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• Broiler Production Considerations for Potential Growers. Provides a general overview of contract broiler production to potential growers.  The information is beneficial to those interested in commercial broiler or poultry production.  Included is a section on Waste Mgmt. Regulations and Environmental Considerations in the state of Oklahoma . By Damona Doye, Regents Professor and extension Economist: Brian Freking, Extension Educator-Lefiore Co.: and Joshua Payne, Area Animal Waste management Specialist, Oklahoma State Cooperative Extension.

• Enterprise Budgets for Contract Poultry Growers. Very good examples of budgeting for a variety of contract poultry grower situations. Includes Profitability|Cash-Flow|Excel Template. By Tom Vukina, Department of Agricultural & Resource Economics, North Carolina State University.
  
• Guide for Preparing Zoning Ordinances Relative to the Poultry Industry in Georgia. The purpose of this publication is to help those responsible for the preparation and administration of zoning ordinances make wise decisions regarding regulations of poultry production facilities. Since any ordinance written for poultry will likely affect other livestock operations, developmental boards should consider the potential impact on all segments of agriculture. Zoning issues are seldom easy, but many resources are available to aid county officials in their deliberations and discussions. Resources and approaches dealing with these issues are outlined and discussed. By Larry R. Vest and Dan L. Cunningham, University of Georgia.

• Guide for Prospective Contract Broiler Producers. Because of the unique structure of contract poultry farming and its long-term investment, new broiler producers should understand its financial and managerial requirements before they commit resources to this endeavor. The information in this bulletin will help those considering poultry production as a new enterprise. By Dan L. Cunningham, Department of Poultry Science, University of Georgia.

• Points to Ponder before Starting a Poultry Operation. By Francine A. Bradley Extension Poultry Specialist, Avian Sciences Department, University of California, Davis, CA.

• Environmental Control of Poultry Houses. Ventilation is probably the most difficult aspect of growing chickens. Unlike feeding and watering, which usually require only occasional management, ventilation requires a grower's constant attention. Over or under ventilating can make the difference between a profit and loss on a grower's settlement sheet. By Michael P. Lacy, Extension Poultry Scientist, and Michael Czarick, Extension Engineer, University of Georgia.

• Pride in the Poultry Farm (requires Acrobat Reader 3.01) By Joe Berry, Oklahoma State University

• Commercial Egg Production and Processing. This publication is designed as an overview of typical layer management and commercial egg production in the United States. The first part of the publication contains text regarding an overview of the poultry industry, raising layers, hatching and placement, lighting and temperature, feeding, and egg collection. The second part of the publication is a PowerPoint presentation depicting commercial egg production and processing. By Ryan A. Meunier and Dr. Mickey A. Latour, Purdue University.

• Good Management Practices for Salmonella Risk Reduction in the Production By: David A. Halvorson, DVM College of Veterinary Medicine, University of Minnesota.

• Litter Quality and Broiler Performance Litter conditions significantly influence broiler performance and, ultimately, the profits of growers and integrators. By: Michael P. Lacy, Extension Poultry Scientists, University of Georgia.

• Management of Large Broiler Farms By: Michael P. Lacy, Extension Poultry Scientists, University of Georgia.

• Factors Affecting Poultry Meat Quality Whether or not a poultry product meets the consumer's expectations depends upon the conditions surrounding various stages in the bird's development from the fertilized egg through production and processing to consumption. Although there are a number of characteristics that determine the overall quality of meat, the following discussion will focus only on appearance, texture, and flavor. By: Julie K. Northcutt, University of Georgia.

• General Guidelines for Implementation of HACCP in a Poultry Processing Plant This publication addresses general information on HACCP, including how to design a HACCP program and verify that HACCP is working. Facilities that are already using a HACCP program may find information in this publication useful as they monitor their programs and train employees on the principles and application of HACCP. By: Julie K. Northcutt and Scott M. Russell, University of Georgia.

• Reference Guide for Solving Poultry Processing Problems To produce a quality poultry meat product from a live bird involves a series of efficiently-performed, specific tasks in a sanitary manner. Before broilers can be processed, they must be caught, cooped, transported and held, then unloaded at the processing plant. Inside the processing plant, broilers are hung on shackles, stunned, bled, defeathered, eviscerated, inspected, chilled, graded, packaged and shipped. Because of the complexity of production and processing procedures, several factors may reduce carcass yield, carcass grade and the company's overall profit margin.

Defects resulting in carcass downgrading and product losses are caused by diseases, damage to the bird before slaughter, or maladjusted equipment and manual errors during processing. This publication focuses on those problems during processing and will assist management and supervisory personnel in reducing carcass downgrades. By: Julie K. Northcutt, University of Georgia.

• Breakout Analyses Guide for Hatcheries To improve the performance of a hatchery breeder operation, the baseline quality must first be determined. This bulletin outlines the most productive quality procedures that can be implemented in a quality control program -- the breakout analyses. There are three types of breakout analyses that can be performed on hatching eggs. The first opportunity for a breakout analysis is with fresh hatching eggs. The second opportunity occurs with candling eggs at 7 to 12 days of incubation and the final breakout comes at hatch time. All three methods are fairly simple and each one provides a powerful means of problem solving that can strengthen a hatchery-breeder quality control program. By: Joseph M. Mauldin, Extension Poultry Scientist, University of Georgia.

• California Turkey Production By: John C. Voris, Extension Turkey Specialist University of California.

• Turkey Health Problems A Summary of Twelve Years of Iowa Grower Surveys. By: William J. Owings, Poultry Specialist, Iowa State University.