Commercial Chicken Meat and Egg Production 5th Edition

Commercial Poultry Production

Commercial Chicken Meat and Egg Production provides a comprehensive reference on the management, production, health, nutrition, processing, and business aspects of modern commercial poultry operations. The fifth edition expands its coverage to address both broiler and layer production, hatchery and breeder management, flock health, ventilation, nutrition, egg quality, food safety, waste management, economics, record keeping, and poultry processing. With contributions from specialists across the poultry industry, the book combines scientific information with practical production guidance for students, producers, managers, and researchers.

Key Features:

• Commercial broiler and layer production
• Breeder and hatchery management
• Flock health and disease prevention
• Poultry nutrition and feeding
• Replacement flock management
• Ventilation and environmental management
• Flock behavior and welfare
• Egg quality and egg handling
• Poultry meat and egg processing
• Food safety and further processing
• Waste management
• Production economics and business management
• Computer applications and record keeping
• Extensive tables, photographs, figures, and references
• International poultry production information