This book reviews the biological science and background to breeding meat poultry, specifically broiler, turkey and duck. These commercial birds have been changed by genetic selection to such an extent that they are substantially different from traditional breeds and laying hens. Covering science, management and husbandry systems, this comprehensive text provides the most up to date collection of papers on the topic from a range of international experts.

CONTENTS:

PART ONE: State of the Art

SECTION ONE: Genetic Progress and Achievements

SECTION TWO: Breeder Husbandry

PART TWO: Genetic Improvement

SECTION THREE: Quantitative Genetics and QTL

SECTION FOUR: Potential of Transgenics, ESTs and PGCs

SECTION FIVE: Sex Determination

PART THREE: Physiology of Reproduction

SECTION SIX: Endocrinology and Genetics of the HPA Axis

SECTION SEVEN: Control of Follicular Development

SECTION EIGHT: Endocrinology of Male Reproduction

PART FOUR: Mating Behaviour and Fertility

SECTION NINE: Sperm Competition and Female Fertility

SECTION TEN: Semen Quality and Semen Storage

PART FIVE: Incubation and Hatching

SECTION ELEVEN: Broodiness and Broody Control

SECTION TWELVE: Hatching Egg and Chick Quality

PART SIX: Managing the Environment

SECTION THIRTEEN: Photoperiod and Control of Breeding

SECTION FOURTEEN: Behaviour in Meat Breeding Birds

SECTION FIFTEEN: Ratites and minor Poultry Species

PART SEVEN: Nutrition of Breeding Birds

SECTION SIXTEEN: Feed Restriction

SECTION SEVENTEEN: Protein and Amino Acid Responses

SECTION EIGHTEEN: Practical Breeder Nutrition

SECTION NINETEEN: Vitamins, Minerals and Micronutrients

PART EIGHT: Health and Welfare

SECTION TWENTY: Vaccination: Theory and Practice

SECTION TWENTY ONE: Immune Protection of the Hatchling

SECTION TWENTY TWO: Managing Current Disease Challenges