简介
Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.
目录
Introduction
Acknowledgments
List of Tables
List of Figures
Contributing Authors
Preface
List of Abbreviations
Section I General
1 The World's Commercial Chicken Meat and Egg Industries P.W. Aho
2 Component of the Poultry and Allied Industries D.D. Bell
3 Modern Breeds of Chickens D.D. Bell
4 Anatomy of the Chicken D.D. Bell
5 Formation of the Egg D.D. Bell
6 Behavior of Chickens A.B. Webster
7 Behavioral Genetics A.B. Webster
8 Poultry Housing W.D. Weaver, Jr
9 Fundamentals of Ventilation W.D. Weaver, Jr
10 Fundamentals of Managing Light For Poultry M.J. Wineland
11 Waste Management D.D. Bell
12 External Parasites, Insects, and Rodents D.R. Kuney
Section II Feed and Nutrition
13 Feed and the Poultry Industry P.W. Aho
14 Digestion and Metabolism C.N. Coon
15 Major Feed Ingredients: Feed Management and Analysis C.N. Coon
16 Broiler Nutrition C.N. Coon
17 Feeding Egg-Type Replacement Pullets C.N. Coon
18 Feeding Commercial Egg-Type C.N. Coon
19 Feeding Broiler Breeders C.N. Coon
20 Vitamins, Minerals, and Trace Ingredients C.N. Coon
21 Feed Formulation and the Computer G.M. Pesti
22 Consumption and Quality of Water D.D. Bell
Section III Poultry Health
23 Microorganisms and Disease G.J. Cutler
24 Immunity G.J. Cutler
25 Vaccines and Vaccination G.J. Cutler
26 Medication for the Prevention and Treatment of Diseases G.J. Cutler
27 Diseases G.J. Cutler
28 Biosecurity on Chicken Farms D.R. Kuney and C.J. Cardona
29 Cleaning and Disinfection of Poultry Facilities D.R. Kuney and J.S. Jeffry
30 Diagnostic Testing C.J. Cardona and G.J. Cutler
Section IV Business
31 Operating a Poultry Enterprise D.D. Bell
32 Record Management D.D. Bell
33 Computer Applications G.M. Pesti
Section V The Breeder and Hatchery Industries
34 Managing the Breeding Flock R. Meijerhof
35 Development of the Embryo J.M. Mauldin
36 Hatchery Planning, Design and Construction J.M. Mauldin
37 Equipment for Hatcheries J.M. Mauldin and T. Morrison III
38 Maintaining Hatching Egg Quality J.M. Mauldin
39 Factors Affecting Hatchability J.M. Mauldin
40 Operating the Hatchery J.M. Mauldin
Section VI The Broiler Industry
41 Introduction to the US Chicken Meat Industry P.W. Aho
42 A Model Integrated Broiler Firm D.D. Bell
43 Broiler Management M.P. Lacy
Section VII Poultry Processing
44 Quality Assurance and Food Safety - Chicken Meat C.J. Wabeck
45 Microbiology of Poultry Meat Products C.J. Wabeck
46 Processing Chicken Meat C.J. Wabeck
47 Poultry Processing Inspection and Grading C.J. Wabeck
48 Further Processing Poultry and Value Added Products C.J. Wabeck
Section VIII The Table Egg Industry
49 Introduction to the US Table Egg Industry D.D. Bell
50 A Model One Million Hen In-Line Egg Production Complex D.D. Bell
51 Cage Management for Raising Replacement Pullets D.D. Bell
52 Cage Management for Layers D.D. Bell
53 Management in Alternative Housing Systems D.D. Bell
54 Flock Replacement Programs and Flock Recycling D.D. Bell
55 Egg Production and Egg Weight Standards for Table Egg Layers D.D. Bell
56 Egg Handling and Egg Breakage D.D. Bell
Section XI Egg Processing
57 Shell Eggs and Their Nutritional Value G. Zeidler
58 Processing and Packaging of Shell Eggs G. Zeidler
59 Further Processing of Eggs and Egg Products G. Zeidler
60 Shell Egg Quality and Preservation G. Zeidler
61 Quality and Functionality of Egg Products G. Zeidler
62 Egg Quality Assurance Programs R.A. Ernst
Section X References
Section XI Appendix
Index
Acknowledgments
List of Tables
List of Figures
Contributing Authors
Preface
List of Abbreviations
Section I General
1 The World's Commercial Chicken Meat and Egg Industries P.W. Aho
2 Component of the Poultry and Allied Industries D.D. Bell
3 Modern Breeds of Chickens D.D. Bell
4 Anatomy of the Chicken D.D. Bell
5 Formation of the Egg D.D. Bell
6 Behavior of Chickens A.B. Webster
7 Behavioral Genetics A.B. Webster
8 Poultry Housing W.D. Weaver, Jr
9 Fundamentals of Ventilation W.D. Weaver, Jr
10 Fundamentals of Managing Light For Poultry M.J. Wineland
11 Waste Management D.D. Bell
12 External Parasites, Insects, and Rodents D.R. Kuney
Section II Feed and Nutrition
13 Feed and the Poultry Industry P.W. Aho
14 Digestion and Metabolism C.N. Coon
15 Major Feed Ingredients: Feed Management and Analysis C.N. Coon
16 Broiler Nutrition C.N. Coon
17 Feeding Egg-Type Replacement Pullets C.N. Coon
18 Feeding Commercial Egg-Type C.N. Coon
19 Feeding Broiler Breeders C.N. Coon
20 Vitamins, Minerals, and Trace Ingredients C.N. Coon
21 Feed Formulation and the Computer G.M. Pesti
22 Consumption and Quality of Water D.D. Bell
Section III Poultry Health
23 Microorganisms and Disease G.J. Cutler
24 Immunity G.J. Cutler
25 Vaccines and Vaccination G.J. Cutler
26 Medication for the Prevention and Treatment of Diseases G.J. Cutler
27 Diseases G.J. Cutler
28 Biosecurity on Chicken Farms D.R. Kuney and C.J. Cardona
29 Cleaning and Disinfection of Poultry Facilities D.R. Kuney and J.S. Jeffry
30 Diagnostic Testing C.J. Cardona and G.J. Cutler
Section IV Business
31 Operating a Poultry Enterprise D.D. Bell
32 Record Management D.D. Bell
33 Computer Applications G.M. Pesti
Section V The Breeder and Hatchery Industries
34 Managing the Breeding Flock R. Meijerhof
35 Development of the Embryo J.M. Mauldin
36 Hatchery Planning, Design and Construction J.M. Mauldin
37 Equipment for Hatcheries J.M. Mauldin and T. Morrison III
38 Maintaining Hatching Egg Quality J.M. Mauldin
39 Factors Affecting Hatchability J.M. Mauldin
40 Operating the Hatchery J.M. Mauldin
Section VI The Broiler Industry
41 Introduction to the US Chicken Meat Industry P.W. Aho
42 A Model Integrated Broiler Firm D.D. Bell
43 Broiler Management M.P. Lacy
Section VII Poultry Processing
44 Quality Assurance and Food Safety - Chicken Meat C.J. Wabeck
45 Microbiology of Poultry Meat Products C.J. Wabeck
46 Processing Chicken Meat C.J. Wabeck
47 Poultry Processing Inspection and Grading C.J. Wabeck
48 Further Processing Poultry and Value Added Products C.J. Wabeck
Section VIII The Table Egg Industry
49 Introduction to the US Table Egg Industry D.D. Bell
50 A Model One Million Hen In-Line Egg Production Complex D.D. Bell
51 Cage Management for Raising Replacement Pullets D.D. Bell
52 Cage Management for Layers D.D. Bell
53 Management in Alternative Housing Systems D.D. Bell
54 Flock Replacement Programs and Flock Recycling D.D. Bell
55 Egg Production and Egg Weight Standards for Table Egg Layers D.D. Bell
56 Egg Handling and Egg Breakage D.D. Bell
Section XI Egg Processing
57 Shell Eggs and Their Nutritional Value G. Zeidler
58 Processing and Packaging of Shell Eggs G. Zeidler
59 Further Processing of Eggs and Egg Products G. Zeidler
60 Shell Egg Quality and Preservation G. Zeidler
61 Quality and Functionality of Egg Products G. Zeidler
62 Egg Quality Assurance Programs R.A. Ernst
Section X References
Section XI Appendix
Index
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