All the birds which are domesticated by humans for the purpose of utilising their fur and eggs are referred to as poultry. The term poultry also includes pigeons known as squabs. Some common examples of poultry are chicken, turkey, geese and ducks. It is eaten across the world since the meat has low fat and high protein content. Poultry are often reared in cages, coops and hatcheries. Poultry science is a study of these birds. It aims to improve the poultry production by producing flavourful meat, healthy eggs and increased resistance to diseases. Poultry are susceptible to infectious agents such as E-coli and salmonella. Poultry science aims to control the outbreak of such diseases. Most of the topics introduced in this book cover new techniques and the applications of poultry science. It strives to provide a fair idea about this discipline and to help develop a better understanding of the latest advances within this field. As this field is emerging at a rapid pace, the contents of this book will help the readers understand the modern concepts and applications of the subject.