Nutrition and Feeding of Organic Poultry

Organic poultry production has increased significantly in recent years to keep up with increasing consumer demand for organic eggs and meat. There are many guidelines and restrictions on what should go into the feed of organically-farmed poultry, from which difficulties arise when trying to ensure a well-balanced nutritious diet without the use of any unapproved supplements. This, the second edition of Robert Blair’s classic and bestselling book on the nutrition and feeding of organic poultry, presents advice for organic producers, and the agencies and organizations serving them. It covers:

– Selecting suitable ingredients.
– Preparing appropriate feed mixtures and integrating them into organic poultry production systems.
– International standards for organic feeding.
– Breeds that are most suitable for organic farming.
– Examples of diets formulated to organic standards.

Completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, this new edition also includes up-to-date information on the nutritional requirements of poultry and feed-related disease incidence in organic flocks. Also including the feasibility of utilizing novel feed, such as insect meal, and their acceptability by consumers of organic meat products, this book forms a comprehensive reference for students, organic farmers, veterinarians and researchers.

About The Author
Blair Professor Robert Blair is a recognized expert in animal nutrition and feeding, having served as a Principal Scientific Officer with the UK Agricultural Research Council; Director of Nutrition with Swift Canadian Company; Professor of Animal Science and Director, Prairie Swine Centre, University of Saskatchewan, Canada; and Professor and Head (later Professor Emeritus), Department of Animal Science, University of British Columbia, Vancouver, Canada. Professor Blair is a Past-President and Board Member of the World Association for Animal Production, Rome, Italy; Fellow of the Agricultural Institute of Canada; and a former Editor-in-Chief , Animal Feed Science and Technology, Elsevier, Amsterdam, The Netherlands. Currently he serves as a member of the International Expert Panel, International Centre for Research in Organic Food Systems, Tjele, Denmark and as a member of the Expert Database, EFSA (European Food Safety Authority), Parma, Italy.
Table of Contents
  • 1: Introduction and Background
  • 2: Aims and Principles of Organic Poultry Production
  • 3: Elements of Poultry Nutrition
  • 4: Approved Ingredients for Organic Diets
  • 5: Diets for Organic Poultry Production
  • 6: Choosing the Right Breed and Strain
  • 7: Integrating Feeding Programmes into Organic Production Systems
  • 8: Conclusions and Recommendations for the Future

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