Article published the July 20, 2021
1. Introduction
A previous study reported nontyphoidal Salmonella spp., Clostridium perfringens, Campylobacter spp., and Escherichia coli as some of the most important foodborne bacterial pathogens in the U.S. [1]. Overall, health-related cost associated with the food borne illness from those pathogens was estimated to be around $51.0 and $77.7 billion based on a basic and enhanced model, respect ...
Article published the March 3, 2021
INTRODUCTION
The domestic chicken has been an essential animal model and constitutes a remarkable source of high-quality protein for humans (Stern, 2005). Within the last 60 years, genetics of the domestic chicken (Gallus gallus domesticus) have been able to create a bird that reaches commercial body weight in 5 weeks (Burt, 2007). Unfortunately, with this astonishing genetic development, other d ...
Article published the February 5, 2021
1. Introduction
Weaning is one of the most stressful events in pig production [1]. Early weaned piglets face several nutritional and psychosocial stressors, including the transition to a solid diet and the abrupt separation of sows and piglets [2]. These events coincide with an immature immune and digestive system [3], which has consequences, such as the reduced activity of digestive enzymes, cha ...
Article published the February 4, 2021
1. Introduction
In the poultry industry, enteric bacterial pathogens pose a threat to intestinal health and can contribute to the transmission of zoonotic diseases [1,2], increased mortality in poultry flocks, reduced feed efficiency, decreased rate of body weight gain and, therefore, increase in total production costs [3,4]. Salmonella infection and necrotic enteritis (NE) produced by Clostridiu ...
Article published the November 3, 2020
INTRODUCTION
In China, Spain, Italy, Mexico and Peru, amongst other countries, the consumer demands chicken with yellow skin pigmentation. Since skin pigmentation is associated with health status and product freshness (Breithaupt 2007, Liu et al 2008, Hernandez-Velasco et al 2014), there is a large volume of whole chicken or parts commercialized with the skin (Baker and Günther 2004). The in ...
Article published the December 20, 2019
Article published the April 4, 2019
Humic acids (HA) are a principal component of humic substances in organic constituents of soil, compost and coal; however, HA are also an important organic component in streams, lakes, and oceans (Lehmann and Kleber, 2015). Humic acids are produced by biodegradation of organic matter, hence they are a complex mixture of many different acids containing carboxyl and phenolate groups (Pandey et al., ...
Article published the December 3, 2018
Introduction
Distillers dried grains with solubles (DDGS) are by-products obtained during production of biofuels as renewable energy sources. During starch fermentation from cereal grains, ethanol and CO2 are produced; meanwhile, the remaining nutrients are concentrated in the DDGS fraction (Singh et al., 2005). Corn is the main cereal used in ethanol production in the United States; however, oth ...
Article published the January 18, 2018
INTRODUCTION
The intestinal epithelium constitutes the largest and most important barrier against external environmental agents and has two critical functions: to prevent the entry of harmful intraluminal microorganisms, antigens, and toxins, and to enable the selective translocation of dietary nutrients and electrolytes into circulation (Salminen and Isolauri, 2006; Salzman, 2011; Elson and Con ...
Article published the December 1, 2017
INTRODUCTION
In the winter of 1959, the British cargo ship Rosetti, unloaded a shipment of peanut meal from Brazil to England, which was utilized as a protein supplement in the diets of poultry and other domestic animals. By summer of 1960, an outbreak of an unknown disease killed several species of poultry including turkeys, ducklings, and pheasants. In all, 500 cases were reported involving the ...