Poultry Inspection, 2nd Edition: Anatomy, Physiology and Disease Conditions (Meat Inspection) Paperback – 1 Dec 2006
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Following the success of the first edition, this Second Edition has been extensively updated and augmented, to better reflect the requirements of its readers. The author has replaced a large number of the diagrams with labelled photographs and expanded the Anatomy section to allow a clearer and better understanding of the subject. The Diseases of poultry section has also been updated and now includes photographs of some of the conditions following a basic introductory explanation of the disease process and the body's response. The Parasites section has also been improved by the addition of photographs. Importantly, the author has added a guide to performing post mortem examinations on suspect birds. As with the First Edition, this book is designed to provide notes for students in poultry meat inspection and as a revision guide for other students for whom knowledge of poultry anatomy, diseases and other conditions is required, such as vets, environmental health officers and poultry scientists in general.
About the Author
Andy Grist joined the UKs meat hygiene service after a colourful past in a variety of different professions. He didnt just find himself a new job. Having identified the need for a single information resource that unite meat inspectors and vets in their common purpose, he set to work on compiling a series of illustrated books that would do just that. He is now lecturing at the University of West of England, Bristol, UK and has several more books in hand.
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This book covers pretty much everything. It is a manageable size, not too hard going and doesn't get bogged down in too much detail which similar counterparts have a tendency to do. This book has been written for people involved in the poultry industry and so it tells you what you need to know at a practical level rather than over expansive descriptive theory. The photos are excellent; the specimens are fresh and so you can clearly relate the photo to what you are looking at with the bird in front of you. I found with alot of anatomy books recommended while doing my undergraduate degree that the specimens were animals that had been fixed in formalin; which in my opinion makes identification and comparison in the fresh animal harder to appreciate.
The content is clearly set out into the following sections
Anatomy & physiology
Conditions found at Post Mortem
Post Mortem Procedure
Anatomy Aide Memoire
The sections follow on from each other nicely and you can easily find what you are looking for. I would say that this book is a must have for someone involved in the poultry industry!