The poultry industry has now matured and developed into one of the most dynamic areas of agriculture. Very few countries are without a successful poultry industry, and in many areas poultry meat is the major animal protein produced or consumed. Although poultry meat and eggs are produced in a diverse range of geographical areas, there is a surprising consistency in systems of management throughout the world. The commercial success of poultry production has resulted from the contributions of genetic selection, nutrition, management and health care. Early expansion of commercial poultry production was undoubtedly restricted by health management of large numbers of closely confined birds. Challenge from bacteria, mycoplasma, viruses and parasites placed a limit on production potential, and high mortality or morbidity were often accepted as normal. Over time we have developed extensive health management systems, and with the aid of very effective vaccines, antibacterial agents and anticoccidials it is now unusual to see major problems from these infectious agents.
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