Novedades Descripción del recurso

Regresar
Theory, practice and techniques in poultry production
Resumen
Poultry are raised for their meat and eggs, and are an important source of edible animal protein. Poultry meat accounts for 30% of global meat consumption. Commercial poultry farming has become one of the viable and proven enterprises all over the world due to its adaptability to varied agro-climatic conditions, low investment per unit, rapid growth rate and short generation interval. The poultry sector has undergone major shift in structure and operation during last two decades transforming from a mere backyard activity into a major commercial activity with presence of large integrated players with successful implementation of contract poultry farming on a large scale. This transformation involved sizeable investments in breeding, hatching, rearing and processing activities. Farmers have moved from rearing country birds in the past to rearing hybrids such as is Hyaline, Shaver, Babcock, Ross, etc. which ensure faster growth of chicks, low mortality rates, excellent feed conversion and sustainable profits to the poultry farmers. Poultry production in most developing countries is based mainly on scavenging systems. This low input/output practice has been a traditional component of small farms all over the developing world for centuries and is thought to continue as such in the future. Approximately 20% of the protein consumed in developing countries originates from poultry. In spite of the importance of the hunting poultry systems, few activities have been initiated in this field in order to improve the output. The industry has been supported by indigenous advancements in genetic capabilities, veterinary health, poultry feed, poultry equipment, and poultry processing sectors. “Theory, Practice and Techniques in Poultry Production” aims to bring to the fore the current trends & practices which are emerging in the poultry market at the domestic front. It delivers succinct and comprehensive information on producing eggs and poultry for market as a profitable business enterprise, either by itself or connected with other branches of agriculture. It analyzes the environmental impacts arising from poultry production, and evaluating such impacts all the way from feed production to animal production and slaughtering. It considers impacts on all environmental media – air, water and land, at local, regional and global scales. This book conveys up-to-date information to students and professionals involved in modern poultry production.
Detalles del libro
  • Clasificación: SF 487 T44
  • Editorial: 3G E-Learning
  • Año: c2018
Consultar el libro