Book: current trends in animal productivity
As pork and poultry have become two of the world’s most consumed meats, competition in the industry has become fierce. Against this background, a series of articles has been collected and printed into a new book, called ‘Gaining the edge in pork and poultry production’.
Spring, contains articles, taken from seminars at which many pig and poultry
nutrition and production experts and scientists were present.
The
central theme in the 288 page book is to re-examine the current trends in
productivity within both industries, and to identify nutritional and managerial
means to improve competitiveness as well as the quality of the end product.
Aimed at nutritionists, animal producers, students and researchers, emphasis is
placed on the importance of animal health together with novel strategies for
disease control and ways to minimise the environmental impact of pig and poultry
production.
J. Taylor-Pickard and P. Spring, Gaining the edge in pork
and poultry production (Wageningen 2007). Price: €85, more information at www.WageningenAcademic.com/bookshop
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