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OverviewFull Product DetailsAuthor: Alin KhaliduzzamanPublisher: Springer Verlag, Singapore Imprint: Springer Verlag, Singapore Edition: 1st ed. 2022 Weight: 0.461kg ISBN: 9789811925559ISBN 10: 9811925550 Pages: 156 Publication Date: 01 December 2022 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsChapter-1: Poultry and Egg Production: An Overview Subtopics: · Introduction; · Current scenario of Egg and Poultry Production; · Animal Food Security Issues; · Challenges and opportunities in Egg and Poultry Production; o Productivity; o Gender Issues; o Efficient Management; o Animal Welfare (i.e. Ethical Issues); · Overview on Potential Solutions; · Conclusion; · References Chapter Summary: There are 7.5 billion people in the world in 2020, by 2030, this figure will be more like 8.5 billion and by the year 2050, there will be an estimated 9.7 billion people on the planet. To feed this increasing number of people will be quite a challenge in the next 30 years. The poultry sector will face perhaps some of the greatest challenges and opportunities of all. Because poultry meat consumption is rapidly increasing compared to other sources of animal and fish proteins due to easy accessibility, reasonable price and a lack of religious restrictions. Besides, the eggs are a great source of protein for low income people worldwide and is a common item in daily food menu for all classes of people as well. There are many hurdles in current poultry and egg production such as internal quality-based egg grading, gender biased production preferences, productivity and profitability, animal welfare (e.g. day-old chick culling), lack of instrumentation and informatics in egg and poultry production system etc. The above issues will be discussed in general under this chapter in global context. Chapter-2: Egg formation and Embryonic Development: An Overview Subtopics: Introduction; Egg Structure; Nutritive Values of Chicken Egg Biology of Egg Formation; Breeds for Egg Production; Layer Strains; Broiler Strains; Fertilization and Embryo Development; Conclusions; References Chapter Summary: Egg is reproductive body laid by female bird. Chicken egg is oval in shape and mainly consists of shell (outer hard covering), albumen (white part of egg) and yolk (yellow part of egg). Generally, eggs are used for human consumption (i.e. Table egg) and chick production (i.e. Hatching egg). The biological value of egg is very high, 93.7 out of 100, which indicate the different essential amino acids in the chicken egg are in proper amount and proportion. Egg are formed gradually in the different parts of female reproductive system of hen- ovary, infundibulum, magnum, isthmus, uterus (shell gland) and vagina which takes about 24 hours. There are different egg producing chicken breeds in the world- leghorn, ancona, minorca, white-faced black Spanish and blue Andalusian. In this chapter, we will discuss about structure of a chicken egg, nutritive values, how an egg is formed in reproductive tract of hen, egg producing chicken breeds, layer strains, broiler strains, egg fertilization, and embryo development of chicken egg. Chapter-3: Chemometric for Spectroscopy-Based Poultry and Egg Research Subtopics: · Introduction; What is chemometrics? Exploratory data analysis; Supervised and unsupervised learning; Classification modelling Regression analysis Applications of chemometrics in poultry and egg research Conclusion References Chapter summary: Spectroscopy is widely used as a non-destructive tool to extract and characterize internal quality of food products, especially due to its desirable characteristics of being rapid, cheap and applicable both off-line and on-line. Spectroscopic techniques produce profiles which containing a high amount of information, those can profitably be exploited through the use of chemometric techniques. This chapter aims to provide a brief overview of the different chemometric approaches applicable in the context of spectroscopy-based poultry and egg research, and the possibility of building predictive models for both quantitative (calibration) and qualitative (classification) responses. Part-II: Table Eggs Chapter-4: Non-destructive Quality Assessment of Table Eggs for Online Sorting Subtopics: · Introduction; · Importance of non-destructive quality assessment; · Postharvest Handling of Eggs; · External and Internal Characteristics of Eggs; · Current non-destructive Methods for Egg Quality Assessment; o Acoustic in Egg Quality Assessment; o Computer Vision in Egg Quality Assessment; o Spectral Method in Egg Quality Assessment; · Conclusion; · References Chapter Summary: The increase in egg production among agricultural and livestock products over the past fifty years has been very significant. Most external properties are related to the eggshell, including the integrity of the shell, color, thickness, porosity and strength. Internal quality is related egg albumin properties. The quality of albumin decreases with increasing storage time due to biochemical reactions, which are managed by complex internal and external factors, such as temperature and relative humidity, as well as the presence of bacteria. In current industrial practices, egg grading is performed based on size and mass. It is essential to ensure the internal quality and healthiness of the eggs before packing. Therefore, non-destructive testing methods such as acoustic emission, machine vision and spectral method will be discussed in this chapter which play an essential role in the online sorting system based on internal and external quality of eggs. Chapter-5: Disinfection and Sanitary Management of Eggs: A Japanese Perspective Subtopics: · Introduction · Japanese Egg Culture; · Changes in Japan's Poultry Industry; · Egg Quality Indicators; · Abnormal Eggs; · Salmonella Contamination of Eggs; · Shelf Life of Eggs; · Sanitary Control Procedures for Egg Grading and Packaging Facilities; · Industrial Egg Testing Equipments; · Conclusion; · References Chapter Summary: In Japan, raw egg consumption is not uncommon. Eating steamed rice with a raw egg mixed with soy sauce (called SUKIYAKI) is a part of Japanese food culture. The government and producers have a long history of working together to ensure that eggs are safe to eat raw in Japan. Therefore, sanitation practices that ensure high quality and freshness are a prerequisite for the sale of table eggs. One example is washing eggs and setting an expiration. Salmonella food poisoning has now been greatly reduced. Eggs are known to contain Salmonella, which can cause food poisoning, thus it is a global concern. Approaches to industrial egg disinfection and sanitary system in Japan will be discussed under this chapter. Part-III: Hatching Eggs Chapter-6: Grading of Hatching Eggs Subtopics: · Introduction; · Non-destructive Grading Methods; · Spectral Methods; · Computer Vision System; · Fluorescence Spectroscopy and Imaging Techniques; · Acoustic Sensors; · THz Sensors (TDS); · Other Methods; · Machine Learning in Data Modelling; · Future Perspective; · Conclusion; · References Chapter Summary: Hatching eggs (i.e. fertilized) are used for incubation and breeding purpose in hatchery practices. In current practices, the grading of hatching eggs is performed based on size and weight and age of parent stock. In more recent research articles grading for internal egg content, fertility, dead embryos and other parameters. Recent technological advances in grading of various chicken hatching egg types will be discussed from the perspective maximizing productivity, and productivity in commercial operations. Chapter-7: Non-destructive Technologies for Embryo Gender Prediction Subtopics: · Introduction; · Non-destructive Methods; o Spectral Methods; o Machin Vision System; o Fluorescence Techniques; o Other Optical Sensors; o Signal Processing; o Machine Learning in Gender Prediction; · Future Perspective; · Conclusion; · References Chapter Summary: Globally, early gender detection of incubated eggs is a critical topic in relation to poultry welfare issue; 7.0 billion chicks are currently culled globally to supply the gender biased preferences of the layer chicken industry. Currently, the earliest method of gender identification uses chick feather and cloaca, which occurs after the chicks have hatched. This current method cannot avoid many drawbacks and serious consequences such as killing of male chicks in layer strains, wastage of energy, labour, space, investment to culture those chicks throughout the whole incubation period. Therefore, recent developments for early non-destructive gender prediction will be discussed with the aim of industrial application. Chapter-8: Hatch Window Monitoring, Control and Management Subtopics: · Introduction; · Hatch Window (HW); o What is Hatch Window; o Importance of HW Monitoring; o HW Monitoring System; o Machine Learning in Hatching Time Prediction; o HW Control and Management; · Future Perspectives; · Conclusion; · References Chapter Summary: Monitoring, control and management of the hatch window (HW) is a major challenge in poultry hatchery practices. HW, an indicator of how well (e.g. temperature uniformity) the incubation process is maintained, needs to be narrow as possible, in order to minimize variations in chick quality, which create many complications in post-hatch management. The precise grading and precise instrumentation could be used in controlling and management of HW. In this chapter, the available technologies, possible implementation in poultry production and hatchery practices and future prospect will be discussed. Chapter-9: Chick Embryo Grading: A Future Tool for Precision Poultry Production Subtopics: · Introduction; · Non-destructive Embryo Grading Systems; o Heartbeat Based Grading; o Growth Based Grading; o Activity Based Grading; o Gender Based Grading; o Hatch-Window Based Grading; · The Concept of Super Grade Chicks; · Automation, AI and IoT for Future Embryo Grading System; · Conclusion; · References Chapter Summary: Chicken has become the largest source of global meat and a vital source of reasonably priced protein, overtaking pork in 2017. To meet this growing demand, the poultry production must be efficiently scaled up. Thus, smart poultry farming, in particular high-quality or super grade chicks, will play an essential role. Therefore, non-destructive chick embryos grading system for future poultry production industry will be addressed in this chapter. Implementing grading system to identify super grade embryos in precision poultry production system could substantially contribute to the future poultry production industries. Chapter-10: A Vision for Smart Poultry Production to Achieve Multiple SDGs Subtopics: · Introduction; · Artificial Intelligent and Internet of Things; · Smart Poultry Production System; o What is Smart Poultry Production o AI and IoT in Poultry Production Management; · Sustainable Development Goals; · Smart Poultry Farming to achieve SDGs o No poverty; o Zero Hunger; o Good Health and Well-being; o Responsible Consumption and Production; · Future Perspective; · Conclusion; · References Chapter Summary: Mortality rate in current poultry production system is 5 to 6%, resulting mainly from disease. Smart poultry production based on AI, IoT offers a method to have individual recognition and management of birds into the production process, thereby ensuring high-quality and safe meat production system with minimum human intervention. This chapter will explore the use of AI and IoT technology in the poultry production process. RFID based methods of individual chicken management, and deep learning based monitoring of behavior of birds will be discussed. Application of informatics can reduce the usage of energy, space, shortage of manpower, time consumption and environmental loads due to biological waste and greenhouse gas emission. How these technologies and components of the smart poultry production system could help in achieving multiple SDGs (e.g. No poverty, Zero-Hunger, Good Health and well-being, responsible consumption and production) will also be discussed.ReviewsAuthor InformationDr. Alin Khaliduzzaman is working as a JSPS post-doctoral research fellow in Kyoto University, Japan. He is also serving as Assistant Professor in the Faculty of Agricultural Engineering and Technology at Sylhet Agricultural University, Bangladesh. He did his Master and Ph.D. in Bio-Sensing Engineering (major in egg and chick research) from Kyoto University, Japan. Noted that Kyoto University is the number one university in Japan in terms of research reputation and QS 2020 world ranking is 33. During the Ph.D. studies, he has opened up a new research domain in scientific world in the field of non-destructive chicken egg research by keeping in mind with the global animal food security and to feed the future generation. Recently, this young professional has been awarded Young Researcher Encouragement Award by Kansai Branch of Japanese Society of Agricultural Machinery and Food Engineers. He has been also awarded many conference presentation awards by various prestigious academic societies in Japan and aboard. Currently, his current research interest is on application of informatics in egg and poultry research (e.g., computer vision; UV-induced florescence images; terahertz spectroscopy; signal processing; machine learning; AI, etc.). Tab Content 6Author Website:Countries AvailableAll regions |
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