Today, nutraceuticals have been recognized as any natural product, food or dietary supplement that provides medical or health benefits including the prevention of diseases. Keeping these aspects in view, the book covers different types of Nutraceuticals used in livestock and poultry, their role, mode of application, advantages and disadvantages if any. In 1, the concepts of feeding nutraceuticals have been discussed and classified into several groups. 2 presents feeding of antibiotics to poultry and livestock species and how it has been gradually replaced by different feed additives preferentially called as nutraceuticals. 3 to 8 deals with different nutraceuticals often fed to poultry and livestock like probiotics, prebiotics, enzymes, organic acids, fatty acids and phytobiotics. The s introduce and classify the corresponding nutraceutical agents and then present a detail discussion on its efficacy as a feed ingredient, mode of action, specific rate of inclusion in the diet.

Economists have described the upcountry Georgia poultry industry as the quintessential agribusiness. Following a trajectory from Reconstruction through the Great Depression to the present day, Monica R. Gisolfi shows how the poultry farming model of semivertical integration perfected a number of practices that had first underpinned the cotton-growing crop-lien system, ultimately transforming the poultry industry in ways that drove tens of thousands of farmers off the land and rendered those who remained dependent on large agribusiness firms. Gisolfi argues that the inequalities inherent in the structure of modern poultry farming have led to steep human and environmental costs. Agribusiness firms-many of them descended from the cotton-era South's furnishing merchants-brought farmers into a system of feed-conversion contracts that placed all production decisions in the hands of the poultry corporations but at least half of the capital risks on the farmers. Along the way, the federal government aided and abetted-sometimes unwittingly-the consolidation of power by poultry firms through direct and indirect subsidies and favorable policies. Drawing on USDA files, oral history, congressional records, and poultry publications, Gisolfi puts a local face on one of the twentieth century's silent agribusiness revolutions.

This collection features four peer-reviewed literature reviews on bone health in poultry. The first chapter reviews the literature on genetic mapping of skeletal traits in both broilers and layers, including both the genetics of skeletal defects and bone quality. As the chapter shows, linkage mapping and genome-wide association studies have identified promising candidate genes with potential for breeding more robust birds. The second chapter focuses on bacterial chondronecrosis with osteomyelitis (BCO), one of the most common causes of lameness in broilers. The chapter summarizes the pathogenesis of BCO and reviews the efficacy of probiotics as a prophylactic treatment. The third chapter discusses bone health in laying hens. It reviews bone development, keel and other bone health problems and factors contributing to poor bone health. It also summarises key strategies for improving bone health, including breeding, nutrition, rearing practices and housing. The final chapter assesses the problem of lameness in intensively-reared broiler flocks. The chapter also discusses skin health in broilers. It summarises key risk factors as well as ways of monitoring and reducing the problem, from breeding programmes and enrichment to sequential feeding regimes.

Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

A comprehensive reference for the poultry industry--"Volume 2" describes poultry processing from raw meat to final retail products

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 2: Secondary Processing" covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety.

"Volume 2: Secondary Processing" is divided into seven parts: Secondary processing of poultry products--an overviewMethods in processing poultry products--includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturing--includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributes--includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipment--includes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assurance--includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United States--includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

This early work on poultry husbandry is a fascinating read for any poultry enthusiast, but also contains much information that is still useful and practical today. It will prove of much interest to the amateur poultry keeper as well as those in the field of agriculture. Tables, diagrams and photographs accompany the text. Contents Include: The Stock, Housing, Feeding, Breeding, Incubation, Rearing, Management, Ducks/Geese/Turkeys/Bantams, and Hygiene and Sanitation on the Poultry Farm. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This fascinating work is thoroughly recommended for inclusion on the bookshelf of all poultry enthusiasts. Equally as valuable to an amateur poultry keeper as to those in the agricultural industry its 191 pages contain a wealth of information and anecdote on a variety of aspects of poultry husbandry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Full of information and practical advice, this book is suitable for those thinking about keeping ducks and geese, those who have recently become duck and goose keepers and want to learn more, and for the more experienced keeper. With over 290 photographs, this book provides everything you need to know, including: legal requirements; land, fencing, housing, equipment and security. There is a comprehensive list, with accompanying photographs, of over eighty duck and goose breeds. Information is available to help decide what breeds will suit you best and acquiring your first birds. Further topics covered include: feeding and nutrition; health and welfare; breeding and rearing; raising for meat, slaughter, plucking and preparation for cooking, plus recipes.

With the growing global fear of a major pandemic, avian influenza (AI) virus research has greatly increased in importance. In Avian Influenza Virus, an expert team of researchers and diagnosticians examine the fundamental, yet essential, virological methods for AI virus research and diagnostics as well as some of the newest molecular procedures currently used for basic and applied research. They present exciting, cutting-edge new methods that focus both on studying the virus itself and on work with avian hosts, an area greatly lacking in research.

Practical how-to advice for keeping chickens "For me, raising chickens, for eggs and meat, has been one of the most enjoyable aspects of our family farm. I am a great admirer of "chicken whisperer" Pammy Riggs, and with her two co-authors she has produced an admirably thorough guide to enjoying the pleasures and avoiding the pitfalls of keeping chickens. Get the book, and take the feathery plunge!" - Hugh Fearnley-Whittingstall Keeping Chickens For Dummies provides you with an introduction to all aspects of keeping chickens, from constructing a hutch to the correct feeding regime. It offers expert advice straight from the River Cottage Chicken Whisperer', so whether you're looking to raise chickens for eggs, meat, or just the entertainment value and fun - Keeping Chickens For Dummies is the perfect place to start. Keeping Chickens For Dummies: * Shows you how to keep chickens in different conditions * Offers guidance on choosing and purchasing chickens * Gives great step-by-step advice on constructing the right housing * Provides expert advice on how to feed and care for your chickens

This book provides an extensive review of research into Campylobacter, Helicobacter and Arcobacter species found in poultry. It includes the epidemiology, diagnosis, immune response and disease control of these organisms in commercial poultry production. Antimicrobial resistance, and the incidence and human disease potential of these bacteria is also discussed. A global perspective is presented by experts from four continents - South America, North America, Europe and Africa. This reference work will be of value to the poultry industry, research laboratories, public health workers and students. An extensive overview of the relevant literature is provided by the reference lists at the end of each chapter.

Everything you need to care for and keep happy, healthy chickens

With directives on diagnosing and treating sick or ailing chickens, as well as general information on how to keep chickens in peak condition, "Chicken Health For Dummies" is your go-to guide on how to best care for and keep chickens.

Inside, you'll get everything you need to know about chicken health and wellness: an encyclopedia full of common and not-so-common diseases, injuries, symptoms, and cures that chicken owners may encounter. "Chicken Health For Dummies" provides chicken owners with one handy, all-encompassing resource. Helps you identify potential hazards and signs of ill health in your chickenShows you how to properly examine chickens to identify and isolate potential health issues before they spread to the rest of the flockAn encyclopedia full of common and uncommon diseases, injuries, symptoms, and cures for chickens

"Chicken Health For Dummies" joins "Raising Chickens For Dummies" and "Building Chickens Coops For Dummies" to round out the For Dummies reference library as a must-have resource for both rural and urban chicken owners.

The first edition of The Small-Scale Poultry Flock helped thousands of small-scale farmers and smallholders adopt a practical model for working with chickens and other domestic fowl based on natural systems. In this expanded and thoroughly revised edition, readers will find plenty of all-new material. Author Harvey Ussery introduces readers to his new favorite breed of chicken, Icelandics; describes how he manages his breeding flock using a clan mating system; presents detailed information on the use of trapnests and record-keeping spreadsheets for evaluating breeding hen performance; and provides step-by-step instructions for construction of an ingeniously designed mobile poultry shelter. Readers will also find fully updated information and tips on all aspects of flock management, including: growing (and sourcing) feed on a small scale cultivating earthworms and grubs as high-protein poultry feed brooding (and breeding) at home implementing manure management using electric net fencing for ranging flocks using poultry as insect and weed managers in the garden and orchard enlisting your chickens as garden tillers and compost-makers protecting the flock from predators keeping the flock healthy working with mother hens In The Small-Scale Poultry Flock, Revised Edition Ussery presents a sustainable and ecologically friendly model that can be adapted to a variety of scales. His advice and examples throughout the book will prove invaluable for beginner farmers, growers looking to incorporate poultry into their programme and experienced farmers looking to create a truly sustainable system.

This collection features five peer-reviewed reviews on ensuring the welfare of laying hens. The first chapter highlights the key welfare issues in poultry housing and management, focussing on the use of conventional cages to house laying hens. The chapter then explores the emergence of enriched cages and cage-free housing, as well as the benefits and risks of each system on bird health and welfare. The second chapter reviews the range of welfare issues affecting free range laying hens. The chapter also highlights the need to improve current understanding of how laying hens behave in free range systems to be able to adequately meet their health and welfare needs. The third chapter discusses the use of beak trimming methods, as well as the welfare concerns that arise as a result of their use. The chapter highlights alternative strategies to reduce the need for these practices which are known to incur acute pain. The fourth chapter reviews the impact of housing and management systems on the skeletal and cognitive development of laying hens. It discusses how nutrition and housing can be optimised to reduce the occurrence of bone health issues. The final chapter reviews current research on the genetics of behavioural traits in poultry, focussing on how breeding can be optimised to reduce aggressive behaviour in laying hens.

It is widely recognised that developments in the chick embryo have a profound effect on hatchability and the subsequent health and productive capacity of poultry. With a stronger focus on welfare, prevention of disease and more sustainable poultry production, understanding these early stages has never been more crucial. Embryo development and hatchery practice in poultry production addresses the key stages and factors in embryo development in poultry to optimise hatchability and chick health. The book reviews the role of parental and environmental factors on embryo development and skeletal growth. The book also reviews the effects of incubation on chick health and development, including factors such as temperature, light exposure and humidity, as well as best practice in managing the hatching stage. Through focussed and authoritative discussions, the book details best practices for managing a hatchery environment to ensure that chick welfare, health and productive capacity are optimized.

This collection features five peer-reviewed reviews on dietary supplements in poultry nutrition. The first chapter reviews latest research on feed enzymes focussing on identifying the key challenges researchers face in terms of current trends in enzyme development, mechanism(s) of action and enzyme efficacy. The second chapter considers the role of probiotics in optimising gut function in poultry. It reviews the development of novel, cost-effective, feed-stable, direct-fed microbials with potential for widespread utilisation and improved production. The third chapter discusses the role of essential oils and botanicals in improving gut function in poultry, focussing on four major functions of phytobiotics that could potentially contribute to gut health: digestive conditioning, antimicrobial property, immunomodulation and gut microbiota modulation. The fourth chapter considers the development of alternative protein sources for poultry nutrition, including grain by-products, pulses and algae. It also reviews best practices for improving the nutritive value of these alternative protein sources. The final chapter reviews the effects of supplemental full- or de-fatted microalgal biomass in poultry diets on animal production and performance, meat and egg qualities, as well as nutrient metabolism and molecular responses.

This book covers nearly all the aspects of duck rearing system with various duck genetic resources of India, their nutritional requirements, care management, diseases and prevention, slaughter, grading, packaging of meat, nutritional importance of meat & egg and integrated farming. To make this book more competent for farmers, enlisted certain drugs for treatment of different diseases of duck and vaccination schedule has also been included in the text. References have been included in this book to refer the interested reader for details understanding of duck rearing system. The language is kept simple and lucid for ease of understanding. This book will find right place in the hands of researchers, veterinary graduates, students of the animal sciences and farmers who are engaged in duck farming.

Recent years have seen a rise in the number of consumers wishing to know more about the journey their food takes from farm to fork. Consumer expectations of the sensory and nutritional qualities of food products have increased as a result. Poultry producers and processors must balance these quality parameters with other requirements such as yield and animal welfare. Improving poultry meat quality addresses the wealth of recent research on the genetic and environmental factors affecting the development of quality traits in poultry meat and their potential implications for breeding, husbandry and postharvest processing. This collection also reviews recent advances in understanding colour, texture and flavour development in poultry meat. A particular focus is coverage of key poultry myopathies associated with modern broiler production such as white striping, wooden breast and pale soft exudative meat. The book considers their causes, impacts on meat quality and how these defects can be prevented or overcome.

This collection features five peer-reviewed reviews on managing bacterial diseases of poultry. The first chapter provides a brief overview of Campylobacter in poultry production and the routes of transmission from bird to human. It considers current and future challenges in controlling Campylobacter, as well as the control measures implemented to reduce the occurrence of infection in poultry flocks. The second chapter discusses economically-important enteric diseases and disorders of poultry. The chapter highlights the aetiology of these diseases and explores more sustainable alternatives to promote gastrointestinal health, such as plant-derived extracts, organic acids, prebiotics and probiotics. The third chapter provides an overview of best practices to manage disease outbreaks in poultry. It reviews current disease preventative measures, health monitoring procedures, as well as disease investigation techniques. The fourth chapter reviews the emergence and re-emergence of several infectious pathogens in poultry production and the consequent need to improve current biosecurity measures in poultry flocks to ensure optimal animal health and welfare. The final chapter considers the main alternatives to antibiotics in preventing zoonoses and other major pathogens in poultry. The chapter reviews the sector's use of prebiotics and related compounds, as well as the beneficial effects of their use.