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Why does litter seem to suddenly cake over just prior to turning the birds out into full house? In many cases, it is simply because minimum ventilation fan settings are not being changed quickly enough to keep up with the rapidly increasing amount of...
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Early feeding can improve broiler performance and welfare The first experiences of a day-old chick play an important role for the development and performance of chicks later in life. Especially for broilers, one or two days make up a large portion of their relatively short...
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1. Data The dataset in this article describes the new water footprint for animal products in fifteen countries of the Middle East and North Africa. Fig. 1 presents the methodology for calculating the local and imported green, blue, and grey water footprint of animal products. Fig. 2 shows the weighted average water footprint (WF) of feed items disaggregated by source (local and imported fractions), and by type (green, blue, and greywater). Fig. 3 shows the WF of an animal...
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Introduction Market availability and fluctuation in the cost of conventional feed ingredients are pushing producers to increase inclusion of low-cost, fibre-rich co-products in the diets of monogastric animals. One major issue of this approach is that digestibility of high-fibre ingredients varies widely, with α-linked starch being digestible through hydrolytic–enzymatic action, but β-linked dietary fibres only being digested by exogenously supplied enzymes or...
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1. Introduction Poland is the biggest European Union (EU) poultry meat producer. Over 2.5 million tonnes of meat was produced in 2019, an equivalent of ~17% of the total EU production [1]. Approximately 83% of the meat comes from chicken broilers. Intensive poultry production raises concerns about gaseous emissions (mainly ammonia, NH 3 ) and its impact on workers, birds, and the environment. Additionally, odor nuisance can be a significant problem for nearby...
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Mycotoxin detection: VICAM builds a stronger and more sustainable future for food
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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 Clostridium perfringens (CP) are two significant bacterial diseases in poultry [5,6]. Each...
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The laying cycle of a chicken flock usually covers a span of about 12 months. Egg production begins when the birds reach about 18-22 weeks of age, depending on the breed and season. Flock production rises sharply and reaches a peak of about 90%, 6-8 weeks later. Production then gradually declines to about 65% after 12 months of lay. A typical production curve for a laying flock, showing changes in the level of egg production and in egg weight, over time, is given in Figure 1. ...
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1. Introduction Aflatoxins (AFs) are secondary metabolites of the Aspergillus species of fungi, which are generally contaminate tropical and subtropical food and feedstuffs [1]. However, due to climate change, their occurrence in temperate climates should be taken into account not only during storage but also on the field [2,3]. Climate change usually causes drought stress in fungi, and stress-responding pathways can stimulate the AF production of Aspergillus flavus...
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by Sam Shafer
When humans domesticate and breed an animal, they tend to select for a very specific trait. In laying hens, artificial selection for high egg production has led to hens that can produce 320 eggs a year. But could artificial selection have unintentionally altered hen brain morphology?
In a new study, published in the July issue of Poultry...
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Aaron Kiess (Mississippi State University) and Tomi Obe (University of Georgia) talk about a current hot topic in the poultry processing industry: salmonella sanitization. Let's Squawk About It is a monthly interview segment by the Poultry Science Association....
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Fermentation products with main and side activities Feed enzymes are mostly produced by fungi or bacteria. Those living organisms produce a wide variety of different enzyme proteins. For commercial practice, only a limited number of those activities is assayed in the laboratory. Assaying e.g. the xylanase activity obviously results in a quantification of the xylanase level, while not providing information about other activities that remain present in the fermentation product. In...
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A healthy gut is an important key to improve animals’ production, and a balanced intestinal microbial ecosystem is indispensable for animals and their gut. The United States FAO and World Health Organization (WHO) define probiotics as "active microorganisms that are...
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INTRODUCTION Despite superior color vision, hue discrimination, and motion detection, broiler chickens are typically kept in lighting conditions deemed suitable for humans. Environments tailored to poultry vision could lead to improvements in bird health, welfare, and performance by supporting the development of normal vision and in male broilers (Edwards, 2003). UVB exposure also improved bone mineral density, egg production, and levels of vitamin...
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In recent years, the market positioning for a reduction on antibiotic use in animal production gained strength with a focus to produce antibiotic free livestock. In this context mannan-oligosaccharides (MOS) have conquered the animal health industry. MOS could function as potential alternatives in a strategy for antibiotic reduction and substitution and help the animals to maintain their productive potential. Yeast fractions are rich in mannoproteins, mannans and β-glucans, enabling...
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DIGEST FAST® allows to reduce up to 10kg of fat in the ration, an important saving that leaves us free space in formulation. Therefore, in addition to saving the cost of fat, the nutritionist has a valuable tool that...
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In 1817, selenium (Se) was isolated for the first time by Berzelius. At that time little was known about its biological function, until its nutritional requirement was revealed about 140 years later by Schwarz and Foltz in 1957...
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