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Duck Production and Management Strategies / edited by A. Jalaludeen, R. Richard Churchil, Elisabeth Baéza.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Animal culture.
- Veterinary medicine.
- Anatomy, Comparative.
- Genetics.
- Bioinformatics.
- Animal Science.
- Veterinary Science.
- Animal Anatomy.
- Local Subjects:
- Animal Science.
- Veterinary Science.
- Animal Anatomy.
- Genetics.
- Bioinformatics.
- Physical Description:
- 1 online resource (664 pages)
- Edition:
- 1st ed. 2022.
- Place of Publication:
- Singapore : Springer Nature Singapore : Imprint: Springer, 2022.
- Summary:
- This book provides comprehensive insights into the field of duck production and management. It presents a complete overview of different aspects of duck production with particular emphasis on rearing systems. The book reviews current knowledge on the anatomy, physiology, genetics, breeding, nutrition, incubation, and hatching practices of ducks. It further discusses the common diseases of duck, their treatment regime, and prevention strategies. The book additionally examines all aspects of the global duck industry, the constraints, and the recommendations. It also explores nutrient requirements and feed evaluation for duck and evaluates nutrition's influence on the gut microbiome. Towards the end, the book presents the latest genomic applications, including high throughput sequencing and various bioinformatics tools in duck production. This book serves as an essential resource for duck industry practitioners, researchers, and students.
- Contents:
- Chapter 1_Global Duck Production: An Overview
- Chapter 2_Breeds of Domestic Ducks
- Chapter 3_Duck Genetics and Breeding-Chapter 4_Anatomy and Physiology of Ducks
- Chapter 5_Nomadic (Transhumant) Duck Rearing
- Chapter 6_Integrated Duck Farming
- Chapter 7_Intensive Duck Rearing
- Chapter 8_Feeding and Nutrient Requirements of Ducks
- Chapter 9_Incubation and Hatching of Duck Eggs
- Chapter 10_Nutritive Value of Duck Meat and Eggs
- Chapter 11_Duck Slaughter Processing, Meat Quality Measurements and Value Addition
- Chapter 12_Duck Meat and Egg Products in Different Cuisines
- Chapter 13_Value Addition of Feather and Down
- Chapter 14_Duck Diseases & Disease Management
- Chapter 15_Duck Genomics and Biotechnology
- Chapter 16_ Duck Farming: Constraints and Recommendations.
- ISBN:
- 981-16-6099-9
- 981-16-6100-6
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