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About Book
Ecological poultry production (free-range, organic); alternative slow- and medium-growing meat genotypes, alternative feeding including free-choice systems, humane stun and slaughter for small flocks, meat quality; use of natural compounds for enteric health; small flock production for local and regional food markets; integrating free-range poultry in animal grazing systems and agroforestry systems; certification programs such as certified organic, animal welfare assurance programs, American origin; role of small and mid-size farms in sustainable agriculture and rural development, sustainable agriculture education.
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