Advances in poultry nutrition
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- Reviews the development of novel feed sources as feed for poultry, focussing on the use of essential oils, macroalgae, microalgae and corn fermented protein
- Addresses the recent advances in understanding the role of individual nutrients and additives in poultry nutrition
- Considers the range of methods and techniques implementable to maintain the safety of poultry feed and prevent mycotoxin contamination
Professor Todd J. Applegate
Dr Todd 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.
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