List price: £44.00
About this book
The full colour photographs make this an invaluable tool for all those for whom a knowledge of poultry anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also poultry producers who will be receiving condemnation data from these establishments.
Following the success of the first edition, this second edition has been extensively updated and augmented, to better reflect the requirements of its readers. The author has replaced a large number of the diagrams with labelled photographs and expanded the anatomy section to allow a clearer and better understanding of the subject.
The diseases of poultry section has also been updated and now includes photographs of some of the conditions following a basic introductory explanation of the disease process and the body's response. The Parasites section has also been improved by the addition of photographs.
Importantly, the author has added a guide to performing post mortem examinations on suspect birds.
As with the first edition, this book is designed to provide notes for students in poultry meat inspection and as a revision guide for other students for whom knowledge of poultry anatomy, diseases and other conditions is required, such as vets, environmental health officers and poultry scientists in general.
- Diseases of poultry
- Affections of specific parts
- Disease and cause
- Conditions encountered at post mortem inspection in abattoirs
- Processing conditions
- An autotopsy procedure
- Anatomy aide memoire
About the Author
Andy Grist is the Continuing Education Manager and part time lecturer at the Bristol University School of Clinical Veterinary Science at Langford. He worked for the UK Governments Meat Hygiene Service for 10 years as a Meat Hygiene Inspector in red meat, white meat and Wild Game abattoirs and was awarded the 2006 MHS Merit Trophy for services to meat inspection.
At Langford he lectures on Meat Animal Pathology and Parasitology to veterinary undergraduates, environmental health students and post graduates undertaking the MSc in Meat Science and Official Veterinarian courses.
Including 2nd Editions, he has authored six books on Meat Inspection that have been very well received.
Submitted by: Malcolm Morris BVSc
28 Aug 2008
What Andy Grist has done is collate all the information accumulated during his experience as a student, inspector and teacher and reproduce it in book form. What pleases me is that he has added information which gives the reader an appetite to read on and in doing so increases our understanding of the subject. Many of the conditions seen at post-mortem inspection of poultry are due in part to the unique anatomy and physiology of avian species and this has been explained very well. I have no doubt that this book will be essential reading for our students of the future and its success will be just reward for the hard work that has resulted in its production.
Malcolm Morris BVSc MRCVS
Submitted by: Alison Small BVM&S
28 Aug 2008
Andys enthusiasm for the subject has remained outstanding, and in developing this series of textbooks, he has been relentless in researching, asking and photographing. The thoroughness of his work is matched by its accessibility - Andy writes in a manner that encourages further reading and further consideration of the topic.
Alison Small BVM&
Additional informationISBN13: 9781899043460
Delivery costs for this book
This books weighs: 660g
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