Table of Contents

1. Introduction
   
   
2. Economic considerations in the prevention and control of poultry diseases
   • 2.1 General Principles
   • 2.2 Fixed and Variable Costs in Poultry Production
   • 2.3 Gross Marginal Analysis
   
   
3. Health and performance of poultry in hot climates
   • 3.1 Physiological Effects of High Ambient Temperature
   • 3.2 Design of Housing in Tropical Countries
   • 3.3 Management of Flocks at High Temperature
   
   
4. Prevention of disease
   • 4.1 Mechanisms of Disease Transmission
     • 4.1.1 Transovarial Route
     • 4.1.2 Transmission on the Egg Shell Surface
     • 4.1.3 Direct Transmission
     • 4.1.4 Indirect Contact
     • 4.1.5 Dissemination by Wind
     • 4.1.6 Biological Vectors
     • 4.1.7 Feed
     • 4.1.8 Vaccines
   • 4.2 Biosecurity
     • 4.2.1 Conceptual Biosecurity
     • 4.2.2 Structural Biosecurity
     • 4.2.3 Operational Biosecurity
   • 4.3 Decontamination of Housing and Equipment
     • 4.3.1 Definitions
     • 4.3.2 Decontamination
     • 4.3.3 Disinfectants
     • 4.3.4 Public Health Considerations
   • 4.4 Disinfection of Poultry Houses
   • 4.5 Control of Rodents
   
   
5. Vaccination and medication
   • 5.1 General Principles
   • 5.2 Significance of Maternal Antibody and Flock Protection
   • 5.3 Administration of Vaccines
   • 5.4 Medication
   
   
6. Special procedures relating to control of diseases in poultry operations
   • 6.1 Control of Disease in Multiplier Breeder Farms
     • 6.1.2 Structural Biosecurity
     • 6.1.3 Operational Biosecurity
   • 6.2 Control of Disease on Commercial Broiler Farms
     • 6.2.1 Structural Biosecurity
     • 6.2.2 Operational Biosecurity
   • 6.3 Control of Disease in Commercial Egg Production Units
     • 6.3.1 Operational Biosecurity
   • 6.4 Control of Disease in Hatcheries
     • 6.4.1 Structural Biosecurity
     • 6.4.2 Operational Biosecurity
   
   
7. Nutrition of chickens and dietary deficiencies
   • 7.1 Establishing Nutritional Specifications
   • 7.2 Nutrient Deficiencies
     • 7.2.1 Causes of Nutrient Deficiencies
     • 7.2.2 Low Energy Intake
     • 7.2.3 Deficiencies of Proteins or Amino Acids
     • 7.2.4 Fats
     • 7.2.5 Oxidative Rancidity
     • 7.2.6 Vitamin Deficiencies
   • 7.3 Quality Control in Feed Manufacture

Introduction

This manual is a guide to the uniform application of the US Department of Agriculture (USDA) classes, standards and grades for poultry, and to USDA's voluntary poultry grading and certification services. It can also serve as the course outline for a poultry grading school.

It is designed primarily to aid poultry graders. However, it should also prove useful to those teaching poultry marketing, to quality control personnel in the poultry industry, and to volume food purchasers

To read the full report, please click here.

Source: American Soybean Association - 1997.