Table of Contents

1. Introduction
   
   
2. Economic considerations in the prevention and control of poultry diseases
   • 2.1 General Principles
   • 2.2 Fixed and Variable Costs in Poultry Production
   • 2.3 Gross Marginal Analysis
   
   
3. Health and performance of poultry in hot climates
   • 3.1 Physiological Effects of High Ambient Temperature
   • 3.2 Design of Housing in Tropical Countries
   • 3.3 Management of Flocks at High Temperature
   
   
4. Prevention of disease
   • 4.1 Mechanisms of Disease Transmission
     • 4.1.1 Transovarial Route
     • 4.1.2 Transmission on the Egg Shell Surface
     • 4.1.3 Direct Transmission
     • 4.1.4 Indirect Contact
     • 4.1.5 Dissemination by Wind
     • 4.1.6 Biological Vectors
     • 4.1.7 Feed
     • 4.1.8 Vaccines
   • 4.2 Biosecurity
     • 4.2.1 Conceptual Biosecurity
     • 4.2.2 Structural Biosecurity
     • 4.2.3 Operational Biosecurity
   • 4.3 Decontamination of Housing and Equipment
     • 4.3.1 Definitions
     • 4.3.2 Decontamination
     • 4.3.3 Disinfectants
     • 4.3.4 Public Health Considerations
   • 4.4 Disinfection of Poultry Houses
   • 4.5 Control of Rodents
   
   
5. Vaccination and medication
   • 5.1 General Principles
   • 5.2 Significance of Maternal Antibody and Flock Protection
   • 5.3 Administration of Vaccines
   • 5.4 Medication
   
   
6. Special procedures relating to control of diseases in poultry operations
   • 6.1 Control of Disease in Multiplier Breeder Farms
     • 6.1.2 Structural Biosecurity
     • 6.1.3 Operational Biosecurity
   • 6.2 Control of Disease on Commercial Broiler Farms
     • 6.2.1 Structural Biosecurity
     • 6.2.2 Operational Biosecurity
   • 6.3 Control of Disease in Commercial Egg Production Units
     • 6.3.1 Operational Biosecurity
   • 6.4 Control of Disease in Hatcheries
     • 6.4.1 Structural Biosecurity
     • 6.4.2 Operational Biosecurity
   
   
7. Nutrition of chickens and dietary deficiencies
   • 7.1 Establishing Nutritional Specifications
   • 7.2 Nutrient Deficiencies
     • 7.2.1 Causes of Nutrient Deficiencies
     • 7.2.2 Low Energy Intake
     • 7.2.3 Deficiencies of Proteins or Amino Acids
     • 7.2.4 Fats
     • 7.2.5 Oxidative Rancidity
     • 7.2.6 Vitamin Deficiencies
   • 7.3 Quality Control in Feed Manufacture

Introduction