POULTRY SCIENCE – BIOLOGICAL AND ZOOTECHNICAL PRINCIPLES

Abstract

The academic textbook Poultry Breeding – Biological and Zootechnical Principles presents up-to-date trends and knowledge on selection, breeding, nutrition and production technology in intensive exploitation of different types of poultry, i.e. hens, turkeys, geese and ducks. A special emphasis is put on presentation of poultry meat and egg quality indicators, as well as on modification of their nutritive composition for the purpose of production of functional food. In order to make advantage of the poultry genetic potential, it is necessary to understand anatomy and functioning of the animal organ system. With this respect, this handbook presents the poultry skeleton in detail, as it differs from skeleton of other vertebrates. Furthermore, the following organ systems: respiratory, circulatory and lymphatic, digestive, excretory, reproductive and endocrine, as well as sensory system, are elaborated in the handbook. Along with metabolic processes that all vertebrates have in common, additional attention has been given to specific metabolic adjustments of vertebrates that have the ability to fly, like poultry. This handbook also presents modern technology that is applied in poultry production. Modern poultry production is completely automated process that requires minimum physical engagement of zootechnicians. At the same time, it is also a very complex process that demands professional and scientific knowledge of breeders, as zootechnical conditions need to be adjusted to genetic potential of contemporary poultry breeds and hybrids, as well as to attain high standards of environment protection.

Keywords

• Academic textbook