A visit to a backyard turkey operation infected with Histomonas meleagridis led to a research trial testing the ability of dietary pine bark to reduce the incidence of histomoniasis.
Research on Ornithobacterium rhinotracheale (ORT) identified the pathogen as a frequent secondary coinfection during respiratory outbreaks in poultry, with a higher incidence in turkeys, according to Sara Abdel-Mawgod, DVM, PhD, Iowa State University.
At North Carolina State University, researchers are exploring how AI and robotics could help poultry producers tackle labor shortages, improve animal welfare and make better use of production data.
Bioherbal additives — combinations of phytogenic compounds and beneficial microbes — have shown potential to improve intestinal function and microbial balance, according to a study published in European Poultry Science.
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.
