Author: Edward BrownPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 146
Book Description
Poultry Fattening: a Practical Guide to the Fattening, Killing, Shaping, Dressing, and Marketing of Chickens, Ducks, Geese, and Turkeys
Author: Edward BrownPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 146
Book Description
Poultry Feeding and Fattening
Author: Fattening Poultry
Author: Alfred R. LeePublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 76
Book Description
Poultry Feeding and Fattening, Including Preparation for Market, Special Finishing Methods, as Practiced by American and Foreign Experts, Handling Broilers, Capons, Waterfowl, Etc
Author: George Burnap FiskePublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 170
Book Description
Feeding Poultry
Author: Gustave F. HeuserPublisher: Norton Creek Press
ISBN: 0972177027
Category : Poultry
Languages : en
Pages : 645
Book Description
Feeding Poultry is required reading for anyone interested in giving their flocks a better diet. First published in 1955, this book is modern enough that no important point is overlooked, yet old enough that free range, green feed, home-grown grains, and small flocks are given due attention. Written by pioneering poultry scientist G. F. Heuser of Cornell University, the book is aimed at practical poultrymen in addition to poultry scientists, and this makes it more accessible than more recent works. This book is part of the Norton Creek Classics series; books from our past with an important role to play in our future. Feeding Poultry is volume 4 in the Norton Creek Classics series. Visit http: //www.nortoncreekpress.com for more of these practical, best-of-breed poultry books.
Poultry Farming
Author: International Correspondence SchoolsPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 674
Book Description
Production and Processing of Healthy Meat, Poultry and Fish Products
Author: A.M. PearsonPublisher: Springer Science & Business Media
ISBN: 9780751403909
Category : Technology & Engineering
Languages : en
Pages : 402
Book Description
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
Poultry Houses ; Poultry-house Management ; Poultry Feeding ; Natural Incubation ; Natural Brooding ; Artificial Incubation ; Artificial Brooding ; Laying Hens ; Market Eggs ; Market Poultry
Author: International Correspondence SchoolsPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 678
Book Description
The Harper Adams Utility Poultry Journal
Author: Poultry Feeds and Feeding
Author: Harry M. LamonPublisher:
ISBN:
Category : Feeds
Languages : en
Pages : 282
Book Description