9780131133754

This unique book explains how changes in poultry and egg production and processing have paced the entire agricultural field. Completely revised to include current information on the North American and global poultry industry, this comprehensive overview brings together the biology and technology of poultry, and includes a complete accounting of all phases of the industry.Topics covered include: poultry biology, incubation, genetics and breeding, nutrition, feeds and additives, management, animal waste, food safety, health, housing and equipment, eggs, layers, and meat production; as well as comprehensive appendices that discussing the raising of poultry, game, and ornamental birds.For employees, managers, and owners of poultry producing businesses.

George Brant is a Professor of Animal Science at Iowa State University.

Preface	p. ix
About the Authors	p. xi
The Poultry Industry--An Overview
Domestication and Early Use of Chickens	p. 1
Transformation of the American Poultry Industry	p. 3
Domestication and Early Use of Turkeys	p. 4
Development of American Poultry Production	p. 5
Poultry Products: Basics for Good Nutrition	p. 8
Health Issues and Poultry Products	p. 9
Poultry Products to Feed the Hungry	p. 10
World Poultry Distribution	p. 12
U.S. Poultry Industry	p. 13
Poultry Biology
Evolution and Classification of Birds	p. 22
Integument	p. 23
Structural Systems	p. 25
Circulatory System	p. 26
Respiratory System	p. 27
Digestive System	p. 28
Excretory System	p. 33
Reproductive System	p. 33
Integration of Body Processes	p. 39
Incubation
Poultry Reproduction	p. 46
Incubation	p. 47
Brooding	p. 57
Poultry Genetics and Breeding
Genetics	p. 58
Breeding of Chickens	p. 65
Breeds and Breeding Turkeys	p. 72
Fundamentals of Poultry Nutrition
Nutrient Composition of Poultry and Eggs	p. 75
Classification of Nutrients	p. 76
Functions of Nutrients	p. 76
Nutrients	p. 78
Feeds and Additives
Feeds for Poultry	p. 97
Evaluating Poultry Feeds	p. 112
Buying Feeds	p. 114
Feed Substitutions	p. 116
Feed Preparation	p. 116
Presence of Substances Affecting Product Quality	p. 119
Toxic Levels of Inorganic Elements for Poultry	p. 119
Poultry Feeding Standards-Diet Formulation and Feeding Programs
Factors Involved in Formulating Poultry Diets	p. 122
Nutrient Requirement Determination	p. 122
Feeding Standards	p. 122
How to Balance Diets	p. 123
Feeding Programs	p. 126
Feeding Turkeys	p. 129
Feeding Ducks	p. 130
Feeding Geese	p. 130
Feeding Ostriches	p. 131
Feeding Pigeons	p. 131
Feeding Game Birds	p. 131
Poultry Management
The Poultry Enterprise	p. 133
Management	p. 134
Improving Efficiency	p. 135
Management of Poultry	p. 136
Caponizing	p. 136
Cannibalism	p. 137
Troubleshooting	p. 137
Computers	p. 139
Communication System	p. 139
Management of Light	p. 139
Brooding	p. 140
Save Energy, Save Costs	p. 141
Control Pests	p. 142
Rodents	p. 142
Litter	p. 144
Animal Waste and Other Environmental Issues
Animal (Poultry) Waste	p. 147
Poultry Behavior, Stress, and Welfare
Animal Behavior	p. 153
Stress	p. 159
Welfare	p. 159
Poultry Health
Normal Mortality and Morbidity Losses	p. 162
Monitoring Health	p. 162
Causes of Avian Diseases	p. 163
Pathogenic or Infectious Diseases	p. 163
Parasites	p. 172
Immunity and Other Defenses Against Disease	p. 179
Infectious Disease Prevention and Control	p. 180
Metabolic Diseases	p. 186
Environmental Stress	p. 187
Behavioral Problems	p. 188
Food Safety
Government and Food Safety	p. 191
Pathogens and Microorganisms and Food Safety	p. 193
Food Safety Aspects of Eggs and Poultry Meat	p. 193
Role of USDA's Food Safety and Inspection Service	p. 196
Irradiation	p. 197
Antibiotics	p. 198
Poultry Houses and Equipment
Location	p. 199
Space Requirements of Buildings and Equipment	p. 200
Other Poultry Facilities and Equipment	p. 212
Specialized Buildings and Equipment for Specialized Purposes	p. 213
Housing and Equipment for Layers	p. 213
Brooder Houses and Equipment for Chicks	p. 215
Housing and Equipment for Replacement (Started) Pullets	p. 215
Houses and Equipment for Broilers	p. 216
Houses and Equipment for Turkeys	p. 216
Eggs and Layers
The Composition of the Egg	p. 218
Biology of the Production of the Egg	p. 223
Commercial Production of Eggs-Layers	p. 223
Management of Egg Production	p. 234
Marketing Eggs	p. 240
Chicken Meat and Its Production (Broilers)
Marketing of Chicken Meat	p. 242
Composition of Chicken Meat	p. 245
The Biology of Meat Production	p. 246
Commercial Production of Broilers	p. 247
Broiler Management	p. 255
Broiler Breeders and Reproduction	p. 257
Harvesting and Processing	p. 260
Roasters	p. 263
Capons	p. 264
Turkeys and Turkey Meat
Marketing of Turkey Meat	p. 265
Composition of Turkey Meat	p. 267
The Biology of Meat Production	p. 267
Commercial Production of Turkeys	p. 267
Breeding and Genetics	p. 268
Nutrition and Feeding	p. 272
Turkey Management	p. 274
Processing Turkeys	p. 278
Turkey Breeders (Turkey Poult Production)	p. 280
Marketing and Grading
Poultry and Egg Consumption and Prices	p. 288
Market Value of Poultry and Eggs	p. 293
Factors Affecting the Price of Poultry Products	p. 293
Market Changes	p. 294
Market Channels and Selling Arrangements	p. 294
Marketing Eggs	p. 296
Grading and Sizing of Eggs	p. 299
Marketing Poultry Meat	p. 301
Current and Emerging Issues in Marketing (Consumer Trends)	p. 305
Trends Ahead in Marketing	p. 307
Poultry Industry and Business
Vertical Coordination of the Poultry Industry	p. 309
Vertical Integration	p. 309
World Trade in Poultry and Eggs	p. 311
International Competitiveness	p. 313
Poultry Business Issues	p. 315
Records and Databases	p. 316
Allied Poultry Industries	p. 317
Poultry Research	p. 317
Careers for Poultry Science Graduates	p. 318
Other Poultry-Ducks, Geese, Pigeons, Ratites (Ostriches Plus Emus and Rheas), Game, and Ornamental Birds
Ducks and Geese	p. 319
The Ratites-Ostriches, Emus, and Rheas	p. 327
Pigeons	p. 332
Game and Ornamental Birds	p. 333
Appendices
Business Suggestions for Small- and Moderate-Sized Poultry Producers	p. 337
Raising Ducks and Geese in Free-Range Conditions	p. 346
Raising Ostriches	p. 354
Raising Pigeons	p. 355
Raising Game and Ornamental Birds	p. 356
Index	p. 363
Table of Contents provided by Rittenhouse. All Rights Reserved.

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Just as poultry production throughout the world has undergone tremendous changes and growth, this book has been radically revised to reflect this. Building on the strengths of the series of books by M. E. Ensminger, we have concentrated in this extensive revision on accurately reflecting both the science on which poultry production is based and the fundamentals of the industry. This is an extensive revision and updating of the third edition of Poultry Science (published in 1992). Many new figures and photographs are included to illustrate formation and to reflect today's poultry production and the diversity of poultry. The book includes the various facets of poultry production ranging from broiler chickens, eggs, turkeys, ducks, geese, ostriches, and other ratites and game birds. It includes the industry (U.S. and world), poultry biology, development, genetics, production, processing, and marketing. New chapter/sections have been added on food safety, welfare, and environmental issues together with emerging issues including organic production. Increased attention is focused on the structure of the industry, the wide variety of poultry products on the market, new developments (including social and ethical issues), and broiler breeders.The book is intended as an introduction to poultry science courses, particularly units in poultry science at colleges in North America and throughout the world. It should also provide a useful overview of the poultry industry for business and engineering and other graduates entering the poultry industry. To aid updating, reference is made to pertinent websites. It is hoped the volume will be useful to small- and medium-sized producers, for poultry and game birds, poultry farmers, and future farmers. The appendices specifically address issues of special interest to these types of producers. The volume will provide a useful resource for extension educators and instructors in general courses in animal sciences.Although written in the United States, the book attempts to be useful to students, faculty, and the industry throughout North America together with South America, Europe, Asia, and Africa. Units are provided in both the U.S. and metric systems. Issues particularly appropriate to countries in the European Union are now included. Recognizing the role of small- and medium-sized producers and critical niche markets (e.g., organic and free range), pertinent issues are addressed in the text together with a series of appendices specifically directed toward the small- and medium-sized producer.We recognize the invaluable role of our mentors throughout our careers and lives including in date order: the late John Phillips, Sir Brian Follett, Frank Cunningham, Arthur Chadwick, Mike Forties, Paul Griminger, Hans Fisher, the late Ed Oleski, David Topel, John Kozak, Paul Siegel, and many others (for Colin Scanes) and J. C. Gilbreath, Rollin Thayer, Sergio Brambila, F. W. Hill, Emmitt Haynes, and Rex Thomas, among others (for George Brant).We would like to thank the following reviewers for their valuable input: Kevin Downs-Middle Tennessee State University; Richard A. Barczewski-Delaware State University; Alan Sams-Texas AM; and Jason Emmert-University of Arkansas.We are indebted to our colleagues and particularly Susan Lamont and David Topel of Iowa State University's Department of Animal Science for their advice and wisdom. The tremendous support from our wives and families during the writing is gratefully acknowledged. Colin G. Scanes and George Brant Ames, Iowa, 2003

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Poultry Science

Poultry Science

0131133756

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