Organic poultry production has increased significantly in recent years to keep up with increasing consumer demand for organic eggs and meat. There are many guidelines and restrictions on what should go into the feedstuffs of organically farmed poultry, from which difficulties arise when trying to ensure a well-balanced nutritious diet without the use of any unapproved supplements. This, the second edition of Robert Blair's classic and bestselling book on the nutrition and feeding of organic poultry, presents advice for organic producers, and the agencies and organizations serving them. It covers: - selecting suitable ingredients; - preparing appropriate feed mixtures and integrating them into organic poultry production systems; - international standards of organic feeding; - breeds that are most suitable for organic farming; - examples of diets formulated to organic standards. Completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, this new edition also 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, such as insect meal, 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.

Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients.

Organic animal production has increased rapidly in recent years to keep up with the increasing consumer demand for organic meats. There are many guidelines and restrictions on what should go into the feedstuffs of organically farmed animals, from which difficulties arise when trying to ensure a well-balanced, nutritious diet without the use of any supplements. The book has been completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, as well as the feasibility of utilizing novel feedstuffs and their acceptability by consumers of organic meat products. Including the experiences of producers in relation to appropriate breeds and production systems for forage-based organic production, this book is an important read for researchers and students of organic food animal production, veterinary sciences and food; as well as food industry personnel and organic farmers.

Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.

Feeding Poultry is required reading for anyone interested in giving their flocks a better diet. First published in 1955, this book is modern enough that no important point is overlooked, yet old enough that free range, green feed, home-grown grains, and small flocks are given due attention. Written by pioneering poultry scientist G. F. Heuser of Cornell University, the book is aimed at practical poultrymen in addition to poultry scientists, and this makes it more accessible than more recent works. This book is part of the Norton Creek Classics series; books from our past with an important role to play in our future. Feeding Poultry is volume 4 in the Norton Creek Classics series. Visit http: //www.nortoncreekpress.com for more of these practical, best-of-breed poultry books.

Poultry Nutrition and Feeding is a text and study guide for college students, and also valuable as a reference for professionals. The 450-page book includes a glossary and index.