Main description:

Sustainability and the reduced use of antibiotics are the major issues at the moment. Total Nutrition is a programme designed to respond to the modern issues of sustainability, animal health, high quality food production, environmental concerns and reduced use of antibiotics.

It focuses very strongly on the utilization of feed ingredients, both nutricines and nutrients in order to achieve this. Total Nutrition offers a way to continue to produce large quantities of low cost food for the human population in an acceptable manner. It is the foundation of a sustainable programme for the production of food of animal origin.

This book considers the practical implications and implementation of the principles and theories laid out in Nutricines, Clifford Adam's first successful book. In the new edition of the book there is a stronger emphasis on sustainable animal production.

In many countries there is now great resistance to the widespread use of antibiotic growth promoters and of other pharmaceutical products in raising animals for food. Unfortunately, there is frequently little appreciation by the population at large and by the media of the challenges this poses to the production of large volumes of low cost food of animal origin.

The concept of 'Total Nutrition' outlined here, may help to meet these challenges where health maintenance, disease avoidance and general nutrition are seen as requirements of animal diets today. This requires the consideration of both the nutrient levels of feeds and other bio-active components, known as nutricines. Initial results suggest that by judicious use of a range of nutricines, it will be possible to achieve both good health status of animals and good growth performance using feed formulations and ingredients that satisfy modern legislative and consumer demands.

This book is a must read for people who are interested in a Total Nutrition approach to food production, such as nutritionists, students and farmers.

Contents:

Feed production, consumer perception, food safety and public health
Virtues of cleanliness: feed quality and hygiene
Eating to live: voluntary feed intake
Raw material processing: digestion and absorption of nutrients
Struggle for supremacy: management of the gastrointestinal tract
External enemies: immune system and defence in a dangerous world
The enemy within: non-infectious diseases and oxidative stress
Monitoring performance: assessment of total nutrition and feeding standards
Difficult demands: safe food, low cost, ethical issues, environmental impact
Index