Achieving Sustainable Production of Eggs Volume 2

Animal Welfare and Sustainability

AvJuliet R. Roberts

Inbunden, Engelska, 2017

Del 17 i serien Burleigh Dodds Series in Agricultural Science

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Beskrivning

World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at advances in understanding and improving the welfare of hens, from welfare standards to nutrition and other aspects of husbandry. Part 2 discusses sustainability issues, from ways of measuring the environmental impact of egg production to ways of improving sustainability such as improved waste management.Achieving sustainable production of eggs Volume 2: Animal welfare and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 1 which reviews safety and quality issues.

Produktinformation

Utgivningsdatum:2017-02-28
Mått:152 x 229 x 14 mm
Vikt:770 g
Format:Inbunden
Språk:Engelska
Serie:Burleigh Dodds Series in Agricultural Science
Antal sidor:234
Förlag:Burleigh Dodds Science Publishing Limited
ISBN:9781786760807

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Mer om författaren

Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science. Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins). With over 200 publications, Dr Nys is regarded as one of the world’s leading authorities on optimising the nutrition of laying hens. The recipient of a number of awards for his research, he has served as Vice-President of the WPSA, president of the European Federation and has coordinated two major EU research projects on egg quality.

Innehållsförteckning

Part 1 Animal health and welfare1.Laying hen nutrition: optimizing energy intake, egg size and weight: Y. Nys, Institut National de la Recherche Agronomique (INRA), France2.Laying hen nutrition: optimizing hen performance and health, bone and eggshell quality: Y. Nys, Institut National de la Recherche Agronomique (INRA), France3.Welfare of laying hens: an overview: Tina Widowski, Teresa Casey-Trott, Michelle Hunniford and Krysta Morrissey, University of Guelph, Canada4.Welfare standards for laying hens: Andy Butterworth, University of Bristol, UK5.Welfare issues affecting free-range laying hens: Dana L.M. Campbell, University of New England and CSIRO, Australia, Sarah L, Lambton, University of Bristol, UK, Isabelle Ruhnke, University of New England, Australia and Claire A. Weeks, University of Bristol, UK6.Beak trimming of laying hens: welfare costs and benefits: Dorothy McKeegan, University of Glasgow, UK7.Maintaining the health of laying hens: a practical approach: Richard M. Fulton, Michigan State University, USA8.Managing laying hen flocks with intact beaks: Thea van Niekerk, Wageningen Livestock Research, The NetherlandsPart 2 Sustainability 9.Waste management in egg production: Ruihong Zhang, University of California at Davis, USA; and Hamed. M. El- Mashad, University of California at Davis, USA and Mansoura University, Egypt10.Assessing the sustainability of organic egg production: Jacqueline Jacob and Anthony Pescatore, University of Kentucky, USA