Poultry Industry Technical Articles
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...
Article published the September 3, 2018:
Introduction
Shear tree, a member of the family Sapotaceae, is native to Africa. The tree is found in semi arid areas north of the humid forest zone and it can attain a height of 15 to22m and the trunk diamete...
Article published the July 17, 2018:
Introduction
Recent legislation in Australia, that came into effect from March 2017, states that eggs labelled ‘free-range’ need to be laid by hens with meaningful and regular access to the outdoor...
Article published the June 13, 2018:
1. Introduction
Avoiding contamination is one of the greatest challenges in meat hygiene practice to prolong the shelf-life of meat and prevent food poisoning of consumer. A substantial microbial reductio...