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Genetics and genomics in poultry have been the most rapidly advancing subjects since the completion of the chicken genome sequence in 2004 and have been extensively used to understand the genetic determinants of complex traits. This book intends to provide readers with a comprehensive overview of the current progress in the application of genetic and genomic science in the poultry field. The contents cover genetic variation detection, selection methods for breeding, transgenesis and genome editing, genetic basis of disease resistance, control of gene expression and regulation, reproduction and meat quality, etc. The book should prove useful to researchers and students working in related fields.

Poultry. --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production --- Life Sciences --- Animal Biology --- Poultry Science --- Agricultural and Biological Sciences

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Poultry --- Poultry Genetics --- Hatchery Management --- Nutrition and Metabolism --- Meat and Egg Quality --- Poultry Reproduction --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production --- poultry --- poultry genetics --- hatchery management --- nutrition and metabolism --- meat and egg quality --- poultry reproduction

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Poultry --- Poultry. --- Diseases --- Diseases. --- Poultry pests --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production --- Agriculture Sciences --- Health Sciences --- Agricultural Biotechnology --- Agro Business, Economics and Policies --- Animal Husbandry, Livestock Management & Poultry Sciences --- Veterinary Science --- General and Others --- poultry breeding --- meat bird processing --- poultry health --- poultry disease --- food safety --- layer management

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Poultry --- Volailles --- Periodicals. --- Périodiques --- Poultry. --- Japan. --- Agriculture Sciences --- Engineering --- Health Sciences --- Agro Business, Economics and Policies --- Animal Husbandry, Livestock Management & Poultry Sciences --- Food Science and Technology --- Veterinary Science --- anatomy and histology --- aves and poultry --- genetics and breeding --- management and hygiene --- nutrition and feed --- physiology and reproduction --- Fowls, Domestic --- Domestic Fowl --- Domestic Fowls --- Fowl, Domestic --- Poultries --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production --- Volailles. --- Aves de corral

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Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

minerals --- high-resolution mass spectrometry --- n/a --- lipids --- information sharing --- sweet cherries --- mineral elements --- stakeholder --- chemometrics --- food integrity --- food classification --- MALDI-MS imaging --- volatile compounds --- SNPs --- physicochemical quality parameters --- discrimination --- multivariate classification --- fingerprinting --- liquid chromatography fingerprinting --- food authentication --- cultivation system --- sugars --- biomarkers --- traceability --- free amino acids --- luminescence --- cultivar --- transparency --- prickly pear --- HPLC-UV --- differentiation --- amino acids --- phenolic compounds --- neuropeptides --- hen eggs --- food fraud --- gas chromatography --- organic acids --- Iberian dry-cured ham --- genetic tagging --- mass spectrometry --- food supply chain --- fruit juice authenticity --- authentication --- partial least square-discriminant analysis --- pattern recognition --- virgin olive oil --- nutrition factor --- adulteration --- vinegar --- polyphenolic compounds --- SSRs --- strawberry --- juice --- hazelnut oil --- DNA extraction protocol --- margarines and spreads --- pomegranate juice --- aroma --- principal component analysis