Preface

Chapter 8 **Respirometry and Ruminant Nutrition 171**

**VI** Contents

Ricardo Reis e Silva, Ana Luiza Costa Cruz Borges, Pedro Henrique de Araujo Carvalho, André Santos Souza, Paolo Antonio Dutra Vivenza, Juliana Sávia da Silva, Helena Ferrreira Lage, Alexandre Lima Ferreira, Lúcio Carlos Gonçalves, Eloisa Oliveira Simões Saliba, Iran Borges, Warley Efrem Campos and Norberto Mario Rodriguez

> Throughout history, humans have relied on animals for nutrition, clothing, trading, and work. Due to an increase in the human population, the need to increase yields has been sus‐ tained by the breeding of animals. Because of all these benefits, different animal strains have been bred in different environmental conditions. The domestication of animals by profitable and sustainable animal husbandry and feeding creates a scientific discipline called "Animal Production" and involves many multidisciplinary interactions.

> This book focuses on the application of a number of new techniques and approaches to ani‐ mal husbandry and animal feeding. The main objective of one of the chapters is innovative techniques in animal husbandry. Technological developments are the main research area for animal productivity and sustainability. Many technological equipment and tools have made animal husbandry easier. Additionally, climatic changes for poultry and pigs are also dis‐ cussed in this book. A hot climate has a direct negative effect on productivity and animal welfare in livestock production. Addressing these negative consequences requires access to a variety of technical solutions that can influence atmospheric physical parameters in the animal kingdom. As major sources of global environmental concerns, air emissions from feeding operations and manure management in chicken production are discussed as well. In addition, in one of the chapters in the Animal Husbandry section, chicken meat quality and health benefits are discussed. As is known, chicken meat is considered an easily available source of high-quality protein. In this way, chicken meat becomes a beneficial foodstuff, which, in addition to high-quality nutritional composition, also contains ingredients that are beneficial to human health and proper body functioning.

> In the second section of this book, the focus is on animal nutrition. In the Feeding chapter, the main scientific areas concerning today's modern breeding and feed industries, animal nutrition and feed science, and factors affecting performance, reproduction, and product quality are discussed. Improving productivity through better nutrition is determined by a number of interrelated considerations such as the availability of nutrients, the type of feed‐ ing system, and the level of feeding management. The reduction of production cost and im‐ provement in product quality of broiler chickens are analyzed by managing dietary regulations. Additionally, present and future livestock nutrition and feed resources are be‐ ing improved by using nanotechnology facilities—an aspect of ruminant nutrition also cov‐ ered in the Animal Nutrition section.

> It is hoped that this book will help both scientific and nonscientific communities to make informed animal husbandry and nutrition decisions with proven benefits and futuristic, technical, and practical applications in the animal sector.

> > **Prof. Dr. Banu Yücel and Prof. Dr. Turgay Taşkin** Ege University Faculty of Agriculture Department of Animal Science Bornova, Izmir-Turkey

**Section 1**

**Animal Husbandry**

**Section 1**
