Poultry drinking water News
News published on August 30, 2021:
“Water utilization is important because water is a finite commodity,” says Richard B. Russell Professor and Chair Sammy Aggrey. “Basically, we can run out of fresh water supply.”
News published on November 26, 2020:
by Sam Shafer
Researchers from Spain and the Netherlands performed a study to determine if adding a mineral and vitamin mix (AHS and Vitamin C) would have an effect on broiler performance in heat-stressed cond...
News published on September 9, 2019:
The Latin American Poultry Congress will take place in Lima, Peru, on October 9-11, and will count with Susan Watkins (Emeritus Distinguished Professor - University of Arkansas System’s Division of Agricu...
News published on December 26, 2017:
Water is a necessary component of producing a safe and wholesome source of protein. While the poultry and the egg industry has a long history of efficiently utilizing water in poultry and egg processing plants,...
News published on September 20, 2016:
One of the most important production parameters in poultry production is the hardest to measure. A healthy and disease free bird is the key to making a profit. Keeping the birds healthy and treating them effect...
News published on July 27, 2009:
Reducing water hardness may increase its ability to remove bacteria from broiler chicken skin, according to Agricultural Research Service (ARS) scientists in Athens, Ga. Water hardness varies in different geogr...
US Agricultural Research Service
News published on December 22, 2008:
Fecal contamination of broiler carcasses is strictly regulated by the USDA-Food Safety Inspection Service (FSIS). Under current inspection rules, FSIS requires the removal of all visible fecal contamination by ...
Univ. of Georgia Cooperative Extension Service
News published on June 6, 2008:
Since contaminated water can transmit serious diseases to birds, poultry owners should always provide good quality water for their flocks. “We know that avian influenza can be spread through water that wild duc...
Government of Alberta Agri-News
News published on April 15, 2008:
Chilling is an important step in processing poultry carcasses before marketing of the birds, and there are different ways to do it. Agricultural Research Service (ARS) scientists at the Richard B. Russell Resea...
USDA Agricultural Research Service
News published on March 18, 2008:
Air-chilled is red hot.In the world of poultry, natural, free-range and organic have become all-too familiar labels. Now, look for another one at high-end grocery stores near you: air-chilled.The air-chilling p...
San Jose Mercury News