Derived from the 28th Poultry Science Symposium of the World's Poultry Science Association (UK), this book focuses on the current interest of the phasing out of antibiotic use in poultry and covers in-depth interactions between the bird, its diet and potential pathogens. It also demonstrates. the understanding of the gut health in the 21st century of commercial poultry and flocks and the ultimate safety of poultry product in the human food chain.

Poultry are the most widely used animal protein source in the world: billions of meat birds are produced globally each year, using 360 million tonnes of feed. Within Europe, over 30,000 companies involved in the production of poultry create an annual turnover of €107 billion. However, maintaining the sustainability of the industry as it moves towards antibiotic-free production is one of the key challenges. Starting with an overview of antibiotics as growth promoters and the challenges faced as the industry moves away from their use, this book then thoroughly considers the potential of pre and probiotic additives in poultry gut health. Based on the renowned World Poultry Science Association UK Branch Poultry Science Symposium 2022, this book provides a thorough and valuable contribution to the field for all involved with the nutrition and production of poultry.

Sturkie's Avian Physiology, Seventh Edition is the classic comprehensive single volume on the physiology of domestic as well as wild birds. This latest edition is thoroughly revised and updated and features several new chapters with entirely new content on such topics as vision, sensory taste, pain reception, evolution, and domestication. Chapters throughout have been greatly expanded due to the many recent advances in the field. This book is written by international experts in different aspects of avian physiology. For easy reading and searches, this book is structured under a series of themes, beginning with genomic studies, sensory biology and nervous systems, and major organs. The chapters then move on to investigate metabolism, endocrine physiology, reproduction, and finally cross-cutting themes such as stress and rhythms. New chapters on feathers and skin are featured as well. Sturkie's Avian Physiology, Seventh Edition is an important resource for ornithologists, poultry scientists, and other researchers in avian studies. It is also useful for students in avian or poultry physiology, as well as avian veterinarians. - Stands out as the only single volume devoted to bird physiology - Features updates, revisions, or additions to each chapter - Written and edited by international leaders in avian studies

Recent interest in how poultry are housed and managed in order to ensure profitability, sustainability, and good levels of animal welfare, are challenging issues that commercial poultry keepers face, particularly where legislation is bringing about legal requirements for housing. This book compares and contrasts alternative housing with conventional and traditional systems for commercial poultry (laying hens, meat chickens, turkeys, waterfowl and gamebirds) with regards to welfare, disease, health, nutrition, sustainability and genotype-environment interaction. It is suitable for researchers and students in poultry science. .

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity. - Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues - Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health - Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans die each year from food-borne illnesses, and millions more get sick. Tremendous strides have been made to reduce the incidence of food-borne diseases originating from animal-derived foods, but food safety and food-borne pathogens continue to remain problematic throughout the world. Food-safety scientists from around the nation continue to conduct groundbreaking research not only to understand causative factors in food-borne pathogen prevalence but to develop novel intervention strategies for limiting contamination in all phases of food animal production. The twenty-four essays in this book highlight research efforts of researchers from the tristate Food Safety Consortium established in 1988 by Congress as a research alliance of food-safety scientists at the University of Arkansas, Iowa State University, and Kansas State University. Members of the consortium conduct research through an annual grant approved by Congress and administered by the U.S. Department of Agriculture. Its mission is to conduct extensive investigation into all areas of poultry, beef, and pork meat production, from the farm to the consumer’s table. In addition to the consortium researchers, collaborative university researchers, government officials, and industry personnel provide timely reviews of their latest findings with regard to five significant subject areas: preharvest food-borne pathogen ecology and intervention strategies, postharvest food-borne pathogen ecology, rapid methods and detection strategies for food-borne pathogens, antibiotics and antimicrobials in food safety, and emerging issues in food safety. Progress in these research areas provides opportunities to further enhance protection of animal-derived foods from farm to fork.

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

Due to the wide acceptance of poultry meat and eggs, poultry farming is the fastest growing global livestock industry. Nutrition plays a vital role in economic production and the maintenance of proper poultry health. Therefore, there is a great need to update balanced nutrient requirements for new breeds, utilize alternative feed resources, evaluate newer feed additives to optimize production while excluding antimicrobial feed additives and maintain overall health. The first section of this book contains six chapters that discuss the utilization of unconventional feeds, nanominerals to reduce mineral proportions in diets, and water intake affected by environmental temperature. The second section contains six chapters that describe proper nutritional management to improve gut health and immunity, the prevention of common diseases, and the amelioration of heat stress in poultry.

Organic Feed Additives for Livestock focuses on the beneficial effects of organic feed additives, and on food animals, including ruminants, swine, poultry, fish, and more. It also explores how these feed additives can benefit food animal production, reproduction, and health. Each chapter covers the significance of an organic feed supplement, especially as an alternative to synthetic growth promoters, with topics including medicinal plants, cold pressed and essential oils, natural antioxidants, emulsifiers, acidifiers and organic acids, fibrolytic enzymes, organic minerals, probiotics, macro- and microalgae, organic nanoparticles, yeast and its derivatives, and bee pollen. Contributed by a range of livestock and aquaculture specialists from around the world, the book takes a holistic approach to explore how organic additives offer an efficient strategy to improve livestock productivity and health. This reference is an excellent resource for researchers and graduate students interested in animal agriculture, as well as veterinarians, animal nutritionists, breeders, and other livestock specialists. It will allow experts to stay up-to-date on organic options for livestock and serve as a starting point in generating new research ideas. - Summarizes the latest developments in organic livestock nutrition - Describes the importance of organic and natural feed supplements in the production of the healthy food for livestock - Offers natural, nutritionally beneficial alternatives to antibiotics and synthetic growth promoters

This book contains chapters that discuss the natural engineering and multifunctionality of feathers, embryonic development of the avian integument, the reasons and welfare implications of feather pecking in laying hens, genetic solutions to reduce injurious pecking in laying hens, evidence-based management of injurious pecking, contact dermatitis in domestic poultry, the poultry integument in health and disease, genetics of feather pigmentation and chicken plumage colouration, genetics and breeding aspects of feather coverage and their effects on performance in broilers, the genetics of contact dermatitis in poultry, effects of nutritional interventions on feathering of poultry, effect of nutrition on gut health and maintenance and its impact on the integument integrity, management practices to prevent abnormal feather loss in broiler breeders and business opportunities with the integument. This book is intended for both the poultry industry and for researchers in animal science and welfare at undergraduate and graduate levels.