SCIENCE AND ART OF POULTRY CULTURE

By ELIZABETH WHITE

CONTENTS PART I CREATING A RESILIENT INDUSTRY CHAPTER MAKING A RESILIENT POULTRY INDUSTRY IN EUROPE ANNE-MARIE NEETESON-VAN NIEUWENHOVEN, MICHAEL C APPLEBY AND GEORGE HOGARTH CHAPTER CONSUMER PERCEPTIONS OF POULTRY MEAT AND EGGS: BRIDGING THE GAP BETWEEN PUBLIC PERCEPTIONS AND REALITY PATRICIA PARROTT, KEITH WALLEY AND PHILIP CLARKE PART II THE ECONOMICS OF SUSTAINABLE PRODUCTION GLOBAL CONTEXT ON PRICE VOLATILITY AND SUPPLY CHAINS – IS EUROPE COMPETITIVE? NAN-DIRK MULDER CHAPTER INDUSTRY CHALLENGES SURROUNDING SUSTAINABILITY STEVE ELLIS AND RICHARD KEMPSEY PART III PEOPLE AS A SUSTAINABLE RESOURCE HOW TO ATTRACT, RETAIN AND DEVELOP TALENT WITHIN THE INDUSTRY COLIN T WHITTEMORE, FALKO KAUFMANN AND ROBBY ANDERSSON PART IV THE ROLE OF NUTRITION IN SUSTAINABILITY WHICH FEEDSTUFFS WILL BE USED IN THE FUTURE? P J VAN DER AAR, J DOPPENBERG AND C KWAKERNAAK CHAPTER LIMITING FACTORS FOR NUTRITIONAL EF? CIENCY BRETT ROOSENDAAL AND ANNSO? E WAHLSTROM PART V AVIAN AND HUMAN HEALTH – INTERACTIONS, OPPORTUNITIES AND THREATS FOOD SAFETY: PREVENTION IS BETTER THAN CRISIS MANAGEMENT PATRICK WALL AND ZHONGYI YU CHAPTER ENDEMIC DISEASE – THE CHALLENGE TO REDUCE ANTIBIOTIC USE ANDREW WALKER AND PATRICK GARLAND CHAPTER HUMAN NUTRITION AND HEALTH – MAKING PRODUCTS MORE DESIRABLE TO CONSUMERS DAWN SCHOLEY AND STEVE PRITCHARD PART VI THE ROLES OF GENETICS AND BREEDING IN SUSTAINABILITY BREEDING FOR SUSTAINABILITY: MAINTAINING AND ENHANCING MULTI-TRAIT GENETIC IMPROVEMENT WILLIAM G HILL, ANNA WOLC, NEIL P O’SULLIVAN, SANTIAGO AVENDAÑO CHAPTER INCREASED SUSTAINABILITY IN POULTRY PRODUCTION: NEW TOOLS AND RESOURCES FOR GENETIC MANAGEMENT JEMIMA WHYTE, ELISABETH BLESBOIS AND MICHAEL J MCGREW PART VII ENVIRONMENTAL SUSTAINABILITY REDUCING THE ENVIRONMENTAL IMPACT OF POULTRY PRODUCTION ADRIAN WILLIAMS AND DAVID SPELLER PART VIII HORIZON HORIZONS AND PROSPECTS – A ROLE FOR WPSA? COLIN FISHER PART IX POSTER ABSTRACTS