Nuwe ontwikkelings in pluimveevoeding

A review is given of developments in poultry nutrition, with specific reference to aspects concerning the broiler industry. The role of fat in feeds and its influence on body composition are discussed. Attention is paid to the importance of a commercial amino acid balance, interaction between amino acids, the use of synthetic amino acids and the bio-efficiency of these components, as well as the immunological role of nutrients in poultry