This pack offer gives you two great books by Rick Kleyn, Broiler Nutrition and Chicken Nutrition, at a reduced price. They are normally £45 each, but you can save by purchasing them together in this pack offer!

Chicken Nutrition - This is one of the most up to date, complete and practical guide to chicken nutrition that you can buy.

It covers the underlying theory of poultry nutrition rather than providing step-by-step methodology for formulating poultry diets.  If the underlying principles are understood, it makes it easier to recognise problems within this field and to be equipped to solve any problems.  

With the most important aspects of the diet accounting for the largest proportion of the costs, this book focuses on areas such as energy protein and key minerals.  When feeding poultry the aim should be to maximise the profitability of the flock as a whole.  If this aim is not met the high performing individuals may well be underfed and not able to perform to their optimum potential.

Beginning as a guide for an introductory course in chicken nutrition this has developed into a full book detailing chicken nutrition. It covers nutrients, water, energy, protein, vitamins and minerals, as well as detailing chicken anatomy and the health of the birds. It goes into more detail regarding enzymes, scientific process and effective feed formulation.  

The objective of the book is to teach the golden rules of poultry nutrition and the information is suitable for poultry producers and practitioners, as well as university students.

Broiler Nutrition - This book serves as a follow on from Chicken Nutrition. It is a logical successor and represents a collaboration between two university classmates, Rick Kleyn & Peter Chrystal, both of whom work as commercial nutritionists.

The book is focused purely on the science of feeding rapidly-growing broiler chickens. The rapid developments in both the genotype of the bird; in production and commercial systems; changing consumer perceptions and demands; and advances in our understanding of the various aspects of broiler nutrition have meant that – as an industry – we are required to rethink many of our current practices. 

The information age has heralded an explosion of both peer-reviewed and good industry-based technical publications (so-called grey literature) to the extent that it is easy to become overwhelmed by a flood of new information. Sorting out good data from bad science has become equally challenging and hopefully this book will help to address the most important aspects of sound broiler nutrition. In addition, the advent of digitisation and big data tools offers a new source of real-time, intelligent output. Broadly, the authors have tried to encapsulate as much information as possible into a single volume, combining decades of commercial broiler nutrition practice with the latest research and philosophy. It is assumed that the reader has a grasp of some of the fundamentals of nutrition, metabolism and biochemistry, although some basic information has been included for a completeness of understanding.

The book is not intended as a step-by-step guide for formulating broiler diets. Rather, it addresses the underlying principles of nutrition and the authors’ philosophy on how to apply them in practice. It is hoped that the book will serve as a useful resource to all involved in poultry production and feed manufacture, as well as to students who are trying to grasp the intricacies of broiler nutrition.