Handbook of Poultry Feed from Waste


Book Description

The aim of this book is to help create new feedstuffs for poultry and farm animals from the agro-industry and to mobilize the neglected waste as a feedstuff to lower the price of animal products such as eggs, white and red meat, milk, etc. Furthermore, this book aims to contribute to the campaign against hunger in the developing world and to reduce the competition between animals and human beings for cereals and pulses. Accordingly the global pollution problem will be reduced. This book will be of great interest to all those involved in the animal feed and poultry industries, in agricultural universities, and in research establishments where animal nutrition is studied and taught.







Poultry Feed from Waste


Book Description

In developed market economies with intensive animal production systems, such as The Netherlands, many new feedstuffs have been introduced as part of the diets of ruminant and monogastric animals. These new feedstuffs are often by-products of human food processing. It is important that these by-products and also the by-products from wastes are properly evaluated with regard to the possibilities of incor porating them into livestock diets. Research on the subject of feed from waste, its processing and its use in the nutrition of poultry has increased considerably during the last decade. The Department of Animal Nutrition of Wageningen Agricul tural University (WAU), Wageningen, The Netherlands, in close co operation with the Poultry Feeding and the Processing Industry, has been active in this field. In order to update research and to expedite further work in this field, a comprehensive review of the literature on the subject of feed from waste was made. Such a study would not only bring the industry up to date on the subject but could also indicate specific topics which may be of great value for developing market economies. Poultry scientists and technologists suggested that a review would fill a need as a reference and textbook, not only for the industry but also for undergraduates and graduates of agricultural colleges and extension services all over the world.










Hand Book Of Poultry Farming And Feed Formulations


Book Description

Why Poultry farm, Housing Requirements, Poultry Brooding, Housing & Equipment, Feed formultaions, Disease Prevention, Economic Raising of Poultry, Ducks, Quail and Turkey, List of poultry feed manufactures, distributor and suppliers, list of equipment manufacturer/suppliers etc.




Keeping Poultry and Rabbits on Scraps


Book Description

“Keeping Poultry And Rabbits On Scraps” is an extensively illustrated guide to keeping rabbits and chickens, with a special focus on doing so as cheaply as possible. The first half of the book explains how the maximum number of eggs can be obtained from the minimum amount of imported food, while the second half aims to give practical instructions and tips. This book will appeal to those with an interest in low-cost poultry keeping. Contents include: “Poultry Farming”, “Cuniculture (Rabbit Farming)”, “Eggs From Scraps”, and “Keeping Rabbits on Scraps”. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on poultry farming.




Handbook of Waste Biorefinery


Book Description

This handbook discusses the latest developments in biorefinery technologies for waste-to-energy conversion. The growing global population and the accompanying increase in consumption and waste production make it urgent to find the best possible use of our resources. A sustainable waste management under the biorefinery concept has great potential to support a sustainable circular economy and green energy production. This handbook is divided into four parts. First, the reader is introduced to the fundamentals and recent trends of waste-to-energy technologies. The second part describes in detail the current status, challenges, and potential of the different feedstocks used for waste-to-energy conversion. Here, municipal solid waste, sewage sludge, oils and greases generated during food preparation, industrial wastewaters, and agricultural wastes, to name a few, are introduced. In the third part, numerous waste-to-energy technologies are discussed in detail, including anaerobic digestion, composting, gasification, plasma technology, thermal cracking, and others. Advantages and optimization potentials of these technologies for efficient residue management, quality and yield are highlighted. Finally, the handbook discusses social, environmental and economic aspects of waste-to-energy biorefinery technologies. Readers will learn more about the major bottlenecks and solutions in bioenergy commercialization, the logistics of biomass supply and the carbon footprint of waste biorefineries. The ideas and technologies presented in this book contribute to the UN Sustainable Development Goal (SDG) of "Affordable and Clean Energy". This book is a useful reference for postgraduate students and researchers interested in biorefinery and biofuel technologies, both in academia- and commercial laboratories. Early career scientists can use it to fast track into the field. Advanced scientists will find it helpful in gaining a broader overview of the field beyond their area of specialization.




Handbook of Poultry Science and Technology, Secondary Processing


Book Description

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms