University of California publications addressing the issue of animal care relating to food production in California. This publication is a joint effort of the Poultry Workgroup, Cooperative Extension, and industry representatives.
Since there are numerous reasons for outbreaks of cannibalism, it is important that cannibalism control be a part of your management program. By: Phillip J. Clauer, Virginia Cooperative Extension.
Most leg and foot disorders in fowl can be prevented through proper nutrition and management. However, some problems can be genetic. In today's large meat chickens and turkeys the problems become very complex since the birds put on weight faster than they build their bone structure to support the weight. By: Phillip J. Clauer, Virginia Cooperative Extension.
Leg problems can occur in fast-growing strains of broilers and turkeys. These disorders are not unique to small flocks; they also occur in commercial broiler and turkey flocks.
Author: Beyer, R. Scott
By: Phillip J. Clauer, Poultry Extension Specialist, VA. Tech.
A sound nutrition program is essential to a successful poultry operation. From an economic standpoint, feeding accounts for 60 to 70 percent of the cost of production.
Author(s): Beyer, R. Scott, Wilson, Kenneth J.
Ninth Revised Edition, 1994 Ninth Revised Edition, 1994 (1994) This edition includes more discussion on key facets of nutrients, nutrient requirements, and nutrient sources. Detailed documentation of the scientific literature used to establish or estimate the requirements is also included in Appendix A. Energy, specific nutrients, and certain non-nutritive feed ingredients are discussed in general terms in Chapter 1. Nutrient requirements for specific types of poultry are presented and discussed in Chapters 2 through 6, with each chapter devoted to a different type.
By: Francine A. Bradley Extension Poultry Specialist University of California, Avian Sciences Department, Davis.
Individuals may raise and process poultry broilers using simple equipment, and achieve results with no more food safety risk than broilers purchased at the supermarket.