Poultry Keeping on Money Making Lines

Poultry Farming As a Profession

Author: W. Powell-Owen

Publisher: Createspace Independent Publishing Platform

ISBN: 9781542919081

Category:

Page: 290

View: 5235

This special re-print edition of the W. Powell-Owen's book "Poultry Keeping Along Money Making Lines" is a complete guide to raising chickens for eggs, meat or exhibition for profit. Written in 1919, this classic English text on poultry contains the basics of raising poultry, be it for eggs, for meat purposes or for pleasure. Included are all the basic elements of breed selection, coops and other forms of housing, how to hatch eggs, care of young chicks and much more. The text is specifically written from the standpoint of making money from poultry raising. Some of the topics covered include The Home Poultry Industry, Branches of Poultry Husbandry, All About Eggs, Hatching Eggs, Rearing Chicks, Feeding For Eggs, Breeding For Eggs, Poultry Breeds As You Should Know Them, The Would Be Poultry Farmer, Principles of Poultry Housing, Month by Month With Poultry, Raising Meat Chickens, Ducks For Eggs and Meat, Geese, Guinea Fow and Turkeys, Bantams, Poultry Farming As a Profession and much more. In our opinion, this is one of the best classic books on the subject of keeping poultry for profit. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.
Posted in

Poultry Production in Hot Climates

Author: N. J. Daghir

Publisher: CABI

ISBN: 1845932587

Category: Technology & Engineering

Page: 387

View: 2470

This book gives an overview of the poultry industry in the warm regions of the world and covers research on breeding for heat resistance. And highlights some of the findings on nutrient requirements of chickens and turkeys.
Posted in Technology & Engineering

Commercial Chicken Meat and Egg Production

Author: Mack O. North

Publisher: Springer Science & Business Media

ISBN: 9780792372004

Category: Business & Economics

Page: 1365

View: 7534

Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. 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.
Posted in Business & Economics

Poultry Husbandry

Author: Morley Allan Jull

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: 526

View: 7596

The poultry industry; The breeeds of chicken; The biology of the chicken; Breeding principles; Breeding practice; Incubation principles and practice; Rearing principles and practice; Housing and yarding principles and practice; Feeding principles; Feeding practice; Disease prevention and control; Marketing eggs; Marketing poultry; Economics of production.
Posted in Poultry

Small-scale Poultry Production

Technical Guide

Author: Emmanuel Babafunso Sonaiya,S. E. J. Swan

Publisher: Food & Agriculture Org.

ISBN: 9789251050828

Category: Business & Economics

Page: 119

View: 6162

This technical guide promotes sustainable small-scale, family-based poultry production. It gives a comprehensive review of all aspects of small-scale poultry production in developing countries and includes sections on feeding and nutrition, housing, general husbandry and flocks health. Regional differences in health practices are also described. The guide provides the technical and scientific "building blocks" needed to develop sustainable programs for small-scale poultry production. It will be of practical value to those keeping or planning to keep poultry and as a valuable technical reference for poultry specialists, researchers, students and those interested in broader rural development issues.--Publisher's description.
Posted in Business & Economics

Table Poultry Production- A Collection of Articles on Feeding, Rearing, Housing and Other Aspects of Poultry Keeping

Author: Various

Publisher: Campbell Press

ISBN: 144653538X

Category: Technology & Engineering

Page: 108

View: 1217

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Table Poultry Production" contains information on feeding, rearing, housing and much more. It is intended to illustrate the main aspects of table poultry production and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Posted in Technology & Engineering

Standard accounting for egg production

Author: Poultry Costings Advisory Council

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 28

View: 3194

Posted in Technology & Engineering

Humane and Healthy Poultry Production

A Manual for Organic Growers

Author: Karma Glos

Publisher: Chelsea Green Publishing

ISBN: 1603583580

Category: Technology & Engineering

Page: 128

View: 2205

Part of the NOFA guides. Includes information on: Organic poultry basics Establishing the facilities (housing and equipment, choosing and using litter, outdoor access, brooding, grazing and pasturing) Purchasing and brooding chicks Organic feed and supplements Poultry health care in the organic system Management challenges (production and culling, spotted shells, yolk color) Slaughter and Processing Marketing Production expectations and economic viability
Posted in Technology & Engineering

The Complete Technology Book on Dairy & Poultry Industries With Farming and Processing (2nd Revised Edition)

Author: NIIR Board

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9381039089

Category:

Page: 720

View: 6950

Dietary habits of people have changed over the last few decades. Growing consciousness for protein rich food has given an impetus to both the dairy industry and poultry farming. Today, the dairy industry is a large organized sector with both private and government participation whereas poultry farming has indicated a rapid growth of 20% in the past few decades as well. Poultry is one of the fastest growing segments of the agricultural sector in India today. The production of agricultural crops has been rising at a rate of 1.5 to 2 % per annum that of eggs and broilers has been rising at a rate of 8 to 10 % per annum. From a backyard hobby it has culminated into an industry. The venture has largely been entrepreneurial and poultry farmers prefer to target their efforts to breeding & broiler farming for sale of ready broilers or layer farming for eggs. Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide. Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. India has only a few specialized dairy farms. It is the production that characterizes the dairy industry. India is the worlds highest milk producer and all set to become the worlds largest food factory. Dairying is an important source of subsidiary income to small/marginal farmers and agricultural labourers. The manure from animals provides a good source of organic matter for improving soil fertility and crop yields. Since agriculture is mostly seasonal, there is a possibility of finding employment throughout the year for many persons through dairy farming. Thus, dairy also provides employment throughout the year. The main beneficiaries of dairy programmes are small/marginal farmers and landless labourers. Developments in the dairy and poultry industries during the last decade have been important enough to bring out a considerable amount of materials on dairy and poultry farming; processing of milk and poultry related products. The major contents of the book are dairy farming, poultry production, breeding, fertility, forage grass and concentrates, cow behaviour and health, manufacture of butter and cheese, process measurements and controls, components of poultry diets etc. This book also describes about the feed manufacturing process, butter and cheese manufacturing processes with diagrams, housing system and management of broilers and more. The first book of its kind which covers complete details of dairy and poultry farming, processing how to feed cows, birds in dairy and poultry, kind of diseases and their cure and other information related farming. This book will be an invaluable resource to dairy and poultry technology, institutions and for those who want to venture in this field.
Posted in

Nutrition and Feeding of Organic Poultry

Author: Robert Blair

Publisher: CABI

ISBN: 1845934067

Category: Technology & Engineering

Page: 314

View: 2540

This book presents advice and guidelines on how appropriate diets can be formulated and how feeding programmes can be integrated into an organic poultry production system. The topics include the aims and principles of organic poultry production, elements of poultry nutrition, approved ingredients for organic diets, diets for organic poultry production, choosing the right poultry breed and strain, integrating feeding programmes into organic production systems and conclusions and recommendations for the future of organic poultry egg and meat production and feeding. This book will be of interest to nutritionists and organic producers in formulating diets and feeding programmes for organic poultry production, and for regulatory authorities in several countries addressing nutritional issues relevant to future revisions of the regulations from an animal nutrition perspective.
Posted in Technology & Engineering

Poultry Husbandry

Author: E. J. Davey

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: 62

View: 4568

Posted in Poultry

Poultry production in the Philippines

a student manual for use in vocational agriculture

Author: Andres M de la Cruz,University of the Philippines. College of Agriculture,Elpidio Comendador Coligado,Philippines (Republic). Bureau of Vocational Education,University of the Philippines. Dept. of Agricultural Education

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 104

View: 3359

Posted in Technology & Engineering

Modern Poultry Management

Author: Herbert Howes

Publisher: Read Books Ltd

ISBN: 1473347599

Category: Technology & Engineering

Page: 192

View: 8846

First published in 1939, this is a vintage handbook on poultry farming, with chapters on selection, breeding, feeding, housing, and more. 'Modern Poultry Management' contains a wealth of timeless, practical information and is highly recommended for modern poultry farmers and keepers. Contents include: 'important Branches of the Industry', 'Up-to-Date Methods of Poultry-keeping', 'Breeds and Crosses for General Poultry-keepers and Backyarders', 'General Management of Stock for Laying and Breeding Purposes', 'Incubation', 'Artificial and Natural', 'Rearing the Chicks', 'Feeding and General Management of Chicks from Shell to Maturity', etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.
Posted in Technology & Engineering

Gut Efficiency; the Key Ingredient in Pig and Poultry Production

Elevating Animal Performance and Health

Author: Julie A. Taylor-Pickard,P. Spring

Publisher: Wageningen Academic Pub

ISBN: 9086860605

Category: Technology & Engineering

Page: 189

View: 9744

Globally, the face of pig and poultry production is changing. The global emphasis on ethanol production has diverted significant proportions of grain away from animal production, thus increasing the cost of feed. This has forced the pig and poultry industries to scrutinise their production methods investigating alternative feed ingredients together with methods of improving productivity and efficiency in order to survive. This edited collection of papers is taken from a series of seminars that brought together some of the world's leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to address the interaction between nutrition and the gut ecosystem as a means to enhance health, performance and ultimately profitability. The importance of gut development and the intestinal ecosystem as a whole, and their impact on health and disease are covered in-depth. The roles of specific feed ingredients are also discussed. 'Gut efficiency: the key ingredient in pig and poultry production' is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.
Posted in Technology & Engineering

Poultry production

Author: Leslie Ellsworth Card,Malden C. Nesheim

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 392

View: 5244

Discusses the basic operating principles of a poultry enterprise, including information on breeding, feeding, disease and pest control, and incubation and hatchery management.
Posted in Technology & Engineering

Mechanistic Modelling in Pig and Poultry Production

Author: R. Gous,C. Fisher,Trevor Raymond Morris

Publisher: CABI

ISBN: 1845930703

Category: Medical

Page: 331

View: 6477

These proceedings contain 15 papers on the recent advances in pig and poultry mechanistic modelling. Notable among the papers is the consideration of new components of the animal production process, such as social stressors and disease. Understanding of some new systems such as the physiological control of egg production in hens by modelling is the given focus in one paper. The topics covered in the other papers include the following: introduction to modelling in the animal sciences, different approaches to modelling animal systems; basic concepts describing animal growth and feed intake; modelling populations for purposes of optimization; advancements in empirical models for prediction and prescription; nutrient flow models, energy transactions and energy feed systems; evaluation of animal genotypes through model inversion; considerations for representing microenvironmental conditions in simulation models for broiler chickens; use of physiological models to define environmental control strategies; comparison of pig growth models from the genetic point of view; model of metabolism in the sow; and place of models in the new technologies of production systems.
Posted in Medical

Handbook of Poultry Science and Technology, Primary Processing

Author: Isabel Guerrero-Legarreta

Publisher: John Wiley & Sons

ISBN: 9780470504444

Category: Technology & Engineering

Page: 804

View: 8076

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Posted in Technology & Engineering

Akustische Ethogramme von Hühnern

Die Auswirkung unterschiedlicher Haltungssysteme

Author: HUBER,FÖLSCH

Publisher: Springer-Verlag

ISBN: 3034858523

Category: Juvenile Nonfiction

Page: 51

View: 2423

Posted in Juvenile Nonfiction

Good Practices in Planning and Management of Integrated Commercial Poultry Production in South Asia

Author: R. Prabakaran

Publisher: Food & Agriculture Org.

ISBN: 9789251050095

Category: Business & Economics

Page: 97

View: 7532

This publication reviews all aspects of poultry production in South Asia, including layer production for eggs and broilers for meat. Information is given on feeding and nutrition, housing and general husbandry, as well as on flock health. Regional specificity always exists but this type of production also shows the many similarities in other parts of the world with regard to potential and constraints.
Posted in Business & Economics