File Size : 46,38 MB
Release : 2018-09-21
Category : Medical
ISBN : 1786392984
1. Introduction and background -- 2. Aims and principles of organic poultry production -- 3. Elements of poultry nutrition -- 4. Approved ingredients for organic diets -- 5. Diets for organic poultry production -- 6. Choosing the right breed and strain -- 7. Integrating feeding programmes into organic production systems -- 8. Conclusions and recommendations for the future
Author : Robert Blair
Publisher : CABI
Page : 245 pages
File Size : 43,81 MB
Release : 2021-04-28
Category : Technology & Engineering
ISBN : 1789245559
Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients.
Author : Robert Blair
Publisher : CABI
Page : 266 pages
File Size : 39,20 MB
Release : 2017-12-21
Category : Technology & Engineering
ISBN : 1780647905
Organic animal production has increased rapidly in recent years to keep up with the increasing consumer demand for organic meats. There are many guidelines and restrictions on what should go into the feedstuffs of organically farmed animals, from which difficulties arise when trying to ensure a well-balanced, nutritious diet without the use of any supplements. The book has been completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, as well as the feasibility of utilizing novel feedstuffs and their acceptability by consumers of organic meat products. Including the experiences of producers in relation to appropriate breeds and production systems for forage-based organic production, this book is an important read for researchers and students of organic food animal production, veterinary sciences and food; as well as food industry personnel and organic farmers.
Author : Gustave F. Heuser
Publisher : Norton Creek Press
Page : 645 pages
File Size : 24,22 MB
Release : 2003-05
Category : Poultry
ISBN : 0972177027
Feeding Poultry is required reading for anyone interested in giving their flocks a better diet. First published in 1955, this book is modern enough that no important point is overlooked, yet old enough that free range, green feed, home-grown grains, and small flocks are given due attention. Written by pioneering poultry scientist G. F. Heuser of Cornell University, the book is aimed at practical poultrymen in addition to poultry scientists, and this makes it more accessible than more recent works. This book is part of the Norton Creek Classics series; books from our past with an important role to play in our future. Feeding Poultry is volume 4 in the Norton Creek Classics series. Visit http: //www.nortoncreekpress.com for more of these practical, best-of-breed poultry books.
Author : S. Leeson
Publisher : Nottingham University Press
Page : 413 pages
File Size : 19,25 MB
Release : 2009-04-01
Category : Science
ISBN : 190476178X
Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.
Author : Michel Larbier
Publisher :
Page : 0 pages
File Size : 23,6 MB
Release : 1994
Category : Poultry
ISBN : 9781897676523
Nutrition of poultry-scientific progress and economic development; Intake of food and water; Digestive physiology; Energy metabolism; Metabolism of water and minerals; Physiology and nutritional role of vitamins; Feeding of growing birds; The egg and feeding of the laying hen; Feeding of breeders; Raw materials employed in poultry production; Processing of diets and nutritional consequence; Modelling of requirements and diet formulation.
Author : Gene M. Pesti
Publisher : Trafford Publishing
Page : 449 pages
File Size : 27,82 MB
Release : 2005
Category : Feeds
ISBN : 9781412075367
Poultry Nutrition and Feeding is a text and study guide for college students, and also valuable as a reference for professionals. The 450-page book includes a glossary and index.
Author : Steven Leeson
Publisher :
Page : 292 pages
File Size : 18,93 MB
Release : 1991
Category : Feeds
ISBN :
World animal production; Ingredient evaluation and diet formulation; Feeding programs for egg laying stock; Feeding programs for broiler and broiler breeders; Feeding programs for turkeys; Feeding programs for waterfowl; Feeding programs for game birds and other species.
Author : National Research Council
Publisher : National Academies Press
Page : 174 pages
File Size : 44,18 MB
Release : 1994-02-01
Category : Technology & Engineering
ISBN : 0309048923
This classic reference for poultry nutrition has been updated for the first time since 1984. The chapter on general considerations concerning individual nutrients and water has been greatly expanded and includes, for the first time, equations for predicting the energy value of individual feed ingredients from their proximate composition. This volume includes the latest information on the nutrient requirements of meat- and egg-type chickens, incorporating data on brown-egg strains, turkeys, geese, ducks, pheasants, Japanese quail, and Bobwhite quail. This publication also contains new appendix tables that document in detail the scientific information used to derive the nutrient requirements appearing in the summary tables for each species of bird.