For courses in Poultry Science, Poultry Management, Poultry and Avian Science, General Animal Science courses with poultry components; also useful as a reference work for secondary vocational agriculture extension and other programs.
This unique text explains how changes in poultry and egg production and processing have paced the entire agricultural field. Completely revised to include current information on the North American and global poultry industry, this comprehensive overview brings together the biology and technology of poultry and includes a complete accounting of all phases of the industry. (Formerly an Interstate title.)
"synopsis" may belong to another edition of this title.
Colin G. Scanes is a professor of Animal Science at Iowa State University. He was educated in the UK with a B.S. from Hull University and Ph.D. from the University of Wales. He was formerly on the faculty at the University of Leeds and Rutgers—the State University of New Jersey where he was department chair. He has published extensively in poultry and animal science with 10 books and over 500 papers. He has received numerous awards, including election as a fellow of the Poultry Science Association and Honorary Professor at the Agricultural University of Ukraine.
George Brant is a Professor of Animal Science at Iowa State University. He received his undergraduate education at Oklahoma State University (graduating in 1963). His graduate education was at Oklahoma State University (Master of Science, 1965) and University of California-Davis (Doctor of Philosophy, 1971) . He is a longtime member of the Poultry Science Association. Dr. Brant teaches extensively in animal science: basic concepts of animal science, domestic animal physiology, poultry science, companion animal science, companion animal systems management, agriculture travel course preparation, and agriculture travel course (AnS 496).
M. E. Ensminger (1908-1998) grew up on a Missouri farm. He was educated at the University of Missouri (B.S. and M.S.) and the University of Minnesota (Ph.D.). He was on the staff of the University of Massachusetts, then Minnesota, and finally Washington State University (serving as department head). He was president of the Agriservices Foundation.
Dr. Ensminger authored 22 books on animal, dairy, beef, and sheep science and nutrition (some are translated into several languages) and numerous articles. His international recognition stemmed from his service to the animal industry, and his book, together with his International Stockman's Schools and his International Ag-Tech Schools. He received numerous awards.From the Back Cover:
This is the only true poultry science textbook on the market today. Extensively revised, Poultry Science, 4th edition contains pertinent, balanced information on both the North American and global poultry industry. This new edition includes the biology, production, processing, and business aspects of poultry. It also provides coverage of large-scale commercial production as well as small-scale producers and sustainable production.Features
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Book Description Prentice Hall. PAPERBACK. Book Condition: New. 0131133756 New. Looks like an interesting title, learn more! We provide domestic tracking upon request. We provide personalized customer service and want you to have a great experience purchasing from us. 100% satisfaction guaranteed and thank you for your consideration. Bookseller Inventory # S-0131133756
Book Description Prentice Hall, 2003. Paperback. Book Condition: New. 4. Bookseller Inventory # DADAX0131133756
Book Description Prentice Hall, 2003. Paperback. Book Condition: New. book. Bookseller Inventory # 131133756
Book Description Prentice Hall, 2003. Paperback. Book Condition: New. Bookseller Inventory # P110131133756
Book Description Prentice Hall, 2003. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: This unique book explains how changes in poultry and egg production and processing have paced the entire agricultural field. Completely revised to include current information on the North American and global poultry industry, this comprehensive overview brings together the biology and technology of poultry, and includes a complete accounting of all phases of the industry. Topics covered include: poultry biology, incubation, genetics and breeding, nutrition, feeds and additives, management, animal waste, food safety, health, housing and equipment, eggs, layers, and meat production; as well as comprehensive appendices that discussing the raising of poultry, game, and ornamental birds. For employees, managers, and owners of poultry producing businesses. Bookseller Inventory # ABE_book_new_0131133756
Book Description Prentice Hall, 2003. Paperback. Book Condition: New. book. Bookseller Inventory # 0131133756