Handbook of Poultry Science

Handbook of Poultry Science
ISBN-10
1682867919
ISBN-13
9781682867914
Pages
212
Language
English
Published
2019-06-27
Author
Ralph Owens

Description

Poultry refers to the domesticated birds, which are reared for their eggs, feathers and meat. These birds belong to the Galliformes order, which consists of quails, turkeys and chickens. Poultry is widely eaten all over the globe. These birds provide nutritionally beneficial food, which contains low fat and high quality protein. Poultry are kept in coops and hatcheries, but they are more often reared in battery cages and furnished cages. They can suffer from diseases like avian influenza and also cause outbreaks of infectious agents like Salmonella, Campylobacter and Escherichia coli. Therefore, they are generally farmed intensively with routine use of antibiotics for preventing or managing disease outbreaks. All these aspects of poultry farming and disease management are studied under the domain of poultry science. This book provides comprehensive insights into the field of poultry science. The topics covered herein offer the readers new insights into this subject. This book is a vital tool for all researching or studying poultry science as it gives incredible insights into emerging trends and concepts.

Get the book

Amazon.com
Amazon.com
Search the book
eBay.com
eBay.com
Search the book

Other editions

Similar books

  • Handbook of Poultry Science and Technology, Primary Processing
    Handbook of Poultry Science and Technology, Primary Processing
    By Isabel Guerrero-Legarreta

    Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.

  • Handbook of Poultry Science and Technology, Secondary Processing
    Handbook of Poultry Science and Technology, Secondary Processing
    By Isabel Guerrero-Legarreta

    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 ...

  • Handbook of Poultry Science and Technology, Two-Volume Set
    Handbook of Poultry Science and Technology, Two-Volume Set
    By Joe M. Regenstein, Janne Lundén, Isabel Guerrero-Legarreta

    This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, ...

  • Handbook of Meat, Poultry and Seafood Quality
    Handbook of Meat, Poultry and Seafood Quality
    By Feng Chen, Y. H. Hui, Leo M. L. Nollet

    Sensory. Methodology. of. Muscle. Foods. Patti. C. Coggins. 7 Objective Methods of Sensory Analysis Jayden L. Montgomery Table. Introduction to Sensory Evaluation Sensory Attributes Appearance Odor/Aroma/Fragrance Consistency and ...

  • Poultry Science: Fifth Edition
    Poultry Science: Fifth Edition
    By Colin G. Scanes, Karen D. Christensen

    The emission rates for ammonia (Casey et al., 2006): • Layers: 116 g NH3 per AU (AU or animal unit or 500 kg). • Broilers: 135 g NH3 per AU (AU or animal unit or 500 kg). Emission rates in different reports vary from less than either 10 ...

  • Handbook of Poultry Feed from Waste: Processing and Use
    Handbook of Poultry Feed from Waste: Processing and Use
    By A.H. El Boushy, A.F.B. van der Poel

    (1980) used housefly larva (Musca domestica) to grow and upgrade municipal sludge. The meal has a gross protein value of 89.5% which is greater than for good quality meat meal and less than that of fish meal. Gruhn (1990) estimated the ...

  • Handbook of Processed Meats and Poultry Analysis
    Handbook of Processed Meats and Poultry Analysis
    By Leo M.L. Nollet, Fidel Toldra

    Damez, J.L., Clerjon, S., Abouelkaram, S., and Lepetit, J., Polarimetric ohmic probes for the assessment of meat ageing, in Proceedings of the 52nd International Congress of Meat Science and Technology, Dublin, Ireland, 2006. p. 637.

  • Handbook of Fermented Meat and Poultry
    Handbook of Fermented Meat and Poultry
    By Fidel Toldra

    An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing ...

  • Poultry Nutrition Handbook
    By Steven Leeson, John D. Summers, Ontario Agricultural College. Dept. of Animal and Poultry Science

    Poultry Nutrition Handbook

  • Small-Scale Poultry Keeping: A Guide to Free-range Poultry Production
    Small-Scale Poultry Keeping: A Guide to Free-range Poultry Production
    By Ray Feltwell

    Whether you hope to produce eggs and poultry meat for local sale, or simply relish the joy of eating your own freshly collected free-range eggs, this new addition gives invaluable advice on the type of poultry to choose, housing, feeding, ...