Gaining The Edge In Pork and Poultry Production Enhancing Efficiency, Quality and Safety
By J. A. Taylor-Pickard and P. Spring
Gaining The Edge In Pork and Poultry Production: Enhancing Efficiency, Quality and Safety PDF. Globally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product.
This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered.
‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.
Table of Contents
Square pegs in round holes: the problems of variable pig performance
Recent developments in energy and amino acid nutrition of pigs
Pork quality: meeting the consumers’ needs
Considerations on the environmental impact of minerals in manure from pigs: strategies to minimise environmental load by nutrition and management
Trace mineral nutrition for the modern genotype
Managing meat production and efficiency: the key to competitiveness in the pig industry
Protein and amino acid nutrition in poultry: impacts on performance and the environment
Producing enzymes on feed ingredients: the solid state fermentation story
A fowl fear: is avian influenza (bird flu) on the leading edge of a global pandemic?
Meeting the demands of the consumer today and tomorrow: trends and lifestyles – with particular reference to food related lifestyles in Britain
