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Dr. Badal Singh shares insights into the grain crisis, feed cost strategies, and the future of poultry farming in India, Nepal, and Sri Lanka. With decades of expertise, he highlights the role of innovative solutions, AI, and modern practices in overcoming industry challenges and boosting performance....
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Naveen Sehgal, owner of Acorn Marketing, shares insights on overcoming challenges in North India’s layer market. He discusses rising raw material costs, promising egg prices, and the role of technology in driving innovation. With a focus on collaboration and expanding egg consumption, he offers advice for fostering growth and success in India's poultry industry....
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Shamith Cutinha, Executive Director of Provit Foods, discusses tackling India’s poultry challenges, from consumer shifts to a cutting-edge processing plant in Mangalore. Learn how Ideal Chicken leads with quality, sustainability, and a growing retail footprint in Karnataka and Kerala....
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Housing systems for laying hens in the United States (and more broadly across the world) are transitioning away from conventional cages to cage- free systems....
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In this issue: Introduction to the gut microbiome The function of prominent bacterial phyla Introduction to the gut-brain axis How microbial imbalance affects poultry welfare Practical strategies to improve the gut health of poultry What is the gut...
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By PSA Executive Director Andy Vance
Where has the year gone?!? As trite as it feels to write that, my head is spinning with how fast the year has gone for our Association. Through the first seven months of 2025, we’ve seen tremendous growth, with increased...
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1. Introduction Salmonellosis is among the major causes of foodborne gastrointestinal infection in humans worldwide [1] and the second cause following campylobacteriosis in the European Union (EU) [2]. Particularly, non-typhoidal Salmonella spp. (NTS) are one of the bacterial pathogens with the highest disease burden among human foodborne enteric diseases [3]. Poultry products are considered as a major source of human infection in cases of foodborne salmonellosis caused by NTS [4]....
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@Antônio Mário Penz Junior. Hi ANTONIO, good to hear from you. Environment and water are external complications of heat stress. May I add an internal factor that is additive? If fat must be metabolically synthesized to support fully finishing the growing bird or be necessary for maximal yolk synthesis with layers, its generation must arise from concurrently consumed carbohydrates/ protein. Such metabolic synthesis generates approximately 10% of their kcal as byproduct heat....
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Each summer, soaring temperatures present a significant challenge for the poultry industry worldwide. Poultry are particularly vulnerable to heat stress due to their limited ability to regulate body temperature, making them highly susceptible to environmental heat. While the immediate...
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Mr. Entz, we need to consider hot weather and/or hot water. If we have hot weather and cold water, we need to preserve the water temperature based on putting the pipe line deep in the floor to maintain it cool from the origin. In this case, flushing the water helps.
However, if the water comes hot from the origin, flushing does not work. Still, new negative pressure chicken houses projects are not considering to add a cooling water system. It will come in the future! It represents...
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1. Introduction Aflatoxin B1 (AFB1), a toxic metabolite produced by Aspergillus flavus and Aspergillus parasiticus, is one of the most potent naturally occurring carcinogens [1]. It poses significant risks to animal health and productivity, particularly in poultry, where the contamination of feed is a prevalent issue [2]. Broiler chickens are highly susceptible to the adverse effects of AFB1 due to their rapid growth rates and high feed intake [3]. Recent studies have...
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Regarding the use of sodium bicarbonate, it works, but the temperature of the water must be around 25 to 28ºC. Higher temperatures are detected by lingual thermosensors that restrict the water consumption, and the bicarbonate effect can be reduced. ...
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In cases of high temperatures, I use sodium bicarbonate in drinking water at a rate of 1 kg per 1,000 liters of water with good results. Bicarbonate allows us to compensate for pH, increasing it and restoring the acid-base balance in the blood.
On the other hand, heat stress also causes sweating and loss of fluids and electrolytes, especially sodium, which is provided by bicarbonate. The use of bicarbonate also reduces panting, which can be verified by reducing mortality due to...
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Champaign, IL - The Poultry Science Association (PSA) concluded its 2025 Annual Meeting & Scientific Conference in Raleigh, North Carolina, marking another milestone in fulfilling the Association’s mission of aiding in the discovery, dissemination, and application of the poultry sciences. More than 1,200...
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CHAMPAIGN, Ill. – The Poultry Science Association (PSA) is pleased to announce the newly elected members of its Board of Directors, introduced during the 114th PSA Annual Meeting held July 14–17, 2025, in Raleigh, North Carolina.
The new board members bring a wealth of...
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@Dr Kotaiah Talapaneni: You are correct, in open-sided houses without fans or house insulation, feed restriction is a method of keeping more large birds alive. The last experience that I had with these types of houses was in 1978-1980, where bird weights were less than 4-4 1/2 pounds per bird. Today, current average weight is 6 1/2 pounds per bird. We used feed restriction from late morning until temperatures decreased in the evening. Less bird density, one bird per square foot, also...
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Reduction of dietary protein had a positive response on the performance of commercial broilers and to mitigate the N pollution by balancing amino acid ratio to Lysine. The quality of the Dietary protein and its digestibility also matters. ...
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Dear All! I like Dr. Ruiz's arguments very much. Restricting feeding, besides light control, is a very complicated issue once we depend on people to make the restriction, and it is impossible to see all farmers doing whatever should be done, based on the company´s recommendation. At the hottest period of the day, leave the chicken alone. This is a recommendation to broilers that are produced in conventional chicken houses. If the houses are negative pressure ventilated, the environment...
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As stated above, it may be related to protein quality. The better the quality of protein, the better its digestibility and the less protein needed. It may even be possible to lower the protein by 2%. A combination of good quality protein, a better balance of amino acids, and more synthetic amino acids to reach that ideal balance can go a long way in lowering protein percentage. ...
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For more than ten years, I have been formulating commercial diets with protein levels lower than the recommended amounts, and I have still achieved desirable performance. Of course, paying attention to amino acid balance is also important....
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