الفهرس 
المقدمهOnly 14 pages are availabe for public view
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Abstract
The growing need for animal protein drawed the attention towards poultry as a popular source and one of the short period means of producing animal protein. About 40% of poultry meat and about 60% of eggs are produced by the local strains,which have many merits, like their well adaptation to our local environmental conditions, also, their genetic resistance to some diseases and at last their good taste and flavour.