BURLEIGH DODDS SCIENCE PUBLISHING

Poultry andEggs titles
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BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of poultry
meat

Volume 3: Healthand welfare

Edited by Professor
Todd Applegate,
University ofGeorgia, USA

Volume 2: Breeding and nutrition
Edited by Professor Todd Applegate, University ofGeorgia, USA

P O U LT R Y• Reviews the latest research on zoonoses
affecting poultry meat and methods fortheir control, bacterial and viral diseases andadvances in poultry genetics• Summarises advances in understanding andoptimising poultry quality, poultry behaviour
and welfare and recent research on poultry
digestion and nutrition• Discusses developments on theenvironmental impact of poultry production,
current research on disease management
and studies on dietary components

EGGS• Reviews the latest
research on compositionand properties of egg
shell, white and yolk
• Summarises recent studies
on pathogens affecting
eggs and methods for theircontrol such as washing andpackaging

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Volume 1: Safe
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Edited by Profe
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Julie Roberts,• Discusses current findings
on factors affecting
quality attributes such asappearance, shelf-life andnutritional value

www.bdspublishing.com

University of New

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of eggs
Volume 2: Animal welfare and sustainability
Edited by Professor Julie Roberts, University of New
England, Australia‘The proposed content of thebook is excellent - an outstanding
and comprehensive compilation ofcurrent knowledge by the world’s
foremost experts, on a topic thatis highly relevant. This will be a
must-have reference resource for
egg producers, poultry scientists,food scientists, government
regulatory agencies, and students.
Congratulations - this is a major
scholarly contribution to yourcolleagues and peers everywhere.’
Emeritus Professor Robert F.
Wideman, Center of Excellence
for Poultry Science, University of
Arkansas, USA

P O U LT R Y
Poultry production faces many challenges. This 3 volume collection starts by reviewing safety, including detection,
prevention and control of zoonoses in poultry flocks. It also discusses key aspects of quality such as meat flavour
and the sustainability of poultry production. Volume 2 discusses breeding and improvements in poultry feed.
Finally, the collection reviews health and welfare issues in poultry production.

Achieving sustainable production of poultry meat - Vol.1

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCEPart 1 Poultry meat safety

Volume 1: Safety, quality and sustainability

Safety, quality and sustainability Edited by: Steven C. Ricke, University of Arkansas, USA
1. Zoonoses affecting poultry: the case of Campylobacter: Tom J.
Humphrey and Lisa K. Williams, Swansea University, UK
2. Zoonoses affecting poultry: the case of Salmonella: Sabrina
Vandeplas, Adisseo, France
3. Emerging zoonotic diseases affecting poultry: Carol Cordona,
University of Minnesota, USA
4. Sampling and detection of pathogens on the poultry farm: Byron
Brehm-Stecker, Iowa State University, USA
5. Safety management on the poultry farm: Jungsoo Joo, Aishwarya
Pradeep Rao and Debabrata Biswas University of Maryland, USA
6. The problem of antibiotic resistance on poultry farms: Gireesh
Rajashekara, Ohio State University, USA
7. Alternatives to antibiotics in preventing zoonoses and otherpathogens in poultry: Prebiotics and related compounds: Steven C.
Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA andNavam. S. Hettiarachchy, University of Arkansas, USA

15. Enhancing the flavour of poultry meat:
Dinesh D. Jayasena, Uva Wellassa University,
Sri Lanka, and Cheorun Jo, Seoul National
University, Republic of Korea

Achieving sustainableproduction of poultry
meat
Edited by Professor Steven Ricke, University of
Arkansas, USA

16. Enhancing the colour of poultry meat:
understanding, measuring and maintaining
product quality: KiChang Nam, Sunchon
National University, Republic of Korea, Eun
Joo Lee, University of Wisconsin-Stout, USA
and Dong Uk Ahn, Iowa State University, USA
17. Enhancing texture and tenderness in poultry meat: Ik Soon Kang Michigan State University/California Polytechnic, USA and Yuan H.
Brad Kim, Purdue University, USA
18. Preventing spoilage of poultry meat: Arthur Hinton Jr., U. S. National
Poultry Center, ARS-USDA, USA
Part 3 Sustainability
19. Life cycle assessment (LCA) of intensive poultry production systems:
Ilkka Leinonen, Newcastle University, UK

8. Safety management and pathogen monitoring in poultryslaughterhouse operations: Manpreet Singh and Estefanía Novoa
Rama, Purdue University, USA

20. Minimizing the environmental impact of poultry production throughimproved feed formulation: Hector E. Leyva-Jimenez and Christopher
A. Bailey, Texas A&M University, USA

9. Inspection regimes for poultry slaughterhouse operations: Janne
Lundén, University of Helsinki, Finland

21. Energy and water use in poultry processing: D. Luján-Rhenals,
University of Arkansas Fayetteville, USA and Universidad de Córdoba,
Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E.
J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of
Arkansas Fayetteville, USA

10. Ensuring safety in chilling and freezing of poultry meat: Alma Delia
Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad
Autónoma de Chihuahua, Mexico
11. Case studies on food safety control of fresh poultry meat: effective
control of Salmonella: Ivar Vågsholm, Swedish University ofAgricultural Sciences, Sweden
12. Food safety control on poultry farms: effective control ofCampylobacter: Xiang Liu, University of Tennessee, USA, Irene
Hanning, Lincoln International Academy, Nicaragua, Sandra DiazSanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA
Part 2 Poultry meat quality
13. Poultry meat quality: an overview: Michael A. Grashorn, University of
Hohenheim, Germany
14. Enhancing the nutritional quality of poultry meat: Michael S. Lilburn,Ohio State University, USA

22. Waste management and emissions in poultry processing: D. LujánRhenals, University of Arkansas Fayetteville, USA and Universidad deCórdoba, Columbia, R. Morawicki, University of Arkansas Fayetteville,
USA, E. J. Van Loo, University of Arkansas Fayetteville, USA and
Ghent University, Belgium and S. C. Ricke, University of Arkansas
Fayetteville, USA
23. Organic systems for raising poultry: R. Michael Hulet, Penn State
University, USA
24. Helping smallholders to improve poultry production: Robert Pym,
University of Queensland, Australia; and Robyn Alders, University ofSydney, Australia

Achieving sustainable production of poultry meat - Vol.2

Breeding and Nutrition Edited by: Todd Applegate, University of Georgia, USA
Part 1 Genetics and breeding
1. Relating genes to functional traits in poultry: Sammy Aggrey,
University of Georgia, USA
2. Challenges in the breeding of poultry: Nicholas Anthony, University of
Arkansas, USA
3. Developments in marker-assisted breeding of poultry: Paul Hocking,Roslin Institute, UKPart 2 Animal nutrition
4. The cellular basis of feed efficiency in poultry muscle: Walter Bottje,
University of Arkansas, USA
5. Understanding feed intake in poultry: Sami Dridi, University of
Arkansas, USA
6. Advances and future directions in poultry feeding:an overview:
Velmurugu Ravindran and Mohammad R. Abdollahi, Massey
University, New Zealand
7. Advances in understanding and improving the role of amino acids inpoultry nutrition: William A. Dozier, III, Auburn University, USA andPaul B. Tillman, Poultry Technical Nutrition Services, Georgia, USA
8.

Advances in understanding and improving the role of enzymes inpoultry nutrition: Bogdan A. Slominski, University of Manitoba, Canada

9. Advances in understanding and improving therole of minerals in poultry nutrition: Markus
Rodehutscord, University of Hohenheim,
Germany

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of poultry
meat
Volume 2: Breeding and nutrition
Edited by Professor Todd Applegate, University ofGeorgia, USA

10. Probiotics, prebiotics and other feed additives
to improve gut function and immunity inpoultry: Rob Moore, RMIT University, Australia
11. Using models to optimize poultry nutrition: R.
M. Gous and C. Fisher, University of KwaZuluNatal and EFG Software, South Africa
12. Developments in feed technology and nutritional consequences offeed manufacture: Charles Stark, Kansas State University, USA
13. Alternative sources of protein for poultry nutrition: Paul A. Iji, Mehdi
Toghyani, Emmanuel U. Ahiwe and Apeh A. Omede, University of
New England, Australia
14. Maintaining the safety of poultry feed: G. Raj Murugesan and Chasity
M. Pender, BIOMIN America Inc., USA
15. Thermal adaptation and tolerance of poultry: Shlomo Yahav, Instituteof Animal Science, ARO, Israel

Delivering knowledge for the global scientific community
Achieving sustainable production of poultry meat - Vol.3
Health and welfare Edited by: Todd Applegate, University of Georgia, USA
Part 1 Animal healthPart 2 Animal welfare

1. Monitoring trends in diseases of poultry: Brian Jordan, University ofGeorgia, USA

9. Understanding poultry behaviour: Maja M.
Makagon and Richard A. Blatchford, University
California-Davis, USA

2. Bacterial diseases affecting the health of poultry: Billy Hargis,
University of Arkansas, USA
3. Viruses affecting poultry: Venugopal Nair, Pirbright Institute, UK
4. Parasites affecting poultry: Larry McDougald, University of Georgia,
USA
5. Disease management of poultry flocks: Peter Groves, University ofSydney, Australia

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of poultry
meat
Volume 3: Health and welfare
Edited by Professor Todd Applegate, University ofGeorgia, USA

10. Ensuring the welfare of poultry: an overview:
Bas Rodenburg, Wageningen University, The
Netherlands
11. Broiler breeding flocks: management andanimal welfare: Ingrid C. de Jong and Rick A.
van Emous, Wageningen University, The Netherlands

6. Understanding and boosting immune systems in poultry: Rami
Dalloul, Virginia Tech, USA

12. The effect on incubation temperature on embryonic development inpoultry: Michael S. Lilburn and R Shanmugasundaram, Ohio State
University, USA

7. Competitive exclusion treatment to control pathogens in poultry:
Carita Schneitz, Orion Corporation, Finland and Martin Wierup,
Swedish University of Agricultural Sciences (SLU), Sweden

13. Enriching poultry housing to minimise stress: Inma Estevez, NeikerTecnalia, Spain

8. Leg disorders in poultry: bacterial chondronecrosis with osteomyelitis(BCO): Robert F. Wideman, Jr., University of Arkansas, USA

14. Managing heat stress in poultry: Brian Fairchild, University of Georgia,
USA
15. Transport and lairage of poultry: Karen Schwean-Lardner, University of
Saskatchewan, Canada
16. Developments in humane slaughtering techniques for poultry: Andy
Butterworth, University of Bristol, UK‘This is a timely
Achieving sustaina
ble
production of pou
book thatltry
meat
provides not
only a valuableaccount
of modernfood safety
managementin poultry
production and processing,and enhancement of productquality, but also covers the
key elements of sustainableproduction systems fora world now seriously
threatened by climatechange. With its appropriate
international scope, Professor
Ricke’s book will make a major
contribution to this important
subject and become
essential reading for all thoseconcerned.’ Geoffrey Mead,
Emeritus Professor, The
Royal Veterinary College,
University of London, UK
BURLEIGH DODDS

Volume 1: Safety,

SERIES IN AGRICULTURAL SCIENCE

quality and sustaina

Edited by Professor
Steven Ricke, UniversityofArkansas, USA

BURLEIGH

Volume 1
Dr Steven Ricke is the Donald ‘Buddy’ Wray Chair in Food Safety and Director of theCenter for Food Safety in the Institute of Food Science and Engineering at the Universityof Arkansas, USA. His awards include the University of Arkansas John White Outstanding
Research Award, the Poultry Science Research Award and the American Egg Board
Award, as well as being named an Arkansas Association for Food Protection Fellow, for his
outstanding contributions to food safety research.
Volumes 2 & 3
Professor Todd Applegate is Head of the Department of Poultry Science at the Universityof Georgia, USA. He was formerly Professor of Animal Sciences at Purdue University,
USA. Professor Applegate is a former President of the Poultry Science Association(PSA). Amongst other honours, he is a recipient of the PSA’s Evonik Degussa Award forAchievement in Poultry Science, American Feed Industry Association’s Poultry Nutrition
Research Award, and the Mapleleaf Farms Duck Research Award.

BURLEIGH

DODDS SERIES IN AGRICULTURAL SCIEN

CE

Achieving sus
tainable
productionof poultrymeat

The proposed list of authors is impressive and these will certainly
be excellent publications in poultry science.’ Professor Mike
Lilburn, Ohio State University, USA

Volume 2: Breeding and nutrition

Edited by Professor Todd Appleg
Georgia, USAate, Univers

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bilityAuthor Biographies‘Increasing food production to address the nutritional needs of an expanding world population requires
a combined effort from experts in genetics, nutrition, health, and welfare. The well-known editor has
assembled world leaders in these fields to communicate their detailed knowledge for the benefit of
the research community.’ Robert L. Taylor, Jr., Ph.D., Director and Professor, Division of Animal andNutritional Sciences, West Virginia University, USA

Built on a reputation of experience, engagement and innovation

EGGS
This collection begins by looking at egg composition and chemistry. Part 2 discusses pathogenic contaminationof eggs and methods for its prevention, detection and control. Volume 1 concludes by assessing factors affecting
egg appearance, shelf-life, nutritional value and other quality traits. Volume 2 reviews nutrition, welfare and otheraspects of husbandry affecting laying hens as well as the sustainability of egg production.

Achieving sustainable production of eggs - Vol.1

Safety and quality Edited by: Julie Roberts, University of New England, Australia

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of eggs
Volume 1: Safety and quality

Part 1 Egg composition and chemistryPart 3 Sensory and nutritional quality

1. Composition and properties of eggshell: Maureen Bain, University ofGlasgow, UK

12. New developments in packaging of eggs to
improve safety and quality: Pietro Rocculi,
University of Bologna, Italy

2. Composition and properties of egg white: Kaustav Majumder andYoshinori Mine, University of Guelph, Canada
3. The nutritional and physiological functions of egg yolk components:
Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta,
Kyoto Women’s University, Japan
Part 2 Safety
4. Pathogenic bacteria affecting eggs: Kapil Chousalker, Universityof Adelaide, Australia and Kylie Hewson, Australian Chicken Meat
Federation, Australia
5. Mechanisms for transmissions of pathogens into eggs: Sophie Jan and
Florence Baron, Agrocampus Ouest-INRA, France
6. Sampling and detection of salmonella in eggs: Richard K. Gast, ARSUSDA, USA
7. Enhancing natural defences against pathogens in eggs: Nicolas Guyot,
INRA, France
8. Safety and quality management systems in egg production: Oscar
Garrison, United Egg Producers, USA
9. The effects of housing systems for laying hens on egg safety andquality: Deana R. Jones, ARS-USDA, USA
10. Egg washing to ensure product safety: Margaret Sexton, Southern
Australia Research and Development Institute (SARDI), Australia

Edited by Professor Julie Roberts, University of New
England, Australia

13. Egg quality: consumer preferences andmeasurement techniques: Bart De Ketelaere,
Katholieke Universiteit Leuven, Belgium; Koen
De Reu, Institute for Agricultural and Fisheries
Research (ILVO), Belgium; and Steven Vermeir,
Katholieke Universiteit Leuven, Belgium
14. Determinants of egg appearance and color: C. Hamelin, DSM, Franceand F. Cisneros, DSM, Switzerland
15. Understanding and improving the shelf-life of eggs: Juliet R. Roberts,
University of New England, Australia
16. The nutritional role of eggs: Tia M. Rains and Mitch Kanter, Egg
Nutrition Centre, USA
17. Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana Gujral,
University of Alberta, Canada
18. Enhancing the nutritional profile of eggs: Erin M. Goldberg and Neijat
Mohamed, University of Manitoba, Canada and James D. House,
University of Manitoba and the Canadian Centre for Agri-Food
Research in Health and Medicine, Canada
19. Molecular breeding techniques to improve egg quality: Anna Wolc,
Iowa State University, USA; and Janet E. Fulton, Hy-line International,USA

11. Advances in egg pasteurisation: Ahmed Yousef, Ohio State University,
USA

Achieving sustainable production of eggs - Vol.2

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Animal welfare and sustainability

Achieving sustainableproduction of eggs

Edited by: Julie Roberts, University of New England, Australia

Volume 2: Animal welfare and sustainability

Part 1 Animal health and welfare
1. Laying hen nutrition: optimising pre-laying nutrition, egg mass andweight: Yves Nys, INRA, France
2. Laying hen nutrition: optimising hen performance, bone and eggshell
quality: Yves Nys, INRA, France
3. Welfare of laying hens: an overview: Tina Widowski, Teresa CaseyTrott, Michelle Hunniford and Krysta Morrissey, University of Guelph,
Canada
4. Welfare standards for laying hens: Andy Butterworth, University ofBristol, UK
5. The use of enriched caged systems to improve the welfare of laying
hens: Darin Karcher, Michigan State University, USA
6. Welfare issues affecting free-range laying hens: Dana L.M. Campbell,
University of New England and CSIRO, Australia, Sarah L, Lambton,
University of Bristol, UK, Isabelle Ruhnke, University of New England,
Australia and Claire A. Weeks, University of Bristol, UK

Edited by Professor Julie Roberts, University of New
England, Australia

7. Beak trimming of laying hens: welfare costs
and benefits: Dorothy McKeegan, University ofGlasgow, UK
8. Maintaining the health of laying hens: apractical approach: Richard M. Fulton,
Michigan State University, USA
9. Managing laying hen flocks with intact beaks:
Thea van Niekerk, Wageningen University, The
Netherlands
Part 2 Sustainability
10. Improving the sustainability of egg production: Angela Green,
University of Illinois, USA
11. Waste management in egg production: Ruihong Zhang, Universityof California-Davies, USA and Hamed M. El-Mashad, Mansoura
University, Egypt
12. Assessing the sustainability of organic egg production: Jacqueline
Jacob and Anthony Pescatore, University of Kentucky, USA

Author Biography
Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia.
She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian
Poultry Award for her outstanding contribution to poultry science.

Delivering knowledge for the global scientific community
One of the world’s greatest scientific challenges
Feeding the world’s population through research in agricultural science
The Food and Agriculture Organisation (FAO) has predicted a potential 60% increase in the demand
for food by 2050 as the population reaches 9 billion.
Burleigh Dodds Science Publishing is a new independent publisher and its work will help researchersin agricultural science address how to feed a growing population in the face of climate change andincreasing competition for land, water and other resources.
Through our publications we will help researchers identify key issues and trends and find their
way more quickly to the research most useful to them, allowing them to plan their own research
programmes and link up to other research centres to collaborate more effectively.

EXPERIENCEENGAGEMENT

Customer research is the foundation of
all that we do at Burleigh Dodds.

Engagement with our customers and our
authors is key to success.

Burleigh Dodds is built on a reputationof innovation.

Our experience tells us that deliveringcontent in print or electronic form has toprovide the reader with the information
they want and when they want it.
Customer research is an integral part ofour commissioning process and leads
the development of our products andservices.

We have developed a commissioning
process that ensures we provide
support for editors and authors. We areresponsible for inviting, contracting andliaising with the authors and provide
an online manuscript submission system,
ScholarOneTM allowing them to engage
with us at all times.

Whether you are a reader, an editor oran author, we provide the best quality
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climate•smart•publishing

INNOVATION

Our experience has allowed us to develop
an innovative methodology for successful
publishing, underpinned by our desire toalways put the customer first.

What is ‘climate-smart-publishing’ and how is Burleigh Dodds Science
Publishing achieving it?
Let’s start with ‘climate-smart’. It is widely recognised that agriculture is a significant
contributor to global warming and climate change. It has been estimated that
agriculture is responsible for 10-12% of greenhouse gas emissions. This figure rises ashigh as 24% if forestry and other land use is included, taking into account such factors
as deforestation to clear land for more crops and livestock.
Agriculture needs to reduce its environmental impact and adapt to current climate change whilst still feeding a growing population
i.e. become more ‘climate-smart’. Burleigh Dodds Science Publishing is playing its part in achieving this by bringing together key
research on making the production of the world’s most important crops and livestock products more sustainable. Our aim is to build afoundation of knowledge on which researchers can build to meet the challenge of climate-smart agriculture.
So – on to ‘smart-publishing’. Based on extensive research, our publishing programme specifically targets the challenge of climatesmart agriculture. We are building a database of review chapters, each written by a leading expert, which systematically covers both the
major crops and livestock products and, at the same time, each step in the value chain for their production, from breeding through toharvest. Using the latest technology to manage this wealth of material, we have rapidly built up a major publishing programme which
we plan to publish in a range of formats to suit our customers, whether books or individual chapters, or in print or electronic formats.
In these ways we are using ‘smart-publishing’ to help achieve ‘climate-smart’ agriculture.

Delivering knowledge for the global scientific community
Biblio information
BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of poultry
meat
Volume 1: Safety, quality and sustainability
Edited by Professor Steven Ricke, University of
Arkansas, USA

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of poultry
meat
Volume 2: Breeding and nutrition
Edited by Professor Todd Applegate, University ofGeorgia, USA

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of poultry
meat
Volume 3: Health and welfare
Edited by Professor Todd Applegate, University ofGeorgia, USA

Achieving sustainable production ofpoultry meat - Vol 1
Safety, quality and sustainability
ISBN - print
978-1-78676-064-7
ISBN- ePub
978-1-78676-066-1
ISBN - ePDF 978-1-78676-067-8
Pages
500
Pub. Date
November 2016
Price
£240/$360/€335/C$480
Series noAS13
Achieving sustainable production ofpoultry meat - Vol 2
Breeding and nutrition
ISBN - print
978-1-78676-068-5
ISBN- ePub
978-1-78676-070-8
ISBN - ePDF
978-1-78676-071-5
Pages
320
Pub. Date
December 2016
Price
£150/$225/€210/C$300
Series noAS14
Achieving sustainable production ofpoultry meat - Vol 3
Health and welfareISBN - print
978-1-78676-072-2
ISBN- ePub
978-1-78676-074-6
ISBN - ePDF
978-1-78676-075-3
Pages
340
Pub. Date
December 2016
Price
£160/$240/€225/C$320
Series noAS15

Ways to order• Via the website www.bdspublishing.com• Shop url is http://shop.bdspublishing.com
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BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of eggs
Volume 1: Safety and quality
Edited by Professor Julie Roberts, University of New
England, Australia

BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

Achieving sustainableproduction of eggs
Volume 2: Animal welfare and sustainability
Edited by Professor Julie Roberts, University of New
England, Australia

Achieving sustainable production of eggs - Vol 1
Safety and quality
ISBN - print
978-178676-076-0
ISBN- ePub
978-1-78676-078-4
ISBN - ePDF
978-1-78676-079-1
Pages
400
Pub. Date
October 2016
Price
£190/$285/€265/C$380
Series noAS16
Achieving sustainable production of eggs - Vol 2
Animal welfare and sustainability
ISBN - print
978-1-78676-080-7
ISBN- ePub
978-1-78676-082-1
ISBN - ePDF
978-1-78676-083-8
Pages
240
Pub. Date
December 2016
Price
£120/$180/€170/C$240
Series no
AS17

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