The Complete Handbook of Poultry

By Philippe B. Wilson, Stuart Kay

Authoritative reference on the rearing, breeding, feeding, and keeping of multiple species of poultry

The Complete Handbook of Poultry is an authoritative reference on poultry for the practitioner. Responding to the need for a multidisciplinary text, this book will appeal to all fields aligned with rearing, breeding, feeding, and keeping poultry. Example species covered include chickens, ducks, guinea fowl, quail, turkey, and pigeons, with entries on a full range of breeds. Readers will also find entries for relevant farming, medical, descriptive, and industry terms encountered when keeping and treating poultry. Every entry in this Handbook covers the topic in depth and the text is accompanied by up-to-date photographs, and historical images to show the development of poultry breeds.

Related Book: Broiler Meat Signals: A Practical Guide to Improving Poultry Meat Quality

Written by two highly qualified authors with significant experience in the field of poultry, The Complete Handbook of Poultry includes information on:

• Aspects of the farming of poultry which have developed dramatically in recent years
• Production methods, maintenance practices, and poultry stocks
• The aims of the commercial poultry industry, exhibition poultry fanciers, and garden poultry keepers
• Genetics and diversity in global poultry production and sustainable poultry production

With its scope and depth of coverage, The Complete Handbook of Poultry is an essential reference text for a wide range of audiences, including smallholders, feed producers, farmers, agriculturists, veterinarians, and industrial scientists. The text is also highly applicable for courses on animal science, husbandry, food science, and agriculture.

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