About Book

Poultry egg and meat are important sources of high quality proteins, minerals and vitamins to balance the human diet. Specially developed breeds of egg type chicken are now available with traits of quick growth and high feed conversion efficiency. But birds are very susceptible to diseases many of which are highly contagious. The main sources of disease spread in poultry are wet litter, feed and water, close contact, contaminated equipment, attendants and visitors, air, external parasites, free moving birds, rodents and flies, etc. Poultry is affected by four main types of diseases: metabolic and nutritional diseases, infectious diseases, parasitic diseases, and behavioral diseases. Poultry production can be made victorious by taking preventive measures to eradicate the diseases. Key step for the poultry production is to understand rigorously the basis of the disease(s) to which domestic birds are susceptible to. This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of poultry science. The topics covered in this extensive book deal with toxicological response, aflatoxin detoxification, poultry nutrition, aspects of salmonella, prophylactic antibody treatment, phyto-active biomolecules, avian influenza and genetics of disease resistance. The main aim of the book is to familiarize students with the fundamental concepts of poultry science and make them understand the primary techniques used in this field. The various sub-fields of poultry science along with technological progress that have future implications are glanced at in this book. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge.

Preface............................................................................................................v

Chapter 1 Genetics of Disease Resistance in Chicken.........................................1

Abstract...................................................................................................1

1. Introduction............................................................................................2

2. Salmonellosis..........................................................................................3

3. Avian influenza virus...........................................................................6

4. Marek’s disease......................................................................................8

5. Newcastle disease...............................................................................10

6. Conclusion............................................................................................11

Conflict of interest..............................................................................11

Chapter 2 Effect of Vitamins, Amino Acids and Phyto-Active Biomolecules on Aspergillus flavus in Poultry Production......................................16

1. Introduction..........................................................................................16

2. Study 1..................................................................................................25

3. Study 2..................................................................................................27

4. Study 3..................................................................................................30

5. Conclusion............................................................................................37

Chapter 3 Control of Salmonella in Poultry Through Vaccination and Prophylactic Antibody Treatment .......................................................43

1. Introduction..........................................................................................43

2. Material and methods .......................................................................46

3. Results ..................................................................................................58

4. Discussion ...........................................................................................74

5. Conclusion ...........................................................................................86

Chapter 4 Important Aspects of Salmonella in the Poultry Industry and in

Public Health.............................................................................................97

1. Introduction ........................................................................................97

2. General aspects ..................................................................................97

3. Salmonellosis and public health ...................................................102

4. Detection methods ...........................................................................109

5. Drug resistance ................................................................................112

6. Prevention and control.....................................................................118

7. Conclusions .......................................................................................121

Chapter 5 Soybeans (Glycine max) and Soybean Products in Poultry and

Swine Nutrition.......................................................................................134

1. Introduction........................................................................................134

2. The nutritional composition of the soybeans and soybean

products used in the feeding of poultry and swine ................135

3. Soybean products for poultry and swine nutrition ..................146

4. Conclusion..........................................................................................149

Chapter 6 Comparative Evaluation of Different Techniques for Aflatoxin

Detoxification in Poultry Feed and Its Effect on Broiler

Performance..............................................................................................155

1. Introduction........................................................................................155

2. Materials and methods ..............................................................157

3. Statistical analysis ............................................................................160

4. Results and discussion ...................................................................160

5. Conclusion .........................................................................................165

Chapter 7 Biotransformation of Aflatoxin B1 and Its Relationship with the

Differential Toxicological Response to Aflatoxin in Commercial

Poultry Species........................................................................................175

1. Introduction ......................................................................................175

2. Biotransformation of aflatoxin B1 ................................................176

3. Biotransformation of aflatoxin B1 in poultry and its relationship

with in vivo sensitivity ....................................................................183

4. Concluding remarks ........................................................................190

5. Acknowledgment .............................................................................192

Chapter 8 Development of Vaccines for Poultry Against H5 Avian Influenza

Based on Turkey Herpesvirus Vector................................................199

Abstract ..............................................................................................199

1. Introduction ......................................................................................200

2. Construction of rHVT‐H5 vaccines ..............................................202

3. Safety of rHVT-H5 vaccine ............................................................208

4. Efficacy of rHVT-H5 vaccine .........................................................209

5. Conclusions .......................................................................................215

Citation......................................................................................................221

Index...........................................................................................................223

About Author

Marrianne Harris procured her doctoral degree in Poultry Science from Public University, Saskatchewan. She has diverse research interests in meat farming, egg farming, chicken harvesting, veterinary immunology and veterinary epidemiology. She serves as a Research Scientist at Institute of Technology, Minas Gerais. Harris has written numerous articles and research papers on domestic animal physiology, poultry science, companion animal science and companion animal systems management. She has attended numerous conferences and symposiums and has presented 5 papers on livestock and poultry production.