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Full Description
This collection features five peer-reviewed reviews on managing bacterial diseases of poultry.
The first chapter provides a brief overview of Campylobacter in poultry production and the routes of transmission from bird to human. It considers current and future challenges in controlling Campylobacter, as well as the control measures implemented to reduce the occurrence of infection in poultry flocks.
The second chapter discusses economically-important enteric diseases and disorders of poultry. The chapter highlights the aetiology of these diseases and explores more sustainable alternatives to promote gastrointestinal health, such as plant-derived extracts, organic acids, prebiotics and probiotics.
The third chapter provides an overview of best practices to manage disease outbreaks in poultry. It reviews current disease preventative measures, health monitoring procedures, as well as disease investigation techniques.
The fourth chapter reviews the emergence and re-emergence of several infectious pathogens in poultry production and the consequent need to improve current biosecurity measures in poultry flocks to ensure optimal animal health and welfare.
The final chapter considers the main alternatives to antibiotics in preventing zoonoses and other major pathogens in poultry. The chapter reviews the sector's use of prebiotics and related compounds, as well as the beneficial effects of their use.
Contents
Chapter 1 - Zoonoses affecting poultry: the case of Campylobacter: Tom J. Humphrey and Lisa K Williams, Swansea University, UK; 1 Introduction 2 Campylobacter in poultry 3 Control measures in poultry 4 Campylobacter as a pathogen rather than a commensal of poultry 5 Conclusions 6 Future trends 7 Where to look for further information 8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 2 - Gastrointestinal diseases of poultry: causes and nutritional strategies for prevention and control: Raveendra R. Kulkarni, North Carolina State University, USA; Khaled Taha-Abdelaziz, University of Guelph, Canada and Beni-Suef University, Egypt; and Bahram Shojadoost, Jake Astill and Shayan Sharif, University of Guelph, Canada; 1 Introduction 2 Gastrointestinal (GI) tract diseases 3 Nutritional interventions 4 Conclusion and future trends 5 Where to look for further information 6 References
Chapter taken from: Ricke, S. C. (ed.), Improving gut health in poultry, Burleigh Dodds Science Publishing, Cambridge, UK, 2019, (ISBN 978 1 78676 304 4)
Chapter 3 - Disease management in poultry flocks: Peter Groves, University of Sydney, Australia; 1 Introduction 2 Disease investigation techniques 3 Preventative measures 4 Monitoring of poultry health and performance 5 Management of sick birds 6 Emergency disease occurrence 7 Future trends and conclusion 8 Where to look for further information 9 References
Chapter taken from: Applegate, T. (ed.), Achieving sustainable production of poultry meat - Volume 3: Health and welfare, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 072 2)
Chapter 4 - Improving biosecurity in poultry flocks: Jean-Pierre Vaillancourt and Manon Racicot, Université de Montréal, Canada; Mattias Delpont, École nationale vétérinaire de Toulouse, France; 1 Introduction 2 Reducing sources of contamination 3 Separating healthy birds from sources of contamination 4 The most common viral pathogens in pig production 5 The most common parasitic pathogens in pig production 6 Case studies 7 Summary 8 Future trends 9 Where to look for further information 10 References
Chapter taken from: de Wit, S. (ed.), Optimising poultry flock health, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 887 2)
Chapter 5 - Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds: Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA; 1 Introduction 2 Beneficial effects of prebiotics: general mechanisms of action 3 Non-digestible carbohydrates as prebiotics 4 Fructooligosaccharides 5 Yeast-derived components and mannan derivatives as pro- and prebiotics 6 Galactooligosaccharide and isomaltooligosaccharide 7 Guar gum as a potential prebiotic source 8 Synbiotics: combining pre- and probiotics for enhanced nutritional supplements 9 Summary and conclusions 10 Where to look for further information 11 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
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