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Poultry Meat and Egg Production

  • Carmen R. Parkhurst
  • George J. Mountney

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Carmen R. Parkhurst, George J. Mountney
    Pages 1-15
  3. Carmen R. Parkhurst, George J. Mountney
    Pages 16-30
  4. Carmen R. Parkhurst, George J. Mountney
    Pages 31-48
  5. Carmen R. Parkhurst, George J. Mountney
    Pages 49-64
  6. Carmen R. Parkhurst, George J. Mountney
    Pages 65-84
  7. Carmen R. Parkhurst, George J. Mountney
    Pages 85-96
  8. Carmen R. Parkhurst, George J. Mountney
    Pages 97-109
  9. Carmen R. Parkhurst, George J. Mountney
    Pages 110-125
  10. Carmen R. Parkhurst, George J. Mountney
    Pages 126-150
  11. Carmen R. Parkhurst, George J. Mountney
    Pages 151-172
  12. Carmen R. Parkhurst, George J. Mountney
    Pages 173-193
  13. Carmen R. Parkhurst, George J. Mountney
    Pages 194-205
  14. Carmen R. Parkhurst, George J. Mountney
    Pages 206-226
  15. Carmen R. Parkhurst, George J. Mountney
    Pages 227-248
  16. Carmen R. Parkhurst, George J. Mountney
    Pages 249-265
  17. Carmen R. Parkhurst, George J. Mountney
    Pages 266-285
  18. Back Matter
    Pages 287-294

About this book

Introduction

Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry manage­ ment. The general overall science and production practices currently in use in the industry have been characterized and described so that the student can gain insight into the industry. Reading portions of chapters before the lecture discussions and laboratory sessions will be helpful in giving students an understanding of the material. Also, this gives the instructor an opportunity to emphasize in the lectures areas of current concern in the industry, and to present topics of his or her choice in greater detail. We wish to acknowledge and thank the following scientists who reviewed and critically evaluated the several chapters and made many helpful suggestions: Dr. Bobby Barnett, Clemson University; Mr. D. O. Bell, University of California; Dr. Donald Bray (retired), University of Illinois; Dr. W. H. Burke, University of Georgia; Dr. Frank Cherms, Nicholas Turkey Breeding Farms, Inc., Sonoma, California; Dr. Wen­ dell Carlson (retired), South Dakota State University; Dr. J. V. Craig, Kansas State University; Dr. K. Goodwin (retired), Pennsylvania State University; Dr. T. L. Goodwin, University of Arkansas; Dr. G. C.

Keywords

anatomy environment genetics nutrition parasites physiology

Authors and affiliations

  • Carmen R. Parkhurst
    • 1
  • George J. Mountney
    • 2
  1. 1.Department of Poultry ScienceNorth Carolina State UniversityRaleighUSA
  2. 2.United States Department of AgricultureCooperative State Research ServiceUSA

Bibliographic information

Industry Sectors
Chemical Manufacturing
Biotechnology