{"product_id":"poultry-feedstuffs-9780851994642","title":"Poultry Feedstuffs","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis book presents the proceedings of the 26th Poultry Science Symposium, held in Peebles, Scotland, UK. Papers have been edited, revised and updated since the Symposium.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1: Part I Present and Future Supply of Feedstuffs 2: Agronomic and Political Factors Influencing Feedstuff Use, R W Dean, Dean Agricultural Associates, UK 3: The Assessment of the Economic Value of Output Traits Genetically Engineered into Crops Used in Animal Feed, P E V Williams, Syngenta, Switzerland 4: Part II Nutritional Components of Feedstuffs: Qualitative Chemistry 5: Carbohydrate Chemistry of the Feedstuffs Used for Poultry, B Carré, INRA, France 6: Nutritional Components of Feedstuffs: A Qualitative Chemical Appraisal of Protein, R G Elkin, Pennsylvania State University, USA 7: An Appraisal of Fats and Fatty Acids, D L Palmquist, OARDC, Wooster, USA 8: An Appraisal of Trace Elements: Inorganic and Organic, J D van der Klis, TNO Nutrition and Food Research Institute, The Netherlands and P Kemme, Institute for Animal Science and Health, The Netherlands 9: Part III Feedstuff Quality: Quantitative Assessment 10: Digestive Processes in Poultry from a Physiological Viewpoint, G E Duke, University of Minnesota, USA 11: Digestibility and Bioavailability of Protein and Amino Acids, C M Parsons, University of Illinois, USA 12: The Quantitative Contribution of Fat to Metabolisable Energy, J Wiseman, University of Nottingham, UK 13: The Availability of Calcium and Phosphorus In Feedstuffs, C Coon, and K Leske, University of Arkansas, USA 14: Vitamins in Feedstuffs, C C Whitehead, Roslin Institute, UK 15: Energy Utilisation: Measurement and Prediction, M G MacLeod, Roslin Institute, UK 16: Part IV Factors Influencing Nutritive Value 17: Non-Starch Polysaccharides: Effect on Nutritive Value, M Choct, University of New England, Australia 18: Secondary Plant Metabolites in Poultry Nutrition, R Smithard, University of Newcastle upon Tyne, UK 19: Visual and Tactile Cues Perceived by Chickens, M Picard, J P Melcion, D Bertrand and J M Faure, INRA, France 20: Effects of Physical Processing on the Nutritive Value of Poultry Diets, K J McCracken, Queens University of Belfast, Ireland 21: Part V Dietary Enzymes 22: The Role of Carbohydrases in Feedstuff Digestion, M R Bedford, Zymetrics, UK 23: The Influence of Lipase, Alpha-galactosidase or Multi-component Pectinase, Enzymes on Energy \u0026amp; Amino acid Availability in Feedstuffs, W Cowan, NOVOZYMES UK, D Pettersson \u0026amp; P Rasmussen, Novo Nordisk, 24: Recent Trends and Future Developments In the Use of Feed Enzymes in Poultry Nutrition, J Broz, Roche Vitamins Ltd, Switzerland and P Beardsworth, Roche Vitamins Ltd, UK 25: The Effects of Phytase In Poultry Nutrition, F-J Schöner, and P P Hoppe, Nutrition Research Station, Germany 26: The Scientific Challenges Ahead, J M McNab 27: Poster Abstracts","brand":"CABI Publishing","offers":[{"title":"Default Title","offer_id":49406251467095,"sku":"9780851994642","price":131.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780851994642.jpg?v=1730495104","url":"https:\/\/bookcurl.com\/products\/poultry-feedstuffs-9780851994642","provider":"Book Curl","version":"1.0","type":"link"}