Poultry Industry Technical Articles

Meat Industry

Article published the February 28, 2019:

Serotyping and Genotyping of Salmonella Strains Isolated from Broilers, Chicken Carcasses Before and After Chilling, and Frozen Chicken Breasts Produced in the States of Mato Grosso do Sul and Santa Catarina, Brazil.

Introduction Salmonella spp. is the most relevant foodborne pathogen globally. It is widely distributed in nature and it is able to survive in a wide range of environments. Human infections are associated no...
Author/s :
Simone Machado
Statistics:
13 0
Article published the February 28, 2019:

Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants

  Introduction During broiler carcass processing, evisceration, carcass wash, prechilling and cooling steps can favor the dissemination of microorganisms and carcass contamination (USDA, 2002). One infec...
Author/s :
Bruno Henrique Lopes GuastalliDanilo Tancler StippElisabete Aparecida Lopes Guastalli Oliveiro Caetano de Freitas Neto
Statistics:
13 0
Article published the February 27, 2019:

Table Egg Pricing and Glut Management in Nigeria

The poultry egg markets are almost an oligopoly market characterized by various cost structure and subsequently, various profit margins. It has some levels of similarities with oil market oligopoly (OPEC). Unfo...
Author/s :
OLUSOLA OGUNSANYA
Statistics:
32 1
Article published the December 3, 2018:

Performance and economic viability of broiler chicken fed diets with multienzyme complexes

Introduction The inclusion of exogenous enzymes in broiler diets has been increasingly intensified with the objective of maximizing nutrient utilization and reducing feed costs, thus improving dietary, nutriti...
Author/s :
Guilherme Aguiar
Statistics:
348 1
Article published the November 6, 2018:

Proteomics of Breast Muscle Tissue Associated with the Phenotypic Expression of Feed Efficiency within a Pedigree Male Broiler Line: I. Highlight on Mitochondria

Introduction The projected doubling of the human population by 2060 will require a 100% increase in food production coming from plants and animals with most of this increase coming from new technology and grea...
Author/s :
Alissa WelsherByung-Whi KongKentu R. LassiterSami DridiWalter Bottje
Statistics:
58 0
Article published the October 30, 2018:

The Effect of Early Feeding and Feed Additives on Lymphoid Organs, Intestinal Microbiology and Meat Peroxidation of Broiler

1. Introduction The newly hatched chicks may be more acceptances to pathogens and oxidative factors because their immune system is still immature in early period of life. Delay in collection chicks from hatche...
Author/s :
Behzad MansooriMehrdad ModirsaneiYahya Sabah Abdulameer
Statistics:
46 0
Article published the October 23, 2018:

Usage of probiotic in country-type broiler’s chicken diet and its effects over the carcass yield, morphology and the gastrointestinal pH

INTRODUCTION Raising country-type chicken and hens is a tradition amid great part of Brazilians that live on either the countryside or urban area. The production of these animals is designated to the familiar ...
Author/s :
Adriano Geraldo Jean Kaique ValentimKarynne Luana
Statistics:
114 0
Article published the October 12, 2018:

Performance, meat quality, and pectoral myopathies of broilers fed either corn or sorghum based diets supplemented with guanidinoacetic acid

Author/s :
Albaraa SarsourEdgar O. Oviedo-RondónHernan Alejandro CórdovaJohn Barnes
Statistics:
125 0
Article published the October 4, 2018:

Use of cereal crops for food and fuel – characterization of a novel bioethanol coproduct for use in meat poultry diets

Introduction Legislatures such as The Renewable Fuel Standard in the U.S.A. and The Renewable Transport Fuel Obligation in the U.K. have driven massive increases in bioethanol production from cereal (first-gen...
Author/s :
dawn scholeyDr. Emily Burton
Statistics:
247 0
Article published the October 4, 2018:

Metabolism of broilers subjected to different lairage times at the abattoir and its relationship with broiler meat quality

INTRODUCTION Lairage times in poultry slaughterhouses usually range from 2 to 4 hours but may vary considerably depending on the logistics and planning of the processing plant. Vieira et al. (2011), who report...
Author/s :
Cibele MinafraDenise Russi RodriguesMarcos CafeRoberto Moraes Jardim Filho
Statistics:
55 0
 
 
   | 
Copyright © 1999-2019 Engormix - All Rights Reserved