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Titlebook: Commercial Chicken Meat and Egg Production; Donald D. Bell (Poultry Specialist),William D. Wea Book 2002Latest edition Kluwer Academic Pub

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發(fā)表于 2025-3-21 19:45:50 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Commercial Chicken Meat and Egg Production
編輯Donald D. Bell (Poultry Specialist),William D. Wea
視頻videohttp://file.papertrans.cn/231/230187/230187.mp4
圖書封面Titlebook: Commercial Chicken Meat and Egg Production;  Donald D. Bell (Poultry Specialist),William D. Wea Book 2002Latest edition Kluwer Academic Pub
描述.Commercial Chicken Meat and Egg Production. is the .5thedition. of a highly successful book first authored by Dr. Mack O.North in 1972, updated in 1978 and 1984. The 4th edition wasco-authored with Donald D. Bell in 1990. The book has achievedinternational success as a reference for students and commercialpoultry and egg producers in every major poultry producing country inthe world. .The .5th edition. is essential reading for students preparing toenter the poultry industry, for owners and managers of existingpoultry companies and for scientists who need a major source ofscientifically based material on poultry management. .In earlier editions, the authors emphasized the chicken and itsmanagement. The .5th edition., with the emphasis shifted to thecommercial business of managing poultry, contains over 75% newmaterial. The contributions of 14 new authors make this new editionthe most comprehensive such book available. Since extensive referencesare made to the international aspects of poultry management, all dataare presented in both the Imperial and Metric form. .Over 300 tables and 250 photos and figures support 62 chapters oftext. New areas include processing of poultry and eggs
出版日期Book 2002Latest edition
關(guān)鍵詞Broiler; Vitamin; anatomy; behavior; food safety; genetics; microbiology; microorganism
版次5
doihttps://doi.org/10.1007/978-1-4615-0811-3
isbn_softcover978-1-4613-5251-8
isbn_ebook978-1-4615-0811-3
copyrightKluwer Academic Publishers 2002
The information of publication is updating

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Book 2002Latest editionprehensive such book available. Since extensive referencesare made to the international aspects of poultry management, all dataare presented in both the Imperial and Metric form. .Over 300 tables and 250 photos and figures support 62 chapters oftext. New areas include processing of poultry and eggs
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e most comprehensive such book available. Since extensive referencesare made to the international aspects of poultry management, all dataare presented in both the Imperial and Metric form. .Over 300 tables and 250 photos and figures support 62 chapters oftext. New areas include processing of poultry and eggs 978-1-4613-5251-8978-1-4615-0811-3
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The World’s Commercial Chicken Meat and Egg Industriesricultural products between nations becomes less restricted in the future, global competitiveness will determine the success or failure of individual poultry companies. This chapter provides an introduction to the world commercial chicken meat and egg industries and also provides guidelines for dete
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Modern Breeds of Chickensd therefore, are used by modern chicken breeders. Many of the earlier breeds are kept for exhibition purposes only, some have been lost forever, and others are maintained by private or government breeding stations so they will be available to breeders if necessary. These gene pools are important bec
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Formation of the Eggn the surface of the yolk and surrounded by albumen, shell membranes, shell, and cuticle. The ovary is responsible for the formation of the yolk; the remaining portions of the egg originate in the oviduct.
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Behavioral Geneticsee to which it can adjust its behavior to cope with environmental challenges. Chickens from the same genetic stock, however, may behave differently in the same situation, sometimes with associated differences in performance. Behavioral differences indicate that birds in the same stock may have diffe
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