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INTRODUCTION The Centers for Disease Control and Prevention has estimated there are approximately 48 million cases of foodborne illness in the United States annually (Elaine et al., 2011a, 2011b). Salmonella and Campylobacter are the most frequently reported bacterial causes of poultry-related foodborne illness (Heyndrickx et al., 2002; Mead, 2002) because of their association with the gastrointestinal (GI) tract of chickens...
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Background Investigations in reducing dietary crude protein (CP) in chickens began in the early 1940’s, which commenced nearly a century of exploration in this area of poultry nutrition research. Advances have been made, but many of the hurdles identified in the 1940’s vex poultry nutrition researchers today. Most notably, in the early 1940’s research was carried out in chickens fed various diets substituted with ingredients differing in protein and energy...
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The poultry probiotic ingredients market is poised for robust growth on the back of burgeoning demand for safe and natural growth promotors for poultry. Over the years, the demand for poultry ingredients has increased significantly due to the growing inclination towards cost-effective and natural feed additives.
The product has gained significant prominence in the poultry arena as a feed additive on account of its ability to improve immunity against pathogens and maintain proper...
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Introduction Endogenous protein loss, which links the gut physiology and protein nutrition, has proved to be an alluring subject of research for many years. Historically, the presence of undigested substances of digestive tract origin in the excretory products of animals and its relevance to the biological value of protein has long been known [1–3]. In poultry, the earliest work on the use of nitrogen-free diets was by Ackerson et al. [4] to study the variation in nitrogen...
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General introduction: Newcastle disease (ND) Poultry farming is one of the most important livestock producing activities in the world because it supplies low-cost animal protein. Nevertheless, since its beginning, the main threat to the industry has been the occurrence of diseases that decrease production. One of the most common and detrimental avian viral diseases affecting poultry production is Newcastle disease (ND), caused by infections with virulent viruses from the genus...
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INTRODUCTION Genetic selection in poultry has progressed continuously since the early 1960s, resulting in faster growth rates and higher meat production (Havenstein et al., 2003a,b). Over the past 60 years, body weight gain has increased fourfold from 1957 to 2005 with a simultaneous 50% reduction in feed conversion ratio and 79% higher Pectoralis major yield in males and 85% in females (Zuidhof et al., 2014). At the same time, the growth, development, structure, and...
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Low protein (LP) diets have clear benefits for the poultry industry with regards to health, welfare and production. Dean et al., (2006) found that supplementing LP diets with glycine (Gly) and essential amino acids (AAs) can maintain performance similar to that seen on a standard protein (SP) diet. Further research into this concept proposes that supplementation of Gly precursors such as threonine (Thr) and serine (Ser) can overcome Gly deficiency in LP diets. Enzymes enabling these...
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Due to the projections of accelerated growth of world population, it is essential to increase the production of proteins from animal and plant origin. Insects have been used as an alternative protein source for humans (entomophagy) and other animals because of their greater efficiency in food conversion and less environmental impact (Van Huis et al. 2013, Van Huis 2013, Van Huis 2020). Edible insect larvae contain an average of 54% protein, including essential amino acids and vitamin...
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1. Introduction Contact dermatitis is an inflammation and irritation of the skin due to contact with an irritant or allergen. A common type of contact dermatitis in broiler chickens is footpad dermatitis (FPD), with necrotic lesions on the plantar surface of the central footpad [1]. When these lesions are left untreated, and environmental conditions remain the same or deteriorate, lesions will worsen, eventually encompassing the entire footpad, including the toes [2]. The...
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Introduction Use of the antibiotics in feed has shown several side effects like resistance towards the drug, residue in the meat and thereby the user getting resistance to the drug etc. hence several countries have banned the use of antibiotic based growth promoters in the feed animal sector and appearance of resistant strains in human beings. Alternative plant extracts and essential oils have been known to be used for many kinds of diseases by Egyptians, Chinese, Indians and...
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Introduction Salmonella is a major foodborne pathogen commonly associated with raw poultry and poultry products causing 1.2 million illnesses, 23,000 hospitalizations and 450 deaths, annually in the United States [1]. Between 2009 and 2015, 15% of the top 5 pathogen-food category pair out-breaks were attributed to Salmonellosis associated with chicken consumption [2]. To reduce the prevalence of Salmonella , poultry processors apply antimicrobial...
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Background Antimicrobial resistance (AMR), is one of the biggest threats to food safety and considered a One-Health issue with the potential of spreading to other countries since resistant pathogens do not recognize boundaries [1, 2]. Recently, we have shown the transmission of AMR E. coli among chickens, humans, and the poultry environment [3, 4]. Globally, antimicrobial agents are used in food animal production to ensure good health and productivity of the animals [5–7]....
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Digestibility of amino acids in hydrolyzed feather meal, flash dried poultry protein, poultry meal, and meat and bone meal fed to broiler chickens and pigs
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1. Introduction Poultry producers started to raise their commercial chickens indoors as of the 1950s for better disease control, protection from predators, and to integrate their management measures for the production of uniform products [1]. Modern breeding plans and conventional raising systems have enabled mankind to produce broiler chickens with more than 2kg body weight in 35 days [2]. Although the selection for higher growth rate and slaughter yield has dramatically...
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Introduction Coccidiosis is an infectious disease of the intestinal tract of wild and domestic animals caused by different protozoa. These include but are not limited to Isospora, Neospora, Cryptosporidium, and Eimeria of the phylum Apicomplexa. Those parasites are widespread, especially where intensive production systems are used to raise livestock. They cause mortality, poor growth, and impaired performance. In addition to mortality and reduced growth, coccidiosis also affects...
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INTRODUCTION Antibiotics used as growth promoters (AGP) have successfully controlled dysbiosis and enteropathogens for the past 50 years (1). However, the recent increase in worldwide non-AGP poultry production is challenging the industry in management, health, and animal welfare due to the increase of enteric and systemic diseases (2, 3). One of the most accepted theories of AGP mechanism is its role in reducing low-level inflammation (4) and immunologic stress (5) that can be...
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The two most common zoonotic diseases around the world are campylobacteriosis and salmonellosis, in that order. Salmonella is a bacteria that can cause serious gastrointestinal disease in human beings. As it is a zoonotic disease, it can be transmitted directly or indirectly between animals and human beings through...
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Since May 2021, it has been possible to vaccinate long-cycle poultry against Salmonella during the production period. This benefit is due to the variation obtained for the Primun Salmonella E product, a vaccine produced by CALIER. The European agencies have considered...
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1. Introduction Low pathogenicity avian influenza virus (LPAIV) subtype H9N2 is the most prevalent LPAIV in poultry in the world [1–3]. Although wild waterfowl are the natural host of avian influenza, H9N2 is a relatively uncommon subtype in wild birds. The first H9N2 virus in domestic poultry was isolated from turkeys in the 1960s in the United States of America (USA) and only sporadic reports from poultry were reported until the 1990s [4]. In the mid-1990s H9N2 was first...
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1. Introduction Taste perception influences feed intake guiding nutrient choices [1,2]. It has been widely assumed that the sense of taste in avian species is not as accurate as in mammals, as they have fewer taste buds [3]. However, the ratio of taste buds to oral cavity volume in birds appears to be higher than in most mammals [4]. Recent behavioural and genomic studies have found that birds have a highly developed sense of taste [1,5,6]. Poultry possesses a...
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Introduction
Aflatoxins (AF) are a major concern in poultry production and public health because of serious economic losses and health problems. AF contamination causes reduced feed quality and reduced animal efficiency either through poor conversion of nutrients or problems such as reproductive abnormalities. Aflatoxicosis in poultry also causes listlessness, anorexia with lowered growth rate, poor feed utilization, decreased egg production and increased mortality....
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