Nutrition of the Chicken, first published in 1969 and written by Scott, Nesheim and Young, is widely recognised as the definitive text on its topic. Since publication of the 3rd edition in 1982, the original authors have retired and Steve Leeson and John Summers of the University of Guelph, Canada, have undertaken the updating of this important text.
The book has been extensively revised, with a major update of all of the original chapters. Two new chapters have also been added - an introductory section on digestive physiology and a one on natural ingredient toxicants. The critical chapters on energy and on proteins and amino acids have been completely rewritten so as to bring readers up-to-date on important aspects of nutrient availability, requirement and assessment. All requirement data has been revised to reflect characteristics of modern strains of chicken, and the book is now more fully referenced.
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