Achieving sustainable production of eggs Volume 2

Animal welfare and sustainability

Contributions by Dr Yves Nys, Teresa Casey-Trott, Krysta Morrissey, Michelle Hunniford, Dr Tina Widowski, Dr Andrew Butterworth, Claire A. Weeks, Isabelle Ruhnke, Sarah L. Lambton, Dr Dana L. M. Campbell, Dr Dorothy McKeegan, Prof. Richard Fulton, Dr Thea van Niekerk, Hamed M. El-Mashad, Prof. Ruihong Zhang, Anthony Pescatore, Dr Jacquie Jacob Edited by Prof. Juliet R. Roberts

Publication date:

28 February 2017

Length of book:

234 pages

Publisher

Burleigh Dodds Science Publishing

Dimensions:

229x152mm
6x9"

ISBN-13: 9781786760807

World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.

Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at advances in understanding and improving the welfare of hens, from welfare standards to nutrition and other aspects of husbandry. Part 2 discusses sustainability issues, from ways of measuring the environmental impact of egg production to ways of improving sustainability such as improved waste management.
Achieving sustainable production of eggs Volume 2: Animal welfare and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 1 which reviews safety and quality issues.

Part 1 Animal health and welfare
1.Laying hen nutrition: optimizing energy intake, egg size and weight: Y. Nys, Institut National de la Recherche Agronomique (INRA), France
2.Laying hen nutrition: optimizing hen performance and health, bone and eggshell quality: Y. Nys, Institut National de la Recherche Agronomique (INRA), France
3.Welfare of laying hens: an overview: Tina Widowski, Teresa Casey-Trott, Michelle Hunniford and Krysta Morrissey, University of Guelph, Canada
4.Welfare standards for laying hens: Andy Butterworth, University of Bristol, UK
5.Welfare issues affecting free-range laying hens: Dana L.M. Campbell, University of New England and CSIRO, Australia, Sarah L, Lambton, University of Bristol, UK, Isabelle Ruhnke, University of New England, Australia and Claire A. Weeks, University of Bristol, UK
6.Beak trimming of laying hens: welfare costs and benefits: Dorothy McKeegan, University of Glasgow, UK
7.Maintaining the health of laying hens: a practical approach: Richard M. Fulton, Michigan State University, USA
8.Managing laying hen flocks with intact beaks: Thea van Niekerk, Wageningen Livestock Research, The Netherlands

Part 2 Sustainability
9.Waste management in egg production: Ruihong Zhang, University of California at Davis, USA; and Hamed. M. El- Mashad, University of California at Davis, USA and Mansoura University, Egypt
10.Assessing the sustainability of organic egg production: Jacqueline Jacob and Anthony Pescatore, University of Kentucky, USA

"The proposed content of the book is excellent - an outstanding and comprehensive compilation of current knowledge by the world's foremost experts, on a topic that is highly relevant. This will be a must-have reference resource for egg producers, poultry scientists, food scientists, government regulatory agencies, and students. Congratulations - this is a major scholarly contribution to your colleagues and peers everywhere."
Emeritus Professor Robert F. Wideman, Center of Excellence for Poultry Science, University of Arkansas, USA