Biology of Breeding Poultry: Poultry Science Symposium Series Volume twenty-nine
Commercial broilers, turkeys and ducks are largely the products of 50 years of organized genetic selection for growth, feed efficiency and carcass yields in North America and Western Europe. This process has revolutionized the poultry industry and resulted in the efficient w...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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CABI
2014
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| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/36813 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | Commercial broilers, turkeys and ducks are largely the products of 50 years of
organized genetic selection for growth, feed efficiency and carcass yields in
North America and Western Europe. This process has revolutionized the
poultry industry and resulted in the efficient worldwide production of nutritious
and healthy meat for the consumer. The intensive production of poultry meat
continues to expand in many parts of the world, particularly in the emerging
economies of Brazil, China and India.
Chicks, poults and ducklings necessarily require adult male and female
birds that are also required to reproduce efficiently. Adults of current meat
breeding lines are so radically changed from traditional lines that gave rise to
them that an essentially new class of farm livestock has been produced. The
high growth rates of these birds lead inevitably to high adult body weights,
which have also affected the reproductive systems of females and the mating
efficiency of males. The management and husbandry systems for breeding
birds have also developed in parallel with the genetic changes, and a review of
the current scientific knowledge of these birds is both timely and opportune.
This book contains reviews of the literature pertaining to breeding poultry
of the three main poultry species (broiler, turkey and duck) and a chapter on
minor species for which there is some information (Chapter 16). Typically
these birds are fed on cereal-based diets and are housed on deep litter with
various standards of environmental control, depending on the climate and
region. The broiler chicken is probably more advanced genetically than any
other species, and in general the husbandry and management of the other
species are based on the broiler chicken model. There is relatively little published
information on the duck and even less on geese, both of which are kept in
some countries with access to water for swimming and green plant material as
a feed. Geese are not commonly kept in large intensive operations or indoors,
and Romanov (1999) has reviewed the available literature. Ducks are also kept
for the production of foie gras in France, and further information is available in
the report by Guemene and Guy (2004) |
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