Poultry Industry Technical Articles
Article published the February 28, 2019:
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...
Article published the February 28, 2019:
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...
Article published the February 27, 2019:
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...
Article published the December 3, 2018:
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...
Article published the November 6, 2018:
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...
Article published the October 30, 2018:
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...
Article published the October 23, 2018:
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 ...
Article published the October 12, 2018:
Article published the October 4, 2018:
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...
Article published the October 4, 2018:
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...