Poultry Industry Technical Articles
Article published the February 4, 2021:
The process of industrialization of the poultry sector has achieved a high degree of automation, however, such progress does not translate into an improvement in the quality of the meat, rather...
Article published the February 1, 2021:
Article published the January 8, 2021:
Article published the January 7, 2021:
Salmonellosis is a significant global public health issue and causes high morbidity rate and has a significant economic impact. Foodborne diseases persist in many countries and consider the most i...
Article published the December 10, 2020:
Poultry meat is considered a healthy source of high-quality protein, vitamins, minerals and essential polyunsaturated fatty acids (PUFAs), especially the omega (n)-3 fatty acids , and still ...
Article published the October 20, 2020:
Heat stress (HS) has undesired effects on the growth performance [1,2] and meat quality  of broiler chickens. During HS, chickens seek to dissipate unwanted and excess body heat by increasin...
Article published the October 9, 2020:
With an average of 314.2 kg/capita consumed per year worldwide, poultry meat is the most widely eaten type of meat in the world (OECD, 2019). Poultry production and consumption have increased subs...
Article published the October 6, 2020:
Transportation coops have been shown to be a vector for cross-contamination during the 3–12 h transportation and holding period that occurs before birds are processed . These coops con...
Article published the September 24, 2020:
The population of the world is growing at exponential rates and, according to United Nation’s Revision of World Population Prospects https://esa.un.org/unpd/wpp/), it is projected to...
Article published the September 7, 2020:
Campylobacter infection is one of the most frequently reported causes of food-borne enteritis in Australia and worldwide (Kaakoush et al., 2015). Australia began a National Notifiable Disease...