Health, Production and Processing of Poultry Meat

Dear Colleagues,

The world population is expected to grow significantly by the year 2050, and most of that growth is in the developing regions of the world. Poultry meat is one of the most affordable meat-based protein sources and is therefore a widely-consumed meat protein. Poultry meat production is expected to increase to over 131 million metric tons by 2026 (according to Food and Agriculture Organization of United Nations-FAO Agricultural Outlook projections). Over the last several decades, food production animals have increased in size to accommodate consumer demand of meat products and to reduce the number of head required for production. The broiler industry has achieved remarkable increases in the growth rate, feed efficiency, size, and muscularity of broilers. These improvements in bird size can be attributed to advanced genetic selection and nutrition practices as well as optimal live production management. Along with improved efficiencies come challenges in the processing and meat quality of broilers. For this special issue, I invite submissions in the area of poultry genetics, nutrition, physiology, health, management, processing/products, and food safety.

Dr. Casey M. Owens
Guest Editor

Manuscript Submission Information

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• Poultry
• health
• production
• processing
• nutrition
• genetics
• food safety
• management