Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry management. The general overall science and production practices currently in use in the industry have been characterized and described so that the student can gain insight into the industry. Reading portions of chapters before the lecture discussions and laboratory sessions will be helpful in giving students an understanding of the material. Also, this gives the instructor an opportunity to emphasize in the lectures areas of current concern in the industry, and to present topics of his or her choice in greater detail.

Contents
Preface
1. The Poultry Industry
2. Anatomy and Structure of the Fowl
3. Physiology and Reproduction in Poultry
4. Genetics and Poultry Breeding
5. Incubation and Hatchery Management
6. Social Behavior and Animal Welfare
7. Environment and Housing
8. Poultry Nutrition
9. Diseases and Parasites of Poultry
10. Poultry and Egg Marketing
11. Broiler Production
12. Commercial Egg Production
13. Turkey Production
14. Waterfowl Production
15. Miscellaneous Poultry
16. Poultry Management Practices
Index