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INTRODUCTION Coccidiosis is a major enteric disease of chickens that is caused by several distinct species of Eimeria protozoan parasites infecting different areas of the gut. Coccidiosis primarily damages epithelial integrity in the intestine decreasing nutrient utilization and resulting in an annual loss of over $3.2 billion in the poultry industry globally (1–3). With the onset of coccidiosis, Eimeria elicits a local inflammatory response in the intestine, increasing...
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1. Introduction Under normal circumstances, excessive free radicals are scavenged by body enzymatic and non-enzymatic antioxidants, but oxidative stress can occur when the amount of oxidant production surpasses the capacity of the body’s antioxidant system [1,2]. Different aspects of avian productive and reproductive performances, such as egg production rate and egg quality traits, as well as fertility and hatchability may be adversely influenced by oxidative...
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INTRODUCTION Variability in the nutritional value of feed ingredients for poultry (and indeed other livestock species) has been widely reported over several decades and has been the impetus behind a sustained body of research work. For example, Sibbald and Slinger (1962), Mollah et al. (1983), and Leeson et al. (1993) reported variation in the apparent metabolizable energy (AME) content of corn (3,476–3,960 kcal/kg dry matter [DM]), wheat (2,948–3,960 kcal/kg DM),...
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INTRODUCTION Salmonella is a foodborne pathogen of great concern, and often, Salmonella outbreaks are found to originate from poultry (CDC, 2018; CDC, 2019). Every year in the United States, Salmonella is responsible for causing 1.35 million infections, >25,000 hospitalizations, and >400 deaths, and the majority of these illnesses are attributed to food (CDC, 2020). Salmonella's major risk factor in poultry meat and table eggs is its presence in live birds (Hugas and...
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DESCRIPTION OF PROBLEM Broilers have specific essential amino acid requirements that must be met in order to support growth, muscle development, and meat yield (Mack et al., 1999; Zampiga et al., 2018). Continued genetic selection of broiler strains focused on increasing feed intake and meat yield and improving growth efficiency will require adjustments in formulation, particularly in amino acids, in order to adjust for shorter rearing periods to a common body weight. In...
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Introduction Avibacterium paragallinarum (Av. paragallinarum) is a gram-negative bacterium that has been isolated worldwide and is the aetiological agent of infectious coryza (IC), a disease that contributes to significant economic losses in the poultry industry. Clinical signs of IC include nasal discharge, facial swelling, and lacrimation. This disease is associated with reduced egg production, poor growth, and high morbidity [1, 2]. However, in cases with secondary...
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1. Introduction Whey is the valuable by-product of the cheesemaking process resulting after the production of cheese, whey cheese or casein from milk. It represents 90% of the volume and 50% of the solids of milk and it is characterized by its high concentrations of water, lactose and sodium [1,2]. Whey disposal is problematic, due to its high organic matter content and resultant high biological oxygen demand. Large scale commercial cheese plants usually process whey to...
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Avibacterium paragallinarum is the etiologic agent of infectious coryza, an acute respiratory disease of chickens, which is globally distributed and causes serious economic losses in the poultry production industry. It is a Gram-negative, nonmotile, capsulated, facultative anaerobe belonging to the family Pasteurellaceae and is classified in 9 serovars distributed in 3 serogroups (A, B, and C) (1, 2). The study of its genome and virulence factors (hemagglutinin antigen, capsule,...
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Improving poultry meat quality along with cutting down the cost of production has been one of the major objectives of most farmers and nutritionists. To achieve this objective, several strategies have been adopted, one of which is dietary energy management. Energy is the foremost important and largest part of poultry feed. This energy is either comes from grains like corn, wheat, soy, etc or through fat. ...
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By Claire Marie Coleman
As the No. 1 poultry producing state in the U.S., Georgia’s poultry industry generates more than $3.8 billion annually. Part of...
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Using hypothesis-driven data mining, a UGA research team led by Xiangyu Deng of UGA’s Center for Food Safety analyzed over 30,000 genomes of Salmonella Enteritidis obtained from global sources and the international...
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by Sam Shafer
Are rice paddies and duck operations a match made in heaven? In a recent Poultry Science ® study, researchers with Yangzhou University investigated the effects of integrating ducks into a rice farming system on duck carcass traits, meat quality, amino acid, and fatty acid composition.
The team found that a rice-duck (RD) farming system improved the carcass traits, intramuscular fat, essential amino acids, and polyunsaturated fatty...
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by Sam Shafer
Poultry producers maintain healthy, productive flocks by carrying out depopulation when hens reach 65 to 90 weeks old. Depopulation means hens need to be caught, carried and put in crates on their way to slaughter. The challenge is that hens in commercial systems are not used to being handled, and they often struggle to avoid being caught. As a result, each step of the depopulation process comes with a risk of injury and stress for the...
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by Sam Shafer
Every year, waterfowl producers around the world suffer economic losses due to duck enteritis virus (DEV), also called “duck plague.” This virus is a member of the alphaherpesvirinae subfamily, and it causes severe illness and high mortality in ducks, geese, swans and other birds.
DEV appears to rely on a protein called pUL13 to infect host cells, but little is known about how this protein works.
In a new study, published...
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INTRODUCTION Studies from humans and rats have showed the intestinal epithelium represents the largest area of exposure of the body to external pathogens and toxins (Abreu, 2010; Slack et al., 2012). The secretory immune system, including secretory IgA (sIgA) and the mucus, serves as the first line of defense to limit epithelial contact with pathogenic microorganisms and other potentially dangerous antigens (Abreu, 2010; Slack et al., 2012; Zhang et al., 2015). Immunoglobulin A...
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Poultry is a homothermal animal, and its body covers with feathers to increase its cold resistance. However, Taiwan is an island that lies in the tropic of cancer, and the general climate is marine tropical. During summer, this mechanism is adverse to heat dissipation and causes heat stress. Heat stress is a familiar stress effect that will affect animals’ growth performance, productivity, and health. Heat stress affects livestock production results in increased demand for net...
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