Instant Insights: Dietary Supplements in Poultry Nutrition
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Instant Insights: Dietary Supplements in Poultry Nutrition
Nair, Dr Divek V. T.; D. Latorre, Dr Juan; Hargis, Prof. B. M.; Kollanoor-Johny, Prof Anup; Iji, Professor Paul; Slominski, Prof. Bogden; Dewi, Dr Grace; Arreguin-Nava, Dr Margarita A.; Toghyani, Mehdi; Tellez, Professor Guillermo
Burleigh Dodds Science Publishing Limited
12/2022
162
Mole
Inglês
9781801464277
15 a 20 dias
Descrição não disponível.
Chapter 1 - Advances in understanding and improving the role of enzymes in poultry nutrition: Bogdan A. Slominski, University of Manitoba, Canada; 1 Introduction 2 Phytase in poultry diets: enzyme efficacy, phytate and non-phytate phosphorus contents and environmental impacts 3 Non-starch polysaccharides (NSP) and NSP enzymes: physiological effects, multi-carbohydrase enzymes and prebiotic potential 4 b-Mannanase in poultry nutrition 5 Starch digestion and supplemental a-amylase 6 Microbial protease supplementation 7 Concluding remarks 8 Where to look for further information 9 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 2 - The role of probiotics in optimizing gut function in poultry: Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA; 1 Introduction 2 Experiences of probiotics in poultry 3 Probiotics and inflammation 4 Risks of overuse of antibiotics 5 The use of direct-fed microbials 6 Conclusion 7 Where to look for further information 8 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 3 - The role of essential oils and other botanicals in optimising gut function in poultry: Divek V. T. Nair, Grace Dewi and Anup Kollanoor-Johny, University of Minnesota, USA; 1 Introduction 2 The emergence of regulations to curb antibiotic resistance 3 Phytobiotics: an emerging group of alternatives 4 Potential role of phytobiotics to improve gut health in poultry 5 Benefits of improving gut health on poultry production 6 Conclusion and future trends 7 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 4 - Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia; 1 Introduction 2 Regional supply of conventional protein sources 3 Finding alternative sources of protein for poultry 4 Alternative plant protein sources: grain by-products 5 Alternative plant protein sources: oil seed and fruit by-products 6 Alternative plant protein sources: grain legumes or pulses 7 Alternative plant protein sources: algae and duckweed 8 Alternative animal protein sources 9 Poultry responses to diets containing alternative protein sources 10 Constraints on the use of alternative protein sources 11 Improving the nutritive value of alternative protein sources for poultry 12 Conclusion 13 Where to look for further information 14 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 5 - Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA; 1 Introduction 2 Nutrient composition of microalgae as alternative feed protein and bioactive nutrient sources 3 Effects and values of microalgae as a supplement in broiler diets 4 Effects and values of microalgae as a supplement in laying hen diets 5 Potential of microalgae as a supplement in diets for other poultry species 6 Conclusion and future trends 7 Where to look for further information 8 References
Chapter taken from: Lei, X. G. (ed.), Seaweed and microalgae as alternative sources of protein, Burleigh Dodds Science Publishing, Cambridge, UK, 2021, (ISBN 978 1 78676 620 5)
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 2 - The role of probiotics in optimizing gut function in poultry: Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA; 1 Introduction 2 Experiences of probiotics in poultry 3 Probiotics and inflammation 4 Risks of overuse of antibiotics 5 The use of direct-fed microbials 6 Conclusion 7 Where to look for further information 8 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 3 - The role of essential oils and other botanicals in optimising gut function in poultry: Divek V. T. Nair, Grace Dewi and Anup Kollanoor-Johny, University of Minnesota, USA; 1 Introduction 2 The emergence of regulations to curb antibiotic resistance 3 Phytobiotics: an emerging group of alternatives 4 Potential role of phytobiotics to improve gut health in poultry 5 Benefits of improving gut health on poultry production 6 Conclusion and future trends 7 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 4 - Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia; 1 Introduction 2 Regional supply of conventional protein sources 3 Finding alternative sources of protein for poultry 4 Alternative plant protein sources: grain by-products 5 Alternative plant protein sources: oil seed and fruit by-products 6 Alternative plant protein sources: grain legumes or pulses 7 Alternative plant protein sources: algae and duckweed 8 Alternative animal protein sources 9 Poultry responses to diets containing alternative protein sources 10 Constraints on the use of alternative protein sources 11 Improving the nutritive value of alternative protein sources for poultry 12 Conclusion 13 Where to look for further information 14 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 5 - Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA; 1 Introduction 2 Nutrient composition of microalgae as alternative feed protein and bioactive nutrient sources 3 Effects and values of microalgae as a supplement in broiler diets 4 Effects and values of microalgae as a supplement in laying hen diets 5 Potential of microalgae as a supplement in diets for other poultry species 6 Conclusion and future trends 7 Where to look for further information 8 References
Chapter taken from: Lei, X. G. (ed.), Seaweed and microalgae as alternative sources of protein, Burleigh Dodds Science Publishing, Cambridge, UK, 2021, (ISBN 978 1 78676 620 5)
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
multi-carbohydrase enzymes, ?-mannanase;non-starch polysaccharides (NSP);phytase;poultry diets;protease;starch digestion;?-amylase;probiotics;direct-fed microbials;Salmonella;therapeutics;antibiotic resistance;phytobiotics;essential oils;botanicals;digestive conditioning;immunomodulation;microbiome;antimicrobial;animal protein sources;anti-nutrient contents;nutrient digestibility;nutrient supplementation;plant protein sources;processing protein sources;Broilers;eggs;environmental sustainability;laying hens;microalgae biomass;n-PUFA;poultry feed protein
Chapter 1 - Advances in understanding and improving the role of enzymes in poultry nutrition: Bogdan A. Slominski, University of Manitoba, Canada; 1 Introduction 2 Phytase in poultry diets: enzyme efficacy, phytate and non-phytate phosphorus contents and environmental impacts 3 Non-starch polysaccharides (NSP) and NSP enzymes: physiological effects, multi-carbohydrase enzymes and prebiotic potential 4 b-Mannanase in poultry nutrition 5 Starch digestion and supplemental a-amylase 6 Microbial protease supplementation 7 Concluding remarks 8 Where to look for further information 9 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 2 - The role of probiotics in optimizing gut function in poultry: Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA; 1 Introduction 2 Experiences of probiotics in poultry 3 Probiotics and inflammation 4 Risks of overuse of antibiotics 5 The use of direct-fed microbials 6 Conclusion 7 Where to look for further information 8 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 3 - The role of essential oils and other botanicals in optimising gut function in poultry: Divek V. T. Nair, Grace Dewi and Anup Kollanoor-Johny, University of Minnesota, USA; 1 Introduction 2 The emergence of regulations to curb antibiotic resistance 3 Phytobiotics: an emerging group of alternatives 4 Potential role of phytobiotics to improve gut health in poultry 5 Benefits of improving gut health on poultry production 6 Conclusion and future trends 7 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 4 - Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia; 1 Introduction 2 Regional supply of conventional protein sources 3 Finding alternative sources of protein for poultry 4 Alternative plant protein sources: grain by-products 5 Alternative plant protein sources: oil seed and fruit by-products 6 Alternative plant protein sources: grain legumes or pulses 7 Alternative plant protein sources: algae and duckweed 8 Alternative animal protein sources 9 Poultry responses to diets containing alternative protein sources 10 Constraints on the use of alternative protein sources 11 Improving the nutritive value of alternative protein sources for poultry 12 Conclusion 13 Where to look for further information 14 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 5 - Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA; 1 Introduction 2 Nutrient composition of microalgae as alternative feed protein and bioactive nutrient sources 3 Effects and values of microalgae as a supplement in broiler diets 4 Effects and values of microalgae as a supplement in laying hen diets 5 Potential of microalgae as a supplement in diets for other poultry species 6 Conclusion and future trends 7 Where to look for further information 8 References
Chapter taken from: Lei, X. G. (ed.), Seaweed and microalgae as alternative sources of protein, Burleigh Dodds Science Publishing, Cambridge, UK, 2021, (ISBN 978 1 78676 620 5)
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 2 - The role of probiotics in optimizing gut function in poultry: Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA; 1 Introduction 2 Experiences of probiotics in poultry 3 Probiotics and inflammation 4 Risks of overuse of antibiotics 5 The use of direct-fed microbials 6 Conclusion 7 Where to look for further information 8 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 3 - The role of essential oils and other botanicals in optimising gut function in poultry: Divek V. T. Nair, Grace Dewi and Anup Kollanoor-Johny, University of Minnesota, USA; 1 Introduction 2 The emergence of regulations to curb antibiotic resistance 3 Phytobiotics: an emerging group of alternatives 4 Potential role of phytobiotics to improve gut health in poultry 5 Benefits of improving gut health on poultry production 6 Conclusion and future trends 7 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 4 - Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia; 1 Introduction 2 Regional supply of conventional protein sources 3 Finding alternative sources of protein for poultry 4 Alternative plant protein sources: grain by-products 5 Alternative plant protein sources: oil seed and fruit by-products 6 Alternative plant protein sources: grain legumes or pulses 7 Alternative plant protein sources: algae and duckweed 8 Alternative animal protein sources 9 Poultry responses to diets containing alternative protein sources 10 Constraints on the use of alternative protein sources 11 Improving the nutritive value of alternative protein sources for poultry 12 Conclusion 13 Where to look for further information 14 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 2: Breeding and nutrition, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 068 5)
Chapter 5 - Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA; 1 Introduction 2 Nutrient composition of microalgae as alternative feed protein and bioactive nutrient sources 3 Effects and values of microalgae as a supplement in broiler diets 4 Effects and values of microalgae as a supplement in laying hen diets 5 Potential of microalgae as a supplement in diets for other poultry species 6 Conclusion and future trends 7 Where to look for further information 8 References
Chapter taken from: Lei, X. G. (ed.), Seaweed and microalgae as alternative sources of protein, Burleigh Dodds Science Publishing, Cambridge, UK, 2021, (ISBN 978 1 78676 620 5)
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
multi-carbohydrase enzymes, ?-mannanase;non-starch polysaccharides (NSP);phytase;poultry diets;protease;starch digestion;?-amylase;probiotics;direct-fed microbials;Salmonella;therapeutics;antibiotic resistance;phytobiotics;essential oils;botanicals;digestive conditioning;immunomodulation;microbiome;antimicrobial;animal protein sources;anti-nutrient contents;nutrient digestibility;nutrient supplementation;plant protein sources;processing protein sources;Broilers;eggs;environmental sustainability;laying hens;microalgae biomass;n-PUFA;poultry feed protein
