This classic reference for poultry nutrition has been updated for the first time since 1984. The chapter on general considerations concerning individual nutrients and water has been greatly expanded and includes, for the first time, equations for predicting the energy value of individual feed ingredients from their proximate composition.
This volume includes the latest information on the nutrient requirements of meat- and egg-type chickens, incorporating data on brown-egg strains, turkeys, geese, ducks, pheasants, Japanese quail, and Bobwhite quail.
This publication also contains new appendix tables that document in detail the scientific information used to derive the nutrient requirements appearing in the summary tables for each species of bird.
Table of Contents
|1. Components of Poultry Diets||3-18|
|2. Nutrient Requirements of Chickens||19-34|
|3. Nutrient Requirements of Turkeys||35-39|
|4. Nutrient Requirements of Geese||40-41|
|5. Nutrient Requirements of Ducks||42-43|
|6. Nutrient Requirements of Ring-Necked Pheasants, Japanese Quail, and Bobwhite Quail||44-45|
|7. Signs of Nutritional Deficiencies in Chickens and Turkeys||46-57|
|8. Toxicity of Certain Inorganic Elements||58-60|
|9. Composition of Feedstuffs Used in Poultry Diets||61-79|
|10. Standard Reference Diets for Chicks||80-82|
|Appendix A: Documentation of Nutrient Requirements||83-112|
|Appendix B: Estimating the Energy Value of Feed Ingredients||113-113|
|Appendix C: Conversion Factors||114-114|
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