POULTRY BREEDING: A COMPREHENSIVE GUIDE FOR KEEPERS

By JENNIFER HERNANDEZ

CONTENTS PART I CREATING A RESILIENT INDUSTRY CHAPTER MAKING A RESILIENT POULTRY INDUSTRY IN EUROPE CHAPTER CONSUMER PERCEPTIONS OF POULTRY MEAT AND EGGS: BRIDGING THE GAP BETWEEN PUBLIC PERCEPTIONS AND REALITY PART II THE ECONOMICS OF SUSTAINABLE PRODUCTION GLOBAL CONTEXT ON PRICE VOLATILITY AND SUPPLY CHAINS – IS EUROPE COMPETITIVE? 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 PART IV THE ROLE OF NUTRITION IN SUSTAINABILITY WHICH FEEDSTUFFS WILL BE USED IN THE FUTURE? CHAPTER LIMITING FACTORS FOR NUTRITIONAL EF? CIENCY PART V AVIAN AND HUMAN HEALTH – INTERACTIONS, OPPORTUNITIES AND THREATS FOOD SAFETY: PREVENTION IS BETTER THAN CRISIS MANAGEMENT CHAPTER ENDEMIC DISEASE – THE CHALLENGE TO REDUCE ANTIBIOTIC USE CHAPTER HUMAN NUTRITION AND HEALTH – MAKING PRODUCTS MORE DESIRABLE TO CONSUMERS PART VI THE ROLES OF GENETICS AND BREEDING IN SUSTAINABILITY BREEDING FOR SUSTAINABILITY: MAINTAINING AND ENHANCING MULTI-TRAIT GENETIC IMPROVEMENT CHAPTER INCREASED SUSTAINABILITY IN POULTRY PRODUCTION: NEW TOOLS AND RESOURCES FOR GENETIC MANAGEMENT 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? PART IX POSTER ABSTRACTS