Commercial Chicken Meat and Egg Production

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Commercial chicken Meat and Egg Production is the 5th eiditon of a higly 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. Beel in 1990. The book has achived international success as a reference for studnts and commerical 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 source of sceintifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, witht eh emphasis shifted to the commercial business of managing poultry, contrians over 75%new mateiral. The contributions of 14 new authors make this new edition the most comprehesive such book available. Sice extensive references are made to the international aspects of poultry management, all data represented 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 descuassed in chapters on economics, model production firms, the use ofcomputers, and record keeping. Updated topics include: breeders and hatchery oprations; broiler and layer flock mangement; replcement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waster management, egg quality and egg breakage. Other new features include a list of more than 400 refernces and a master list of the tables, figures, manufcturers of equipment and supplies, research institutions, book and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extnesive refernces and to ralte their areas of interest to the commerical industry's applicaitons; 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. Table of Contents General Feeds and Nutrition Poultry health Business The Breeder and hatchery industries The broiler industry Poultry processing The table-egg industry Egg processing