Description
Book SynopsisThis book reviews the biological science and background to breeding meat poultry, specifically broiler, turkey and duck. These commercial birds have been changed by genetic selection to such an extent that they are substantially different from traditional breeds and laying hens. Covering science, management and husbandry systems, this comprehensive text provides the most up to date collection of papers on the topic from a range of international experts.
Table of ContentsI: State of the Art 1: Genetic Progress and Achievements 2: Breeder Husbandry II: Genetic Improvement 3: Quantitative Genetics and QTL 4: Potential of Transgenics, ESTs and PGCs 5: Sex Determination III: Physiology of Reproduction 6: Endocrinology and Genetics of the HPA Axis 7: Control of Follicular Development 8: Endocrinology of Male Reproduction IV: Mating Behaviour and Fertility 9: Sperm Competition and Female Fertility 10: Semen Quality and Semen Storage V: Incubation and Hatching 11: Broodiness and Broody Control 12: Hatching Egg and Chick Quality VI: Managing the Environment 13: Photoperiod and Control of Breeding 14: Behaviour in Meat Breeding Birds 15: Ratites and minor Poultry Species VII: Nutrition of Breeding Birds 16: Feed Restriction 17: Protein and Amino Acid Responses 18: Practical Breeder Nutrition 19: Vitamins, Minerals and Micronutrients VIII: Health and Welfare 20: Vaccination: Theory and Practice 21: Immune Protection of the Hatchling 22: Managing Current Disease Challenges
