الفهرس 
الاستعراض المرجعي للدراسات السابقةيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Poultry production is considered one of the most important sources of animal proteins. the present study dealt mainly with a study of the production and marketing efficiency in poultry industry. It concerned also with studying the technical factors affecting such production, the production costs and problems facing this industry. Meat production in the A.R.E. consists of both red and white meat. The major source of red meat is the farm animals, however poultry and fish are the main source of supply for white meat. Poultry industry contains two main sectors, namely the commercial sector and the traditional sector. The traditional subsector includes rural flocks and native hatcheries. Commercial sector has different activities according the nature of its output. Namely, commercial broilers, commercial eggs production, and chick production. Broiler industry is subject to different kinds of subsidies, these subsidies effect its size and performance. The study showed the economic effect of removing industry subsidies. This study was classified into four chapters. The first was concerned with the presentation and review of literature. The second chapter is devoted to the poultry production in the A. R. E. The third chapter was concerned to explain the research sample which has been selected from Dakahlia governorate. The fourth chapter was devoted to the results and the major conclusions of the study. Dakahlia governorate is one of the principle governorates in production of meat chicken in Egypt exceeds only by Sharkia and Kalubia production percentage is about 11% of the average production of meat chicken during the period (1985 - 1987). As for eggs, its production is about 4% during the same period. Although the number of meat producing hangars reached about 1464 in 1988 with a production capacity of 31 thousand giving an average of 21.2 tons per hangar, and this shows the low production, which mean that hangars are not utilized economically.