Handbook of Poultry Science

Poultry Science is a discipline of animal science attentive to the development of new and more effective methods for raising poultry that produces appetizing and nutritious eggs and meat. Poultry scientists may also seek to increase the production and benefit of poultry while maintaining quality. Poultry farming, despite some constraints, has made considerable progress over the last decade. Chicken meat and eggs are the best source of high-quality protein and are badly needed by many millions of people living in poverty. Poultry contributes significantly to food security and nutrition, supplying human energy, calories and essential micronutrients with short production cycles and the ability to convert a wide range of agri-food by-products and waste into human-eating meat and eggs. Poultry is the fastest growing sub-sector of agriculture, especially in developing countries. The global poultry sector is expected to continue to expand as demand for meat and eggs is driven by growing populations, rising incomes and urbanization. In this sense, the sector faces unparalleled challenges. In particular, for smallholders and the poor, both in rural and urban areas, poultry is a major asset and a key factor in alleviating poverty, providing income and market participation. The growth of the poultry industry has produced a need for science, technical and business expertise in the various fields that are necessary for the effective production of poultry.

This book presents a critical introduction to the domestication of key poultry species, embryology and hatchery management, anatomy and physiology, poultry rations, housing tweaking and diseases related to the production of poultry meats and eggs. Students will be familiar with the basic principles of broiler, turkey and egg production, including poultry physiology, breeding, incubation, housing, nutrition, disease control, management and marketing. It also presents a more rewarding understanding of basic sciences, nutrition, genetics, physiology, diseases, biotechnology, processing and marketing than modern, intensive methods of poultry and food production. Students will acquire analytical skills, problem-solving and leadership skills for complex production units, hatcheries, integrated feed mills, processing plants and research laboratories. This book aims to develop the technical, analytical, communication, business and management skills needed for the advancement of leadership positions in poultry production and the allied agricultural industries. Students will be able to apply their knowledge of science, economics, business and ethics to identify, analyze and deal responsibly with the challenges of modern poultry production.