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MMMM d, yyyy |
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A team of investigators have isolated colistin-resistant Escherichia coli from a commercial poultry farm in China.
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Consumers pressure restaurants and food companies to make the practice mandatory, but who will pay the extra costs?
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High ambient temperatures mean detrimental performance and reduced profits for producers.
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Now in its sixth edition, Poultry Diseases is once again fully revised with the addition of vital new material. It remains the standard reference work on health and disease for those involved in the poultry industry, government and veterinary education.
Following a familiar structure, readers of the sixth edition gain concise but major reviews on current knowledge of general and disease-specific topics discussed over 45 (5 new) chapters in seven sections.
With a large international team of contributors led by an authoritative editor team and a Foreword by Professor Frank Jordan, the 6th edition of Poultry Diseases is an invaluable resource.
>> Order now |
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Conventional cage laying barns have always been dusty, notes Harry Huffman, an agricultural engineer based in London, Ont. “Thus, I would assume the new floor and aviary style of housing systems will continue to be dusty as well.” Huffman notes that the more important ventilation design parameters in a layer barn hinge around the number and size of birds being housed, and how airflow should occur through the airspace to accommodate the building specs.
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I recently went back to school to join an ethical food choice discussion at a high school in our nation’s capital. Although it jarred me on some levels, it inspired me on many more. I’m sharing this experience as just one example of thousands like it that are happening online, in boardrooms and conversations about food across Canada every single day.
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