Author:
Publisher:
ISBN:
Category : Emu farming
Languages : en
Pages : 80

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Book Description

Author: M. M. Shanawany
Publisher: Food & Agriculture Org.
ISBN: 9789251043004
Category : Nature
Languages : en
Pages : 280

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Book Description
A comprehensive review of all aspects of ostrich production including a series of case histories from some countries that farm ostriches commercially: important countries such as South Africa, Namibia and Zimbabwe; newly re-emerging industries such as Australia; and countries where production is less developed, such as Kenya, Ethiopia and the United Arab Emirates (UAE).

Author:
Publisher:
ISBN:
Category : Agricultural productivity
Languages : en
Pages : 40

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Book Description

Author: Hseham Amrahs
Publisher: Mahesh Dutt Sharma
ISBN:
Category : Cooking
Languages : en
Pages : 194

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Book Description
One of the standout features of the book is its focus on practicality. It not only imparts theoretical knowledge but also offers step-by-step guidance on setting up and managing a poultry farm. From designing efficient coops to implementing biosecurity measures, readers are provided with actionable advice that translates theory into practice. Economic viability is a key theme throughout the book, addressing the financial aspects of poultry farming. It explores cost-effective feeding strategies, efficient production techniques, and market-oriented approaches to maximize profitability. The author recognizes that success in poultry farming requires a keen understanding of the business side, and the book provides readers with the tools to make informed decisions that align with their financial goals. The book also delves into emerging trends and sustainable practices in poultry farming. It discusses the importance of ethical and humane practices, addressing concerns related to animal welfare and environmentally friendly farming methods. Readers are encouraged to adopt a forward-thinking approach that considers the long-term impact of their farming practices on both the environment and consumer preferences.

Author: Rebecca S. Duerr
Publisher: John Wiley & Sons
ISBN: 1119167787
Category : Medical
Languages : en
Pages : 1053

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Book Description
This book presents a detailed guide to hand-rearing techniques for raising young birds, providing complete coverage of a wide variety of avian species and taxonomic groups for all avian care professionals. Chapters are written by expert rehabilitation, aviculture, and zoo professionals, and include useful references and bibliographies for further reading and research. Each chapter provides valuable information on appropriate intervention, housing, feeding, and care. Hand-Rearing Birds, Second Edition presents 50 chapters, including 12 new chapters on species or groups of species not featured in the previous edition. It also features color photographs that help illustrate many concepts pertinent to birds. This important reference: Offers a detailed guide to hand-rearing techniques including species-specific guides to caring for and raising young birds Covers a wide variety of avian species and taxonomic groups Discusses how to examine a chick to identify problems such as hypothermia, dehydration, injuries, and common diseases, and what to do Combines information on the science and skill needed to successfully hand-rear birds Presents full-color photographs throughout Hand-Rearing Birds, Second Edition is an essential resource for avian rehabilitators, breeders, veterinarians, and zoo staff.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 80

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Book Description

Author: Peter Goodfellow
Publisher: Princeton University Press
ISBN: 069114849X
Category : Nature
Languages : en
Pages : 83

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Book Description
Examines the nests that birds build around the world, including illustrations of each nest type's construction, descriptions of the materials and techniques used during the process, and case studies on specific birds' habitats.

Author: Julius de Mosenthal
Publisher:
ISBN:
Category : Cassowaries
Languages : en
Pages : 318

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Book Description

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

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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

Author: Denis Charles Deeming
Publisher: Cabi
ISBN:
Category : Nature
Languages : en
Pages : 376

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Book Description
Until recently, the ostrich was a relatively uncommon agricultural animal in many parts of the world, even in South Africa where it was domesticated only a little over a century ago. Recently, however, ostrich farming has grown much more popular because of its healthy meat, and production of slaughter ostriches is now a reality in many parts of the world. This book is the first wide-ranging volume to address this phenomenon and review the current scientific literature on ostrich biology, production, and health. It is written by leading authors from Europe, the United States, Israel, and South Africa, and its topics range from the anatomy, biochemistry, and physiology of the ostrich to diseases and veterinary care. The Ostrich is a necessity for avian and poultry scientists and an ideal reference for all those intrigued by the growing interest in ostrich farming.