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INTRODUCTION The intense international trade of animals and animal products facilitates the spread of Salmonella spp., making salmonellosis an international public-health subject, responsible for serious economic losses to the poultry industry and governments. Although humans can become infected by Salmonella spp. through a wide range of food products, poultry meat and eggs are among the most frequently implicated sources of human Salmonella outbreaks (Gast, 2013)....
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INTRODUCTION Necrotic enteritis (NE), caused by Clostridium perfringens, is one of the most economically significant enteric diseases in poultry, resulting in an annual loss of approximately $6 billion to the global poultry industry (Wade and Keyburn, 2015). NE is manifested by lesions throughout the small intestine and associated with growth retardation, reduced feed efficiency, and up to 50% mortality (Shojadoost et al., 2012; Wade and Keyburn, 2015). NE is a...
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Introduction The gastrointestinal (GI) tract of humans and animals is populated with a diverse group of microbes known as the microbiota that include bacteria, fungi, archaea, protists, and viruses, with bacteria being the most predominant [1, 2]. The bacterial microbiota is well known to be critically involved in host physiology and immune development [1, 2]; however, the role of the fungal community, known as the mycobiota, that plays in health and diseases is less studied and...
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Introduction In poultry, the gastrointestinal tract accounts for twenty percent of the energy expenditure of the whole body (Choct, 2009). This energy requirement is variable and dependent on numerous factors influencing the highly dynamic nature of the intestinal environment. The intestinal environment including the mucosal structure and function is influenced by many factors including environmental management, embryonic incubation, dietary ingredients, protein level,...
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Background Maintaining and improving gut health is fundamentally important as the gut supports optimal digestion and therefore performance and profitability of production. Managing gut health through barrier function is regarded as a new frontier for disease prevention across different species [1]. In poultry, considerable research has been done on improving animal performance and gut health through various nutritional approaches. However, few objective measures have been...
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Introduction Nowadays, food is eaten to satisfy hunger, to provide the necessary nutrients to us humans and also to prevent nutrition-related illnesses in order to improve physical and mental well-being (SIRÓ et al., 2008). However, human nutrition has been characterized by excessive intake of sodium, cholesterol, omega-6 fatty acids and calories, and by low intake of omega-3 fatty acids, fibers, vitamins, antioxidants and trace minerals. These dietary and nutritional...
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Effectiveness of Bacillus licheniformis-Fermented Products and Their Derived Antimicrobial Lipopeptides in Controlling Coccidiosis in Broilers (Extract)
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Introduction Barley ranks fourth in global cereal production after corn, wheat and rice. About 65% of the world’s barley produced is fed to animals, including poultry. Australia is a significant global producer of barley, ranking in the top five countries with about 5% of global production and is among the top three barley exporters accounting for about 30% of malt and 20% of feed barley trade. Australia is a reliable supplier of two row...
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Nancy Zabe Collette, Technical Services and Applications Manager at Vicam Waters, points out the main problems caused by mycotoxins in the feed, the benefits of VICAM immunoaffinity column products, and more in this interview
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Fowl typhoid is a type of salmonellosis in poultry caused by Salmonella Gallinarum , a Gram-negative, immobile bacterium capable of generating high morbidity and mortality in susceptible poultry populations. It is a pathology that is widely distributed around the world; however, in...
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Introduction Protein besides biologically active compound in the body exists as enzymes & hormones, also plays important role in physiology of living organisms. Soybean meal (SBM) is complete conventional protein source with well-balanced amino acids profile. On the other hand due to increase in prices of SBM, alternative sources like groundnut cake, sunflower meal, guar meal, rapeseed cake, cotton seed cake, copra meal, maize gluten, DDGS etc. are used, but they have...
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Highlights • A total of 5.5% (8/144) of the examined chicken samples were contaminated with MRSA. • Most MRSA isolates (75%, 6/8) harboured the staphylococcal enterotoxin B (seb) gene. • Ø MRSA isolates initiated SEB production in experimentally contaminated chicken livers within 24 h of storage at > 8 °C. •SEB was maximally produced at 24 °C when the MRSA counts reached 7.3x10 3 ± 1.2x10 3 CFU/g...
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I. INTRODUCTION Interactions among the branched-chain amino acids (BCAA) have long been observed in poultry (D’Mello and Lewis, 1970; Tuttle and Balloun, 1976; Mendonca and Jensen, 1989), but their effects on broiler performance have been contested with various researchers reporting no effects of BCAA interactions on broiler performance in practical diets (Burnham et al., 1992; Barbour and Latshaw, 1992; Waldroup et al., 2002)....
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I. INTRODUCTION Antibiotic growth promoters have been successfully utilized in the past to control gut dysbiosis (Dibner and Richards, 2005). However, poultry production is changing because of consumer and governmental pressure to reduce the use of antibiotics (Cervantes, 2015). Little or no attention is given by nutritionists to understanding the fibre composition in poultry diets and their role in gut health...
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Fats and oils are widely used in poultry diets as a source of energy and to increase palatability. Increasing dietary fat level has been reported to improve the apparent ileal digestibility of amino acids (Cowieson and Ravindran, 2008). These improvements may be related, in part, to reduced endogenous amino acid (EAA) losses, but the influence of dietary fat on EAA losses has not been studied in chickens. The present study was carried out to measure the basal EAA losses in male broilers...
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Effects of Amino Acids on Immune Responses and Gut Health in Poultry
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I. INTRODUCTION Reductions in crude protein (CP) contents of broiler diets have been realised for decades by routine additions of unbound (synthetic or crystalline) methionine, lysine and threonine, and are likely to continue as inclusion costs for the balance of amino acids become more feasible. Reduced-CP diets have the potential to provide environmental advantages from attenuated nitrogen and ammonia outputs...
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The dietary fibre content of poultry diets is frequently neglected during feed formulation, despite the prevalence of fibrous material in feed ingredients and notable impacts of fibre on the gastrointestinal tract environment. The extent of the influence of dietary fibre is dictated by the specific fibre fraction, i.e. primarily its solubility in gastrointestinal environmental conditions, as well as by the age and health status of the bird. Measuring soluble and insoluble non-starch...
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Campylobacter spp . is one of the most frequent causes of foodborne gastroenteritis having zoonotic importance, and the emergence of antimicrobial-resistant (AMR) Campylobacter spp. is of particular concern to public health. These potential AMR Campylobacter spp . could be transferred to humans through animal food, particularly chickens (Reddy and Zishiri, 2017). The present study was conducted to estimate the prevalence of AMR Campylobacter spp . and their antibiotic...
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The modern broiler chick spends 50% of its life in an embryonic state. It is therefore important to ensure that adequate nutrients are available to the developing embryo, which is completely reliant on the diet fed to the breeder hen. Consequently, the physiological status of the chick at hatching is greatly influenced by the nutrition of the breeder hen. The nutrient supply to the broiler breeder is a sum of the actual nutrient content of the diet and the quantity or volume of feed...
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INTRODUCTION Poultry production is one of the largest sources of animal protein supply for human consumption in the world. For many countries, like Australia, chicken-meat is the dominant animal protein, therefore production must continue to expand to supply increasing demand. In Australia, for instance, per capita consumption of chicken-meat is predicted to increase by 7.9% over the next 5 years [1]. Furthermore, feed represents 65% of total chicken-meat production cost [2],...
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