Having been linked to everything from yield gains, feed-conversion ratio and immunity to disease tolerance, mortality and animal welfare, intestinal health is foundational to the success of poultry operations today.
“Understanding how to get the most benefit out of intestinal health begins with understanding the viral, bacterial and coccidial challenges that can compromise gut health and the potential outcomes when those challenges threaten your operation,” says Luis Gomez, DVM, senior director, Phibro Animal Health Corporation.
Gomez moderated a webinar with three poultry-health experts — Chuck Hofacre, DVM, PhD, Southern Poultry Research Group Inc.; Holly Sellers, PhD, University of Georgia; and independent poultry consultant Ken Bafundo, PhD — who discussed viral, bacterial and coccidial challenges in poultry and their impact on gut health.
More specifically, the webinar covered:
- Basic pathogenesis of viruses
- Runting and stunting syndrome in broilers and what we’ve learned over decades of research
- Effect of viral infection on production parameters
- How Clostridium perfringens causes both clinical and subclinical disease
- How to recognize subclinical effects of perfringens early in the disease
- How to prevent or treat both clinical and subclinical necrotic enteritis without antibiotics
- The influence of coccidial infection on intestinal pH and digestive enzyme activity, nutrient absorption and energy utilization.
To watch the informative, 76-minute webinar, click here.
Editor’s note: Content on Modern Poultry’s Industry Insights pages is provided and/or commissioned by our sponsors, who assume full responsibility for its accuracy and compliance.