The Health of Poultry

The Health of Poultry places emphasis on large breeds and livestock. It focuses on good husbandry, housing, nutrition, management, prevention and treatment of disease and aims to promote animal health and to ensure maximum productivity. It was felt there was a need for a text which looked at the overall concept of poultry health, to demonstrate the interrelationship between husbandry, medicine and nutrition in the prevention and treatment of disease. The Health of Poultry is therefore intented not only for poultry veterinarians but as a general veterinary text for agricultural and veterinary students, farmers and poultry production managers. The Health of Poultry covers each of the main poultry types – chicken, including breeder and broiler, turkey and duck. There is a specialist chapter on genetics and hybrid poultry which examines the practices specific to these birds to ensure perfect health. The Health of Poultry is aimed at undergraduate and postgraduate students and at professional farm managers and poultry farmers. It is suitable for BSc and diploma courses for poultry and agriculture students and also for veterinary degrees and for certificate/diploma courses in poultry medicine and production.

List of Contributors
List of Colour Plates
Foreword
Preface and Acknowledgements

Chapter 1. Genetics and Breeding as they Affect Flock Health
Chapter 2. Poultry Environment, Housing and Hygiene
Chapter 3. The Hatchery and Hatching Egg
Chapter 4. Influence of Nutrition on Health Control
Chapter 5. Disease Prevention and Control in Broilers
Chapter 6. Disease Prevention and Control in Broiler Breeders and Layers
Chapter 7. Disease Prevention and Control in Turkeys
Chapter 8. Disease Prevention and Control in Ducks

References
Index