More than ten years after the release of his first book, Professor Peter Surai is pleased to announce the launch of his second book about selenium nutrition. This new book will provide new references to the poultry production industry. The official launch of the book occurred during the XVth European Poultry Conference held in Dubrovnik (Croatia) in September.

Selenium in poultry nutrition and health is a comprehensive guide providing up-to-date information about the role of selenium in poultry nutrition and health. This book is the fruit of extensive research conducted worldwide to further understand the implication of selenium in oxidative balance, immunity and quality of end-products. Recent research largely reported in this new book shows that organic selenium is further beneficial than mineral selenium to support physiologic functions.

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This new book will be of practical importance to poultry producers, to nutritionists and vets, as well as for avian/animal scientists, students of agricultural colleges and universities. It will also be of interest for researchers in areas related to ecology, environmental sciences, evolutionary biology, etc.…

Peter Surai comments about his book: “For 12 years which passed since my previous book published, a great body of information related to physiology, biochemistry and practical applications of selenium has been accumulated. Many previous suggestions about mechanisms of selenium actions in poultry nutrition and health have been confirmed at the selenoprotein expression levels. Organic selenium concept received more attention and found its way from a niche market to mainstream poultry premix production. For example, commercial poultry breeder diets in most of cases contain an organic form of selenium and data are actively accumulated to prove its efficacy in broiler and table egg production. Designer eggs and meat enriched with selenium are already on supermarket shelves in various countries. Indeed, this book presents a comprehensive review of major applications of selenium in poultry nutrition and health.”