“I really liked the book. The information is well presented and gives a good overview.” — Markus R. Hauck, Auburn University
“The book is excellent!” — Marlies Boyd, Modesto Junior College
475 pages, $85.95 list
1-4786-3582-7
978-1-4786-3582-6
© 2020
paperback
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To obtain a username and password to access these materials, contact comps@waveland.com.
eBook availability
Poultry Science
Fifth Edition
Poultry production continues to make tremendous advances. This thoroughly revised fifth edition of Scanes’ seminal, comprehensive text presents students and professionals alike with valuable, research-based material relevant to all stages of a poultry career.
Areas covered include global and commercial poultry production; poultry business organization; and production of meat chickens (broilers), turkeys, eggs, ducks, geese, game birds, and other poultry. Other chapters cover the fundamental science behind production: poultry biology, genetics, behavior, diseases/health, housing, ventilation, and processing. New or greatly expanded sections cover biosecurity; poultry stress/welfare; feed additives; food safety; incubation; controlling pests; poultry waste and environmental issues; brooding; and organic, free-range, and niche poultry production.
“Points for Discussion” and “Deeper Dive” sections highlight key examples and provide further context and empirical data for critical areas in poultry production, giving students a first-hand look at issues in both small and large operations. The book concludes with an in-depth, invaluable chapter on applying for internships and positions for the start of a successful career.
Full-color ebook available (see sidebar at left for ebook options)
Areas covered include global and commercial poultry production; poultry business organization; and production of meat chickens (broilers), turkeys, eggs, ducks, geese, game birds, and other poultry. Other chapters cover the fundamental science behind production: poultry biology, genetics, behavior, diseases/health, housing, ventilation, and processing. New or greatly expanded sections cover biosecurity; poultry stress/welfare; feed additives; food safety; incubation; controlling pests; poultry waste and environmental issues; brooding; and organic, free-range, and niche poultry production.
“Points for Discussion” and “Deeper Dive” sections highlight key examples and provide further context and empirical data for critical areas in poultry production, giving students a first-hand look at issues in both small and large operations. The book concludes with an in-depth, invaluable chapter on applying for internships and positions for the start of a successful career.
Full-color ebook available (see sidebar at left for ebook options)
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1. A Global Perspective on Poultry
Introduction / Domestication and Early Use of Chickens / Domestication of Turkeys, Ducks, and Geese / Global Growth of Poultry and Egg Production / Nutritional and Other Attributes of Poultry Meat and Eggs / Health Consequences of Consuming Poultry Meat and Eggs / Efficiency of Poultry Production / Nonfood Uses of Poultry / Projections on the Future of Poultry Production
2. Commercial Poultry Industry: An Overview
Introduction / Chicken Meat Production / Egg Production / US Poultry Industry / Poultry Production in Canada / Development and Transformation of the American Poultry Industry
3. Organic, Niche, and Other Poultry with Particular Emphasis on North American and Europe
Introduction / Organic Poultry Production / Free-Range Poultry / Other Nonconventional Poultry Production Systems / Projections on the Future of Organic and Niche Poultry Production and Differentiated Products / Backyard Poultry and Their Implications / Cockfighting and Its Consequences
4. Poultry Biology
Introduction / Evolution and Classification of Birds / Integument (Skin and Feathers) / Structural Systems (Skeleton and Skeletal Muscles) / Circulatory System / Respiratory System / Digestive System / Exrectory System / Reproduction System / Integration of Body Processes (Nerves and Hormone) / Thermoregulation / Effect of Light
5. Poultry Behavior
Introduction / Senses and the Central Nervous System Functioning of Poultry / Vocalizations / Other Forms of Communication / Feeding-Related Behaviors / Other Activities / Sexual Behaviors / Maternal and Neonatal Behaviors / Aggressive Behaviors and Fighting / Social Hierarchy (Pecking or Peck Orders) / Behaviors Related to Temperature Control / Behavior and Poultry Production
6. Poultry Genetics and Breeding
Introduction: The Importance of Genetics to Poultry Production / Genes, DNA, and Chromosomes / Poultry Genome and Chromosomes / The Bases of Genetic Improvement in Poultry / Inheritance of Important Traits in Poultry / Other Aspects of Poultry Genetics and Genes / Poultry Breeding / Breeds and Varieties / Organization of Commercial Poultry Breeding / Breeds and Breeding Turkeys
7. Fundamentals of Poultry Nutrition
Introduction / Classification of Nutrients / Dietary Energy / Measuring and Expressing Energy Value of Foodstuffs / Dietary Carbohydrates / Dietary Lipids (Fats) / Dietary Protein and Amino Acid Requirements / Mineral Requirements / Vitamin Requirements / Water Requirements / Antinutritive Factors in Feeds
8. Feeds, Feedstuffs, Supplements, and Additives
Introduction to Feedstuffs Used in Poultry Feeds / Energy Foodstuffs—Cereals/Grains / Energy Feedstuffs—Cereal-Milling By-Product Feeds / Energy Foodstuffs—Fats/Oils / Other Energy Feedstuffs—By-Products (e.g. Molasses, Glycerin) / Protein Supplements / Oilseed Meals / Animal Proteins / Yeast / Amino Acid Supplements / Mineral Supplements / Vitamin Supplements / Non-Nutritive Additives / Pelleting and Pellet Binders / Feed Additives that Enhance the Color or Quality of Poultry Products / Grit / Antifungal Additives (Mold Inhibitors) / Evaluating Poultry Feeds
9. Poultry Feeding Standards: Diet Formulation and Feeding Programs
Overview / Factors Involved in Formulating Poultry Diets / Overview of Feeding Standards / How to Balance Diets / Feeding Programs / Feeding Broiler Chickens / Feeding White-Egg Layers / Feeding Brown-Egg Layers / Feeding Replacement Pullets / Feeding Broiler Breeder Hens / Feeding Turkeys / Feeding Ducks / Feeding Other Avian Speices
10. Poultry Management
Introduction / The Poultry Enterprise / Management and the Poultry Professional / Improving Efficiency / Inspecting Poultry Units, Birds, and Troubleshooting
11. Animal Waste and Other Impacts of Poultry on the Environment
Introduction / Environmental Stewardship / Poultry Waste (Excreta) / Disposal of Mortalities / Agriculture and Global Warming / Poultry, Nitrogen, and Water Quality / Poultry, Phosphate, and Water Quality / Other Impacts of Poultry on Water / Relationships with Neighbors and Communities
12. Stress and Welfare of Poultry
Introduction / Stress / Welfare / The United Kingdom and the Development of Welfare for Poultry / Poultry Welfare Regulation in Different Countries / Consumers and Poultry Welfare / Companies and Poultry Welfare
13. Diseases and Health of Poultry
Overview of Poultry Disease / Introduction to the Causes of Avian Diseases / Pathogenic or Infectious Diseases / Viral Diseases / Bacterial Diseases / Fungal and Fungal Production (Mycotoxin) Diseases / Absence of Prion Diseases in Poultry / Introduction to Parasites / Diseases Caused by Single-Celled Parasites / Other Internal Parasites (Roundworms, Tapeworms, and Flukes) / External Parasites and Bloodsucking Insects / Spread of Infection / Impact of Other Animals (Beetles, Rodents, and Flies) / Immunity and Defenses against Disease / Infectious Disease Prevention and Control / Vaccination / Role of Veterinarians and Diagnostic Laboratories / Antibiotics / Specific-Pathogen-Free (SPF) Programs / Metabolic Diseases / Environmental Stress / Behavioral Problems
14. Food Safety
Introduction / Impact of Foodborne Diseases / Government and Food Safety / Pathogens and Food Safety / Food Safety Aspects of Eggs / Food Safety Aspects of Poultry Meat / Food Safety in Food Manufacturing, Retailers, and Restaurants / Food Safety and the Consumer / Allergens and Food / Chemicals and Pesticides in Poultry and Eggs / Antibiotics in Poultry and Eggs / Irradiation of Poultry
15. Incubation
Introduction / Poultry Reproduction / Development of the Chick Embryo / Overview of Hatcheries / On-Farm Handling of Hatching Eggs / Egg Storage / Incubation (Incubator Operation) / Other Practices for the Treatment of Eggs / Assessment of Chick Quality / Treatment of Newly Hatched Chicks / Waste Disposal
16. Approaches Common to Different Poultry Types: Biosecurity, Brooding, Litter, Water Quality, Pests, and Beak Conditioning
Overview of Management Approaches Common to Different Poultry / Biosecurity / Brooding / Litter / Water and Water Quality / Controlling Pests / Rodents / Darkling Beetles / Other Pests / Beak Conditioning
17. Poultry Houses and Equipment
Introduction / Overview of Buildings and Equipment / Locations for Buildings / Building and Equipment for Contract Growers / Principles of Temperature Control / Cooling Poultry Houses / Heating Poultry Houses / Air Quality in Poultry Houses / Ventilation / Brooding for Chicks and Poults / Feeders / Lighting / Water Quality / Drinkers/Waterers / Sanitation / Other Processes and Equipment / Housing and Equipment for Layers / Brooding and Equipment for Chicks / Housing and Equipment for Replacement Pullets / Houses and Equipment for Broilers / Houses and Equipment for Turkeys
18. Layers and Eggs
Introduction / Composition of the Egg / Nutritional Value of Eggs / Biology of the Production of the Egg / Overview of Commercial Egg Production / Management of Layers / Layer Production / Pullet Production / Marketing and Processing of Eggs / Uses of Eggs in Foods and the Food Industry / Biomedical Egg Products / Industrial Uses of Eggs
19. Broiler Chickens and Chicken Meat
Introduction / Composition of Chicken Meat / The Biology of Meat Production / An Overview of Commercial Production of Broiler Chickens / Overall Considerations of Broiler Chicken Management / Broiler Chicken Processing / Broiler Breeders and Reproduction / Other Poultry Products
20. Turkeys and Turkey Meat
Introduction / Composition of Turkey Meat / The Biology of Turkey Production / An Overview of Commercial Production of Turkeys / Overall Considerations of Turkey Production / Meat Turkeys and Their Management / Turkey Processing, Further Processing, and Marketing / Turkey Breeders and Reproduction / Handling Eggs, Incubation, and Poult Production / Niche Markets
21. Poultry Industry, Business, and Marketing
Introduction / Vertical Coordination / Vertical Integration / World Trade in Poultry and Eggs / International Competitiveness / Vertical Coordination in the Egg Industry / Poultry Business Issues / Business Planning, Standard Operating Procedures, Records, and Databases / Allied Poultry Industries / Poultry Research / Marketing of Chicken Meat / Impact of Quick-Service Restaurants
22. Ducks and Geese
Overview of Global Production of Ducks and Goose Meat, Eggs, and Feathers / Introduction to Ducks / Global Production of Ducks / Duck Production in the United States / Domestication and Development of Ducks / Duck Meat / Duck Eggs / Duck Breeds / Duck Breeding / Duck Feeding and Management / Duck Diseases and Health / Processing and Marketing Ducks / Introduction to Geese / Domestication / Goose Meat / Breeds of Geese / Incubation / Goose Feeding and Management / Processing and Marketing Geese / Goose Feathers
23. Exotic Poultry
Introduction / Overview of Ratites (Ostriches, Emus, and Rheas) / Ostriches / Emus / Pigeons / Overview of Game and Ornamental Birds / Guinea Fowl / Other Game and Ornamental Birds
24. Successful Application and Interviewing for a Position
Introduction / Resume Building and Networking / Resumes and Cover Letters / Reference Letters—Who to Ask and Why / Interviewing / Internships / Professional School/Graduate School / Applying for a Faculty Position
Appendix I: Poultry Breeds
Appendix II: National Poultry Improvement Plan (United States)
Appendix III: Development of Chick Embryo
Introduction / Domestication and Early Use of Chickens / Domestication of Turkeys, Ducks, and Geese / Global Growth of Poultry and Egg Production / Nutritional and Other Attributes of Poultry Meat and Eggs / Health Consequences of Consuming Poultry Meat and Eggs / Efficiency of Poultry Production / Nonfood Uses of Poultry / Projections on the Future of Poultry Production
2. Commercial Poultry Industry: An Overview
Introduction / Chicken Meat Production / Egg Production / US Poultry Industry / Poultry Production in Canada / Development and Transformation of the American Poultry Industry
3. Organic, Niche, and Other Poultry with Particular Emphasis on North American and Europe
Introduction / Organic Poultry Production / Free-Range Poultry / Other Nonconventional Poultry Production Systems / Projections on the Future of Organic and Niche Poultry Production and Differentiated Products / Backyard Poultry and Their Implications / Cockfighting and Its Consequences
4. Poultry Biology
Introduction / Evolution and Classification of Birds / Integument (Skin and Feathers) / Structural Systems (Skeleton and Skeletal Muscles) / Circulatory System / Respiratory System / Digestive System / Exrectory System / Reproduction System / Integration of Body Processes (Nerves and Hormone) / Thermoregulation / Effect of Light
5. Poultry Behavior
Introduction / Senses and the Central Nervous System Functioning of Poultry / Vocalizations / Other Forms of Communication / Feeding-Related Behaviors / Other Activities / Sexual Behaviors / Maternal and Neonatal Behaviors / Aggressive Behaviors and Fighting / Social Hierarchy (Pecking or Peck Orders) / Behaviors Related to Temperature Control / Behavior and Poultry Production
6. Poultry Genetics and Breeding
Introduction: The Importance of Genetics to Poultry Production / Genes, DNA, and Chromosomes / Poultry Genome and Chromosomes / The Bases of Genetic Improvement in Poultry / Inheritance of Important Traits in Poultry / Other Aspects of Poultry Genetics and Genes / Poultry Breeding / Breeds and Varieties / Organization of Commercial Poultry Breeding / Breeds and Breeding Turkeys
7. Fundamentals of Poultry Nutrition
Introduction / Classification of Nutrients / Dietary Energy / Measuring and Expressing Energy Value of Foodstuffs / Dietary Carbohydrates / Dietary Lipids (Fats) / Dietary Protein and Amino Acid Requirements / Mineral Requirements / Vitamin Requirements / Water Requirements / Antinutritive Factors in Feeds
8. Feeds, Feedstuffs, Supplements, and Additives
Introduction to Feedstuffs Used in Poultry Feeds / Energy Foodstuffs—Cereals/Grains / Energy Feedstuffs—Cereal-Milling By-Product Feeds / Energy Foodstuffs—Fats/Oils / Other Energy Feedstuffs—By-Products (e.g. Molasses, Glycerin) / Protein Supplements / Oilseed Meals / Animal Proteins / Yeast / Amino Acid Supplements / Mineral Supplements / Vitamin Supplements / Non-Nutritive Additives / Pelleting and Pellet Binders / Feed Additives that Enhance the Color or Quality of Poultry Products / Grit / Antifungal Additives (Mold Inhibitors) / Evaluating Poultry Feeds
9. Poultry Feeding Standards: Diet Formulation and Feeding Programs
Overview / Factors Involved in Formulating Poultry Diets / Overview of Feeding Standards / How to Balance Diets / Feeding Programs / Feeding Broiler Chickens / Feeding White-Egg Layers / Feeding Brown-Egg Layers / Feeding Replacement Pullets / Feeding Broiler Breeder Hens / Feeding Turkeys / Feeding Ducks / Feeding Other Avian Speices
10. Poultry Management
Introduction / The Poultry Enterprise / Management and the Poultry Professional / Improving Efficiency / Inspecting Poultry Units, Birds, and Troubleshooting
11. Animal Waste and Other Impacts of Poultry on the Environment
Introduction / Environmental Stewardship / Poultry Waste (Excreta) / Disposal of Mortalities / Agriculture and Global Warming / Poultry, Nitrogen, and Water Quality / Poultry, Phosphate, and Water Quality / Other Impacts of Poultry on Water / Relationships with Neighbors and Communities
12. Stress and Welfare of Poultry
Introduction / Stress / Welfare / The United Kingdom and the Development of Welfare for Poultry / Poultry Welfare Regulation in Different Countries / Consumers and Poultry Welfare / Companies and Poultry Welfare
13. Diseases and Health of Poultry
Overview of Poultry Disease / Introduction to the Causes of Avian Diseases / Pathogenic or Infectious Diseases / Viral Diseases / Bacterial Diseases / Fungal and Fungal Production (Mycotoxin) Diseases / Absence of Prion Diseases in Poultry / Introduction to Parasites / Diseases Caused by Single-Celled Parasites / Other Internal Parasites (Roundworms, Tapeworms, and Flukes) / External Parasites and Bloodsucking Insects / Spread of Infection / Impact of Other Animals (Beetles, Rodents, and Flies) / Immunity and Defenses against Disease / Infectious Disease Prevention and Control / Vaccination / Role of Veterinarians and Diagnostic Laboratories / Antibiotics / Specific-Pathogen-Free (SPF) Programs / Metabolic Diseases / Environmental Stress / Behavioral Problems
14. Food Safety
Introduction / Impact of Foodborne Diseases / Government and Food Safety / Pathogens and Food Safety / Food Safety Aspects of Eggs / Food Safety Aspects of Poultry Meat / Food Safety in Food Manufacturing, Retailers, and Restaurants / Food Safety and the Consumer / Allergens and Food / Chemicals and Pesticides in Poultry and Eggs / Antibiotics in Poultry and Eggs / Irradiation of Poultry
15. Incubation
Introduction / Poultry Reproduction / Development of the Chick Embryo / Overview of Hatcheries / On-Farm Handling of Hatching Eggs / Egg Storage / Incubation (Incubator Operation) / Other Practices for the Treatment of Eggs / Assessment of Chick Quality / Treatment of Newly Hatched Chicks / Waste Disposal
16. Approaches Common to Different Poultry Types: Biosecurity, Brooding, Litter, Water Quality, Pests, and Beak Conditioning
Overview of Management Approaches Common to Different Poultry / Biosecurity / Brooding / Litter / Water and Water Quality / Controlling Pests / Rodents / Darkling Beetles / Other Pests / Beak Conditioning
17. Poultry Houses and Equipment
Introduction / Overview of Buildings and Equipment / Locations for Buildings / Building and Equipment for Contract Growers / Principles of Temperature Control / Cooling Poultry Houses / Heating Poultry Houses / Air Quality in Poultry Houses / Ventilation / Brooding for Chicks and Poults / Feeders / Lighting / Water Quality / Drinkers/Waterers / Sanitation / Other Processes and Equipment / Housing and Equipment for Layers / Brooding and Equipment for Chicks / Housing and Equipment for Replacement Pullets / Houses and Equipment for Broilers / Houses and Equipment for Turkeys
18. Layers and Eggs
Introduction / Composition of the Egg / Nutritional Value of Eggs / Biology of the Production of the Egg / Overview of Commercial Egg Production / Management of Layers / Layer Production / Pullet Production / Marketing and Processing of Eggs / Uses of Eggs in Foods and the Food Industry / Biomedical Egg Products / Industrial Uses of Eggs
19. Broiler Chickens and Chicken Meat
Introduction / Composition of Chicken Meat / The Biology of Meat Production / An Overview of Commercial Production of Broiler Chickens / Overall Considerations of Broiler Chicken Management / Broiler Chicken Processing / Broiler Breeders and Reproduction / Other Poultry Products
20. Turkeys and Turkey Meat
Introduction / Composition of Turkey Meat / The Biology of Turkey Production / An Overview of Commercial Production of Turkeys / Overall Considerations of Turkey Production / Meat Turkeys and Their Management / Turkey Processing, Further Processing, and Marketing / Turkey Breeders and Reproduction / Handling Eggs, Incubation, and Poult Production / Niche Markets
21. Poultry Industry, Business, and Marketing
Introduction / Vertical Coordination / Vertical Integration / World Trade in Poultry and Eggs / International Competitiveness / Vertical Coordination in the Egg Industry / Poultry Business Issues / Business Planning, Standard Operating Procedures, Records, and Databases / Allied Poultry Industries / Poultry Research / Marketing of Chicken Meat / Impact of Quick-Service Restaurants
22. Ducks and Geese
Overview of Global Production of Ducks and Goose Meat, Eggs, and Feathers / Introduction to Ducks / Global Production of Ducks / Duck Production in the United States / Domestication and Development of Ducks / Duck Meat / Duck Eggs / Duck Breeds / Duck Breeding / Duck Feeding and Management / Duck Diseases and Health / Processing and Marketing Ducks / Introduction to Geese / Domestication / Goose Meat / Breeds of Geese / Incubation / Goose Feeding and Management / Processing and Marketing Geese / Goose Feathers
23. Exotic Poultry
Introduction / Overview of Ratites (Ostriches, Emus, and Rheas) / Ostriches / Emus / Pigeons / Overview of Game and Ornamental Birds / Guinea Fowl / Other Game and Ornamental Birds
24. Successful Application and Interviewing for a Position
Introduction / Resume Building and Networking / Resumes and Cover Letters / Reference Letters—Who to Ask and Why / Interviewing / Internships / Professional School/Graduate School / Applying for a Faculty Position
Appendix I: Poultry Breeds
Appendix II: National Poultry Improvement Plan (United States)
Appendix III: Development of Chick Embryo