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Livestock Collection

  • ID: 4900632
  • Database
  • January 2021
  • Region: Global
  • 285 pages
  • Burleigh Dodds Science Publishing

This is a new thematic database of chapters bring you comprehensive reviews of the latest research in livestock science as 'bite sized' pieces of content and will enable you to efficiently access what's really going on in your specialist subject. This collection includes 357 chapters, both on the farming of particular species and on key steps in the value chain in livestock production from breeding to slaughter.

This collection has a total of 357 chapters.

Some of the topics covered in the database include:

  • Advances in understanding the genetics of pig behaviour
  • Optimizing welfare in transport and slaughter of cattle
  • Managing calves/young stock to optimise dairy herd health
  • Quantifying the contribution of livestock health issues to the environmental impact of their production systems
  • Advances in understanding the genetics of poultry behaviour
  • Bone health and associated problems in layer hens
  • Cause and prevention of injurious pecking in chickens
  • Improving welfare assessment indicators and protocols for poultry
  • Improving welfare in catching and transport of chickens
  • Improving welfare in poultry slaughter
  • Opportunities to improve the welfare of young chickens
  • Poultry health monitoring and management: bone and skin health in broilers
  • Poultry welfare monitoring: group-level technologies
  • Poultry welfare monitoring: wearable technologies
  • The role of perches in chicken welfare

For the complete list of topics covered, please view the Table of Contents tab

Note: Product cover images may vary from those shown
  1. Advances in understanding the genetics of pig behaviour
  2. Optimizing welfare in transport and slaughter of cattle
  3. Managing calves/young stock to optimise dairy herd health
  4. Quantifying the contribution of livestock health issues to the environmental impact of their production systems
  5. Advances in understanding the genetics of poultry behaviour
  6. Bone health and associated problems in layer hens
  7. Cause and prevention of injurious pecking in chickens
  8. Improving welfare assessment indicators and protocols for poultry
  9. Improving welfare in catching and transport of chickens
  10. Improving welfare in poultry slaughter
  11. Opportunities to improve the welfare of young chickens
  12. Poultry health monitoring and management: bone and skin health in broilers
  13. Poultry welfare monitoring: group-level technologies
  14. Poultry welfare monitoring: wearable technologies
  15. The role of perches in chicken welfare
  16. Understanding chicken learning and cognition and implications for improved management
  17. Understanding poultry social behaviour and its impact on animal welfare
  18. Understanding states of suffering with implications for improved management of poultry
  19. Understanding the sensory perception of chickens
  20. Welfare issues in poultry housing and management: broilers
  21. Welfare issues in poultry housing and management: laying hens
  22. Application of genomic selection (GS) in breeding commercial meat-type chickens
  23. Application of genomic selection in commercial egg-type populations
  24. Breeding for small-scale poultry farming
  25. The genetic basis for pigmentation phenotypes in poultry
  26. Genetics and genomics of behavioral and welfare traits in poultry species
  27. Genetics and genomics of egg production traits in poultry species
  28. Genetics and genomics of immunity and disease traits in poultry species
  29. Genetics and genomics of meat quality traits in poultry species
  30. Genetics and genomics of skeletal traits in poultry species
  31. Genomic selection in poultry breeding using single-step genomic best linear unbiased prediction
  32. Genomic selection using Bayesian methods
  33. Landscape genomics: application in poultry breeding
  34. Molecular identification of major morphological mutations in poultry
  35. The origin and domestication of poultry species
  36. Physiological challenges in poultry breeding
  37. Poultry breeding for sustainability and plasticity in functional traits: reality or fiction in the midst of conflicting interests
  38. Theory of genome-wide association for QTL detection
  39. The use of epigenetics in poultry breeding
  40. The use of genome editing in poultry breeding
  41. The use of nutrigenomics in poultry breeding for sustainable production
  42. Genetics and genomics of feed utilization efficiency in poultry species
  43. The anaerobic rumen fungi
  44. Colonization and establishment of the rumen microbiota – opportunities to influence productivity and methane emissions
  45. A conceptual approach to the mathematical modelling of microbial functionality in the rumen
  46. Genome sequencing and the rumen microbiome
  47. Host-rumen microbiome interactions and influences on feed conversion efficiency (FCE), methane production and other productivity traits
  48. Nutritional factors affecting greenhouse gas production from ruminants: implications for enteric and manure emissions
  49. Optimising ruminal function: the role of silage and concentrate in dairy cow nutrition to improve feed efficiency and reduce methane and nitrogen emissions
  50. Plant secondary compounds: beneficial roles in sustainable ruminant nutrition and productivity
  51. A question of culture: bringing the gut microbiome to life in the -omics era
  52. Role of the rumen microbiome in pasture-fed ruminant production systems
  53. The Rumen Archaea
  54. The rumen as a modulator of immune function in cattle
  55. Rumen metabolomics – a powerful tool for discovery and understanding of rumen functionality and health
  56. The rumen wall microbiota community
  57. Ruminal-ciliated protozoa
  58. Ruminal fibre digestion
  59. Ruminal protein breakdown and ammonia assimilation
  60. Ruminal viruses and extrachromosomal genetic elements
  61. Understanding rumen lipid metabolism to optimize dairy products for enhanced human health and to monitor animal health
  62. The use of feedlot/cereal grains in improving feed efficiency and reducing by-products such as methane in ruminants
  63. The use of probiotics as supplements for ruminants
  64. Factors influencing the efficiency of rumen energy metabolism
  65. Welfare issues affecting broiler breeders
  66. The contribution of integrated crop–livestock systems in combatting climate change and improving resilience in agricultural production to achieve food security
  67. Developing decision support systems for optimizing livestock diets in farms
  68. Measuring and quantifying greenhouse gas emissions from agricultural activities
  69. Quantifying the role of livestock in climate change
  70. Food losses and waste in meats
  71. Understanding and preventing seafood loss and waste
  72. Optimizing livestock farming in urban agriculture
  73. Integration of crop-livestock in Conservation Agriculture systems
  74. Advances in dairy cattle breeding to improve fertility/reproductive efficiency
  75. Advances in dairy cattle breeding to improve heat tolerance
  76. Advances in dairy cattle breeding to improve longevity
  77. Advances in dairy cattle breeding to improve resistance to claw disorders/lameness
  78. Advances in dairy cattle breeding to improve resistance to mastitis
  79. Advances in dairy cattle breeding to incorporate feed conversion efficiency in national genetic evaluations
  80. Assessing inbreeding and genetic diversity in the Holstein breed using pedigree and genomic approaches
  81. Development of dairy breeding programmes
  82. Developments in genomic predictions in dairy cattle breeding: a historical overview of methods, technologies, and applications
  83. Developments in the use of embryo technologies in dairy cows
  84. Finding causal variants for monogenic traits in dairy cattle breeding
  85. Genetic and genomic dairy cattle evaluations in developing countries
  86. Genetic and phenotypic improvements in temperate dairy systems: an overview
  87. Genetic diversity in dairy cattle: variation within and between breeds
  88. Genetic evaluation: use of genomic data in large-scale genetic evaluations in dairy cattle breeding
  89. Improving phenotypic prediction in dairy cattle breeding using the metagenome
  90. International genomic evaluation methods for dairy cattle
  91. Linking genotype to phenotype: improving functional annotation in dairy cattle breeding
  92. Opportunities and challenges in crossbreeding dairy cattle in temperate regions
  93. Recent developments in multi-trait selection in dairy cattle breeding
  94. The use of gene editing techniques in dairy cattle breeding
  95. The use of genomic information to improve selection response while controlling inbreeding in dairy cattle breeding programs
  96. The use of mid-infrared spectral data to predict traits for genetic selection in dairy cattle
  97. Developing climate-based decision support systems from agricultural systems models
  98. Integrating livestock production into whole-farm system models of mixed crop–livestock systems
  99. Advances in sequence technologies for generating poultry gut microbiome data
  100. Antibiotics and gut function: historical and current perspectives
  101. Commercial poultry production and gut function: a historical perspective
  102. Controlling pathogens in the poultry gut
  103. Gastrointestinal diseases of poultry: causes and nutritional strategies for prevention and control
  104. Genetics and other factors affecting intestinal microbiota and function in poultry
  105. In ovo development of the chicken gut microbiome and its impact on later gut function
  106. The interaction between gut microbiota and pathogens
  107. Microbial ecology and function of the gastrointestinal tract in layer hens
  108. Omics technologies for connecting host responses with poultry gut function
  109. The role of essential oils and other botanicals in optimising gut function in poultry
  110. Role of prebiotics in poultry gastrointestinal tract health, function, and microbiome composition
  111. The role of probiotics in optimising gut function in poultry
  112. The role of specific cereal grain dietary components in poultry gut function
  113. The role of synbiotics in optimising gut function in poultry
  114. Short chain organic acids: microbial ecology and antimicrobial activity in the poultry gastrointestinal tract
  115. Understanding gut function in poultry: nutrient processing
  116. Understanding gut function in poultry: the role of commensals, metabolites, inflammation and dysbiosis in intestinal immune function and dysfunction
  117. Understanding gut microbiota in poultry
  118. Assessing the environmental impact of ruminant production systems
  119. Improving the environmental performance of pig and poultry production
  120. Advances in automating meat processing operations
  121. Advances in robotic milking
  122. Biosecurity and safety for humans and animals in organic animal farming
  123. The development of organic aquaculture
  124. The effects of organic management on greenhouse gas emissions and energy efficiency in livestock production
  125. Enhancing naturalness and human care in organic animal farming
  126. Improving organic animal farming for the future
  127. Integrated crop/livestock systems with agroforestry to improve organic animal farming
  128. Organic and natural beekeeping, and caring for insect pollinators
  129. Organic beef farming: key characteristics, opportunities, advantages, and challenges
  130. Organic dairy farming: key characteristics, opportunities, advantages and challenges
  131. Organic pig farming: key characteristics, opportunities, advantages and challenges
  132. Organic poultry farming: opportunities and challenges
  133. Organic sheep and goat farming: opportunities and challenges
  134. Pastoralism and organic animal farming: are they complementary?
  135. The principles of organic livestock farming
  136. Rethinking and engaging with animal health in organic farming
  137. Setting the scene: the continued drive to improve organic animal farming
  138. Smallholder integrated organic farming: how can it work in the tropics?
  139. Managing grassland systems to optimise livestock production
  140. The role of pasture in the diet of ruminant livestock
  141. Assessing the environmental impact of swine production
  142. Dealing with the challenge of antibiotic resistance in pig production
  143. Detecting and preventing chemical residues in pig meat
  144. Factors affecting pork flavour
  145. Factors affecting the colour and texture of pig meat
  146. Nutritional composition and the value of pig meat
  147. Nutritional strategies to reduce emissions from waste in pig production
  148. Organic pig production systems, welfare and sustainability
  149. Producing consistent quality meat from the modern pig
  150. Salmonella control in pig production
  151. Zoonoses associated with pigs
  152. Changing patterns of disease affecting pigs: Porcine Reproductive and Respiratory Syndrome (PRRS) and Porcine Epidemic Diarrhoea (PED)
  153. Defining and ensuring animal welfare in pig production: an overview
  154. Disease identification and management on the pig farm
  155. Diseases affecting pigs: an overview of common bacterial, viral and parasitic pathogens of pigs
  156. Humane slaughter techniques for pigs
  157. The influence of gut microbiome on developing immune and metabolic systems in the young pig
  158. Pasture systems for pigs
  159. Transport and lairage of pigs
  160. Understanding pig behaviour
  161. Welfare of gilts and pregnant sows
  162. Welfare of pigs during finishing
  163. Welfare of weaned piglets
  164. Advances and constraints in conventional breeding of pigs
  165. Advances in understanding pig nutritional requirements and metabolism
  166. Factors affecting the reproductive efficiency of boars
  167. Factors affecting the reproductive efficiency of pigs
  168. Genetic factors affecting feed efficiency, feeding behavior and related traits in pigs
  169. Meeting amino acid requirements in pig nutrition
  170. Meeting energy requirements in pig nutrition
  171. Meeting individual nutrient requirements to improve nutrient efficiency and the sustainability of growing pig production systems
  172. Modelling nutrient requirements for pigs to optimize feed efficiency
  173. Recent advances in understanding the role of vitamins in pig nutrition
  174. The use of growth promoters in pig nutrition
  175. The use of exogenous enzymes to improve feed efficiency in pigs
  176. The use of molecular genetic information in genetic improvement programmes for pigs
  177. Use of probiotics and prebiotics in pig nutrition in the post-weaning period
  178. Advances in sheep breeding
  179. Bacterial and viral diseases affecting sheep
  180. Humane transport, lairage and slaughter of sheep
  181. Improving sheep wool quality
  182. Improving the welfare of ewes
  183. Mapping the sheep genome
  184. Nutritional strategies to minimise emissions from sheep
  185. Producing quality milk from sheep
  186. Sustainable control of gastrointestinal nematode parasites affecting sheep
  187. Understanding and improving immune function in sheep
  188. Understanding sheep behaviour
  189. The contribution of environmental enrichment to sustainable poultry production
  190. Disease management in poultry flocks
  191. The effect of incubation temperature on embryonic development in poultry
  192. Ensuring the welfare of broilers: an overview
  193. Gut health and susceptibility to enteric bacterial diseases in poultry
  194. Hot weather management of poultry
  195. Monitoring trends in diseases of poultry
  196. Parasites affecting poultry
  197. Transportation and the welfare of poultry
  198. Understanding and boosting poultry immune systems
  199. Understanding poultry behaviour
  200. Viruses affecting poultry
  201. Advances in understanding and improving the role of amino acids in poultry nutrition
  202. A balanced approach to commercial poultry breeding
  203. The cellular basis of feed efficiency in poultry muscle: mitochondria and nucleic acid metabolism
  204. Developments in feed technology to improve poultry nutrition
  205. Genes associated with functional traits in poultry: implications for sustainable genetic improvement
  206. Marker-assisted selection in poultry
  207. Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry
  208. Understanding feed and water intake in poultry
  209. Aetiology, diagnosis and control of mastitis in dairy herds
  210. Biochemical and physiological determinants of feed efficiency in dairy cattle
  211. Causes, prevention and management of infertility in dairy cows
  212. Control of infectious diseases in dairy cattle
  213. Disorder of digestion and metabolism in dairy cattle: the case of subacute rumen acidosis
  214. Feed supplements for dairy cattle
  215. Housing and the welfare of dairy cattle
  216. Key issues in the welfare of dairy cattle
  217. Preventing and managing lameness in dairy cows
  218. Prevention and control of parasitic helminths in dairy cattle: key issues and challenges
  219. Responsible and sustainable use of medicines in dairy herd health
  220. The rumen microbiota and its role in dairy cow production and health
  221. Sustainable nutrition management of dairy cattle in intensive systems
  222. The use and abuse of cereals, legumes and crop residues in rations for dairy cattle
  223. Understanding the behaviour of dairy cattle
  224. Beef carcass inspection systems
  225. Maintaining the safety and quality of beef carcass meat
  226. Traceability in the beef supply chain
  227. Chemical contaminants in milk
  228. Detecting and preventing contamination of dairy cattle feed
  229. Improved energy and water management to minimize the environmental impact of dairy farming
  230. Improving smallholder dairy farming in Africa
  231. Managing sustainable food safety on dairy farms
  232. Mastitis, milk quality and yield
  233. Organic dairy farming in developing countries
  234. Organic dairy farming: towards sustainability
  235. Organic dairy farming: towards sustainability
  236. Setting environmental targets for dairy farming
  237. ‘Towards’ sustainability of dairy farming: an overview
  238. Detecting antibiotic residues in animal feed: the case of distiller’s grains
  239. Ensuring beef safety through consumer education
  240. Genetic variation in immunity and disease resistance in dairy cows and other livestock
  241. Ensuring the health and welfare of dairy calves and heifers
  242. Feed evaluation and formulation to maximise nutritional efficiency in dairy cattle
  243. Improving the welfare of lambs
  244. Nutrition management of grazing dairy cows in temperate environments
  245. Beef cattle nutrition and its effects on beef quality
  246. Composition and properties of egg white
  247. Controversies surrounding the impact of the fat content of beef on human health
  248. Effects of metabolic modifiers on beef carcass composition and meat quality
  249. The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness
  250. Mechanisms for transmissions of pathogens into eggs
  251. Animal and on-farm factors affecting sheep and lamb meat quality
  252. Branded beef programmes
  253. Packaging systems for beef retailers and their effects on visual quality and palatability
  254. The role of beef in human nutrition and health
  255. Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality
  256. Welfare issues affecting free-range laying hens
  257. Advances in understanding the role of phytate in phosphorus and calcium nutrition of poultry
  258. Assessing the environmental impact of sheep production
  259. Assessing the overall impact of dairy farming
  260. Breeding and management strategies to improve reproductive efficiency in dairy cattle
  261. Broiler breeding flocks: management and animal welfare
  262. Competitive exclusion treatment to control pathogens in poultry
  263. Ensuring the safety of feed for beef cattle
  264. Factors affecting sheep carcass characteristics
  265. Genetic selection for dairy cow welfare and resilience to climate change
  266. Improving the reproductive efficiency of sheep
  267. Maintaining sheep flock health: an overview
  268. Methods for detecting pathogens in the beef food chain: an overview
  269. Methods for detecting pathogens in the beef food chain: detecting particular pathogens
  270. Pathogens affecting table eggs
  271. Sheep nutrition: formulated diets
  272. The sustainability and ‘carbon footprints’ of conventional and alternative beef production systems
  273. Sustainably meeting the nutrient requirements of grazing sheep
  274. The effects of housing systems for laying hens on egg safety and quality
  275. Trends in dairy farming and milk production: the case of the United Kingdom and New Zealand
  276. Understanding and preventing spoilage of cow’s milk
  277. Understanding the natural antibacterial defences of egg white and their regulation
  278. Validating indicators of sheep welfare
  279. Managing laying hen flocks with intact beaks
  280. Welfare of laying hens: an overview
  281. Laying hen nutrition: optimizing energy intake, egg size and weight
  282. Determinants of egg appearance and colour
  283. Sampling and detection of Salmonella in eggs
  284. Laying hen nutrition: optimising hen performance and health, bone and eggshell quality
  285. Nutraceutical benefits of eggs
  286. Waste management in egg production
  287. Dairy herd health management: an overview
  288. Alternative sources of protein for poultry nutrition
  289. Composition and properties of eggshell
  290. Management of dairy cows in transition and at calving
  291. The nutritional and physiological functions of egg yolk components
  292. Measuring and assessing beef quality and sensory traits for retailers and consumers
  293. Muscle fibre types and beef quality
  294. Using genetic selection in the breeding of dairy cattle
  295. Ensuring biodiversity in dairy farming
  296. Maintaining the safety of poultry feed
  297. The emergence of antibiotic resistance on poultry farms
  298. Waste management and emissions in poultry processing
  299. Zoonoses affecting poultry: the case of Salmonella
  300. Case studies on food safety control in the production of fresh poultry meat: effective control of Salmonella in Sweden
  301. Enhancing texture and tenderness in poultry meat
  302. Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States
  303. Helping smallholders to improve poultry production
  304. Minimizing the environmental impact of poultry production through improved feed formulation
  305. Zoonoses affecting poultry: the case of Campylobacter
  306. Safety management on the poultry farm
  307. The colour of poultry meat: understanding, measuring and maintaining product quality
  308. Egg quality: consumer preferences and
  309. Energy and water use in poultry processing
  310. Ensuring the welfare of culled dairy cows during transport and slaughter
  311. Factors affecting fat content and distribution of fat in cattle and carcasses
  312. Nutritional strategies to improve nitrogen efficiency and milk protein synthesis in dairy cows
  313. The effects of carcass chilling and electrical stimulation on visual beef quality and palatability
  314. Enhancing the nutritional profile of eggs
  315. Factors affecting flavour development in beef
  316. Traditional animal breeding of cattle to improve carcass composition and meat quality
  317. Advances in understanding and improving the role of enzymes in poultry nutrition
  318. Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds
  319. Beak trimming of laying hens: welfare costs and benefits
  320. Beef carcass grading and classification
  321. Beef colour development and variation
  322. Bioactive components in cow’s milk
  323. Egg washing to ensure product safety
  324. Ensuring safety in chilling and freezing of poultry meat
  325. Inspection techniques for poultry slaughterhouse operations: the case of the European Union
  326. Minimising the development of antimicrobial resistance on dairy farms: appropriate use of antibiotics for the treatment of mastitis
  327. Poultry meat quality: an overview
  328. Sensory evaluation of cow’s milk
  329. Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients
  330. Optimizing the microbial shelf-life of fresh beef
  331. Organic systems for raising poultry
  332. The proteins of milk
  333. The nutritional role of eggs
  334. Advances and future directions in poultry  feeding: an overview
  335. Ageing, physical and chemical methods for improving tenderness and palatability of beef
  336. Assessing the sustainability of organic egg production
  337. Biological types of cattle: carcass and meat quality
  338. Detecting pathogens in milk on dairy farms: key issues for developing countries
  339. Developments in humane slaughtering techniques for poultry
  340. Enhancing the flavour of poultry meat
  341. Enhancing the nutritional quality of poultry meat
  342. Food safety control on poultry farms: effective control of Campylobacter
  343. Food safety management on farms producing beef
  344. Genetic factors affecting fertility, growth, health and longevity in dairy cattle
  345. Grassland management to minimise the environmental impact of dairy farming
  346. Improving smallholder dairy farming in tropical Asia
  347. Leg disorders in poultry: bacterial chondronecrosis with osteomyelitis (BCO)
  348. Life cycle assessment (LCA) of intensive poultry production systems
  349. Maintaining the health of laying hens
  350. Molecular breeding techniques to improve egg quality
  351. New developments in packaging of eggs to improve safety and quality
  352. Pathogens affecting beef
  353. Pathogens affecting raw milk from cows
  354. Preventing spoilage of poultry meat
  355. Thermal adaptation and tolerance of poultry
  356. Understanding and improving the shelf-life of eggs
  357. Using models to optimize poultry nutrition
  358. Welfare standards for laying hens
Note: Product cover images may vary from those shown
  • A. J. Escribano, Nutrion Internacional, Spain; J. Ryschawy, University of Toulouse, France; and L. K. Whistance, The Organic Research Centre, UK
  • A. L. Ridler and K. J. Griffiths, Massey University, New Zealand
  • Ai-Ping Hu, Georgia Tech Research Institute, USA
  • Alejandro Ramirez, Iowa State University, USA
  • Alexander C. O. Evans, University College Dublin, Ireland; and Shenming Zeng, China Agriculture University, China
  • Alison Bailey, Lincoln University, New Zealand
  • Alison L. Van Eenennaam and Amy E. Young, University of California-Davis, USA
  • Allison Fleming, Canadian Dairy Network, Canada; Tatiane Chud, University of Guelph, Canada; Luiz Brito, Purdue University, USA; Francesca Malchiodi, Semex, Canada; and Christine Baes and Filippo Miglior, University of Guelph, Canada
  • Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico
  • Amy-Lynn Hall, United States Food and Drug Administration, USA
  • Andy Butterworth, University of Bristol, UK
  • Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA
  • Anusha Bulumulla, Mi Zhou and Le Luo Guan, University of Alberta, Canada
  • Arlene Garcia and John J. McGlone, Texas Tech University, USA
  • B. M. Hargis and G. Tellez, University of Arkansas, USA; and L. R. Bielke, Ohio State University, USA
  • B. N. Harsh and D. D. Boler, University of Illinois, USA
  • Barbara Früh, Research Institute of Organic Agriculture (FiBL), Switzerland; and Mirjam Holinger, ETH Zürich, Switzerland
  • Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De Reu, Institute for Agricultural and Fisheries Research (ILVO), Belgium; and Steven Vermeir, Katholieke Universiteit Leuven, Belgium
  • Ben Putman, Martin Christie and Greg Thoma, University of Arkansas, USA
  • Ben Tyson, Central Connecticut State University, USA; Liza Storey and Nick Edgar, New Zealand Landcare Trust, New Zealand; Jonathan Draper, Central Connecticut State University, USA; and Christine Unson, Southern Connecticut State University, USA
  • Bernadette O’Brien and Kieran Jordan , Teagasc, Ireland
  • Bogdan A. Slominski, University of Manitoba, Canada
  • Bradley J. Heins, University of Minnesota, USA
  • Brian Fairchild, University of Georgia, USA
  • Brian Jordan, University of Georgia, USA
  • C. Egger-Danner, ZuchtData EDV-Dienstleistungen GmbH, Austria; and B. Heringstad, Norwegian University of Life Sciences (NMBU), Norway
  • C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland
  • C. J. C. Phillips, University of Queensland, Australia
  • C. Jamie Newbold, Aberystwyth University, UK
  • C. Jamie Newbold, Eli R. Saetnan and Kenton J. Hart, Aberystwyth University, UK
  • C. Maltecca, North Carolina State University, USA; C. Baes, University of Guelph, Canada; and F. Tiezzi, North Carolina State University, USA
  • Candido Pomar, Agriculture and Agri-Food Canada (AAFC), Canada; Ines Andretta, Universidade Federal do Rio Grande do Sul, Brazil; and Luciano Hauschild, Universidade Estadual Paulista, Brazil
  • Carita Schneitz, Finland; and Martin Wierup, Swedish University of Agricultural Sciences (SLU), Sweden
  • Carla Correia-Gomes, Scotland’s Rural College, UK
  • Carmen Gallo and Ana Strappini, Universidad Austral de Chile, Chile
  • Charles Stark, Kansas State University, USA; and Adam Fahrenholz, North Carolina State University, USA
  • Charlotte Lauridsen, Aarhus University, Denmark; and J. Jacques Matte, Agriculture and Agri-Food Canada, Canada
  • Chris R. Kerth, Texas A&M University, USA
  • Christine Baes, University of Guelph, Canada and University of Bern, Switzerland; and Bayode Makanjuola and Larry Schaeffer, University of Guelph, Canada
  • Christopher J. Richards, Oklahoma State University, USA; and Michael E. Dikeman, Kansas State University, USA
  • Chunbao Li, Nanjing Agricultural University, China
  • Claire Verraes, Sabine Cardoen and Wendie Claeys, Federal Agency for the Safety of the Food Chain; and Lieve Herman, Institute for Agricultural and Fisheries Research, Belgium
  • Clyde W. Fraisse, University of Florida-Gainesville, USA; Norman E. Breuer, Catholic University Nuestra Señora de la Asunción, Paraguay; and Victor Cabrera, University of Wisconsin-Madison, USA
  • D. J. Ambrose, University of Alberta, Canada and J. P. Kastelic, University of Calgary, Canada
  • D. K. Revell, Revell Science and The University of Western Australia, Australia
  • D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia
  • D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA
  • D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, University of Arkansas Fayetteville, USA and Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA
  • Dana Dittoe and Steven C. Ricke, University of Arkansas, USA; and Aaron Kiess, Mississippi State University, USA
  • Dana L.M. Campbell, University of New England and CSIRO, Australia, Sarah L, Lambton, University of Bristol, UK, Isabelle Ruhnke, University of New England, Australia and Claire A. Weeks, University of Bristol, UK
  • Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA
  • David C. Barrett, Kristen K. Reyher, Andrea Turner and David A. Tisdall, University of Bristol, UK
  • David S. Buchanan, North Dakota State University, USA
  • Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA
  • Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland
  • Delia Grace, International Livestock Research Institute (ILRI), Kenya; Johanna Lindahl, International Livestock Research Institute (ILRI), Kenya and Swedish University of Agricultural Sciences, Sweden; Erastus Kang’ethe, University of Nairobi, Kenya; and Jagger Harvey, Biosciences Eastern and Central Africa Hub, International Livestock Research Institute (ILRI), Kenya; Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss, Kansas State University, USA
  • Delia Grace, Silvia Alonso, Johanna Lindahl, Sara Ahlberg and Ram Pratim Deka, International Livestock Research Institute (ILRI), Kenya
  • Derek A. Griffing and Christy L. Bratcher, Auburn University, USA
  • Didier Boichard, INRA, AgroParisTech and Université Paris-Saclay, France
  • Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea
  • Divek V. T. Nair, Grace Dewi and Anup Kollanoor-Johny, University of Minnesota, USA
  • Dominiek Maes, Jeroen Dewulf, Filip Boyen and Freddy Haesebrouck, Ghent University, Belgium
  • Dorothy McKeegan, University of Glasgow, UK
  • Duy Ngoc Do, McGill University, Canada; and Haja N. Kadarmideen, Technical University of Denmark, Denmark
  • E. David Peebles, Mississippi State University, USA
  • E. K. Doyle, University of New England, Australia
  • Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay
  • Emily Miller-Cushon, University of Florida, USA; Ken Leslie and Trevor DeVries, University of Guelph, Canada
  • Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada
  • Florian Leiber, Adrian Muller, Veronika Maurer, Christian Schader and Anna Bieber, Research Institute of Organic Agriculture (FiBL), Switzerland
  • Francesca Chianini, Moredun Research Institute, UK
  • G. J. Thoma, University of Arkansas, USA
  • G. LaPointe, University of Guelph, Canada
  • G. Raj Murugesan and Chasity M. Pender, BIOMIN America Inc., USA
  • Gary Entrican and Sean Wattegedera, Moredun Research Institute, UK
  • Georgios Arsenos, Angeliki Argyriadou, Sotiria Vouraki and Athanasios Gelasakis, Aristotle University of Thessaloniki, Greece
  • Gidi Smolders, Wageningen University, The Netherlands; Mette Vaarst, Aarhus University, Denmark
  • Glen W. Almond and Emily Mahan-Riggs, North Carolina State University, USA
  • Grant Dewell, Iowa State University, USA
  • Gregory B. Penner, University of Saskatchewan, Canada
  • Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA
  • Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA
  • Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada
  • Iksoon Kang, California Polytechnic State University, USA; and Yuan H. Brad Kim, Purdue University, USA
  • Ilkka Leinonen, Newcastle University, UK
  • Ingrid C. de Jong and Rick A. van Emous, Wageningen Livestock Research, The Netherlands
  • Ingunn Stensland, Linley Valley Pork, Australia and John R. Pluske, Murdoch University, Australia
  • Inma Estevez, Neiker-Tecnalia and Ikerbasque (The Basque Foundation for Science), Spain ; and Ruth C. Newberry , Norwegian University of Life Sciences, Norway
  • Isabel Blanco Penedo, Swedish University of Agricultural Sciences (SLU), Sweden; and José Perea-Muñoz, University of Córdoba, Spain
  • Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA
  • Ivar Vågsholm, Swedish University of Agricultural Sciences, Sweden
  • J. F. Patience, Iowa State University, USA
  • J. L. Peyraud, L. Delaby and R. Delagarde, INRA-Agrocampus Ouest, France
  • J. M. K. Ojango, R. Mrode, A. M. Okeyo, International Livestock Research Institute (ILRI), Kenya; J. E. O. Rege, Emerge-Africa, Kenya; M. G. G. Chagunda, Scotland’s Rural College (SRUC), UK; and D. R. Kugonza, Makerere University, Uganda
  • J. P. C. Greyling, University of the Free State, South Africa
  • J. P. Hill, Fonterra Cooperative Group, New Zealand
  • J. R. Roche, DairyNZ, New Zealand
  • J. Upton, E. Murphy and L. Shalloo, Teagasc, Ireland; M. Murphy, Cork Institute of Technology, Ireland; and I.J.M. De Boer and P.W.G. Groot Koerkamp, Wageningen University, The Netherlands
  • J. W. S. Yancey, University of Arkansas, USA
  • Jack C. M. Dekkers, Iowa State University, USA
  • Jacqueline B. Matthews, Moredun Research Institute, UK
  • Jacqueline Jacob and Anthony Pescatore, University of Kentucky, USA
  • James D. Ferguson, University of Pennsylvania, USA
  • James E. Koltes, Iowa State University, USA; and Francisco Peñagaricano, University of Florida, USA
  • James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA
  • James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA
  • Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark
  • Jan Hultgren, Swedish University of Agricultural Sciences, Sweden
  • Jana Seifert and Bruno Tilocca, University of Hohenheim, Germany
  • Janet M. Riley, North American Meat Institute, USA
  • Janne Lundén, University of Helsinki, Finland
  • Jeferson M. Lourenço, Darren S. Seidel and Todd R. Callaway, University of Georgia, USA
  • Jeffrey Rushen, University of British Columbia, Canada
  • Jennie E. Pryce, Agriculture Victoria and La Trobe University, Australia; and Yvette de Haas, Wageningen UR, The Netherlands
  • Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA
  • Jennifer M. Young, North Dakota State University, USA
  • Joel Ira Weller, Agricultural Research Organization, The Volcani Center, Israel
  • Joel Ira Weller, The Volcani Center, Israel
  • John Cole, USDA-ARS, USA
  • John M. Brameld, David M. Brown and Tim Parr, University of Nottingham, UK
  • John M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps and Michael E. Dikeman, Kansas State University, USA
  • John McNamara, Washington State University, USA
  • John Moran, Profitable Dairy Systems, Australia
  • Jonathan Amory, Writtle University College, UK; and Nina Wainwright, British Pig Executive (BPEX), UK
  • Jonathan Statham, Bishopton Veterinary Group and RAFT Solutions Ltd, UK
  • Jude L. Capper, Livestock Sustainability Consultancy, UK
  • Juliet R. Roberts, University of New England, Australia
  • Julius van der Werf, School of Environmental & Rural Science, University of New England, Australia; and Andrew Swan and Robert Banks, Animal Genetics and Breeding Unit, University of New England, Australia
  • Julius van der Werf, University of New England, Australia and Jennie Pryce, Department of Economic Development, Jobs, Transport and Resources (Government of Victoria) and La Trobe University, Australia
  • Jungsoo Joo, University of Maryland, USA; Aishwarya Pradeep Rao, University of Maryland and University of Arizona, USA; and Debabrata Biswas, University of Maryland, USA
  • K. Ellis, Scottish Centre for Production Animal Health and Food Safety, University of Glasgow, UK
  • K. Schwean-Lardner and T. G. Crowe, University of Saskatchewan, Canada
  • K. Stafford, Massey University, New Zealand
  • Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia
  • Katrien Descheemaeker, Wageningen University and Research, The Netherlands; and Lindsay Bell, CSIRO Agriculture Flagship, Australia
  • Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada
  • Kenneth Nordlund, University of Wisconsin-Madison, USA
  • KiChang Nam, Sunchon National University, Republic of Korea, Eun Joo Lee, University of Wisconsin-Stout, USA and Dong Uk Ahn, Iowa State University, USA
  • Kor Oldenbroek, Wageningen University and Research, The Netherlands
  • L. G. Smith, The Organic Research Centre and Cranfield University, UK; and A. G. Williams, Cranfield University, UK
  • Larry McDougald, University of Georgia, USA
  • Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA
  • Lindsay K. Whistance, The Organic Research Centre, UK
  • Ludovic Brossard, Jean-Yves Dourmad, Florence Garcia-Launay and Jaap van Milgen, PEGASE, INRA – Agrocampus Ouest, France
  • Luiz F. Brito and Hinayah R. Oliveira, Purdue University, USA and University of Guelph, Canada; Fabyano F. Silva, Federal University of Viçosa, Brazil; and Flavio S. Schenkel, University of Guelph, Canada
  • Lynn Post, Food and Drug Administration, USA
  • M. A. Price, University of Alberta, Canada
  • M. L. Thonney, Cornell University, USA
  • M. L. W. J. Broekhuijse, Topigs Norsvin Research Center B.V., The Netherlands
  • M. M. Makagon and R. A. Blatchford , University of California-Davis, USA
  • M. R. Bedford and C. L. Walk, AB Vista, UK
  • M. S. Lilburn and R. Shanmugasundaram, Ohio State University, USA
  • Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA
  • Marcia Endres and Jim Salfer, University of Minnesota, USA
  • Margaret E. Graves, Dalhousie University, Canada; and Ralph C. Martin, University of Guelph, Canada
  • Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia
  • Markus Rodehutscord, University of Hohenheim, Germany
  • Matt Littlejohn, Livestock Improvement Corporation (LIC) and Massey University, New Zealand; and Chad Harland, Livestock Improvement Corporation (LIC), New Zealand
  • Matt Spangler, University of Nebraska, USA
  • Maureen Bain, University of Glasgow, UK
  • Mekonnen Haile-Mariam, Agriculture Victoria, AgriBio, Australia; and Jennie Pryce, Agriculture Victoria and La Trobe University, Australia
  • Mette Vaarst, Aarhus University, Denmark
  • Mette Vaarst, Aarhus University, Denmark; Klaus Horsted, Danish Centre for Food and Agriculture DCA, Aarhus University, Denmark; and Veronika Maurer, Research Institute of Organic Agriculture (FiBL), Switzerland
  • Mette Vaarst, Aarhus University, Denmark; and Stephen Roderick, Duchy College, UK
  • Michael A. Grashorn, University of Hohenheim, Germany
  • Michael Blümmel, International Livestock Research Institute (ILRI), Ethiopia; A. Muller, Research Institute of Organic Agriculture (FiBL), and ETH Zürich Switzerland; C. Schader, Research Institute of Organic Agriculture (FiBL), Switzerland; M. Herrero, Commonwealth Scientifi c and Industrial Research Organization, Australia; and M. R. Garg, National Dairy Development Board (NDDB), India
  • Michael D. Cressman, The Ohio State University, USA; Jannigje G. Kers, Utrecht University, The Netherlands; and Lingling Wang and Zhongtang Yu, The Ohio State University, USA
  • Michael E. Dikeman, Kansas State University, USA
  • Michael H. Kogut, USDA-ARS, USA
  • Michael R. F. Lee, University of Bristol and Rothamsted Research, UK; M. Jordana Rivero, Rothamsted Research, UK; and John W. Cone, Wageningen University, The Netherlands
  • Michael S. Cockram, University of Prince Edward Island, Canada
  • Michael S. Lilburn, Ohio State University, USA
  • Michael Stear, Karen Fairlie-Clarke, and Nicholas Jonsson, University of Glasgow, UK; Bonnie Mallard, University of Guelph, Canada; and David Groth, Curtin University, Australia
  • Michel A. Wattiaux, Matias A. Aguerre and Sanjeewa D. Ranathunga, University of Wisconsin-Madison, USA
  • Mick Bailey, Emily Porter and Ore Francis, University of Bristol, UK
  • Mike Coffey, Scotland’s Rural College (SRUC), UK
  • Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA
  • N. M. Schreurs and P. R. Kenyon, Massey University, New Zealand
  • N.J. Beausoleil and D.J. Mellor, Massey University, New Zealand
  • Neil Sargison, University of Edinburgh, UK
  • Nicholas B. Anthony , University of Arkansas, USA
  • Nick Bell, The Royal Veterinary College, UK
  • Nicola Bradbear, Bees for Development, UK
  • Nicola M. Schreurs and Paul R. Kenyon, Massey University, New Zealand
  • Nicolas Gengler and Hélène Soyeurt, University of Liège, Belgium
  • Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA – Agrocampus Ouest, France
  • Noelle E. Cockett, Utah State University, USA; Brian Dalrymple, University of Western Australia, Australia; James Kijas, CSIRO, Australia; Brenda Murdoch, University of Idaho, USA; and Kim C. Worley, Baylor College of Medicine, USA
  • Norman R. Scott and Curt Gooch, Cornell University, USA
  • Oscar González-Recio, Alejandro Saborio-Montero, Adrián López-García, Beatriz Delgado and Cristina Óvilo, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain
  • Osman Yasir Koyun and Todd R. Callaway, University of Georgia, USA
  • P. H. Hemsworth and E. C. Jongman, University of Melbourne, Australia
  • P. M. Hocking and J. Hickey, University of Edinburgh, UK
  • P. Moroni, Cornell University, USA and Universit à degli Studi di Milano, Italy; F. Welcome, Cornell University, USA; and M.F. Addis, Porto Conte Ricerche, Italy
  • P. Moroni, Cornell University, USA and University of Milano, Italy; F. Welcome, Cornell University, USA; and M. F. Addis, Porto Conte Ricerche, Italy
  • Pamela L. Ruegg, University of Wisconsin-Madison, USA
  • Paul A. Iji, Mehdi Toghyani,  Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia
  • Paul D. Ebner and Yingying Hong, Purdue University, USA
  • Paul H. Hemsworth, University of Melbourne, Australia
  • Paul Iji, Fiji National University, Fiji Islands and University of New England, Australia; Apeh Omede, University of New England, Australia and Kogi State University, Nigeria; Medani Abdallh, University of New England, Australia and University of Khartoum, Sudan; and Emmanuel Ahiwe, University of New England, Australia and Federal University of Technology – Owerri, Nigeria
  • Pekka Huhtanen, Swedish University of Agricultural Sciences, Sweden
  • Peter Amer, AbacusBio Ltd, New Zealand; and Tim Byrne, AbacusBio International Ltd, UK
  • Peter Groves, University of Sydney, Australia
  • Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria
  • Peter R. Davies, University of Minnesota, USA
  • Peter Sullivan, Canadian Dairy Network, Canada
  • Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa
  • Phung Lê Đình, Hue University of Agriculture and Forestry, Hue University, Vietnam; and André J. A. Aarnink, Wageningen University and Research, The Netherlands
  • Pietro Rocculi, University of Bologna, Italy
  • Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, United States Department of Agriculture, USA
  • R. D. Warner and F. R. Dunshea, University of Melbourne, Australia; and H. A. Channon, University of Melbourne and Australian Pork Limited, Australia
  • R. J. van Barneveld, R. J. E. Hewitt and D. N. D’Souza, SunPork Group, Australia
  • R. M. Gous and C. Fisher, University of KwaZulu-Natal and EFG Software, South Africa
  • R. Michael Hulet, Penn State University, USA
  • R. Nowak, INRA/Université de Tours, France
  • Rami A. Dalloul, Virginia Tech, USA
  • Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA
  • Raphael Mrode, Scotland’s Rural College, UK and International Livestock Research Institute, Kenya
  • Raphael Wahome and Caroline Chepkoech, University of Nairobi, Kenya
  • Raveendra R. Kulkarni, North Carolina State University, USA; Khaled Taha-Abdelaziz, University of Guelph, Canada and Beni-Suef University, Egypt; and Bahram Shojadoost, Jake Astill and Shayan Sharif, University of Guelph, Canada
  • Richard K. Gast, USDA-ARS, USA
  • Richard M. Fulton, Michigan State University, USA
  • Robert F. Wideman, Jr., University of Arkansas, USA
  • Robert Moore, RMIT University, Australia
  • Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia
  • Roel Veerkamp, Wageningen University and Research, The Netherlands; and Mathijs van Pelt, CRV Cooperation, The Netherlands
  • Ruediger Hauck, Auburn University, USA; and Lisa Bielke and Zhongtang Yu, The Ohio State University, USA
  • Ruihong Zhang, University of California-Davies, USA and Hamed M. El-Mashad, Mansoura University, Egypt
  • Ryan J. Arsenault, University of Delaware, USA
  • Réjean Bouchard, VIDO-InterVac/University of Saskatchewan, Canada; Helen Dornom, Dairy Australia, Australia; Anne-Charlotte Dockès, Institut de l’Élevage, France; Nicole Sillett, Dairy Farmers of Canada, Canada; and Jamie Jonker, National Milk Producers Federation, USA
  • S. F. Ledgard, AgResearch Ruakura Research Centre, New Zealand
  • S. Ivemeyer, University of Kassel, Germany; and A. Bieber and A. Spengler Neff, Research Institute of Organic Agriculture (FiBL), Switzerland
  • Sabrina Vandeplas, Adisseo France SAS, France
  • Sam W. Peterson, Massey University, New Zealand
  • Sami Dridi, University of Arkansas, USA
  • Samuel E. Aggrey , University of Georgia, USA ; Fernando González-Cerón , Chapingo Autonomous University, Mexico ; and Romdhane Rekaya , University of Georgia, USA
  • Sandra Edwards, University of Newcastle, UK
  • Sandra Edwards, University of Newcastle, UK; and Christine Leeb, University of Natural Resources and Life Sciences, Austria
  • Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland
  • Shlomo Yahav, Institute of Animal Science, ARO, Israel
  • Silvana Pietrosemoli and James T. Green, North Carolina State University, USA
  • Simon P. Turner and Richard B. D’Eath, Scotland’s Rural College, UK
  • Sophie Bertrand, French Dairy Board (CNIEL), France
  • Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France
  • Stephanie Clark, Iowa State University, USA
  • Stephen B. Smith, Texas A&M University, USA
  • Stephen Roderick, Duchy College, UK
  • Stephen Roderick, Duchy College, UK; and Mette Vaarst, Aarhus University, Denmark
  • Steven C. Ricke, University of Arkansas, USA
  • Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA
  • Sung Woo Kim, North Carolina State University, USA
  • Susanne Padel, The Organic Research Centre, UK
  • Susanne Støier, Leif Lykke and Lars O. Blaabjerg, Danish Meat Research Institute – Danish Technological Institute, Denmark
  • T. B. Rodenburg, Wageningen University, The Netherlands
  • Taro Takahashi, Rothamsted Research and University of Bristol, UK; Graham A. McAuliffe, Rothamsted Research, UK; and Michael R. F. Lee, Rothamsted Research and University of Bristol, UK
  • Thea van Niekerk, Wageningen Livestoch Research, The Netherlands
  • Thierry Astruc and Annie Vénien, INRA, France
  • Thom Huppertz and Inge Gazi, NIZO food research, The Netherlands
  • Thuy T. T. Nguyen, Agriculture Victoria, Australia
  • Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA
  • Timo Stadtlander, Research Institute of Organic Agriculture (FiBL), Switzerland
  • Tina Widowski, Teresa Casey-Trott, Michelle Hunniford and Krysta Morrissey, University of Guelph, Canada
  • Tom J. Humphrey and Lisa K Williams, Swansea University, UK
  • Trudee Fair and Pat Lonergan, University of College Dublin, Ireland
  • U. S. National Poultry Center – USDA-ARS, USA
  • Velmurugu Ravindran and Mohammad R. Abdollahi, Massey University, New Zealand
  • Venugopal Nair, Pirbright Institute, UK
  • W. E. Pomroy, Massey University, New Zealand
  • Walter Bottje and Byung-Whi Kong, University of Arkansas, USA
  • Wendela Wapenaar, Simon Archer and John Remnant, University of Nottingham, UK; and Alan Murphy, Minster Veterinary Practice, UK
  • William A. Dozier III, Auburn University, USA; and Paul B. Tillman, Poultry Technical Nutrition Services, USA
  • William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA
  • Xiang Liu, University of Tennessee, USA, Irene Hanning, Lincoln International Academy, Nicaragua, Sandra Diaz-Sanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA
  • Xiaofan Wang and Jiangchao Zhao, University of Arkansas, USA
  • Xin Sun and Eric Berg, North Dakota State University, USA
  • Y. Nys, Institut National de la Recherche Agronomique (INRA), France
  • Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan
  • Young W. Park. Fort Valley State University, USA
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