Achieving sustainable production of poultry meat Volume 1: by Prof. S. C. Ricke,Lisa K. Williams,Prof. Tom J. Humphrey,Dr

By Prof. S. C. Ricke,Lisa K. Williams,Prof. Tom J. Humphrey,Dr Sabrina Vandeplas,Aishwarya Pradeep Rao,Jungsoo Joo,Dr Debabrata Biswas,Isaac P. Kashoma,Yosra A. Helmy,Issmat I. Kassem,Dr Gireesh Rajashekara,Navam S. Hettiarachchy,A. V. S. Perumalla,Estefania

to fulfill transforming into call for, the FAO has predicted that international chook creation must develop by way of 2-3% consistent with 12 months to 2030. a lot of the rise in output already accomplished has been due to advancements in advertisement breeds mixed with rearing in additional extensive construction structures. besides the fact that, extra extensive platforms and complicated provide chains have elevated the danger of speedy transmission of animal illnesses and zoonoses. buyer expectancies of sensory and dietary caliber have by no means been greater. while shoppers are extra taken with the environmental influence of chicken construction in addition to animal welfare.

Drawing on a world variety of workmanship, this ebook studies examine on defense, caliber and sustainability matters in fowl construction. half 1 discusses hazards from pathogens, detection and safeguard administration on farms and in slaughterhouse operations.  half 2 appears at methods of bettering the flavor, color, texture and dietary caliber of fowl meat. eventually, the e-book studies the environmental effect of chicken production.

Achieving sustainable creation of fowl meat quantity 1: security, caliber and sustainability could be a customary reference for bird and nutrients scientists in universities, govt and different examine centres and corporations all in favour of fowl construction. it's followed by means of additional volumes which overview chook breeding, food, well-being and welfare.

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