Author: Publisher:
ISBN: 9788123925448
Category :
Languages : en
Pages :
Book Description
POULTRY SCIENCE PRACTICE TEXTBOOK
Author: Poultry. Science and practice ... Edited by R. W. Gregory. (Third edition.).
Author: Alden Raymond WINTER (and FUNK (Ernest Marvin))Publisher:
ISBN:
Category :
Languages : en
Pages : 662
Book Description
Poultry, Science and Practice
Author: Alden Raymond WinterPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 680
Book Description
Poultry Science
Author: Colin G. ScanesPublisher: Waveland Press
ISBN: 1478640375
Category : Technology & Engineering
Languages : en
Pages : 475
Book Description
Poultry production continues to make tremendous advances. This thoroughly revised fifth edition of Scanes’ seminal, comprehensive text presents students and professionals alike with valuable, research-based material relevant to all stages of a poultry career. Areas covered include global and commercial poultry production; poultry business organization; and production of meat chickens (broilers), turkeys, eggs, ducks, geese, game birds, and other poultry. Other chapters cover the fundamental science behind production: poultry biology, genetics, behavior, diseases/health, housing, ventilation, and processing. New or greatly expanded sections cover biosecurity; poultry stress/welfare; feed additives; food safety; incubation; controlling pests; poultry waste and environmental issues; brooding; and organic, free-range, and niche poultry production. “Points for Discussion” and “Deeper Dive” sections highlight key examples and provide further context and empirical data for critical areas in poultry production, giving students a first-hand look at issues in both small and large operations. The book concludes with an in-depth, invaluable chapter on applying for internships and positions for the start of a successful career.
Broiler Chickens Welfare in Practice
Author: Andy ButterworthPublisher: 5m Books Ltd
ISBN: 1789181410
Category : Technology & Engineering
Languages : en
Pages : 134
Book Description
Broiler Chickens is a short practical book of guidelines and advice to good welfare practice in broiler chicken farming. With contributions from world expert researchers in poultry welfare, this book distils academic research into applied advice on the farm for industry and farm workers. The content covered includes health and disease impacts with a One Health focus, housing for optimal health, broiler breeders, hatchery management, broiler slaughter practices, transport, animal welfare assessment measures and a discussion of welfare improvement measures on the farm. 5m Books
Poultry
Author: A.R. WINTERPoultry Science
Author: Gideon WaddellPublisher:
ISBN: 9781635492293
Category : Technology & Engineering
Languages : en
Pages : 299
Book Description
This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of poultry science. The main aim of the text is to familiarize students with the fundamental concepts of poultry science and make them understand the primary techniques used in this field. Poultry science is the field of agriculture which deals with the raising and management of poultry birds like geese, chicken, turkey and ducks, for food. The topics covered in this extensive text deal with the core subjects of poultry science. This textbook aims to serve as a resource guide for students and contribute to the growth of the discipline. The various sub-fields of poultry science along with technological progress that have future implications are glanced at in this book.
Poultry, Science and Practice, By A.R. Winter and E.M. Funk
Author: Alden Raymond WinterPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 549
Book Description
Poultry; Science and Practice
Author: National Science Foundation (U.S.)Publisher:
ISBN:
Category :
Languages : en
Pages : 568
Book Description
Handbook of Poultry Science and Technology, Secondary Processing
Author: Isabel Guerrero-LegarretaPublisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms