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Modern Poultry Management

Modern Poultry Management
Author: Herbert Howes
Publisher: Read Books Ltd
Total Pages: 125
Release: 2016-12-19
Genre: Technology & Engineering
ISBN: 1473347599
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First published in 1939, this is a vintage handbook on poultry farming, with chapters on selection, breeding, feeding, housing, and more. 'Modern Poultry Management' contains a wealth of timeless, practical information and is highly recommended for modern poultry farmers and keepers. Contents include: 'important Branches of the Industry', 'Up-to-Date Methods of Poultry-keeping', 'Breeds and Crosses for General Poultry-keepers and Backyarders', 'General Management of Stock for Laying and Breeding Purposes', 'Incubation', 'Artificial and Natural', 'Rearing the Chicks', 'Feeding and General Management of Chicks from Shell to Maturity', etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.

Modern Livestock and Poultry Production

Modern Livestock and Poultry Production
Author: James R. Gillespie
Publisher: Delmar
Total Pages: 680
Release: 1981
Genre: Business & Economics
ISBN:
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"Designed for career and technical high school students who require competency in all phases and types of livestock production, the Ninth Edition of MODERN LIVESTOCK AND POULTRY PRODUCTION has been revised to include the most up-to-date, comprehensive information in the field. With coverage of basic animal science and livestock industry information as well as current issues in animal agriculture, this engaging text covers everything students need to know about livestock and poultry animals for classroom study and beyond. Through updated visual aids, real-world applications, and comprehensive study tools, the Ninth Edition provides students with a solid understand of the anatomy, physiology, nutrition, feeding, and reproduction of multiple livestock and poultry breeds." --Google Books.

MODERN POULTRY FARMING

MODERN POULTRY FARMING
Author:
Publisher: Kamilu Aminu Yusif
Total Pages: 92
Release:
Genre: Cooking
ISBN:
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​​​​​Introducing: Modern poultry farming is a blend of traditional practices and advanced technologies designed to meet the growing global demand for poultry products. It involves: 1.Advanced Breeding: Utilizing genetic research to enhance growth, feed efficiency, and disease resistance. 2.Innovative Housing: Climates controlled environments with automated feeding and watering systems. 3.Precision Nutrition: Tailored diets for optimal health and productivity. 4.Health Management: Rigorous biosecurity measures, vaccinations, and early disease detection. 5.Sustainability: Efficient resource management, waste reduction, and renewable energy use. 6.Technology Integration: Real-time monitoring, automation, and data analytics for improved efficiency. 7.Market Responsiveness: Adapting to consumer preferences for organic and free-range products. Dive into Modern poultry farming with confidence. Embrace advancements, adopt sustainable practices, and stay informed about market trends to ensure your farm thrives. Equip yourself with the knowledge and tools to succeed and become a leader in the industry. Start your journey today and be part of the future of sustainable and innovative poultry farming

The Modern Poultry Farming

The Modern Poultry Farming
Author: Grace Smith
Publisher: Independently Published
Total Pages: 0
Release: 2024-08-09
Genre: Technology & Engineering
ISBN:
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"The Modern Poultry Farming" provides a comprehensive guide to contemporary poultry farming techniques, emphasizing sustainable and efficient practices. The book covers various aspects, including selecting breeds, housing, nutrition and disease management. It highlights modern technological advancements like automated feeding systems, climate control and biosecurity measures to enhance productivity and ensure animal welfare. Detailed chapters focus on the economic aspects, offering strategies for maximizing profits and minimizing costs. Additionally, the book addresses environmental impacts and the importance of ethical farming practices. With practical advice and real-world examples, it serves as an essential resource for both novice and experienced poultry farmers.

Handbook of Poultry Science and Technology, Secondary Processing

Handbook of Poultry Science and Technology, Secondary Processing
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
Total Pages: 632
Release: 2010-03-30
Genre: Technology & Engineering
ISBN: 0470504463
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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 overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, 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 analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Modern Poultry Farming

Modern Poultry Farming
Author: Louis Merwin Hurd
Publisher:
Total Pages: 626
Release: 1944
Genre: Poultry
ISBN:
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Commercial Chicken Meat and Egg Production

Commercial Chicken Meat and Egg Production
Author: Donald D. Bell
Publisher: Springer Science & Business Media
Total Pages: 1422
Release: 2012-12-06
Genre: Science
ISBN: 1461508118
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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.