Poultry Meat and Egg Production
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 an
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POULTRY MEAT AND EGG PRODUCTION Carmen R. Parkhurst Department of Poultry Science North Carolina State University Raleigh, North Carolina
George J. Mountney United States Department of Agriculture Cooperative State Research Service Washington, DC
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An aVI Book
CHAPMAN & HALL New York· London
This edition published by Chapman & Hall One Penn Plaza New York, NY 10119 Published in Great Britain by Chapman & Hall 2-6 Boundary Row London SE I 8HN All rights reserved. No part of this book may be reprinted or reproduced or utilized in any form or by any electronic, mechanical or other means, now known or hereafter invented, including photocopying and recording, or by an information storage or retrieval system, without permission in writing from the publishers. An AVI Book Copyright © 1988 by Van Nostrand Reinhold Softcover reprint of the hardcover 1st edition 1988 Please send your order for this or any Chapman & Hall book to Chapman & Hall, 29 West 35th Street, New York, NY 10001, Attn: Customer Service Department. You may also call our Order Department at 1-212-244-3336 or fax your purchase order to 1-800-248-4724. For a complete listing of Chapman & Hall's titles, send your requests to Chapman & Hall, Dept. Be, One Penn Plaza. New York. NY 10119. 16 15 14 13 12 1110 9 8 7 6 5 4 3 2
Library of Congress Cataloging·in·Publication Data Poultry meat and egg production. "An AVI book." Includes bibliography and index. 1. Poultry. 2. Eggs-Production. Carmen R. (Carmen Robert), 1942II. Mountney, George J. SF487.P8755 1987 636.5
I. Parkhurst, 87·29590
ISBN-13: 978-94-011-7055-0 e-ISBN-13: 978-94-011-7053-6 DOl: 10.1007/978-94-011-7053-6
To Dr. Robert E. Cook, Former Head, Department of Poultry Science, for his encouragement, patience, and understanding during the time we wrote this book.
Contents
Preface
1 The Poultry Industry Introduction Biological Classification Domestication American Poultry Association Classification Commercial Classification Poultry as Food-Producing Animals Poultry as Laboratory Animals World Poultry Production The United States Poultry Industry Consumption of Poultry Products Careers in the Poultry Industry References
2
Anatomy and Structure of the Fowl Feathers Skin Muscles
xiii 1 1 1 2
3 5 5 6 6
7
11
13 15
16 17 18 19 vii
viii
CONTENTS Skeleton Circulatory System Body Temperature Respiration Digestion Mouth and Esophagus Crop and Proventriculus Gizzard Pancreas Liver Small Intestine Ceca Large Intestine, Rectum, and Cloaca Excretory System Nervous System Avian Senses Endocrine Organs References
3 Physiology and Reproduction in Poultry Endocrine System Physiology of Reproduction Reproduction References
4
Genetics and Poultry Breeding The Cell Theory Cell Division Gene Function Genetic Code Mutations Phenotypic Expression (Nonadditive) Phenotypic Expression of Genes (Additive) Heritability Estimates Selection Current Breeding Systems Strain Crosses Crossbreeding Selecting Superior Genetic Stock Progeny Testing Sources of Genetic Stock Breeds and Varieties of Chickens The Util
