Poultry Science

Poultry Science

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For courses in Poultry Science, Poultry Management, Poultry and Avian Science, General Animal Science courses with poultry components; also useful as a reference work for secondary vocational agriculture extension and other programs.This unique text 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. (Formerly an Interstate title.)
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Product details

  • Hardback | 512 pages
  • 200.66 x 269.24 x 19.05mm | 839.14g
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • 4th edition
  • 0131133756
  • 9780131133754
  • 1,545,184

Back cover copy

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
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Table of contents

1. Poultry - An Overview. 2. Avian Biology. 3. Incubation. 4. Poultry Genetics and Breeding. 5. Fundamentals of Poultry Nutrition. 6. Feeds and Additives. 7. Poultry Feeding Standards-Diet Formulation and Feeding Programs. 8. Poultry Management. 9. Animal Waste and Other Environmental Issues. 10. Poultry Behavior, Stress, and Welfare. 11. Poultry Health. 12. Food Safety. 13. Poultry Housing and Equipment. 14. Eggs and Layers. 15. Chicken Meat and Its Production (Broilers). 16. Turkeys and Turkey Meat. 17. Marketing and Grading. 18. Poultry Industry, and Business. 19. Other Poultry-Ducks, Geese, Pigeons, Ratites (Ostriches Plus Emus and Rheas), Game and Ornamental Birds. Appendix I: Business Suggestions for Small-and Moderate-Sized Poultry Producers. Appendix II: Raising Ducks and Geese in Free-Range Conditions. Appendix III: Raising Ostriches. Appendix IV: Raising Pigeons. Appendix V: Raising Game and Ornamental Birds.
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About George Brant

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.
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