Poultry Production in Hot Climates / Edition 2

by Nuhad J Daghir

Overview

The poultry industry continues to expand in the warm regions of the world at a much faster rate than in temperate zones. Not only can it be quickly and easily developed in these hot climates but poultry meat and eggs can serve as important sources of animal protein in those areas of the world that have protein insufficiency.

Fully revised and updated, this new edition describes how the detrimental effects of heat stress can be reduced through the manipulation of housing, breeding, nutrition and management, and includes new contributions on controlled-environment housing, waterfowl, and breeding fast-growing broilers.

Product Details

ISBN-13:	9781845932589
Publisher:	CABI
Publication date:	05/08/2008
Series:	CABI Series
Edition description:	Second Edition
Pages:	464
Product dimensions:	6.90(w) x 9.70(h) x 1.10(d)

About the Author

United Arab Emirates University

Table of Contents

1. Present Status and Future of the Poultry Industry in Hot Regions
2. Breeding for Resistance to Heat Stress
3. Broiler Strains for Hot Regions
4. Behavioural, Physiological, Neuroendocrine and Molecular Responses to Heat Stress
5. Poultry Housing for Hot Climates
6. Nutrient Requirements of Poultry at High Temperatures
7. Feedstuffs Used in Hot Regions
8. Mycotoxins in Poultry Feeds
9. Broiler Feeding and Management in Hot Climates
10. Replacement Pullet and Layer Feeding and Management in Hot Climates
11. Breeder and Hatchery Management in Hot Climates
12. Waterfowl Production in Hot Climates

Editorial Reviews

"Poultry Production in Hot Climates contains a good deal of useful information and includes an important compilation of references to primary sources. It should be on the shelf of all libraries where Poultry Science is taught."

on the 1st edition T.R. Morris

Review of first edition:

"Poultry Production in Hot Climates contains a good deal of useful information and includes an important compilation of references to primary sources. It should be on the shelf of all libraries where poultry science is taught. " - T R Morris

From the Publisher