Poultry Science

ISBN-10: 0131133756

ISBN-13: 9780131133754

Edition: 4th 2004

Authors: Colin G. Scanes, George Brant, M. E. Ensminger

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Description:

For courses in Poultry Science, Poultry Management, Poultry and Avian Science, General Animal Science courses with poultry components; also useful as a reference work for secondary vocational agriculture extension and other programs. This unique text explains how changes in poultry and egg production and processing have paced the entire agricultural field. Completely revised to include current information on the North American and global poultry industry, this comprehensive overview brings together the biology and technology of poultry and includes a complete accounting of all phases of the industry. (Formerly an Interstate title.)
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Book details

List price: $165.20
Edition: 4th
Copyright year: 2004
Publisher: Prentice Hall PTR
Publication date: 7/7/2003
Binding: Hardcover
Pages: 512
Size: 8.50" wide x 11.00" long x 1.00" tall
Weight: 2.244
Language: English

Preface
About the Authors
The Poultry Industry--An Overview
Domestication and Early Use of Chickens
Transformation of the American Poultry Industry
Domestication and Early Use of Turkeys
Development of American Poultry Production
Poultry Products: Basics for Good Nutrition
Health Issues and Poultry Products
Poultry Products to Feed the Hungry
World Poultry Distribution
U.S. Poultry Industry
Poultry Biology
Evolution and Classification of Birds
Integument
Structural Systems
Circulatory System
Respiratory System
Digestive System
Excretory System
Reproductive System
Integration of Body Processes
Incubation
Poultry Reproduction
Incubation
Brooding
Poultry Genetics and Breeding
Genetics
Breeding of Chickens
Breeds and Breeding Turkeys
Fundamentals of Poultry Nutrition
Nutrient Composition of Poultry and Eggs
Classification of Nutrients
Functions of Nutrients
Nutrients
Feeds and Additives
Feeds for Poultry
Evaluating Poultry Feeds
Buying Feeds
Feed Substitutions
Feed Preparation
Presence of Substances Affecting Product Quality
Toxic Levels of Inorganic Elements for Poultry
Poultry Feeding Standards-Diet Formulation and Feeding Programs
Factors Involved in Formulating Poultry Diets
Nutrient Requirement Determination
Feeding Standards
How to Balance Diets
Feeding Programs
Feeding Turkeys
Feeding Ducks
Feeding Geese
Feeding Ostriches
Feeding Pigeons
Feeding Game Birds
Poultry Management
The Poultry Enterprise
Management
Improving Efficiency
Management of Poultry
Caponizing
Cannibalism
Troubleshooting
Computers
Communication System
Management of Light
Brooding
Save Energy, Save Costs
Control Pests
Rodents
Litter
Animal Waste and Other Environmental Issues
Animal (Poultry) Waste
Poultry Behavior, Stress, and Welfare
Animal Behavior
Stress
Welfare
Poultry Health
Normal Mortality and Morbidity Losses
Monitoring Health
Causes of Avian Diseases
Pathogenic or Infectious Diseases
Parasites
Immunity and Other Defenses Against Disease
Infectious Disease Prevention and Control
Metabolic Diseases
Environmental Stress
Behavioral Problems
Food Safety
Government and Food Safety
Pathogens and Microorganisms and Food Safety
Food Safety Aspects of Eggs and Poultry Meat
Role of USDA's Food Safety and Inspection Service
Irradiation
Antibiotics
Poultry Houses and Equipment
Location
Space Requirements of Buildings and Equipment
Other Poultry Facilities and Equipment
Specialized Buildings and Equipment for Specialized Purposes
Housing and Equipment for Layers
Brooder Houses and Equipment for Chicks
Housing and Equipment for Replacement (Started) Pullets
Houses and Equipment for Broilers
Houses and Equipment for Turkeys
Eggs and Layers
The Composition of the Egg
Biology of the Production of the Egg
Commercial Production of Eggs-Layers
Management of Egg Production
Marketing Eggs
Chicken Meat and Its Production (Broilers)
Marketing of Chicken Meat
Composition of Chicken Meat
The Biology of Meat Production
Commercial Production of Broilers
Broiler Management
Broiler Breeders and Reproduction
Harvesting and Processing
Roasters
Capons
Turkeys and Turkey Meat
Marketing of Turkey Meat
Composition of Turkey Meat
The Biology of Meat Production
Commercial Production of Turkeys
Breeding and Genetics
Nutrition and Feeding
Turkey Management
Processing Turkeys
Turkey Breeders (Turkey Poult Production)
Marketing and Grading
Poultry and Egg Consumption and Prices
Market Value of Poultry and Eggs
Factors Affecting the Price of Poultry Products
Market Changes
Market Channels and Selling Arrangements
Marketing Eggs
Grading and Sizing of Eggs
Marketing Poultry Meat
Current and Emerging Issues in Marketing (Consumer Trends)
Trends Ahead in Marketing
Poultry Industry and Business
Vertical Coordination of the Poultry Industry
Vertical Integration
World Trade in Poultry and Eggs
International Competitiveness
Poultry Business Issues
Records and Databases
Allied Poultry Industries
Poultry Research
Careers for Poultry Science Graduates
Other Poultry-Ducks, Geese, Pigeons, Ratites (Ostriches Plus Emus and Rheas), Game, and Ornamental Birds
Ducks and Geese
The Ratites-Ostriches, Emus, and Rheas
Pigeons
Game and Ornamental Birds
Appendices
Business Suggestions for Small- and Moderate-Sized Poultry Producers
Raising Ducks and Geese in Free-Range Conditions
Raising Ostriches
Raising Pigeons
Raising Game and Ornamental Birds
Index
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