Poultry Science

Poultry are farmed and are important sources of protein throughout the world. Poultry science focuses on the application of biological and chemical principles to the production and management of poultry animals and the production and handling of poultry products. This book covers all the commercially important poultry species, including turkeys,  quail, guinea fowls, ducks and geese, but the main emphasis is on the domestic fowl. It explains the science underlying the productive processes of growth, reproduction and incubation.
Print ISBN: 978-1-68251-278-4 | $ 155 | 2017 | Hardcover

Editor: B. R. Rose