By E. Burton, J. Gatcliffe, H. M. O’Neill and D. Scholey
Sustainable Poultry Production In Europe PDF. Examining sustainable poultry production systems across Europe, this book contains a selected cross section of papers from the 2014 UK Poultry Science Symposium. It reviews essential topics such as resources and supply chains, the global poultry market, risk management, zoonoses and green issues. Providing a compilation of the most current research in the poultry science and production industry, this book is an important resource for both researchers and professionals.
Table of Contents
PREFACE
ACKNOWLEDGEMENT
Part I: Creating a Resilient Industry
1: Making a Resilient Poultry Industry in Europe
2: Consumer Perceptions of Poultry Meat and Eggs: Bridging the Gap Between Public Perceptions and Reality
Part II: The Economics of Sustainable Production
3: Global Context on Price Volatility and Supply Chains – Is Europe Competitive?
4: Industry Challenges Surrounding Sustainability
Part III: People as a Sustainable Resource
5: How to Attract, Retain and Develop Talent within the Industry
Part IV: The Role of Nutrition in Sustainability
6: Which Feedstuffs Will Be Used in the Future?
7: Limiting Factors for Nutritional Efficiency
Part V: Avian and Human Health – Interactions, Opportunities and Threats
8: Food safety: prevention is better than crisis management
9: Endemic Disease – The Challenge to Reduce Antibiotic Use
10: Human Nutrition and Health – Making Products More Desirable to Consumers
Part VI: The Roles of Genetics and Breeding in Sustainability
11: Breeding for Sustainability: Maintaining and Enhancing Multi-Trait Genetic Improvement
12: Increased Sustainability in Poultry Production: New Tools and Resources for Genetic Management
Part VII: Environmental Sustainability
13: Reducing the Environmental Impact of Poultry Production
