This book contains a selected cross section of papers from the 2014 UK Poultry Science Symposium (31st Poultry Science Symposium, held in Queen Hotel, Chester, UK, last 8-10 September 2014). It reviews essential topics such as resources and supply chains, the global poultry market, risk management, zoonoses and green issues. Providing a compilation of the most current research in the poultry science and production industry, this book is an important resource for both researchers and professionals. The book has 14 chapters distributed in eight parts, the first part focused on creating a resilient industry and consists of two chapters; making a resilient poultry industry in Europe (chapter 1); and consumer perceptions of poultry meat and eggs : bridging the gap between public perceptions and reality. On the other hand part II contains : global context on price volatility and supply chains - is Europe competitive? (chapter 3), industry challenges surrounding sustainability (chapter 4). Part III presents topic on how to attract, retain and develop talent within the industry (chapter 5). Part IV contains chapters 6 and 7, which feedstuffs will be used in the future? and limiting factors for nutritional efficiency respectively. Part V inlcudes: food safety : prevention is better than crisis management (chapter 8); endemic disease - the challenge to reduce antibiotic use (chapter 9); and human nutrition and health - making products more desirable to consumers (chapter 10). Part VI includes: breeding for sustainability: maintaining and enhancing multi-trait genetic improvement (chapter 11); and increased sustainability in poultry production: new tools and resources for genetic management (chpater 12) The seventh part discussed the topic on reducing the environmental impact of poultry production (chapter 13) and finally Part VIII discussed horizons and prospects - a role for WPSA? (chapter 14).

Includes bibliographical references and index.

Making a Resilient Poultry Industry in Europe / Anne-Marie Neeteson-van Nieuwenhoven, Michael C. Appleby and George Hogarth -- Consumer Perceptions of Poultry Meat and Eggs : Bridging the Gap Between Public Perceptions and Reality / Patricia Parrott, Keith Walley and Philip Clarke -- Global Context on Price Volatility and Supply Chains : Is Europe Competitive? / Nan-Dirk Mulder -- Industry Challenges Surrounding Sustainability / Steve Ellis and Richard Kempsey -- How to Attract, Retain and Develop Talent within the Industry / Colin T. Whittemore, Falko Kaufmann and Robby Andersson -- Which Feedstuffs Will Be Used in the Future? / P.J. van der Aar, J. Doppenberg and C. Kwakernaak -- Limiting Factors for Nutritional Efficiency / Brett Roosendaal and Annsofie Wahlstrom -- Food Safety : Prevention is Better than Crisis Management / Patrick Wall and Zhongyi Yu -- Endemic Disease : The Challenge to Reduce Antibiotic Use / Andrew Walker and Patrick Garland -- Human Nutrition and Health : Making Products More Desirable to Consumers / Dawn Scholey and Steve Pritchard -- Breeding for Sustainability : Maintaining and Enhancing Multi-Trait Genetic Improvement / William G. Hill, Anna Wolc, Neil P. O'Sullivan, Santiago Avendaño -- Increased Sustainability in Poultry Production : New Tools and Resources for Genetic Management / Jemima Whyte, Elisabeth Blesbois and Michael J. McGrew -- Reducing the Environmental Impact of Poultry Production / Adrian Williams and David Speller -- Horizons and Prospects : a Role for WPSA? / Colin Fisher.

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Title from PDF title page (viewed July 8, 2016).