About the book
Maximum proportion of the total poultry production cost is attributed to the feeds. Improvement in feed efficiency using different feeding and nutritional management strategies is, therefore, of paramount importance for sustainable poultry farming. Moreover, better feeding managements are needed for optimum health and welfare of poultry and to minimize environmental burdens and antimicrobial resistance issues. A great deal of research has been performed to tackle these issues during the last few decades.
This book intends to cover wide aspects of latest developments in poultry feeding and nutrition, which includes nutritional evaluations of feed ingredients, mineral sources including nano- and organic forms, amino acids, feed additives (exogenous enzymes, probiotics, prebiotics, synbiotics, postbiotics and plant bioactive compounds), fat supplementation in different physiological stages and diseased conditions in various poultry species including broiler chickens, laying hens, ducks, turkeys and quails with the purpose of improving feed efficiency, gut microbiome balance, barrier and nutrient transport function, health and immunity, meat and egg quality, and welfare, and reducing stress, toxic metal accumulation and environmental pollution. This book will be useful to the researchers, poultry farmers, poultry-related feed industries and policy makers.