Javier Pomiano

I. INTRODUCTIONThe increased recognition of antimicrobial resistance as a public health risk and, therefore, the imposed restrictions on the use of antimicrobial growth promoters (AGP), has driven the search for novel nutritional strategies for broiler chickens. The advances in molecular biology, analytics, and data science in the past years have enhanced our understating of the gastrointestinal t ...

IntroductionFood safety is a central concern in the poultry industry, with pathogens such as Salmonella causing outbreaks associated with meat and eggs [1]. Nearly 1 in 25 packages of chicken products at the average grocery store are contaminated with Salmonella, and Salmonella causes 1.35 million cases of infection every year in the United States (US) [1]. A multi-state Salmonella Enteritidis out ...

Introduction A common human propensity is to regard all microorganisms as “harmful”, in particular, equating bacteria to pathogenic germs. Nothing could be further from the truth. The number of beneficial bacterial species far exceeds the number of pathogenic species and many of the known bacteria are in fact useful or even indispensable for the continued existence of life on Earth. ...

Over the past decades, genetic improvements have stimulated broiler production resulting in birds weighing ± 3kg in 42 d. To reach this genetic potential, the absorption and digestion of nutrients and according morphological and functional development of the small intestine in the early life must be impeccable. Before hatch, uptake of nutrients by the chicken embryo is limited but rapid inc ...

INTRODUCTIONIn South Africa and worldwide, the poultry sector contributes immensely to the global food security status of consumers (1). According to the Food and Agriculture Organization (FAO) (2), the demand for poultry feeds is increasing due to the high growth of commercial and smallholder poultry enterprises. Moreover, in the poultry sector, feed accounts for approximately 60–80% of the ...