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by Sam Shafer
The best part of brunch? Rich, melt-in-your-mouth egg yolks.
Egg yolks are nutrient-dense and the main source of an egg’s flavor. Hens make egg...
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by Sam Shafer
For broiler chickens, how much space each bird gets around a feeder may be an important factor in weight gain and overall productivity.
According to ...
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by Sam Shafer
Are rice paddies and duck operations a match made in heaven? In a recent Poultry Science ® study, researchers with Yangzhou University investigated ...
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by Sam Shafer
Poultry producers maintain healthy, productive flocks by carrying out depopulation when hens reach 65 to 90 weeks old. Depopulation means hens need to b...
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by Sam Shafer
Every year, waterfowl producers around the world suffer economic losses due to duck enteritis virus (DEV), also called “duck plague.” This v...
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PSA was pleased to welcome back the Student Competition as part of this year's Virtual Annual Meeting. To see the recipients of the 2021 Certificates of Excellence as we...
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by Sam Shafer
As demand for goose products increases, poultry scientists and producers are working to combat bird mortality. One goal is to help geese fight infection...
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by Sam Shafer
Poultry scientists are taking on the challenge of preparing reduced-fat sausage products without compromising texture or flavor. One promising ingredien...
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by Sam Shafer
When it comes to poultry feed, particle size makes a big difference for bird nutrition.
Research shows that chickens increase their feed intake and p...
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by Sam Shafer
Properly cooking poultry products is key to avoiding bacterial infections such as Campylobacter, so there are concerns that the recent popularity of und...