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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.
- Sales Rank: #1232558 in Books
- Published on: 2003-07-17
- Original language: English
- Number of items: 1
- Dimensions: 10.70" h x .90" w x 7.90" l, 1.70 pounds
- Binding: Paperback
- 512 pages
From the Back Cover
This is the only true poultry science textbook on the market today. Extensively revised, Poultry Science, 4th edition contains pertinent, balanced information on both the North American and global poultry industry. This new edition includes the biology, production, processing, and business aspects of poultry. It also provides coverage of large-scale commercial production as well as small-scale producers and sustainable production.
Features
- New sections on food safety, animal welfare, and animal waste
- Emerging issues and/or future directions/trends sections are included in most chapters, helping to provoke class discussion
- Photos and figures have been updated
- Units in both U.S. and metric systems
- References to pertinent poultry websites are included
About the Author
Colin G. Scanes is a professor of Animal Science at Iowa State University. He was educated in the UK with a B.S. from Hull University and Ph.D. from the University of Wales. He was formerly on the faculty at the University of Leeds and Rutgers—the State University of New Jersey where he was department chair. He has published extensively in poultry and animal science with 10 books and over 500 papers. He has received numerous awards, including election as a fellow of the Poultry Science Association and Honorary Professor at the Agricultural University of Ukraine.
George Brant is a Professor of Animal Science at Iowa State University. He received his undergraduate education at Oklahoma State University (graduating in 1963). His graduate education was at Oklahoma State University (Master of Science, 1965) and University of California-Davis (Doctor of Philosophy, 1971) . He is a longtime member of the Poultry Science Association. Dr. Brant teaches extensively in animal science: basic concepts of animal science, domestic animal physiology, poultry science, companion animal science, companion animal systems management, agriculture travel course preparation, and agriculture travel course (AnS 496).
M. E. Ensminger (1908-1998) grew up on a Missouri farm. He was educated at the University of Missouri (B.S. and M.S.) and the University of Minnesota (Ph.D.). He was on the staff of the University of Massachusetts, then Minnesota, and finally Washington State University (serving as department head). He was president of the Agriservices Foundation.
Dr. Ensminger authored 22 books on animal, dairy, beef, and sheep science and nutrition (some are translated into several languages) and numerous articles. His international recognition stemmed from his service to the animal industry, and his book, together with his International Stockman's Schools and his International Ag-Tech Schools. He received numerous awards.
Excerpt. � Reprinted by permission. All rights reserved.
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 A&M; 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
Most helpful customer reviews
0 of 0 people found the following review helpful.
Excellent source of information regarding chickens and turkeys
By Amazon Customer
Received as advertised. Good condition. An enjoyable, informative read for ones poultry needs particularly regarding chickens and turkeys. The book does not go into much detail in regard to ratites so if you are looking to learn more about ostriches, rhea, or game birds I will tell you that this book is not for you, you should look elsewhere.
0 of 0 people found the following review helpful.
Four Stars
By Lachlan Mullins
Very timely but a page missing!
0 of 0 people found the following review helpful.
Five Stars
By nene
Good condition
See all 4 customer reviews...
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