Poultry Meat and Egg Production has been prepared primarily for use
as a text for students taking their first courses in poultry manage
ment. The general overall science and production practices
currently in use in the industry have been characterized and
described so that the student can gain insight into the industry.
Reading portions of chapters before the lecture discussions and
laboratory sessions will be helpful in giving students an
understanding of the material. Also, this gives the instructor an
opportunity to emphasize in the lectures areas of current concern
in the industry, and to present topics of his or her choice in
greater detail. We wish to acknowledge and thank the following
scientists who reviewed and critically evaluated the several
chapters and made many helpful suggestions: Dr. Bobby Barnett,
Clemson University; Mr. D. O. Bell, University of California; Dr.
Donald Bray (retired), University of Illinois; Dr. W. H. Burke,
University of Georgia; Dr. Frank Cherms, Nicholas Turkey Breeding
Farms, Inc., Sonoma, California; Dr. Wen dell Carlson (retired),
South Dakota State University; Dr. J. V. Craig, Kansas State
University; Dr. K. Goodwin (retired), Pennsylvania State
University; Dr. T. L. Goodwin, University of Arkansas; Dr. G. C."
General
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