02824nam 2200421 450 991063396610332120230327014321.01-80355-328-6(CKB)5700000000338700(NjHacI)995700000000338700(EXLCZ)99570000000033870020230327d2022 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierBroiler Industry /edited by Guillermo Téllez-Isaías, Juan Latorre, Yordan Martínez-AguilarLondon :IntechOpen,[2022]©20221 online resource (184 pages)1-80355-327-8 1. The Impact of Heavy Metals on the Chicken Gut Microbiota and Their Health and Diseases -- 2. Low Pathogenic Avian Influenza: A Permanent Threat to Poultry Farming in Africa -- 3. Expression of Certain Cytokine Genes in Avian Cells Infected with Newcastle Disease Virus -- 4. Advances in the Nutrition of Functional Amino Acids in Healthy and Immunologically Challenged Birds -- 5. An Overview of Poultry Meat Quality and Myopathies -- 6. Broiler Amino Acid Research: Then and Now -- 7. Thermal Manipulation: Embryonic Development, Hatchability, and Hatching Quality of Broiler Chicks -- 8. Use of Additives and Evaluation of the Quality of Broiler Meat -- 9. Value and Limitations of Formaldehyde for Hatch Cabinet Applications: The Search for Alternatives.The poultry industry has been continuously evolving in multiple research and management areas, including hatchery practices, disease control, genetic selection, intestinal physiology, and nutrition, among others. For instance, it has been observed that amino acid requirements tend to change based on the different environmental and immunological challenges that an animal is undergoing. In addition, a continuous improvement in feed efficiency and growth performance has also affected meat quality parameters. Additionally, research on the impact of hatchery settings and environmental conditions on embryonic development and performance parameters is crucial for an economically feasible production, considering the importance of animal welfare as well. This book provides a compilation of recent scientific information on different pivotal areas of the broiler industry.Broilers (Chickens)HealthPoultry industryBroilers (Chickens)Health.Poultry industry.636.5083Téllez-Isaías GuillermoLatorre JuanMartínez-Aguilar YordanNjHacINjHaclBOOK9910633966103321Broiler Industry2994989UNINA02646nam 2200577Ia 450 991100670310332120200520144314.01-281-05151-997866110515180-08-047775-5(CKB)111090529102690(EBL)294129(OCoLC)437181455(SSID)ssj0000155328(PQKBManifestationID)12037619(PQKBTitleCode)TC0000155328(PQKBWorkID)10113083(PQKB)10871931(MiAaPQ)EBC294129(EXLCZ)9911109052910269020010823d2002 uy 0engur|n|---|||||txtccrFire hazards in industry /Norman ThomsonOxford Butterworth-Heinemann20021 online resource (172 p.)Description based upon print version of record.0-7506-5321-3 Includes bibliographical references and index.Front Cover; Fire Hazards in Industry; Copyright Page; Contents; Introduction; Chapter 1. Fire Safety Legislation; Chapter 2. Fire Risk Assessment; Chapter 3. Case Study; Chapter 4. Fire Safety Management; Chapter 5. Human Factors in Fire Safety; Chapter 6. Arson; Chapter 7. Common Causes of Workplace Fires; Chapter 8. Combustion and Flammability; Chapter 9. Explosions; Chapter 10. Flammable Liquids; IndexSignificant loss to business occurs through fires in the workplace. Whether large or small, fire causes personal suffering, damage to plant, equipment and buildings, and loss of business.Fire legislation has changed over the past few years, especially with the introduction of European Directives. New regulations mean that employers have to carry out fire risk assessment and then, as a result of their findings, put in place control measures to prevent loss of life. Fire Hazards in Industry has been designed to cover, in general terms, exactly what is required of employers. It isFire preventionFire risk assessmentFire preventionManagementFire preventionLaw and legislationGreat BritainFire prevention.Fire risk assessment.Fire preventionManagement.Fire preventionLaw and legislation658.477Thomson Norman627437MiAaPQMiAaPQMiAaPQBOOK9911006703103321Fire hazards in industry1212897UNINA