Biology of Breeding Poultry

This book reviews the underlying biological science and background to breeding meat poultry, specifically broiler, turkey and duck. These commercial birds have been changed by genetic selection to such an extent that they are substantially different from traditional breeds and laying hens. Covering science, management and husbandry systems, this comprehensive text provides the most up-to-date collection of papers on the topic from a range of international experts.

It is an essential reference for researchers and students in animal science, as well as technical staff of breeding companies and poultry meat producers.