Instant Insights: Environmental impact of poultry production
ByPublisher Description
This book features five peer-reviewed reviews on the environmental impact of poultry production.
The first chapter briefly introduces life cycle assessment (LCA) methodology and addresses the particular effects of egg production on four key impact categories: climate change, land use change, acidifying and eutrophying emissions and water footprint.
The second chapter reviews the key role of LCA in identifying the sources of environmental impacts in poultry meat production, as well as potential mitigation strategies.
The third chapter discusses key emissions resulting from layer production systems, including greenhouse gases, ammonia, particulate matter, odours and volatile organic compounds. It also considers practical solutions for emissions mitigation, from diet and genetics, to manure and litter management.
The fourth chapter reviews the major types of waste generated in egg production facilities and discusses the various methods and technologies for treating and managing these waste streams, such as the use of aerobic treatments.
The final chapter addresses current poultry processing practices, the consequent production of byproducts, as well as future opportunities to enhance the value of these byproducts as sources of high-value biological compounds and tissues.
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Dr Vincent Guyonnet
Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.
Other books by Dr Vincent Guyonnet
Professor Steven C. Ricke
Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).
Other books by Professor Steven C. Ricke
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