Description

This book presents advice and guidelines on how appropriate diets can be formulated and how feeding programmers can be integrated into an organic poultry production system. The topics include the aims and principles of organic poultry production, elements of poultry nutrition, approved ingredients for organic diets, diets for organic poultry production, and choosing the right poultry breed and strain. This book will be of interest to nutritionists and organic producers in formulating diets and feeding programmers for organic poultry production, and for regulatory authorities in several countries addressing nutritional issues relevant to future revisions of the regulations from an animal nutrition perspective. This book includes up-to-date information on the nutritional requirements of poultry and feed-related disease incidence in organic flocks. Also including the feasibility of utilizing novel feedstuffs and their acceptability by consumers of organic meat products, this book forms a comprehensive reference for students and researchers of poultry science, organic farmers and veterinarians.