Nutrition and feeding of poultry.
This book comprises 13 chapters dealing with: Principles of poultry feeding; Feed intake and regulation of water intake; Digestive physiology; Energy metabolism; Protein metabolism; Metabolism of water and minerals; Physiological and nutritional role of vitamins; nutrition of broilers; layers and breeding stock; Main components of poultry feeds; Feed technology; Animal models and diet formulation. Each chapter is illustrated with graphs and tables and has a reference section. The book which is published in French, is aimed at teachers in higher education, students and technical staff in the poultry industry. A subject index is provided.