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Full Description
Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry manage ment. The general overall science and production practices currently in use in the industry have been characterized and described so that the student can gain insight into the industry. Reading portions of chapters before the lecture discussions and laboratory sessions will be helpful in giving students an understanding of the material. Also, this gives the instructor an opportunity to emphasize in the lectures areas of current concern in the industry, and to present topics of his or her choice in greater detail. We wish to acknowledge and thank the following scientists who reviewed and critically evaluated the several chapters and made many helpful suggestions: Dr. Bobby Barnett, Clemson University; Mr. D. O. Bell, University of California; Dr. Donald Bray (retired), University of Illinois; Dr. W. H. Burke, University of Georgia; Dr. Frank Cherms, Nicholas Turkey Breeding Farms, Inc., Sonoma, California; Dr. Wen dell Carlson (retired), South Dakota State University; Dr. J. V. Craig, Kansas State University; Dr. K. Goodwin (retired), Pennsylvania State University; Dr. T. L. Goodwin, University of Arkansas; Dr. G. C.
Contents
Preface. The poultry industry. Anatomy and structure for the fowl. Physiology and reproduction in poultry. Genetics and poultry breeding. Incubation and hatchery management. Social behavior and animal welfare. Environment and housing. Poultry nutrition. Diseases and parasites of poultry. Poultry and egg marketing. Broiler production. Commercial egg production. Turkey production. Waterfowl production. Miscellaneous poultry. Poultry management practices. Index.
