Based on papers given at the 21st Poultry Science Symposium, Newport, Shropshire, UK, Sept. 1987. It is quite a thorough account of new developments in turkey science. Recent years have seen a huge increase in the production and consumption of turkey meat. This book gathers much of the important work concerning the breeding, growing and health of turkeys. The final part of the book deals with meat production. Topics include: the world turkey industry, genetics, physiology of egg production, embryology, nutrition and management of breeding stock, biology of growth, the physiology of muscle growth, nutritional and environmental responses of growing turkeys, respiratory diseases and enteric conditions of turkeys, meat yield, texture flavor and taint. Annotation copyright Book News, Inc. Portland, Or.
"synopsis" may belong to another edition of this title.
This volume contains the papers of the 21st Poultry Science Symposium, held at Harper Adams Agricultural College, Newport in 1987, run in collaboration with the Working Group No 10 of the European Federation of the Association. There are four main sections: the first is devoted to aspects of breeding, covering genetics, nutrition, embryology and both male and female reproduction and management. The following section is concerned with growing the commercial turkey, including the physiology and biology of growth. In section three, the major health concerns of the turkey are covered. The final section is on turkey meat science, discussing aspects which affect meat yield, texture, flavour and taints and finishes with a paper on the further processing of turkey meat.
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