↓ Skip to main content

Commercial Chicken Meat and Egg Production

Overview of attention for book
Cover of 'Commercial Chicken Meat and Egg Production'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 The World’s Commercial Chicken Meat and Egg Industries
  3. Altmetric Badge
    Chapter 2 Components of the Poultry and Allied Industries
  4. Altmetric Badge
    Chapter 3 Modern Breeds of Chickens
  5. Altmetric Badge
    Chapter 4 Anatomy of the Chicken
  6. Altmetric Badge
    Chapter 5 Formation of the Egg
  7. Altmetric Badge
    Chapter 6 Behavior of Chickens
  8. Altmetric Badge
    Chapter 7 Behavioral Genetics
  9. Altmetric Badge
    Chapter 8 Poultry Housing
  10. Altmetric Badge
    Chapter 9 Fundamentals of Ventilation
  11. Altmetric Badge
    Chapter 10 Fundamentals of Managing Light for Poultry
  12. Altmetric Badge
    Chapter 11 Waste Management
  13. Altmetric Badge
    Chapter 12 External Parasites, Insects,and Rodents
  14. Altmetric Badge
    Chapter 13 Feed and the Poultry Industry
  15. Altmetric Badge
    Chapter 14 Digestion and Metabolism
  16. Altmetric Badge
    Chapter 15 Major Feed Ingredients: Feed Management and Analysis
  17. Altmetric Badge
    Chapter 16 Broiler Nutrition
  18. Altmetric Badge
    Chapter 17 Feeding Egg-Type Replacement Pullets
  19. Altmetric Badge
    Chapter 18 Feeding Commercial Egg-Type Layers
  20. Altmetric Badge
    Chapter 19 Feeding Broiler Breeders
  21. Altmetric Badge
    Chapter 20 Vitamins, Minerals, and Trace Ingredients
  22. Altmetric Badge
    Chapter 21 Feed Formulation and the Computer
  23. Altmetric Badge
    Chapter 22 Consumption and Quality of Water
  24. Altmetric Badge
    Chapter 23 Microorganisms and Disease
  25. Altmetric Badge
    Chapter 24 Immunity
  26. Altmetric Badge
    Chapter 25 Vaccines and Vaccination
  27. Altmetric Badge
    Chapter 26 Medication for the Prevention and Treatment of Diseases
  28. Altmetric Badge
    Chapter 27 Diseases of the Chicken
  29. Altmetric Badge
    Chapter 28 Biosecurity on Chicken Farms
  30. Altmetric Badge
    Chapter 29 Cleaning and Disinfecting Poultry Facilities
  31. Altmetric Badge
    Chapter 30 Diagnostic Testing
  32. Altmetric Badge
    Chapter 31 Operating a Poultry Enterprise
  33. Altmetric Badge
    Chapter 32 Record Management
  34. Altmetric Badge
    Chapter 33 Computer Applications
  35. Altmetric Badge
    Chapter 34 Managing the Breeding Flock
  36. Altmetric Badge
    Chapter 35 Development of the Embryo
  37. Altmetric Badge
    Chapter 36 Hatchery Planning, Design, and Construction
  38. Altmetric Badge
    Chapter 37 Equipment for Hatcheries
  39. Altmetric Badge
    Chapter 38 Maintaining Hatching Egg Quality
  40. Altmetric Badge
    Chapter 39 Factors Affecting Hatchability
  41. Altmetric Badge
    Chapter 40 Operating the Hatchery
  42. Altmetric Badge
    Chapter 41 Introduction to the US Chicken Meat Industry
  43. Altmetric Badge
    Chapter 42 A Model Integrated Broiler Firm
  44. Altmetric Badge
    Chapter 43 Broiler Management
  45. Altmetric Badge
    Chapter 44 Quality Assurance and Food Safety—Chicken Meat
  46. Altmetric Badge
    Chapter 45 Microbiology of Poultry Meat Products
  47. Altmetric Badge
    Chapter 46 Processing Chicken Meat
  48. Altmetric Badge
    Chapter 47 Poultry Processing—Inspection and Grading
  49. Altmetric Badge
    Chapter 48 Further-Processing Poultry and Value-Added Products
  50. Altmetric Badge
    Chapter 49 Introduction to the US Table-Egg Industry
  51. Altmetric Badge
    Chapter 50 A Model One Million Hen in-Line Egg Production Complex
  52. Altmetric Badge
    Chapter 51 Cage Management for Raising Replacement Pullets
  53. Altmetric Badge
    Chapter 52 Cage Management for Layers
  54. Altmetric Badge
    Chapter 53 Management in Alternative Housing Systems
  55. Altmetric Badge
    Chapter 54 Flock Replacement Programs and Flock Recycling
  56. Altmetric Badge
    Chapter 55 Egg Production and Egg Weight Standards for Table-Egg Layers
  57. Altmetric Badge
    Chapter 56 Egg Handling and Egg Breakage
  58. Altmetric Badge
    Chapter 57 Shell Eggs and Their Nutritional Value
  59. Altmetric Badge
    Chapter 58 Processing and Packaging Shell Eggs
  60. Altmetric Badge
    Chapter 59 Further-Processing Eggs and Egg Products
  61. Altmetric Badge
    Chapter 60 Shell Egg Quality and Preservation
  62. Altmetric Badge
    Chapter 61 Quality and Functionality of Egg Products
  63. Altmetric Badge
    Chapter 62 Egg Quality Assurance Programs
  64. Altmetric Badge
    Chapter 63 Selected References and Suggested Readings
Overall attention for this book and its chapters
Altmetric Badge

Mentioned by

news
3 news outlets
facebook
2 Facebook pages

Citations

dimensions_citation
159 Dimensions

Readers on

mendeley
88 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
Commercial Chicken Meat and Egg Production
Published by
Springer US, December 2012
DOI 10.1007/978-1-4615-0811-3
ISBNs
978-1-4613-5251-8, 978-1-4615-0811-3
Editors

Bell, Donald D., Weaver, William D.

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 88 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 1 1%
Unknown 87 99%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 14 16%
Student > Master 9 10%
Student > Ph. D. Student 8 9%
Researcher 7 8%
Student > Doctoral Student 5 6%
Other 9 10%
Unknown 36 41%
Readers by discipline Count As %
Agricultural and Biological Sciences 31 35%
Engineering 8 9%
Veterinary Science and Veterinary Medicine 4 5%
Biochemistry, Genetics and Molecular Biology 1 1%
Linguistics 1 1%
Other 5 6%
Unknown 38 43%