養鶏業のすべて（第５版）<br>Commercial Chicken Meat and Egg Production （5TH）

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養鶏業のすべて（第５版）
Commercial Chicken Meat and Egg Production （5TH）

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  • 製本 Hardcover:ハードカバー版／ページ数 1365 p.
  • 言語 ENG
  • 商品コード 9780792372004
  • DDC分類 636.5

基本説明

１１年振りの改訂版。
New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. Updated topics include: breeders and hatchery operations; broiler and layer flock management; and more.

Full Description

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.

Contents

1 The World's Commercial Chicken Meat and Egg Industries.- 2 Components of the Poultry and Allied Industries.- 3 Modern Breeds of Chickens.- 4 Anatomy of the Chicken.- 5 Formation of the Egg.- 6 Behavior of Chickens.- 7 Behavioral Genetics.- 8 Poultry Housing.- 9 Fundamentals of Ventilation.- 10 Fundamentals of Managing Light for Poultry.- 11 Waste Management.- 12 External Parasites, Insects, and Rodents.- 13 Feed and the Poultry Industry.- 14 Digestion and Metabolism.- 15 Major Feed Ingredients: Feed Management and Analysis.- 16 Broiler Nutrition.- 17 Feeding Egg-Type Replacement Pullets.- 18 Feeding Commercial Egg-Type Layers.- 19 Feeding Broiler Breeders.- 20 Vitamins, Minerals, and Trace Ingredients.- 21 Feed Formulation and the Computer.- 22 Consumption and Quality of Water.- 23 Microorganisms and Disease.- 24 Immunity.- 25 Vaccines and Vaccination.- 26 Medication for the Prevention and Treatment of Diseases.- 27 Diseases of the Chicken.- 28 Biosecurity on Chicken Farms.- 29 Cleaning and Disinfecting Poultry Facilities.- 30 Diagnostic Testing.- 31 Operating a Poultry Enterprise.- 32 Record Management.- 33 Computer Applications.- 34 Managing the Breeding Flock.- 35 Development of the Embryo.- 36 Hatchery Planning, Design, and Construction.- 37 Equipment for Hatcheries.- 38 Maintaining Hatching Egg Quality.- 39 Factors Affecting Hatchability.- 40 Operating the Hatchery.- 41 Introduction to the US Chicken Meat Industry.- 42 A Model Integrated Broiler Firm.- 43 Broiler Management.- 44 Quality Assurance and Food Safety—Chicken Meat.- 45 Microbiology of Poultry Meat Products.- 46 Processing Chicken Meat.- 47 Poultry Processing—Inspection and Grading.- 48 Further-Processing Poultry and Value-Added Products.- 49 Introduction to the US Table-Egg Industry.- 50 A ModelOne Million Hen In-Line Egg Production Complex.- 51 Cage Management for Raising Replacement Pullets.- 52 Cage Management for Layers.- 53 Management in Alternative Housing Systems.- 54 Flock Replacement Programs and Flock Recycling.- 55 Egg Production and Egg Weight Standards for Table-Egg Layers.- 56 Egg Handling and Egg Breakage.- 57 Shell Eggs and Their Nutritional Value.- 58 Processing and Packaging Shell Eggs.- 59 Further-Processing Eggs and Egg Products.- 60 Shell Egg Quality and Preservation.- 61 Quality and Functionality of Egg Products.- 62 Egg Quality Assurance Programs.- Section XI. Append.- 64-A List of Periodicals and Scientific Journals.- 64-B Partial List of Books on Poultry and Related Subjects.- 64-C Partial List of International Chicken Breeding Companies.- 64-D Partial List of International Equipment Manufacturers.- 64-E List of Poultry Professional and Trade Associations.- 64-F List of Institutions with Significant Research and Education Programs in Poultry (US and Canada).- 64-G Conversion Tables.