Achieving Sustainable Production of Poultry Meat ─ Animal Health and Welfare
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To meet growing demand, the FAO has estimated that worldpoultry production needs to grow by 2-3% per year to 2030. Much of the increasein output already achieved has been as a result of improvements in commercialbreeds combined with rearing in more intensive production systems. However, moreintensive systems have increased the risk of transmission of animal diseasesand zoonoses. Consumer expectations of sensory and nutritional quality have alsonever been higher. At the same time consumers are more concerned about theenvironmental impact of poultry production as well as animal welfare.
Drawing on an international range of expertise, this bookreviews research on poultry health and welfare. Part 1 begins by reviewing therange of diseases and other health issues affecting poultry. It then goes on todiscuss ways of preventing and managing disease such as breeding, and means ofattenuating the immune system. The second part of the book discusses welfareissues such as management of breeding flocks, housing, transport and humaneslaughter techniques.
Achieving sustainableproduction of poultry meat Volume 3: Health and welfare will be a standardreference for poultry and food scientists in universities, government and otherresearch centres and companies involved in poultry production. It isaccompanied by two further volumes which review safety, quality and sustainabilityas well as poultry breeding and nutrition.
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