Advances in poultry nutrition

Part 1 Physiology of feed intake

• 1.Nutrient requirements of broilers: an overview of factors affecting feed formulation: Gonzalo G. Mateos, Guillermo Talegón, Lewis Aguirre, Nereida L. Corrales, and Rosa Lázaro, Universidad Politécnica de Madrid, Spain;
• 2.Advances in understanding poultry digestive anatomy and physiology: Birger Svihus, Norwegian University of Life Sciences, Norway;
• 3.Digestive kinetics of feedstuffs in broiler chickens: Sonia Yun Liu, Shemil P. Macelline and Peter H. Selle, The University of Sydney, Australia;
• 4.Advances in understanding poultry feed intake regulation: Jalila S. Dridi, Université d'Orléans, France; and Sami Dridi, University of Arkansas, USA;
• 5.Advances in understanding the cellular basis of feed efficiency in poultry muscle: Walter Bottje and Kentu Lassiter, University of Arkansas, USA;
• 6.Genetic factors affecting feed efficiency in meat-type chickens: Samuel E. Aggrey and Romdhane Rekaya, University of Georgia, USA;

Part 2 Feed formulation

• 7.Maintaining the safety of poultry feed: G. Raj Murugesan, dsm-firmenich Nutritional Products, Switzerland; and Chasity M. Pender, dsm-firmenich Nutritional Products NA, USA;
• 8.Poultry feedstuff management and feed formulation utilizing big data: Bob Brill, Brilliant Alternatives Inc., USA; Matthew Clark, FeedGuys Resources Pte Ltd., Malaysia; and Dr Mirza Meghji, Salama Systems Inc., USA;
• 9.Advances in broiler breeder nutrition: Rick van Emous, Wageningen University, The Netherlands;

Part 3 Individual nutrients/additives

• 10.Advances in understanding and improving the use of amino acids in poultry nutrition: M. T. Kidd, University of Arkansas, USA; S. Y. Liu and P. Selle, The University of Sydney, Australia;
• 11.Advances in understanding and improving the use of enzymes in broiler nutrition: Tanner L. Wise, Jung Yeol Sung, and Olayiwola Adeola, Purdue University, USA;
• 12.Advances in understanding and improving the use of macro-minerals in poultry nutrition: the example of phosphorus: A. Narcy , BOA-INRAE-Université France; F. Hervo, BOA-INRAEUniversité de Tours, France and Université Laval, Canada; C. R. Angel, University of Maryland, USA; A. Bonadiman, Université Laval, Canada; M. Duclos, B. Méda and S. Mignon-Grasteau, BOA-INRAE-Université de Tours, France; M. Reis, Trouw Nutrition R&D – El Viso de San Juan, Spain; and M. P. Létourneau-Montminy, Université Laval, Canada;
• 13.The use of probiotics and prebiotics to improve gut function and immunity in poultry: unlocking the secrets of avian wellness: Guillermo Tellez-Isaias , University of Arkansas, USA; Daniel Hernandez-Patlan and Bruno Solis-Cruz, Universidad Nacional Autonoma de Mexico (UNAM), Mexico; Saeed El-Ashram, Kafrelsheikh University, Egypt; and Ebtsam Al-Olayan, King Saud University, Saudi Arabia;

Part 4 Novel feed sources

• 14.Emerging protein sources for poultry feed: Archibold G. Bakare, Fiji National University, Fiji Islands; Taiye Olugbemi, Ahmadu Bello University, Nigeria; Mohammed M. Ari, Nasarawa State University, Nigeria; and Paul A. Iji, Fiji National University, Fiji Islands and University of New England, Australia;
• 15.The use of phytogenics in optimizing gut function and health in poultry: Konstantinos C. Mountzouris and Ioannis Brouklogiannis, Agricultural University of Athens, Greece;
• 16.Using macroalgae/seaweed and microalgae in poultry feed: Elisabeth Baéza and Cécile Berri, INRAE Nouzilly, France; and Edouard Coudert, Roullier, France;
• 17.Advances in synthetic biology to improve poultry production: Emile Fierro-Morel, Annika Kirsten Madler, Xin Gen Lei, Cornell University, USA;
• 18.High protein corn fermentation products for poultry derived from corn ethanol production: Peter E.V. Williams, FluidQuipTechnologies, USA;

“To truly achieve sustainable production of poultry meat and eggs, poultry scientists must re-imagine nutrition. What makes this new book so unique is that it is not confined to the traditional view of nutrition, rather it explores some of the fundamentals of biology, feedstuff management and big data which are all integral to “getting more from less”. I congratulate Professor Applegate on this new book and cannot wait to read it.” Professor Mingan Choct, The University of Sydney, Australia

“The poultry industry has witnessed unprecedented growth in efficiency and performance in recent decades. Production standards of broilers and layers have continually improved due primarily to advances in genetic selection and breeding. However, it must be recognized that this genetic potential would not have been achieved and sustained, if not for the concurrent advances in poultry nutrition. In recent years, nutritional research has become more and more integrated with other biological sciences, including biotechnology, digestive physiology, immunology, microbiology, histology, molecular biology and plant sciences. In this context, an update is urgent and, the present volume is a timely and valuable contribution. The book includes 18 chapters, each providing a coherent in-depth coverage on advances in topical aspects of poultry nutrition and feeding. Written by a group of international authorities, this is a useful reference material to researchers, academics and students of poultry science as well as practitioners in the feed industry.” Emeritus Professor Velmurugu Ravindran, Massey University, New Zealand