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Full Description
Poultry are the most widely used animal protein source in the world: billions of meat birds are produced globally each year, using 360 million tonnes of feed. Within Europe, over 30,000 companies involved in the production of poultry create an annual turnover of €107 billion. However, maintaining the sustainability of the industry as it moves towards antibiotic-free production is one of the key challenges. Starting with an overview of antibiotics as growth promoters and the challenges faced as the industry moves away from their use, this book then thoroughly considers the potential of pre and probiotic additives in poultry gut health. The book: - Includes thorough definitions of additives in the pre and probiotic space and examples of how they work; - Addresses how to test pre and probiotics and other similar additives, and how they interact with other products, with learning from both poultry and allied sectors; - Combines authors from both academic and industry backgrounds on all chapters, to ensure coverage is balanced, robust and commercially relevant. Based on the renowned World Poultry Science Association UK Branch Poultry Science Symposium 2022, this book provides a thorough and valuable contribution to the field for all involved with the nutrition and production of poultry.
Contents
Chapter 1: What is antimicrobial resistance and why is it a problem? - Samantha McLean Chapter 2: Moving beyond antibiotic usage to support the health and productivity of commercially reared poultry - Roberto La Ragione and Emily Burton Chapter 3: A practical approach to managing poultry production without antibiotics - Reg Smith and Daniel Parker Chapter 4: Gut health in commercial feed formulation - Ralph Bishop and Dawn Scholey Chapter 5: Role of pre, pro and synbiotics in reducing zoonotic pathogen abundance, lowering antimicrobial resistance, and improving food safety: Old concepts with a new perspective - Farina Khattak and Salvatore Galgano Chapter 6: Is competitive exclusion a useful new technology? - Ivan Rychlik Chapter 7: Go with your gut - a scientific approach to excellence in business? - Anne Richmond, Nicolae Corcionivoschi and Ozan Gundogdu Chapter 8: Reviewing the literature on feed additives: considerations in data collection and data analysis - Tom Dale and Mike R Bedford Chapter 9: Mechanisms of prebiotic xylo-oligosaccharides on improving poultry performance - Natalie Morgan Chapter 10: Paradigm shifts in EU animal nutrition legislation - local and global implications - Elinor McCartney, Eliana Henríquez Rodriguez and Dawn Scholey Chapter 11: Potential application of bacteriophage therapy to improve poultry health - Anisha M. Thanki, Steve P.T. Hooton and Martha R.J. Clokie Chapter 12: Phytotherapeutics: practical use and field experience - Allan Ball Chapter 13: Biomarkers for intestinal health - Richard Ducatelle, Evy Goossens, Venessa Eeckhaut & Filip Van Immerseel Appendix: Poster abstracts
