Edited By: DC Deeming
358 pages, Figs, tabs
Until recently, the ostrich was a relatively uncommon agricultural animal in many parts of the world, even in South Africa where it was domesticated only a little over a century ago. Recently, however, ostrich farming has grown much more popular because of its healthy meat, and production of slaughter ostriches is now a reality in many parts of the world. This book is the first wide-ranging volume to address this phenomenon and review the current scientific literature on ostrich biology, production, and health. It is written by leading authors from Europe, the United States, Israel, and South Africa, and its topics range from the anatomy, biochemistry, and physiology of the ostrich to diseases and veterinary care. The Ostrich is a necessity for avian and poultry scientists and an ideal reference for all those intrigued by the growing interest in ostrich farming.
"Specialists from academia and industry in many countries on several continents provide a broad reference summarizing what is generally known about raising and keeping the big birds, and pointing out what is not known yet. They cover anatomy, physiology, behavior in natural and captive environments, basic concepts and recent developments in digestion and nutrition, reproduction, factors affecting the success of commercial incubation, rearing environments from around the world, welfare, slaughter and products, breeding and genetics, veterinary problems, and health management and veterinary procedures."--SciTech Book News
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