Developing Alternative Animal Feed Ingredients
Idioma: inglés
Editorial: Burleigh Dodds Science Publishing Limited, GB, 2026
- Tapa dura
- Nuevo
Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Vendedor de AbeBooks desde 11 de junio de 2025
Condición: Nuevo
EUR 300,40
Cantidad disponible: 14 disponibles
Añadir al carritoDescripción del artículo del vendedor
Global consumption of meat and other animal-derived products has risen drastically in the last 50 years. At the same time, the livestock sector has come under scrutiny for its reliance on feed sources which carry a significant environmental impact. Alternative animal feed ingredients are seen as an increasingly popular option to meet this growing demand, whilst also ensuring that food is produced more sustainably.Developing alternative animal feed ingredients provides a comprehensive overview of the key groups of alternative animal feed ingredients, from cereal grains and oil seeds, to animal by-products and single-cell proteins. The book also considers the key issues and challenges that must be addressed by the animal feed sector during the development of alternative animal feed ingredients, such as the need for new products to meet nutritional quality, sustainability, safety and other regulatory requirements.
N° de ref. del artículo LU-9781835452103
- Título
- Developing Alternative Animal Feed Ingredients
- Autor
- Dr Anne-Catrin Adam
- Editorial
- Burleigh Dodds Science Publishing Limited, GB
- Año de publicación
- 2026
- Estado
- New
- Encuadernación
- Hardback
- Idioma
- inglés
- ISBN 10
- 1835452108
- ISBN 13
- 9781835452103
Global consumption of meat and other animal-derived products has risen drastically in the last 50 years. At the same time, the livestock sector has come under scrutiny for its reliance on feed sources which carry a significant environmental impact. Alternative animal feed ingredients are seen as an increasingly popular option to meet this growing demand, whilst also ensuring that food is produced more sustainably.
Developing alternative animal feed ingredients provides a comprehensive overview of the key groups of alternative animal feed ingredients, from cereal grains and oil seeds, to animal by-products and single-cell proteins. The book also considers the key issues and challenges that must be addressed by the animal feed sector during the development of alternative animal feed ingredients, such as the need for new products to meet nutritional quality, sustainability, safety and other regulatory requirements.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
Dr Nico van Belzen is Director General at ScienceConsult, The Netherlands. He is also former Director General of the International Dairy Federation (IDF), Belgium. He has occupied senior roles in both industry and research organisations, both as Head of the Research and Analysis department at the ingredients division of Campina and as Executive Director of the European Branch of the International Life Sciences Institute (ILSI). Dr van Belzen is editor of two earlier Burleigh Dodds Science volumes: Achieving sustainable production of milk Volume 1: Safety, quality and sustainability and Achieving sustainable production of milk Volume 2: Milk composition, genetics and breeding (both published in 2017).
Professor Vincenzo Tufarelli is Associate Professor of Animal Nutrition at the University of Bari “Aldo Moro”, Italy. He has considerable experience in animal and poultry nutrition. He is involved in many research collaborations, even with international institutions, in the field of animal science and feed quality and technology. The research topics are mainly focused on the study of the quality of diets for livestock species, with particular reference to: the effects of feed technology in animal feeding; the use feed by-products in sheep and goat feeding; the use of wheat and its by-products in poultry nutrition; the influence of feed particle size on poultry and rabbit performance; the use of alternative protein sources in poultry nutrition and meat quality.
Dr. Gerald (Jerry) Shurson is currently Professor in the Department of Animal Science at the University of Minnesota with responsibilities for research and extension. He serves on numerous graduate student committees and has advised 45 Ph.D and M.S. students. He provides programmatic leadership for several interdisciplinary research teams at the University of Minnesota including the Integrated Animal Systems Biology team, African Swine Fever Response Team, and Animal Agriculture Sustainability team. His research program has resulted in 163 refereed publications, 242 abstracts, 31 book chapters and white papers, 5 Handbooks, 95 conference proceedings, and has generated over $19 million in research funding. He has received numerous awards for outstanding accomplishments and contributions in research, teaching, and extension over his 35-year academic career.
Dr Elijah G. Kiarie is a Professor of Monogastric Nutrition (McIntosh Family Professorship in Poultry Nutrition) at the Department of Animal Biosciences at the University of Guelph, Canada. His research program harnesses basic and applied research to solve contemporary challenges in animal protein production. Current research focus: 1) Integration of parental, in-ovo, and early life nutrition strategies to bolster gastrointestinal and skeletal development for enhanced productivity and reduction in antibiotic use and 2) Evaluation of novel feed ingredients, feedstuffs processing technologies, and innovative feed additives to mitigate feed cost and environmental impact of poultry production. He has authored or co-authored over 165 articles in frontline peer-reviewed journals, 5 book chapters, over 60 invited conference proceedings, and over 170 peer-reviewed scientific conference abstracts.
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Rarewaves.com UK
London, Reino Unido
Vendedor de AbeBooks desde 11 de junio de 2025
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