Commercial Chicken Meat and Egg Production
The 5th edition is essential reading for students preparing toenter the poultry industry, for owners and managers of existingpoultry companies and for scientists who need a major source ofscientifically based material on poultry management.
In earlier editions, the authors emphasized the chicken and itsmanagement. The 5th edition, with the emphasis shifted to thecommercial business of managing poultry, contains over 75% newmaterial. The contributions of 14 new authors make this new editionthe most comprehensive such book available. Since extensive referencesare made to the international aspects of poultry management, all dataare presented in both the Imperial and Metric form.
Over 300 tables and 250 photos and figures support 62 chapters oftext. New areas include processing of poultry and eggs with thoroughdiscussions of food safety and further processing. The business ofmaintaining poultry is discussed in chapters on economics, modelproduction firms, the use of computers, and record keeping. Updatedtopics include: breeders and hatchery operations; broiler and layerflock 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 aMaster List of the tables, figures, manufacturers of equipment andsupplies, research institutions, books and periodicals, breeders, andtrade associations.
Commercial growers will find the tables of data of particularinterest; scientists will be able to utilize the extensive referencesand to relate their areas of interest to the commercial industry'sapplications; and students will find that the division of the bookinto 11 distinct sections, with multiple chapters in each, will makethe text especially useful.
*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.
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