Improving Gut Health in Poultry (Burleigh Dodds Series in Agricultural Science): 73 - Hardcover

Hardcover

ISBN 10: 1786763044 ISBN 13: 9781786763044

Publisher: Burleigh Dodds Science Publishing Limited, 2019

Synopsis

"Improving gut health in poultry is as good for the novice as it is for the experienced nutritionist...this book is a must for every poultry nutritionist."Dr Ioannis Mavromichalis, Ariston Nutrition Consulting International

This collection summarises current research on the composition and function of the gastrointestinal tract in poultry, the factors that affect its function, and nutritional strategies to optimise poultry nutrition, health and environmental impact.

Part 1 begins by summarising advances in sequencing and omics technologies to understand gut function. It then reviews our current understanding of the gut microbiota, the development of the gut microbiome over the life of the bird, and gut function in nutrient processing and immune response. The second part of the book reviews what we know about factors affecting gut function and health. Chapters cover gastrointestinal diseases, the interaction between pathogens and the gut as well the impact of antibiotics. The final group of chapters discuss current research on the effectiveness of feed additives in optimising gut health, including probiotics, prebiotics, synbiotics, antimicrobials, essential oils and other botanicals as well as cereal grains.

With its distinguished editor and team of expert chapter authors, this will be a standard reference for poultry scientists, poultry feed manufacturers and the poultry farming community.

About this title

About the Authors

Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).

Dr Guillermo Tellez Isaias worked at the National Autonomous University of Mexico for 16 years and was previously Head of the Avian Medicine Department at the College of Veterinary Medicine. Currently, Dr Tellez is a Research Professor at the Center of Excellence in Poultry Science, University of Arkansas, USA where his research is focused on the advantages of the poultry gastrointestinal model to evaluate the beneficial effects of functional foods to enhance intestinal health and disease resistance.

From the Back Cover

This collection summarises current research on the composition and function of the gastrointestinal tract in poultry, the factors that affect its function, and nutritional strategies to optimise poultry nutrition, health and environmental impact. Part 1 begins by summarising advances in sequencing and omics technologies to understand gut function. It then reviews our current understanding of the gut microbiota, the development of the gut microbiome over the life of the bird, and gut function in nutrient processing and immune response. The second part of the book reviews what we know about factors affecting gut function and health. Chapters cover gastrointestinal diseases, the interaction between pathogens and the gut as well the impact of antibiotics. The final group of chapters discuss current research on the effectiveness of feed additives in optimising gut health, including probiotics, prebiotics, synbiotics, antimicrobials, essential oils and other botanicals as well as cereal grains. With its distinguished editor and team of expert chapter authors, this will be a standard reference for poultry scientists, poultry feed manufacturers and the poultry farming community.

From the Inside Flap

This collection summarises current research on the composition and function of the gastrointestinal tract in poultry, the factors that affect its function, and nutritional strategies to optimise poultry nutrition, health and environmental impact.

Part 1 begins by summarising advances in sequencing and omics technologies to understand gut function. It then reviews our current understanding of the gut microbiota, the development of the gut microbiome over the life of the bird, and gut function in nutrient processing and immune response.

The second part of the book reviews what we know about factors affecting gut function and health. Chapters cover gastrointestinal diseases, the interaction between pathogens and the gut as well the impact of antibiotics. The final group of chapters discuss current research on the effectiveness of feed additives in optimising gut health, including probiotics, prebiotics, synbiotics, antimicrobials, essential oils and other botanicals as well as cereal grains.

With its distinguished editor and team of expert chapter authors, this will be a standard reference for poultry scientists, poultry feed manufacturers and the poultry farming community.

Edition details

• Publisher: Burleigh Dodds Science Publishing Limited
• Publication date: 2019
• Language: English
• ISBN 10: 1786763044
• ISBN 13: 9781786763044
• Binding: Hardcover
• Number of pages: 546
• Editor: Ricke Professor Steven C.