Informatics in Poultry Production

This book discusses table and hatching eggs, quality-based grading of eggs, pre-incubation, incubation, hatching and post-hatch monitoring period, and how the next-generation management of these process can be enriched by informatics through non-destructive technologies, signal processing, machine learning, AI, IoT applications, etc. This book will be a beneficial resource for egg and poultry science researchers, avian biologists and ecologists, developmental biologists, agricultural engineers, advanced graduate and postgraduate students, and poultry production industry stakeholders.

Autorentext

Dr. 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.).

Inhalt

Chapter-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;

• 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 pröles which containing a high amount of information, those can prötably 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 (classi cation) 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 gov…