Poultry science

Title Page
About the Authors
Contents
Preface
Chapter 1 - A Global Perspective on Poultry
	1.1 Introduction
	1.2 Domestication and Early Use of Chickens
	1.3 Domestication of Turkeys, Ducks, and Geese
	1.4 Global Growth of Poultry and Egg Production
	1.5 Nutritional and Other Attributes of Poultry Meat and Eggs
		Nutritional Attributes of Eggs
		Nutritional Attributes of Poultry Meat
	1.6 Health Consequences of Consuming Poultry Meat and Eggs
	1.7 Efficiency of Poultry Production
	1.8 Nonfood Uses of Poultry
		Poultry in Scientific Research
	1.9 Projections on the Future of Poultry Production
		Chicken Production
		Egg Production
		Low Intensity Production Systems
	References and Further Reading
Chapter 2 - Commercial Poultry Industry: An Overview
	2.1 Introduction
		Primary Breeders
		Commercial Poultry Industry
	2.2 Chicken Meat Production
		Exports
	2.3 Egg Production
	2.4 US Poultry Industry
		Leading Poultry and Egg-Producing States
	2.5 Poultry Production in Canada
	2.6 Development and Transformation of the American Poultry Industry
		Economies of Scale
	References and Further Reading
Chapter 3 - Organic, Niche, and Other Poultry with Particular Emphasis on North America and Europe
	3.1 Introduction
	3.2 Organic Poultry Production
	3.3. Free-Range Poultry
	3.4 Other Nonconventional Poultry Production Systems
		Slow-Growth Chickens
		Label Rouge Poultry
	3.5 Projections on the Future of Organic and Niche Poultry Production and Differentiated Products
	3.6 Backyard Poultry and Their Implications
	3.7 Cockfighting and Its Consequences
	References and Further Reading
Chapter 4 - Poultry Biology
	4.1 Introduction
	4.2 Evolution and Classification of Birds
		Classification
	4.3 Integument (Skin and Feathers)
		Skin
		Feathers
	4.4 Structural Systems (Skeleton and Skeletal Muscles)
		Skeletal System
		The Skeleton and Breathing
		Skeletal Physiology in Response to Egg Production
		Muscular System
	4.5 Circulatory System
		Poultry Blood
	4.6 Respiratory System
	4.7 Digestive System
		Process of Digestion
		Physiology of Digestion
		Movement of Ingesta
	4.8 Excretory System
	4.9 Reproduction System
		Male Reproductive System
		Female Reproductive System
	4.10 Integration of Body Processes (Nerves and Hormone)
		Nervous System
		Senses
		Endocrine System
		Regulation of Feed Intake
	4.11 Thermoregulation
		Adaptation to Heat Stress
		Adaptation to Cold Stress
	4.12 Effect of Light
		Effect of Light on Sexual Maturity and Reproduction
		Clutches
	References and Further Reading
Chapter 5 - Poultry Behavior
	5.1 Introduction
	5.2 Senses and the Central Nervous System Functioning of Poultry
		Senses
	5.3 Vocalizations
	5.4 Other Forms of Communication
	5.5 Feeding-Related Behaviors
	5.6 Other Activities
	5.7 Sexual Behaviors
		Courtship Behavior in Chickens
		Mating Behavior in Chickens
		Behaviors Associated with Oviposition/Egg Laying
		Mating Behavior in Turkeys
	5.8 Maternal and Neonatal Behaviors
		Parental and Filial Behavior (Maternal and Filial Behavior)
	5.9 Aggressive Behaviors and Fighting
		Why Some Wild Birds Are Aggressive
		Aggressive Behaviors
		Aggressive Behaviors in Chickens
		Aggressive Behaviors in Turkeys
	5.10 Social Hierarchy (Pecking or Peck Orders)
	5.11 Behaviors Related to Temperature Control
	5.12 Behavior and Poultry Production
		Undesired Behavior
		Feather Picking
		Cannibalism
		Stereotypies and Flightiness
	References and Further Reading
Chapter 6 - Poultry Genetics and Breeding
	6.1 Introduction: The Importance of Genetics to Poultry Production
	6.2 Genes, DNA, and Chromosomes
		Deoxyribonucleic Acid (DNA)
		Central Dogma of Molecular Biology
	6.3 Poultry Genome and Chromosomes
		Size of Genome
	6.4 The Bases of Genetic Improvement in Poultry
		Genetic Variation
		Dominant and Recessive Genes
		Simple Gene Inheritance (Qualitative Traits)
		Multiple Gene Inheritance (Quantitative Traits)
	6.5 Inheritance of Important Traits in Poultry
	6.6 Other Aspects of Poultry Genetics and Genes
		Mutations, Deletions, and Insertions
		Lethal Genes and Abnormalities of Development
		Inbreeding
		Heterosis
	6.7 Poultry Breeding
		Types, Breeds, and Classes of Chickens
	6.8 Breeds and Varieties
		What Are a Breed and a Variety?
	6.9 Organization of Commercial Poultry Breeding
		Primary Breeders
		Ethics and Breeding Companies
		Methods of Mating
		Selecting and Culling Chickens
	6.10 Breeds and Breeding Turkeys
	References and Further Reading
Chapter 7 - Fundamentals of Poultry Nutrition
	7.1 Introduction
		Nutrient Composition of Poultry and Egg
	7.2 Classification of Nutrients
	7.3 Dietary Energy
	7.4 Measuring and Expressing Energy Value of Feedstuffs
		Calorie System of Energy Evaluation
	7.5 Dietary Carbohydrates
	7.6 Dietary Lipids (Fats)
	7.7 Dietary Protein and Amino Acid Requirements
		True Digestibility of Amino Acids
	7.8 Mineral Requirements
		Major or Macrominerals
		Trace or Microminerals
	7.9. Vitamin Requirements
		What Is a Vitamin?
		Role, Requirements, and Deficiencies in Vitamins
		Fat-Soluble Vitamins
		Water-Soluble Vitamins
	7.10 Water Requirements
	7.11 Antinutritive Factors in Feeds
	References and Further Reading
Chapter 8 - Feeds, Feedstuffs, Supplements, and Additives
	8.1 Introduction to Feedstuffs Used in Poultry Feeds
	8.2 Energy Feedstuffs—Cereals/Grains
		Corn/Maize
		Wheat and Barley
		Sorghum
		Rye
		Other Grains
	8.3 Energy Feedstuffs— Cereal-Milling By-Product Feeds
		Distillers Dried Grains with Solubles (DDGS)
	8.4 Energy Feedstuffs—Fats/Oils
	8.5 Other Energy Feedstuffs— By-Products (e.g., Molasses, Glycerin)
		Molasses
		Glycerin
	8.6 Protein Supplements
	8.7 Oilseed Meals
		Soybeans
		Canola/Oilseed Rape Meal
		Other Oilseeds
	8.8 Animal Proteins
		Fish Meal
	8.9 Yeast
	8.10 Amino Acid Supplements
	8.11 Mineral Supplements
		Calcium and Phosphorus Supplements
	8.12 Vitamin Supplementation
	8.13 Non-Nutritive Additives
		Antibiotics, Coccidiostats, and Other Drugs
		Alternatives to Antibiotics in Poultry Production
		Prebiotics and Probiotics
		Phytocompounds/Oils or Botanics
		Enzymes
		Antioxidants
		Flavoring Agents
	8.14 Pelleting and Pellet Binders
	8.15 Feed Additives that Enhance the Color or Quality of Poultry Products
	8.16 Grit
	8.17 Antifungal Additives (Mold Inhibitors)
	8.18 Evaluating Poultry Feeds
		Chemical Analysis
		Biological Analysis
	References and Further Reading
Chapter 9 - Poultry Feeding Standards: Diet Formulation and Feeding Programs
	9.1 Overview
	9.2 Factors Involved in Formulating Poultry Diets
	9.3 Nutrient Requirement Determination
	9.4 Overview of Feeding Standards
		National Research Council (NRC) Requirements for Poultry
	9.5 How to Balance Diets
		Computer Methods
		Trial-and-Error Formulation with the Computer
		Linear Programming (LP)
	9.6 Feeding Programs
	9.7 Feeding Broiler Chickens
		Starter Feeds
		Grower Feeds
		Finisher Feeds
	9.8 Feeding White-Egg Layers
		Overall Considerations of Feeding Laying Hens
		Feeding White-Egg Layers
	9.9 Feeding Brown-Egg Layers
	9.10 Feeding Replacement Pullets
	9.11 Feeding Broiler Breeder Hens
		Feeding Growing Broiler Breeders
	9.12 Feeding Turkeys
		Feeding Market Turkeys
		Feeding Turkey Breeders
		Overall Conclusions
	9.13 Feeding Ducks
	9.14 Feeding Other Avian Species
	References and Further Reading
Chapter 10 - Poultry Management
	10.1 Introduction
	10.2 The Poultry Enterprise
		Location
	10.3 Management and the Poultry Professional
		Traits of a Good Poultry Professional
		Job Description, Organization Chart, and Standard Operating Procedures
		Training
		Incentives
	10.4 Improving Efficiency
		Major Production Costs of Layers
		Major Production Costs of Broilers and Turkeys
	10.5 Inspecting Poultry Units, Birds, and Troubleshooting
		Communication System and Fencing around Units
		Management of Light
		Energy Conservation—Save Energy, Save Costs
	References and Further Reading
Chapter 11 - Animal Waste and Other Impacts of Poultry on the Environment
	11.1 Introduction
	11.2 Environmental Stewardship
	11.3 Poultry Waste (Excreta)
		Precautions when Using Layer Waste or Spent Litter (Poultry Manure) as a Fertilizer
		Storage of Spent Litter and Caked Litter
	11.4 Disposal of Mortalities
		Burial in Pits
		Composting
		Incineration
		Landfills
		Transportation to Disposal Sites
	11.5 Agriculture and Global Warming
	11.6 Poultry, Nitrogen, and Water Quality
		Ammonia Emissions
		Potential Remedies
	11.7 Poultry, Phosphate, and Water Quality
		Potential Remedies
	11.8 Other Impacts of Poultry on Water
	11.9 Relationships with Neighbors and Communities
		Odors, Rodents, and Flies
		Manure Application
		Siting Poultry Facilities
	References and Further Reading
Chapter 12 - Stress and Welfare of Poultry
	12.1 Introduction
	12.2 Stress
		Overview
		The Concept of Stress
		Stress and Production Indices
		Measures of Stress
	12.3 Welfare
		Overview
		Concept of Welfare
		Measures of Welfare
	12.4 The United Kingdom and the Development of Welfare for Poultry
	12.5 Poultry Welfare Regulation in Different Countries
		Animal Welfare and Government Policy
		Welfare and Poultry Production in the United States
		Welfare and Poultry Production in the European Union
	12.6 Consumers and Poultry Welfare
	12.7 Companies and Poultry Welfare
		Overview
		Importance of Employees Treating Poultry Appropriately
	References and Further Reading
Chapter 13 - Diseases and Health of Poultry
	13.1 Overview of Poultry Disease
		Normal Mortality and Morbidity Losses
		Monitoring Health
	13.2. Introduction to the Causes of Avian Diseases
	13.3 Pathogenic or Infectious Diseases
	13.4 Viral Diseases
		Avian Influenza
		Spring 2015 Outbreak of Highly Pathogenic Avian Influenza (HPAI) in the US
		Government Compensation or Indemnity Programs
		Avian Leukosis Including Marek’s Disease
		Avian Pneumovirus
		Newcastle Disease Virus
		Infectious Bursal Disease
	13.5 Bacterial Diseases
		Mycoplasmosis
		Necrotic Enteritis
	13.6 Fungal and Fungal Production (Mycotoxin) Diseases
		Aspergillosis
		Mycotoxins
	13.7 Absence of Prion Diseases in Poultry
	13.8 Introduction to Parasites
	13.9 Diseases Caused by Single-Celled Parasites
		Coccidiosis
	13.10 Other Internal Parasites (Roundworms, Tapeworms, and Flukes)
		Overview
		Tapeworms
		Trematodes
	13.11 External Parasites and Bloodsucking Insects
		Insects
		Arachnids
		Controlling External Parasites and Bloodsucking Insects
	13.12 Spread of Infection
		Other Sources of Pathogens
	13.13 Impact of Other Animals (Beetles, Rodents, and Flies)
		Beetles
		Rodents
		Flies
		Wild Birds
	13.14 Immunity and Defenses against Disease
		Innate or Nonspecific Immunity
		Maternally Derived Antibodies (Passive Immunity with Antibodies in the Yolk)
	13.15 Infectious Disease Prevention and Control
		Flock Health Program
		Biosecurity
		Hatchery Management and Sanitation
		Cleaning and Disinfecting
		Disinfectants
	13.16 Vaccination
		Diseases for Which Vaccines Are Available
		Vaccination Programs for Chickens and Turkeys
	13.17 Role of Veterinarians and Diagnostic Laboratories
		Treatment of Disease Outbreaks
	13.18 Antibiotics
		Prescription Antibiotics and Judicious Use of Antibiotics
	13.19 Specific-Pathogen-Free (SPF) Programs
		Genetic Resistance to Disease
	13.20 Metabolic Diseases
		Pulmonary Arterial Hypertension (PAH) Syndrome
		Bone Diseases
		Muscle Diseases and Myopathy
		Reproductive Diseases
	13.21 Environmental Stress
		Heat Stress
		Cold Stress
		Low Atmospheric Pressure
	13.22 Behavioral Problems
		Cannibalism/Persecution
		Hysteria/Fright
	References and Further Reading
Chapter 14 - Food Safety
	14.1 Introduction
	14.2 Impact of Foodborne Diseases
	14.3 Government and Food Safety
	14.4 Pathogens and Food Safety
		Salmonella and Poultry and Eggs
		Listeria and Food Safety
		Campylobacter and Food Safety
	14.5 Food Safety Aspects of Eggs
		Introduction
		Pasteurization
		The FDA’s Egg Rule
	14.6 Food Safety Aspects of Poultry Meat
		Introduction
		HACCP-Based Inspection
		Role of the Pre-Scalder Brushes to Reduce Pathogens
	14.7 Food Safety in Food Manufacturing, Retailers, and Restaurants
	14.8 Food Safety and the Consumer
	14.9 Allergens and Food
	14.10 Chemicals and Pesticides in Poultry and Eggs
	14.11 Antibiotics in Poultry and Eggs
	14.12 Irradiation of Poultry
	References and Further Reading
Chapter 15 - Incubation
	15.1 Introduction
	15.2 Poultry Reproduction
	15.3 Development of the Chick Embryo
		Earliest Development
		The Role of the Hen in the Development of the Embryo
		Formation of the Two Cell Layers of the Blastoderm
		Gastrulation
		Later Development
		Formation of the Neural Tube
		Formation of the Limbs
		Embryonic Metabolism
		Incubation Environment and Embryonic Development
	15.4 Overview of Hatcheries
		Changes in Hatcheries
		Hatchery Management
		Hatchery Sanitation
	15.5 On-Farm Handling of Hatching Eggs
		Collection of Hatching Eggs
		Hatching Egg Management and Cleaning
		Disinfection
		Grading, Storage, and Transportation
	15.6 Egg Storage
	15.7 Incubation (Incubator Operation)
		Overview
		Temperature, Ventilation, Humidity, and Lighting
		Setting
		Transfer from Setter to Hatcher
		Hatcher
		Hatchery Building(s)
		Considerations about Hatchery Buildings
		Personnel
	15.8 Other Practices for the Treatment of Eggs
		Short Periods of Incubation during Egg Storage (SPIDES)
	15.9 Assessment of Chick Quality
	15.10 Treatment of Newly Hatched Chicks
		Overview
		Sexing Chicks
		Beak Trimming (Conditioning) and Vaccination
		Transporting Chicks and Poults
		Brooding
	15.11 Waste Disposal
	References and Further Reading
Chapter 16 - Approaches Common to Different Poultry Types: Biosecurity, Brooding, Litter, Water Quality, Pests, and Beak Conditioning
	16.1 Overview of Management Approaches Common to Different Poultry
	16.2 Biosecurity
	16.3 Brooding
		Temperature Control
		Ventilation and Moisture Control
		Brooder Houses and Equipment
		Management Schedule
		Health, Vaccination Status, and Nutrition of the Breeders
		Uniformity of Chicks or Poults
		Problems with Chick or Poult Uniformity
	16.4 Litter
		Treatment of Used Litter
		How Used Litter Should Be Treated
	16.5 Water and Water Quality
		Water Consumption
		Water Quality Plan
	16.6 Controlling Pests
	16.7 Rodents
		Observation of Rodents
		Control of Rodents
	16.8 Darkling Beetles
	16.9 Other Pests
	16.10 Beak Conditioning
	References and Further Reading
Chapter 17 - Poultry Houses and Equipment
	17.1 Introduction
	17.2 Overview of Buildings and Equipment
		Types of Housing
		Planning
		Land Clearing
		Foundations
		Dimensions
		Floors, Roof, Ceilings, and Walls
		Insulation
		How Heat Flows
		Insulation and R-values
		Building Integrity
		Impact of Weather
		Storm Water Drainage
	17.3 Locations for Buildings
		Issues
	17.4 Building and Equipment for Contract Growers
	17.5 Principles of Temperature Control
		Heat Production by Poultry
	17.6 Cooling Poultry Houses
		Cool Cell Pads
		Misters/Foggers
	17.7 Heating Poultry Houses
	17.8 Air Quality in Poultry Houses
	17.9 Ventilation
		Water and Ventilation
		Water Consumption
		Ventilation
		Tunnel Ventilation
		Side Ventilation
		Mixing Fans
	17.10 Brooding for Chicks and Poults
	17.11 Feeders
		Automatic Feeder Pans
		Number of Lines
		Automated Chain Feeders
		Height
		Feed Storage Bins
	17.12 Lighting
		Shift from Incandescent Lights to Light-Emitting Diodes
	17.13 Water Quality
		Water Quality and Equipment
		Water Treatment
	17.14 Drinkers/Waterers
		Bell or Cup Drinkers (Open Systems)
		Height
		Closed Systems (Nipple Drinkers)
		Water Meter
		Storage of Water
	17.15 Sanitation
		Insect Control
	17.16 Other Processes and Equipment
		Computers
		Control Systems
		Standby Generator
		Facilities and Equipment for Handling Excreta
		Mortalities
		Emergency Warning Systems
	17.17 Housing and Equipment for Layers
		Cage System
	17.18 Brooding and Equipment for Chicks
	17.19 Housing and Equipment for Replacement Pullets
	17.20 Houses and Equipment for Broilers
	17.21 Houses and Equipment for Turkeys
		Facilities for Breeder Turkeys
		Facilities for Brooding and Growing Turkey Poults
	References and Further Reading
Chapter 18 - Layers and Eggs
	18.1 Introduction
	18.2 Composition of the Egg
		The Composition of the Yolk
		The Composition of the Egg White
		The Composition of the Egg Shell
	18.3 Nutritional Value of Eggs
		Saturated Fat
		Cholesterol and Egg Consumption
		Eggs as a Source of Protein
		Eggs as a Source of Minerals
		Eggs as a Source of Vitamins
	18.4 Biology of the Production of the Egg
		Yolk
		Egg White (Albumen)
		Shell
	18.5 Overview of Commercial Egg Production
		Egg Production
		Business Aspects of Egg Production
		Costs and Returns
		Breeding and Genetics
		Replacement Pullets
		Day-Old Chicks/Pullets
		Replacement Programs
		Molting
	18.6 Management of Layers
		Key Management Decisions
		Production Goals
		Economics of Laying Hens
		Biosecurity
		Training of Personnel
		Personnel Duties
		Excreta (Animal Waste)
	18.7 Layer Production
		Lighting
		Nutrition
		Poultry Health for Layers
		Housing and Equipment
		Cage Systems
		Aviary Systems (Cage-Free Systems)
		Producing Quality Eggs
		Handling Eggs
		Storing Eggs
		Molting
		Culling
		Spent Hens
	18.8 Pullet Production
		Goals for Pullets
		Management of Pullets
		Down Time between Pullet Flocks
		Biosecurity Essentials
		Separating Male from Female Chicks
		Brooding of Replacement Pullets
		Rearing Recommendations
		Lighting Programs for Pullets
		Ventilation
		Nutrition
		Pullet Health
		Beak Conditioning
		Dubbing
		Aviary (Floor) Versus Cage Rearing of Pullets
		Enriched Environments
		Uniformity of Size
		Moving the Pullets—Catching, Transport, and Placement (in Cages or Aviaries)
		Pullet Cost/Pullet Value
	18.9 Marketing and Processing of Eggs
		Inspection of Eggs—Quality of Eggs
		Inedible Eggs
		Egg Troubleshooting
		Size of Eggs
		Liquid Eggs
		White and Brown Eggs
		Organic Eggs
		Pasteurized Eggs
		Eggs with Elevated Levels of Specific Nutrients (Supplementation)
	18.10 Uses of Eggs in Foods and the Food Industry
		Eggs and Foods
		Lysozyme and Food Safety
	18.11 Biomedical Egg Products
		Avidin
		Fertilized Eggs
		Specific-Pathogen-Free (SPF) Eggs
		SPF Chick Embryo Products
		Hyperimmune Eggs
	18.12 Industrial Uses of Eggs
	References and Further Reading
Chapter 19 - Broiler Chickens and Chicken Meat
	19.1 Introduction
	19.2 Composition of Chicken Meat
		Adipose Tissue
	19.3 The Biology of Meat Production
		Hormones and Growth
		Muscle Development
		Muscle Growth
		Adipose Tissue
		Impact of Adipose Tissue on the Poultry Industry
	19.4 An Overview of Commercial Production of Broiler Chickens
		Business Aspects
		Processing Companies or Integrators
		Growers
	19.5 Overall Considerations of Broiler Chicken Management
		Lowering Costs
		Increasing Returns
		Housing and Equipment
		Housing
		Nutrition and Feeding
		Broiler Health
		Management
		Management Practices
		Placement
		Brooding Broiler Chickens
		Harvesting or Pre-Slaughter Harvesting or Catching
		Down Time
	19.6 Broiler Chicken Processing
		Catching Birds/Harvesting
		Transportation/Holding
		Processing
		Slaughter and Processing
		Steps in the Processing of Broiler Chickens
		Importance in Cleaning and Antimicrobials
		Ventilation in Poultry Plants
		Inspection by the Food Safety and Inspection Service (FSIS)
		Condemnations
		Viscera and Other By-Products for Rendering
		Kosher Poultry Processing
		Halal Processing
	19.7 Broiler Breeders and Reproduction
		Breeding and Genetics
		Housing
		Biosecurity
		Brooding
		Raising
		Laying Stage
		Broiler Breeder Hens
		Eggs
		Broiler Breeder Males
	19.8 Other Poultry Products
		By-Products
		Specialty Chickens
	References and Further Reading
Chapter 20 - Turkeys and Turkey Meat
	20.1 Introduction
	20.2 Composition of Turkey Meat
		Muscle and Meat
	20.3 The Biology of Turkey Production
	20.4 An Overview of Commercial Production of Turkeys
		Business Aspects
		Turkey Contracts
		Costs and Returns
	20.5 Overall Considerations of Turkey Production
		Overview
		Selecting Poults
		Separating the Sexes
		Brooding and Growing
		Genetics
		Turkey Health and Disease
		Pest Control
		Housing
	20.6 Meat Turkeys and Their Management
		Overview
		Brooding
		Grow-Out Housing
		Nutrition
		Handling Practices
	20.7 Turkey Processing, Further Processing, and Marketing
		Marketing of Turkey Meat
		Slaughtering and Processing
		Export of Turkeys
	20.8 Turkey Breeders and Reproduction
		Housing
		Nutrition of Breeding Turkeys
		Turkey Breeders and Reproduction
		Lighting for Breeder Turkeys, or Photostimulation
		How Is Photoperiodism Controlled?
		Artificial Insemination
		Natural Mating
		Other Issues in Turkey Reproduction
	20.9 Handling Eggs, Incubation, and Poult Production
		Turkey Egg Summary
		Egg Handling
		Egg Storage
		Incubation
		At the Hatchery following Incubation
	20.10 Niche Markets
		Predator Control
		Heritage Varieties
		Specific Recommendations for Range and Pasture Turkeys
	References and Further Reading
Chapter 21 - Poultry Industry, Business, and Marketing
	21.1 Introduction
	21.2 Vertical Coordination
		Open Production
		Market Contracting
		Production Contracting
	21.3. Vertical Integration
		Vertical Coordination in the Broiler Industry
		Production Contracts
		Tournament Systems for Raising Broilers
		Issues with Tournament Systems of Payments
		Labor and Economies of Scale
		Depreciation
		Information Sharing between Growers and Processors
		Consolidation of Processors
		Vertical Coordination in the Turkey Industry
	21.4 World Trade in Poultry and Eggs
		Imports and Exports of Poultry Meat
		Egg Exports and Imports
		Trends in World Trade in Poultry
		World Trade in Duck and Goose Meat
	21.5 International Competitiveness
		Competitiveness of the Poultry Industry in North and South America
		Competitiveness of the Poultry Industry in the European Union
		Competitiveness of the Poultry Industry in Asia
	21.6 Vertical Coordination in the Egg Industry
		Advantages and Disadvantages of Vertical Coordination
		Contracts
	21.7 Poultry Business Issues
		Types of Business Organizations
		Capital Needs and Debt
		Grain Inspection, Packers and Stockyards Administration (GIPSA) and Poultry Production
	21.8 Business Planning, Standard Operating Procedures, Records, and Databases
		Introduction
		Records
		Databases
		Budgets
		Enterprise Accounts
		Tax Management, Estate Planning, and Wills
		Liability
		Workers’ Compensation
		Social Security
	21.9 Allied Poultry Industries
	21.10 Poultry Research
	21.11 Marketing of Chicken Meat
	21.12 Impact of Quick-Service Restaurants
		The Impact of McDonald’s on the Poultry Industry
	References and Further Reading
Chapter 22 - Ducks and Geese
	22.1 Overview of Global Production of Ducks and Goose Meat, Eggs, and Feathers
	22.2 Introduction to Ducks
	22.3 Global Production of Ducks
	22.4 Duck Production in the United States
	22.5 Domestication and Development of Ducks
		Duck Classification
	22.6 Duck Meat
	22.7 Duck Eggs
	22.8 Duck Breeds
	22.9 Duck Breeding
		Breeding Programs for Large-Scale Production
	22.10 Duck Feeding and Management
	22.11 Duck Diseases and Health
		Vaccination
	22.12 Processing and Marketing Ducks
	22.13 Introduction to Geese
	22.14 Domestication
		Classification of Geese
	22.15 Goose Meat
	22.16 Breeds of Geese
	22.17 Incubation
	22.18 Goose Feeding and Management
		Management
		Diseases
	22.19 Processing and Marketing Geese
	22.20 Goose Feathers
	References and Further Reading
Chapter 23 - Exotic Poultry
	23.1 Introduction
	23.2 Overview of Ratites (Ostriches, Emus, and Rheas)
		Evolution and Classification
		Domestication
		Common Issues with Ratites
	23.3 Ostriches
		Subspecies
		History of Ostrich Farming/Ranching
		Size of Ostrich Production in the World
		Biology of Ostriches
		Ostrich Production on Pasture
		Limitations to Ostrich Production
		Safe Handling of Ostriches
		Slaughter
		Characteristics of Ostrich Muscle/Meat
	23.4 Emus
		Nutrition
		Slaughter
		Meat
		Reproduction
		Incubation
	23.5 Pigeons
		Classification
		Domestication
		Pigeon Meat
		Breeds
		Breeding
		Feeding and Watering
	23.6 Overview of Game and Ornamental Birds
	23.7 Guinea Fowl
		Classification
		Guinea Fowl Meat
		Varieties
		Reproduction
		Rearing
		Feeding and Watering
		Diseases
	23.8 Other Game and Ornamental Birds
		Partridge
		Coturnix Quail
		Bobwhite Quail (Colinus virginianus)
		Pheasants
		Species
	References and Further Reading
Chapter 24 - Successful Application and Interviewing for a Position
	24.1 Introduction
	24.2 Resume Building and Networking
		Networking
	24.3 Resumes and Cover Letters
		Preparing the Application
		Writing a Resume
		Common Errors in Resumes
		The Cover Letter or Letter of Application
		Common Mistakes in Cover Letters
		Applying Online
		Pay Attention to Responses from a Prospective Employer
	24.4 Reference Letters— Who to Ask and Why
	24.5 Interviewing
		Preparing for an Interview
		Interviewing
		Answering Questions and What Questions to Expect
	24.6 Internships
	24.7 Professional School/ Graduate School
		Why Attend Graduate School?
		Advice When Applying
		How to Apply
		Why Earn a Professional Degree?
	24.8 Applying for a Faculty Position
		Application
		Curriculum Vitae versus Resumes
		Cover Letter
		Research Plan
		Teaching Philosophy
		References
		Preparing for the Interview
		The Interview
		The Seminar
Appendix I - Poultry Breeds
	The American Poultry Association (APA) Breeds and Varieties
		Chickens
		Turkeys
		Ducks and Geese
	Further Reading
Appendix II - National Poultry Improvement Plan (United States)
Appendix III - Development of Chick Embryo
Index