000			03134nam a22004578i 4500
001			BRILL9789086865956
003			nllekb
005			20260610105820.0
007			cr un uuuua
008			231017s2007 gw sb 001 0 eng d
020			_a9789086865956 _q(electronic book)
020			_z9789086860180 _q(print)
024	7		_a10.3920/978-90-8686-595-6 _2DOI
035			_a(OCoLC)769707029
040			_aNL-LeKB _cNL-LeKB _erda
041			_aeng
050		4	_aSF395
072		7	_aTEC _x003020 _2bisacsh
072		7	_aTVH _2bicssc
082	0	4	_a636.4 _223
245	1	0	_aGaining the edge in pork and poultry production : _bEnhancing efficiency, quality and safety / _cedited by J A Taylor-Pickard, P Spring.
246	3		_aEnhancing efficiency, quality and safety
264		1	_aLeiden ; _aBoston : _bBrill | Wageningen Academic, _c2007.
264		4	_c©2007
300			_a1 online resource (288 pages) : _billustrations.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_tGaining the edge in pork and poultry production / _rJ. A. Taylor-Pickard and P. Spring.
520			_aGlobally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product. This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered. ‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.
546			_aEnglish
588			_aDescription based on print version record.
650		0	_aPoultry.
650		0	_aSwine.
700	1		_aSpring, P., _eeditor.
700	1		_aTaylor-Pickard, J. A., _eeditor.
776	0	8	_iPrint version: _tGaining the edge in pork and poultry production : Enhancing efficiency, quality and safety. _dLeiden ; Boston : Brill | Wageningen Academic, 2007. _z9789086860180 _w(OCoLC)122260306
856	4		_zDOI: _uhttp://dx.doi.org/10.3920/978-90-8686-595-6
999			_c48809 _d48809