Handbook of Poultry Science

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Poultry refers to the domesticated birds, which are reared for their eggs, feathers and meat. These birds belong to the Galliformes order, which consists of quails, turkeys and chickens. Poultry is widely eaten all over the globe. These birds provide nutritionally beneficial food, which contains low fat and high quality protein. Poultry are kept in coops and hatcheries, but they are more often reared in battery cages and furnished cages. They can suffer from diseases like avian influenza and also cause outbreaks of infectious agents like Salmonella, Campylobacter and Escherichia coli. Therefore, they are generally farmed intensively with routine use of antibiotics for preventing or managing disease outbreaks. All these aspects of poultry farming and disease management are studied under the domain of poultry science. This book provides comprehensive insights into the field of poultry science. The topics covered herein offer the readers new insights into this subject. This book is a vital tool for all researching or studying poultry science as it gives incredible insights into emerging trends and concepts.