Publication date:

31 August 2017

Length of book:

350 pages


Burleigh Dodds Science Publishing



ISBN-13: 9781786760722

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have also never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.

Drawing on an international range of expertise, this book reviews research on poultry health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques.

Achieving sustainable production of poultry meat Volume 3: Health and welfare will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry breeding and nutrition.

Key features

  • Reviews latest research on bacterial and viral diseases affecting poultry as well as other threats such as parasites; 
  • Discusses current research on disease management such as competitive exclusion treatments and other methods to boost immune function; 
  • Summarises advances in understanding poultry behaviour and improving flock welfare

Sample content

Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book.  Alternatively, watch our informative video introduction.

‘Increasing food production to address the nutritional needs of an expanding world population requires a combined effort from experts in genetics, nutrition, health, and welfare. The well-known editor has assembled world leaders in these fields to communicate their detailed knowledge for the benefit of the research community.’  Robert L. Taylor, Jr., Ph.D., Director and Professor, Division of Animal and Nutritional Sciences, West Virginia University, USA