Poultry Science

300 Pages·2016·16.8 MB·English

Gideon Waddell
Poultry Science
Poultry Science

Poultr y Science
Edited by
Gideon Waddell
Poultry Science
Edited by Gideon Waddell
ISBN: 978-1-9789-2786-5
© 2017 Library Press
Published by Library Press,
5 Penn Plaza,
19th Floor,
New York, NY 10001, USA
Cataloging-in-Publication Data
Poultry science / edited by Gideon Waddell.
p.cm.
Includes bibliographical references and index.
ISBN 978-1-9789-2786-5
1.Poultry. 2. Poultry farms. 3. Poultry products. 4. Poultry--Diseases. I. Waddell, Gideon.
SF487 .P68 2017
636.5--dc23
This book contains information obtained from authentic and highly regarded sources. All chapters are
published with permission under the Creative Commons Attribution Share Alike License or equivalent. A
wide variety of references are listed. Permissions and sources are indicated; for detailed attributions, please
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Table of Contents
Preface VII
Chapter 1 Introduction to Poultry 1
Chapter 2 Poultry Farming: An Integrated Study 17
i. Poultry Farming 17
ii. Broiler Industry 36
Chapter 3 Essential Concepts in Poultry Science 50
i. Poultry Litter 50
ii. Capon 55
iii. Feed Conversion Ratio 57
iv. Broodiness 60
v. Plumping 67
vi. Organic Egg Production 69
vii. Incubator (Egg) 70
viii. Poultry Show 73
Chapter 4 Methods and Techniques of Poultry Farming 76
i. Free range 76
ii. Yarding 83
iii. Battery Cage 86
iv. Furnished Cages 95
v. Debeaking 97
vi. Chick Culling 103
vii. Forced Molting 105
viii. Pastured Poultry 107
Chapter 5 Various Livestock Breeds in Poultry 110
i. Chicken 110
ii. Andalusian Chicken 125
iii. Bresse Gauloise 127
iv. Delaware Chicken 128
v. Asil Chicken 129
vi. Broiler 134
vii. Domestic Duck 143
viii. Aylesbury Duck 146
ix. Indian Runner Duck 154
Chapter 6 Poultry Products 158
i. Egg as Food 158
ii. Feather Meal 177
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VI Contents
iii. Down Feather 178
iv. Chicken as Food 183
v. Duck as Food 192
Chapter 7 Poultry Diseases 197
i. Aspergillosis 197
ii. Avian Infectious Bronchitis 200
iii. Avian Influenza 203
iv. Botulism 215
v. Infectious Bursal Disease 226
vi. Toxoplasmosis 230
vii. Avian Reovirus 247
viii. Erysipelas 252
ix. Haemoproteus 257
x. Marek’s Disease 277
Chapter 8 Various Poultry Standards 282
i. American Standard of Perfection 282
ii. Australian Poultry Standards 283
iii. British Poultry Standard 285
Permissions
Index
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Preface

This book is compiled in such a manner, that it will provide in-depth knowledge
about the theory and practice of poultry science. The main aim of the text is to
familiarize students with the fundamental concepts of poultry science and make them
understand the primary techniques used in this field. Poultry science is the field of
agriculture which deals with the raising and management of poultry birds like geese,
chicken, turkey and ducks, for food. The topics covered in this extensive text deal with
the core subjects of poultry science. This textbook aims to serve as a resource guide
for students and contribute to the growth of the discipline. The various sub-fields of
poultry science along with technological progress that have future implications are
glanced at in this book.
A short introduction to every chapter is written below to provide an overview of the
content of the book:
Chapter 1 - Birds that are kept for the purpose of producing eggs, meat and feathers
are known as poultry. Poultry has existed for the past several thousand years. Some
of the birds used for poultry are chicken, duck, emu, goose and ostrich. This chapter
will provide an integrated understanding of poultry; Chapter 2 - Farms which raise
birds such as chickens, ducks and turkeys for the purpose of producing meat and
eggs is termed as poultry farming. It can be alternative or intensive according to the
procedures followed. This text is an overview of the subject matter incorporating
all the major aspects of poultry farming; Chapter 3 - The essential concepts of
poultry science are capon, feed conversion ratio, broodiness, plumping, organic egg
production, poultry show etc. A capon is a rooster which has been castrated whereas
plumping is the process by which some companies inject raw chicken meat with
saltwater or with chicken stock. The following section provides a glimpse of the
essential concepts in poultry science; Chapter 4 - The methods and techniques
discussed within this chapter are free range, yarding, battery cage, furnished cages,
debeaking, forced molting etc. Animals that can roam around free for some part of
the day are denoted by the word free range where as yarding is the custom of fencing
animals in order to keep them safe. Yarding is a method of intensive grazing. This
text discusses the methods and techniques of poultry farming in a critical manner
providing key analysis to the subject manner; Chapter 5 - Various breeds of livestock
are used in poultry. Some of these birds are Andalusian chicken, Bresse Gauloise,
Delaware chicken, Asil chicken, broiler and Indian Runner ducks. This section has
been carefully written to provide an easy understanding of the numerous kinds of
livestock in poultry; Chapter 6 - Poultry products are used mainly for food. Some of
the chapters included in this section are chicken as food, duck as food, feather
meal, egg as food and down feather. The chapter closely examines all the poultry
products that are used in day-to-day life; Chapter 7 - Aspergillosis is a group of
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VIII Preface
diseases which is caused by a fungus named aspergillus. It causes diseases such
as tuberculosis or chronic obstructive pulmonary disease. A number of diseases
have been mentioned in this chapter, some of these are avian infectious bronchitis,
botulism, infectious bursal disease and marek’s disease. The subject matter of this text
is very important as poultry can cause disease that can cause death and infections;
Chapter 8 - The various poultry standards elucidated in this chapter are American
standard of perfection, Australian poultry standards and British poultry standard.
These ensure that efficient and effective food safety practices are being maintained.
The aspects elucidated in this section are of vital importance, and provides a better
understanding of poultry science.
I extend my sincere thanks to the publisher for considering me worthy of this task.
Finally, I thank my family for being a source of support and help.
Editor
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1
Introduction to Poultry
Birds that are kept for the purpose of producing eggs, meat and feathers are known as
poultry. Poultry has existed for the past several thousand years. Some of the birds used
for poultry are chicken, duck, emu, goose and ostrich. This chapter will provide an in-
tegrated understanding of poultry.
Poultry
Poultry of the World
Poultry are domesticated birds kept by humans for the eggs they produce, their
meat, their feathers, or sometimes as pets. These birds are most typically members
of the superorder Galloanserae (fowl), especially the order Galliformes (which in-
cludes chickens, quails and turkeys) and the family Anatidae, in order Anseriformes,
commonly known as “waterfowl” and including domestic ducks and domestic geese.
Poultry also includes other birds that are killed for their meat, such as the young of
pigeons (known as squabs) but does not include similar wild birds hunted for sport
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