This collection provides a comprehensive overview of the range of research on recent advances in poultry nutrition, focussing primarily on broilers for meat production. The book also reviews the development of novel feed sources and their role in optimising gut function in poultry.

Part 1 Physiology of feed intake

• 1.Nutrient requirements of broilers: an overview of factors affecting feed formulation: Gonzalo G. Mateos, Guillermo Talegón, Lewis Aguirre, Nereida L. Corrales, and Rosa Lázaro, Universidad Politécnica de Madrid, Spain;
• 2.Advances in understanding poultry digestive anatomy and physiology: Birger Svihus, Norwegian University of Life Sciences, Norway;
• 3.Digestive kinetics of feedstuffs in broiler chickens: Sonia Yun Liu, Shemil P. Macelline and Peter H. Selle, The University of Sydney, Australia;
• 4.Advances in understanding poultry feed intake regulation: Jalila S. Dridi, Université d'Orléans, France; and Sami Dridi, University of Arkansas, USA;
• 5.Advances in understanding the cellular basis of feed efficiency in poultry muscle: Walter Bottje and Kentu Lassiter, University of Arkansas, USA;
• 6.Genetic factors affecting feed efficiency in meat-type chickens: Samuel E. Aggrey and Romdhane Rekaya, University of Georgia, USA;

Part 2 Feed formulation

• 7.Maintaining the safety of poultry feed: G. Raj Murugesan, dsm-firmenich Nutritional Products, Switzerland; and Chasity M. Pender, dsm-firmenich Nutritional Products NA, USA;
• 8.Poultry feedstuff management and feed formulation utilizing big data: Bob Brill, Brilliant Alternatives Inc., USA; Matthew Clark, FeedGuys Resources Pte Ltd., Malaysia; and Dr Mirza Meghji, Salama Systems Inc., USA;
• 9.Advances in broiler breeder nutrition: Rick van Emous, Wageningen University, The Netherlands;

Part 3 Individual nutrients/additives

• 10.Advances in understanding and improving the use of amino acids in poultry nutrition: M. T. Kidd, University of Arkansas, USA; S. Y. Liu and P. Selle, The University of Sydney, Australia;
• 11.Advances in understanding and improving the use of enzymes in broiler nutrition: Tanner L. Wise, Jung Yeol Sung, and Olayiwola Adeola, Purdue University, USA;
• 12.Advances in understanding and improving the use of macro-minerals in poultry nutrition: the example of phosphorus: A. Narcy , BOA-INRAE-Université France; F. Hervo, BOA-INRAEUniversité de Tours, France and Université Laval, Canada; C. R. Angel, University of Maryland, USA; A. Bonadiman, Université Laval, Canada; M. Duclos, B. Méda and S. Mignon-Grasteau, BOA-INRAE-Université de Tours, France; M. Reis, Trouw Nutrition R&D – El Viso de San Juan, Spain; and M. P. Létourneau-Montminy, Université Laval, Canada;
• 13.The use of probiotics and prebiotics to improve gut function and immunity in poultry: unlocking the secrets of avian wellness: Guillermo Tellez-Isaias , University of Arkansas, USA; Daniel Hernandez-Patlan and Bruno Solis-Cruz, Universidad Nacional Autonoma de Mexico (UNAM), Mexico; Saeed El-Ashram, Kafrelsheikh University, Egypt; and Ebtsam Al-Olayan, King Saud University, Saudi Arabia;

Part 4 Novel feed sources

• 14.Emerging protein sources for poultry feed: Archibold G. Bakare, Fiji National University, Fiji Islands; Taiye Olugbemi, Ahmadu Bello University, Nigeria; Mohammed M. Ari, Nasarawa State University, Nigeria; and Paul A. Iji, Fiji National University, Fiji Islands and University of New England, Australia;
• 15.The use of phytogenics in optimizing gut function and health in poultry: Konstantinos C. Mountzouris and Ioannis Brouklogiannis, Agricultural University of Athens, Greece;
• 16.Using macroalgae/seaweed and microalgae in poultry feed: Elisabeth Baéza and Cécile Berri, INRAE Nouzilly, France; and Edouard Coudert, Roullier, France;
• 17.Advances in synthetic biology to improve poultry production: Emile Fierro-Morel, Annika Kirsten Madler, Xin Gen Lei, Cornell University, USA;
• 18.High protein corn fermentation products for poultry derived from corn ethanol production: Peter E.V. Williams, FluidQuipTechnologies, USA;

“To truly achieve sustainable production of poultry meat and eggs, poultry scientists must re-imagine nutrition. What makes this new book so unique is that it is not confined to the traditional view of nutrition, rather it explores some of the fundamentals of biology, feedstuff management and big data which are all integral to “getting more from less”. I congratulate Professor Applegate on this new book and cannot wait to read it.” Professor Mingan Choct, The University of Sydney, Australia

“In recent years, nutritional research has become more and more integrated with other biological sciences, including biotechnology, digestive physiology, immunology, microbiology, histology, molecular biology and plant sciences. In this context, an update is urgent and, the present volume is a timely and valuable contribution. The book includes 18 chapters, each providing a coherent in-depth coverage on advances in topical aspects of poultry nutrition and feeding. Written by a group of international authorities, this is a useful reference material to researchers, academics and students of poultry science as well as practitioners in the feed industry.” Emeritus Professor Velmurugu Ravindran, Massey University, New Zealand

Poultry nutrition faces many challenges, including the need to meet the changing requirements of growing birds whilst also avoiding over-nutrition and nutrient losses which can be both environmentally and economically damaging. With the sector also facing increasing pressure to reduce its reliance on antibiotics, a greater understanding of the poultry gut, its function and its role in optimising overall bird health is required.

Advances in poultry nutrition provides a detailed overview of the physiology of feed intake in broiler production, focussing on recent advances in nutrient requirements, poultry digestive physiology and the genetic factors which can affect feed conversion efficiency in broilers. The collection also reviews the nutritional value of poultry feed and the range of in vivo and in vitro techniques used to measure factors which can influence its value, such as feed digestibility and metabolizable energy.

In its extensive exploration of the recent advances in poultry nutrition, the book showcases how an informed understanding of poultry digestive physiology and the role of individual nutrients and additives in poultry nutrition can influence flock health and management.

Edited by an award-winning expert in poultry nutrition, the book will be a standard reference for university and other researchers in poultry and veterinary science, animal nutritionists, feed manufacturers, advisors consulting poultry farmers on aspects of health and nutrition, as well as government and private sector agencies supporting sustainable poultry production.

Dr Todd J. Applegate is Head of Department and R. Harold and Patsy Harrison Professor of Poultry Science at the University of Georgia, USA. He is a Fellow and former President of the Poultry Science Association (PSA). Amongst other honours, he is a recipient of the PSA’s Evonik Degussa Award for Achievement in Poultry Science. Professor Applegate has edited two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition and Achieving sustainable production of poultry meat Volume 3: Health and welfare, both published in 2017.

“To truly achieve sustainable production of poultry meat and eggs, poultry scientists must re-imagine nutrition. What makes this new book so unique is that it is not confined to the traditional view of nutrition, rather it explores some of the fundamentals of biology, feedstuff management and big data which are all integral to “getting more from less”. I congratulate Professor Applegate on this new book and cannot wait to read it.” Professor Mingan Choct, The University of Sydney, Australia

“The poultry industry has witnessed unprecedented growth in efficiency and performance in recent decades. Production standards of broilers and layers have continually improved due primarily to advances in genetic selection and breeding. However, it must be recognized that this genetic potential would not have been achieved and sustained, if not for the concurrent advances in poultry nutrition. In recent years, nutritional research has become more and more integrated with other biological sciences, including biotechnology, digestive physiology, immunology, microbiology, histology, molecular biology and plant sciences. In this context, an update is urgent and, the present volume is a timely and valuable contribution. The book includes 18 chapters, each providing a coherent in-depth coverage on advances in topical aspects of poultry nutrition and feeding. Written by a group of international authorities, this is a useful reference material to researchers, academics and students of poultry science as well as practitioners in the feed industry.” Emeritus Professor Velmurugu Ravindran, Massey University, New Zealand