Poultry Meat and Egg Production

Publication Year: 1988

Author / Editor: Carmen R. Parkhurst and George J. Mountney

Overview: This textbook provides a comprehensive introduction to the fundamental principles and modern practices of poultry management, covering both biological sciences and commercial production techniques. It explores a wide range of topics from anatomy and genetics to marketing, disease control, and specific production systems for broilers, layers, turkeys, and waterfowl.

Key Topics Covered:

Avian anatomy, physiology, reproduction, genetics, and incubation management
Poultry nutrition, disease prevention, parasite control, and environmental housing requirements
Commercial production systems including broilers, commercial eggs, turkeys, and waterfowl
Poultry processing, egg grading, marketing practices, and overall farm management