Poultry and pig nutrition - Fernando Rutz

For several decades, the main concern of nutritionists has been to satisfy the growing nutritional requirements of poultry and pigs resulting from the great advances in genetics. In parallel with meeting nutritional requirements for maximum performance, in a more recent period interest has arisen in nutritionally altering the quantitative and qualitative composition of carcasses. In the case of poultry, around 80 to 85% of the improvement in performance has been attributed to genetic improvement,..