Keeping a close eye on incubation conditions is key to improving hatchability, chick quality and reducing 7-day mortality, according to hatchery expert Mike Wineland, PhD, a former poultry science professor at North Carolina State University and owner of Hatchery Consult, LLC.
By Douglas L. Fulnechek, DVM
Public Health Veterinarian
GTS Health
Assessing welfare in poultry is complex and should involve not just behavioral observations but also neurochemical measurements, according to Greg Fraley, PhD, associate professor in the Department of Animal Sciences at Purdue University.
By Zac Williams, PhD
Extension specialist – Poultry Husbandry and Management
and Reese Simpson, graduate assistant
University of Arkansas
Water is one of the most important resources in broiler production, yet it can be easy to overlook until a problem arises. Birds depend on consistent access to clean, fresh water throughout the flock cycle, and the watering system must deliver the right amount at the right pressure and height.
Increasing performance is the biggest goal in the broiler industry, but how exactly is this accomplished? One possibility is on-farm hatching to reduce biosecurity and sanitation risks associated with transporting newly hatched chicks.
Technology that measures body fat in live hens could help producers extend persistency of lay and meet growing demand for eggs without increasing flock numbers, according to Jarred Oxford, poultry nutritionist with Cargill Animal Nutrition.
The first week after hatch is a critical stage for broiler chicks. A team of Auburn University researchers observed 75 Ross 308 broiler chicks from day 1 to day 7 after hatch and recorded their behavior continuously for 24 hours each day to understand how chick behavior changes with age and time of day.
To address the challenges of live-haul turkey handling, Allison Pullin, PhD, and her team at Prestage Department of Poultry Science at North Carolina State University developed a training tool to standardize procedures and best practices.
Deependra Paneru, PhD, University of Georgia, takes a close look at mycotoxins: what they are, how they affect poultry, reducing the risk and more. Paneru also provides a quick field guide to help producers prepare for a mycotoxin challenge.
In a Q&A, Charlie Broussard, DVM, a poultry veterinarian with Merck Animal Health, explains how industry thinking has shifted regarding coccidiosis programs and why more producers are maintaining coccidiosis vaccination year-round.
Could a dietary supplement mitigate the negative impact of common mycotoxins in broilers? Matthew Jones, DVM, PhD, director of nutrition and veterinarian at the Southern Poultry Research Group, decided to find out.
