Poultry

A Practical Guide to the Choice, Breeding, Rearing, and Management of All Descriptions of Fowls, Turkeys, Guinea-fowls, Ducks and Geese, for Profit and Exhibition

Author: Hugh Piper

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: 152

View: 4539

Posted in Poultry

Diseases of Poultry

Author: N.A

Publisher: John Wiley & Sons

ISBN: 1118719735

Category: Medical

Page: 1400

View: 1814

Diseases of Poultry is the most comprehensive reference for all aspects of poultry health and diseases, including pathogenesis, diagnostics, epidemiology, and control methods. Published in partnership with the American Association of Avian Pathologists, the Thirteenth Edition remains the international definitive reference, adding newer diagnostic methods and a new chapter on the emerging importance of zoonotic infections for poultry pathogens. Other updates include new high-quality photographs, additional discussion of conceptual operational biosecurity and disease control in organic production systems, and a greater emphasis throughout on the differences in disease incidence and treatments for the United States and other areas around the globe. Organized logically by disease type, the book offers detailed coverage of the history, etiology, pathobiology, diagnosis, and intervention strategies, as well as the economic and public health significance, for an exhaustive list of common and uncommon diseases. Diseases of Poultry, 13th Edition is an essential purchase for poultry veterinarians, veterinary diagnosticians, poultry scientists, students specializing in poultry health, and government officials who deal with poultry health in regulatory climate.
Posted in Medical

Hand Book Of Poultry Farming And Feed Formulations

Author: Eiri

Publisher: Engineers India Research In

ISBN: 8186732837

Category:

Page: 195

View: 6217

Why Poultry farm, Housing Requirements, Poultry Brooding, Housing & Equipment, Feed formultaions, Disease Prevention, Economic Raising of Poultry, Ducks, Quail and Turkey, List of poultry feed manufactures, distributor and suppliers, list of equipment manufacturer/suppliers etc.
Posted in

Poultry and game

Author: Mrs. Beeton (Isabella Mary)

Publisher: N.A

ISBN: N.A

Category: Cooking

Page: 64

View: 3230

Posted in Cooking

Modern Livestock & Poultry Production

Author: James R. Gillespie,Frank Flanders

Publisher: Cengage Learning

ISBN: 1428318089

Category: Social Science

Page: 1136

View: 6903

Modern Livestock and Poultry Production, 8th Edition, entices and engages readers with new, full-color photographs and illustrations, and up-to-date comprehensive information. Having undergone extensive updates, Modern Livestock and Poultry Production, 8th Edition includes current issues in animal agriculture including, biosecurity, animal ID, and vertical integration, while still incorporating vital agriscience and production information, including real-life applications, required for high school students success in the field. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Posted in Social Science

Poultry Production in Hot Climates

Author: Nuhad Joseph Daghir

Publisher: CABI

ISBN: 1845934172

Category: Business & Economics

Page: 387

View: 2560

The poultry industry continues to expand in the warm regions of the world at a much faster rate than in temperate zones. Not only can it be quickly and easily developed in these hot climates but poultry meat and eggs can serve as important sources of animal protein in those areas of the world that have protein insufficiency. Fully revised and updated, this new edition describes how the detrimental effects of heat stress can be reduced through the manipulation of housing, breeding, nutrition and management, and includes new contributions on controlled-environment housing, waterfowl, and breeding fast-growing broilers.
Posted in Business & Economics

Handbook of Poultry Science and Technology, Primary Processing

Author: Isabel Guerrero-Legarreta

Publisher: John Wiley & Sons

ISBN: 9780470504444

Category: Technology & Engineering

Page: 804

View: 7399

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

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: 4617

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

Poultry

Author: Bon Appetit Magazine Editorial Staff

Publisher: Knapp Pr

ISBN: N.A

Category: Cooking

Page: 120

View: 5385

Collection of more than 200 recipes for any occasion. Homey dishes like Oven-Fried Buttermilk Chicken & Roast Turkey with Apple-Sausage Stuffing, & elegant recipes like Grape-Stuffed Cornish Game Hens & Smoked Herb-Seasoned Quail. Special features tell how to cook a turkey in the microwave, perfectly roast a duck & prepare spectacular stuffings.
Posted in Cooking

Nutrient Requirements of Poultry

Author: N.A

Publisher: National Academies

ISBN: N.A

Category: Animal nutrition

Page: 71

View: 5513

General considerations recarding the provision of nutrient and water for poultry; Nutrient requirements of chickens; Nutrient requirements of turkeys; Nutrient requirements of geese; Nutrient requirements of ducks; Nutrient requirements of pheasants, bobwhite quail, and japanese quail; Signs of nutritional deficiencies in chickens and turkeys; Toxic levels of elements; Composition of feedstuffs used in poultry diets; Standard reference diets for chicks.
Posted in Animal nutrition

Poultry Diseases

Diagnosis and Treatment

Author: H. V. S. Chauhan

Publisher: New Age International

ISBN: 8122420184

Category: Poultry

Page: 504

View: 3730

This Book Is First Of Its Kind On Poultry Diseases Written In India. It Is A Practical Manual On Poultry Diseases Which Every Practicing Veterinarian, Student, Poultry Farm Owner And Diagnostic Laboratory Would Like To Have. The Book Gives Practical Information On The Diseases Of Poultry Including Ducks In India. The Book Is Unique One Because It Not Only Gives Theoretical Information About Poultry Diseases But Also Practical Approach In The Form Ofdisease Tracing Charts On The Basis Of Symptoms Postmortem Findings, Biological Tests Etc. There Is Also A Section On The Modern Laboratory Methods Of Poultry Disease Diagnosis. The Third Section Deals With The Treatment Aspects. The Treatment Part Has Been Tabulated Into Various Groups Of Medicines Available In India And Their Doses Etc. A Section On The Vaccines Available In India Has Been Dealt With At Length To Give A Practical Approach To The Methods Of Vaccination, Methods Of Storage And Preparation Of Vaccines.Latest Developments On Viral Diseases, Fungal Toxins, Managemental Tips And Diagnostic Tests And Coccidiostats Are The Most Attractive Features.In The Second Edition All The Chapters Have Been Updated And The Important Topics Such As Infectious Bursal Disease, The Vaccines For Poultry, Chapter On Drugs, Spiking Mortality, Leechi Disease, Fungal Toxicosis. Infectious Coryza, Avain Tuberculosis, Rotavirus Infection, Adeno And Reovirua Diseases, Disinfection, Ooccidiosis Etc. Have Been Rewritten Or Greatly Modified. Another Important Improvement Is Addition Of -Gross And Histopathology Of Most Of The Diseases So As To Meet The Requirement Of Veterinary Council Of India For The Course On Poultry Pathology.
Posted in Poultry

Colonization Control of Human Bacterial Enteropathologens in Poultry

Author: Leroy Blankenship

Publisher: Academic Press

ISBN: 0323150756

Category: Technology & Engineering

Page: 430

View: 2085

Colonization Control of Human Bacterial Enteropathogens in Poultry consists of papers presented at the International Symposium on Colonization Control of Human Bacterial Enteropathogens in Poultry. Organized into four parts, the book begins by discussing the environmental factors and sources associated with colonization control of human bacterial enteropathogens in poultry. It then describes the progress in the development of competitive exclusion as a treatment to prevent colonization of poultry by human bacterial enteropathogen. Presentations concerning the mechanisms of colonizationof chickens by Salmonella and Campylobacter are shown in the third part. Lastly, the book discusses the immunization aspects of controlling Salmonella commensal colonization of chickens. This book will stimulate and focus worldwide research that will accelerate progress toward the knowledge and technologies with which microbiologically safer, more wholesome poultry products can be made available toconsumers.
Posted in Technology & Engineering

Nutrition and Feeding of Organic Poultry

Author: Robert Blair

Publisher: CABI

ISBN: 1845934288

Category: Technology & Engineering

Page: 314

View: 3749

Printbegrænsninger: Der kan printes 10 sider ad gangen og max. 40 sider pr. session
Posted in Technology & Engineering

Poultry Success

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: N.A

View: 4364

Posted in Poultry

Microbiology of Meat and Poultry

Author: A.R. Davies,R.J. Board,R. G. Board

Publisher: Springer Science & Business Media

ISBN: 9780751403985

Category: Science

Page: 346

View: 8206

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.
Posted in Science

Production and Processing of Healthy Meat, Poultry and Fish Products

Author: A.M. Pearson,T.R. Dutson

Publisher: Springer Science & Business Media

ISBN: 9780751403909

Category: Technology & Engineering

Page: 367

View: 2851

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
Posted in Technology & Engineering

HACCP in Meat, Poultry and Fish Processing

Author: A.M. Pearson,T.R. Dutson

Publisher: Springer Science & Business Media

ISBN: 9780834213272

Category: Science

Page: 393

View: 3492

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.
Posted in Science