Nutrition

News 168 views last update:6 Aug 2012

Book: current trends in animal productivity

As pork and poultry have become two of the world's most consumed meats, competition in the industry has become fierce. Against this background, a series of articles has been collected and printed into a new book, called 'Gaining the edge in pork and poultry production'.

The book, edited by Jules Taylor-Pickard and Peter Spring, contains articles, taken from seminars at which many pig and poultry nutrition and production experts and scientists were present.

The central theme in the 288 page book is to re-examine the current trends in productivity within both industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. Aimed at nutritionists, animal producers, students and researchers, emphasis is placed on the importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production.

J. Taylor-Pickard and P. Spring, Gaining the edge in pork and poultry production (Wageningen 2007). Price: €85, more information at www.WageningenAcademic.com/bookshop

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