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Achieving sustainable production of poultry meat Volume 3: Health and welfare

Code: 9781786760722
Edited by: Todd Applegate, University of Georgia, USA

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have also never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.

Drawing on an international range of expertise, this book reviews research on poultry health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques.

Achieving sustainable production of poultry meat Volume 3: Health and welfare will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry breeding and nutrition.

Key Features

  • Reviews latest research on bacterial and viral diseases affecting poultry as well as other threats such as parasites;
  • Discusses current research on disease management such as competitive exclusion treatments and other methods to boost immune function;
  • Summarises advances in understanding poultry behaviour and improving flock welfare
£160.00
Table of Contents

Part 1 Animal health
1.Monitoring trends in diseases of poultry: Brian Jordan, University of Georgia, USA
2.Gut health and susceptibility to enteric bacterial diseases in poultry: B. M. Hargis and G. Tellez, University of Arkansas, USA; and L. R. Bielke, Ohio State University, USA
3.Viruses affecting poultry: Venugopal Nair, Pirbright Institute, UK
4.Parasites affecting poultry: Larry McDougald, University of Georgia, USA
5.Disease management of poultry flocks: Peter Groves, University of Sydney, Australia
6.Understanding and boosting poultry immune systems: Rami A. Dalloul, Avian Immunobiology Laboratory, Department of Animal and Poultry Sciences, Virginia Tech, USA
7.Competitive exclusion (CE) treatment to control pathogens in poultry: Carita Schneitz, Finland; and Martin Wierup, Swedish University of Agricultural Sciences (SLU), Sweden
8.Leg disorders in poultry: bacterial chondronecrosis with osteomyelitis (BCO): Robert F. Wideman, Jr., University of Arkansas, USA

Part 2 Animal welfare
9.Understanding poultry behaviour: M. M. Makagon and R. A. Blatchford, University of California-Davis, USA
10.Ensuring the welfare of broilers: an overview: T. B. Rodenburg, Wageningen University, The Netherlands
11.Broiler breeding flocks: management and animal welfare: Ingrid C. de Jong and Rick A. van Emous, Wageningen Livestock Research, The Netherlands
12.The effect on incubation temperature on embryonic development in poultry: M. S. Lilburn and R. Shanmugasundaram, Ohio State University, USA
13.The contribution of environmental enrichment to sustainable poultry production: Inma Estevez, Neiker-Tecnalia and Ikerbasque ( The Basque Foundation for Science), Spain; and Ruth C. Newberry, Norwegian University of Life Sciences, Norway
14.Hot weather management of poultry: Brian Fairchild, University of Georgia, USA
15.Transportation and the welfare of poultry: K. Schwean-Lardner and T. G. Crowe, University of Saskatchewan, Canada
16.Developments in humane slaughtering techniques for poultry: Andy Butterworth, University of Bristol, UK

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