This chapter briefly discusses the current economic status of the poultry industry in terms of the marketing and production of meat and egg products from chickens, turkeys, ducks, quails and geese. The effects of genetic improvement and disease control on the poultry industry are also presented.

This chapter describes the recent developments in polymerase chain reaction (PCR)-based diagnostic tests for paratuberculosis and the application and interpretation of these tests at the individual and herd level.

The arginine deiminase (ADI) pathway comprises three central enzymes, namely arginine deiminase, ornithine transcarbamoylase and carbamate kinase, whose importance is often neglected in reviews of amino acid metabolism in microorganisms. The relevance of the ADI pathway is underscored by the early...

This chapter describes the antioxidant properties of various plant-derived compounds, and examines the application of plant-derived antioxidants and antioxidant-containing plant extracts in food matrices such as meat and meat products, poultry meat, fish and seafoods, and fats and oils. Among the...

This chapter discusses the history and trade of livestock and livestock products.

The history, current status, future and welfare of meat production and the trade, marketing and consumption of meat and meat products are presented.

This book chapter describes the history and geography of dogs as cuisine. It discusses the reasons behind the consumption of dog meat as cuisine, as well as the taboo surrounding the eating of dog meat in many contemporary societies. The chapter also examines the use of dogs in the marketing and...

This chapter discusses the adverse effects of several drugs, feed additives, food additives and other substances used to increase the food supply on the health of man (increase in cancer cases) and quality of food. Focus is given on antibiotics, hormones, dyes, chemical insecticides and arsenic.

This chapter discusses trends in agricultural production (livestock, field crops, fruit and vegetables) and presents an overview of the food processing industry in Albania. Various sub-sectors of the food processing industry are then described in terms of production and processing, namely: meat and ...

This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass and meat yield and...