Commercial Chicken Meat and Egg Production 5th Edition

Commercial Chicken Meat and Egg Production 5th Edition PDF

By Donald D. Bell and William D. Weaver

Commercial Chicken Meat and Egg Production 5th Edition PDF. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world.
The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management.
In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form.
Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage.
Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations.
Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry’s applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.

Table of Contents

General

The World’s Commercial Chicken Meat and Egg Industries

Components of the Poultry and Allied Industries

Modern Breeds of Chickens

Anatomy of the Chicken

Formation of the Egg

Behavior of Chickens

Behavioral Genetics

Poultry Housing

Fundamentals of Ventilation

Fundamentals of Managing Light for Poultry

Waste Management

External Parasites, Insects,and Rodents

Feeds and Nutrition

Feed and the Poultry Industry

Digestion and Metabolism

Major Feed Ingredients: Feed Management and Analysis

Broiler Nutrition

Feeding Egg-Type Replacement Pullets

Feeding Commercial Egg-Type Layers

Feeding Broiler Breeders

Vitamins, Minerals, and Trace Ingredients

Feed Formulation and the Computer

Consumption and Quality of Water

Poultry Health

Microorganisms and Disease

Immunity

Vaccines and Vaccination

Medication for the Prevention and Treatment of Diseases

Diseases of the Chicken

Biosecurity on Chicken Farms

Cleaning and Disinfecting Poultry Facilities

Diagnostic Testing

Business

Operating a Poultry Enterprise

Record Management

Computer Applications

The Breeder and Hatchery Industries

Managing the Breeding Flock

Development of the Embryo

Hatchery Planning, Design, and Construction

Equipment for Hatcheries

Maintaining Hatching Egg Quality

Factors Affecting Hatchability

Operating the Hatchery

The Broiler Industry

Introduction to the US Chicken Meat Industry

A Model Integrated Broiler Firm

Broiler Management

Poultry Processing

Quality Assurance and Food Safety—Chicken Meat

Microbiology of Poultry Meat Products

Processing Chicken Meat

Poultry Processing—Inspection and Grading

The Table-Egg Industry

Introduction to the US Table-Egg Industry

A Model One Million Hen in-Line Egg Production Complex

Cage Management for Raising Replacement Pullets

Cage Management for Layers

Management in Alternative Housing Systems

Flock Replacement Programs and Flock Recycling

Egg Production and Egg Weight Standards for Table-Egg Layers

Egg Handling and Egg Breakage

Egg Processing

Shell Eggs and Their Nutritional Value

Processing and Packaging Shell Eggs

Further-Processing Eggs and Egg Products

Shell Egg Quality and Preservation

Quality and Functionality of Egg Products

Egg Quality Assurance Programs

References

Selected References and Suggested Readings

File Size96.7 MB
File FormatPDF
Download  link Free Download | Become a Premium
Support Contact Us | Broken Link
Join Our Telegram Channel
Browse All Books:Veterinary Books