Scientific poultry production : a unique encyclopaedia PDF Download

Author: P. V. Sreenivasaiah
Publisher: IBDC Publishers
ISBN: 9788181891471
Category : Poultry
Languages : en
Pages : 1504

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In Indian context.

Author: PV. Sreenivasaiah
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages :

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Author: Colin G. Scanes
Publisher: Waveland Press
ISBN: 1478640375
Category : Technology & Engineering
Languages : en
Pages : 475

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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.

Author: Michael Youn
Publisher:
ISBN: 9788126150755
Category : Poultry
Languages : en
Pages : 272

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Author: Nuhad Joseph Daghir
Publisher: CABI
ISBN: 1845934172
Category : Business & Economics
Languages : en
Pages : 403

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The poultry industry continues to expand in the warm regions of the world at a much faster rate than in temperate zones. Not only can it be quickly and easily developed in these hot climates but poultry meat and eggs can serve as important sources of animal protein in those areas of the world that have protein insufficiency. Fully revised and updated, this new edition describes how the detrimental effects of heat stress can be reduced through the manipulation of housing, breeding, nutrition and management, and includes new contributions on controlled-environment housing, waterfowl, and breeding fast-growing broilers.

Author: Milad Manafi
Publisher: BoD – Books on Demand
ISBN: 9535129457
Category : Cooking
Languages : en
Pages : 242

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Book Description
When it comes to life science and specially by considering animal-origin protein, one of the main topics to gain importance with respect to human nutrition and health is poultry science. This book presents an introductory overview to the different fields/branches of poultry science with four main divisions: different feed resources for poultry, biofilms of salmonella and campylobacter in the poultry industry, prevention of different contaminants in modern poultry farms, and mycotoxins in poultry feed. This book will be beneficial for the graduate students, teachers, researchers, farmers, and other professionals, who are interested to fortify and expand their knowledge about chicken products in fields of poultry science, biotechnology, plant science, and agriculture.

Author: S H
Publisher: Daya Books
ISBN: 9788176220514
Category :
Languages : en
Pages : 734

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Book Description
Presented In A Masterly Style Is Clear And Practical Information On The Fascinating Subject Of Poultry Science- In This Encyclopaedia And Monumental Work. Equally Useful For The Fanciers, Breeders, And Concerned Students And Researchers, The Book Is A Store Of Knowledge Covering Each And Every Aspect Ranging From The Fundamentals Of This Science To The Planning And Management Of Poultry Houses; The Feeding Principles Composition, And Management; Incubation; Rearing And Care; Breeding; Exhibiting; Disease Management; And Exhaustive Description Of Various And Numerous Breeds. How Genetics Bears Upon The Work Of The Poultry Fancier And Breeder, Is Also Discussed In The Book. There Are Copious Illustrations And A Comprehensive Index. Contents Mendelism And Its Application In Poultry Breeding, Chapter 1: Poultry Houses And Runs, Chapter 2: The Science Of Feeding Poultry, Chapter 3: Practical Management And Feeding Of Fowls, Chapter 4: The Egg And Sitting Hen, Chapter 5: Artificial Incubation, Chapter 6: Rearing And Care Of Chickens, Chapter 7: Poultry For The Table, Chapter 8: Poultry Farming, Chapter 9: National And Commercial, Chapter 10: Exhibition Poultry And Utility, Chapter 11: Pedigree Or Line Breeding, Chapter 12: Practical Breeding And Rearing Of Prize Poultry, Chapter 13: Exhibiting, Chapter 14: Shows-Judging-Trimming-Technical Terms, Chapter 15: Cochins, Chapter 16: Brahmas, Chapter 17: Langshans, Chapter 18: Orpingtons, Chapter 19: Plymouth Rocks, Chapter 20: Wyandottes, Chapter 21: Malays, Aseel And Indian Game, Chapter 22: The Old English Game Fowl, Chapter 23: The Exhibition Game Fowl, Chapter 24: Dorkings And Sussex Fowls, Chapter 25: Spanish, Chapter 26: Monorcas, Chapter 27: Andalusians, Chapter 28: Leghorns And Anconas, Chapter 29: Hamburghs And Redcaps, Chapter 30: Polish, Chapter 31: French Breeds Of Poultry, Chapter 32: Other Continental Breeds, Chapter 33: Unclassed Breeds Of Poultry, Chapter 34: Bantam Breeding, Game Bantams, Chapter 35: The Variety Bantams, Chapter 36: Turkeys, Guinea Fowl And Pea Fowl, Chapter 37: Ducks And Ornamental Water Fowl, Chapter 38: Geese And Swans, Chapter 39: Poultry Diseases And Vices Vermin.

Author: P. V. Sreenivasaiah
Publisher:
ISBN:
Category :
Languages : en
Pages : 803

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Author: Lanzo Mertens
Publisher:
ISBN: 9781681179315
Category :
Languages : en
Pages : 416

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Book Description
"Poultry, including meat and eggs, is major agricultural commodity in the world. At some point, almost everyone has eaten chicken, turkey, eggs, or other poultry products. Poultry have been on the earth for over 150 million years, dating back to the original wild jungle fowl. Now we include ducks, geese, turkeys, pheasants, pigeons, peafowl, guinea fowl and chickens in the list of species under the general term poultry. According to the researchers and scientists, 74% of the world's poultry meat, and 68 percent of eggs are produced in ways that are described as 'intensive'. One alternative to intensive poultry farming is free-range farming using lower stocking densities. Poultry producers routinely use nationally approved medications, such as antibiotics, in feed or drinking water, to treat disease or to prevent disease outbreaks. The interest in poultry and poultry products has grown tremendously in the last 20 years. Almost every country in the world has a poultry industry of some kind. Japan is steadily increasing their domestic production of both broilers and egg producing birds. Countries of the former Soviet Union have always been producing poultry and eggs and are continuing to increase their output to meet the new demand. China, the Middle East, and Africa are all areas where increasing demand for poultry has resulted in significant increases in the number of chickens being reared for meat and eggs. This volume Poultry Science presents an introductory overview to the different fields/branches of poultry science. It covers on special feed resources for poultry, biofilms of salmonella and campylobacter in the poultry production, and mycotoxins in poultry feed. It will review the basics of AI and fertility evaluation in poultry. To better appreciate the biological basis of these techniques, an overview of the reproductive biology of poultry is provided. Anticipation of different contaminants in modern poultry farms is provided as the consumption of poultry meat and products has increased as a consequence of economic crisis, driven by several factors, while people keep away from high priced beef/lamb meat or meat products. Meanwhile, due to this increasing demand in industry resulting strict measures in disease control and environmental factors, these products may involve some chemical and natural compounds with hazardous properties at detectable or even very low concentrations. This book will be of valuable for the graduate students, teachers, researchers, farmers, and other professionals, who are interested to fortify and expand their knowledge about chicken products in fields of poultry science, biotechnology, plant science, and agriculture."

Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632

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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