Czarick: Ten considerations for poultry house negative-pressure ventilation systems
By Michael Czarick
Extension Engineer – Poultry
University of Georgia
Department of Poultry Science
By Michael Czarick
Extension Engineer – Poultry
University of Georgia
Department of Poultry Science
Innate and adaptive immunity in poultry against coccidiosis is complex, involving activity from many cells and molecules. Fortunately, research is shedding light on potential routes forward to help birds fight the ubiquitous parasitic disease.
Black soldier fly is increasingly well-known as a sustainable alternative protein. But frass, a byproduct of producing meal from the insect, could also offer an option for feeding growing broilers.
Varying periods of light and dark can affect turkeys’ health and well-being, including their eye health, level of fearfulness and mortality, according to a study led by Allison Pullin, PhD, animal welfare professor at North Carolina State University.
Researchers from the University of Minnesota found evidence of S. Typhimurium vaccine origins persisting in commercial poultry production through processing and developed a tool to rapidly determine if a field isolate is of vaccine origin and not a concern to human health.
Gangrenous dermatitis is a major commercial turkey-production disease, causing significant economic losses annually from increased bird deaths and condemnations at the processing plant. Can a litter amendment impact the spread of this bacteria?
By Michael Czarick
Extension Specialist – Engineering
University of Georgia
Department of Poultry Science
The pathogen that caused spotty liver disease (SLD) in chickens from the 1950s to 1980s is re-emerging as a threat to poultry. Since 2018, Campylobacter hepaticus has been identified in laying birds in Iowa, Florida, Georgia and worldwide.
Research is uncovering new opportunities to optimize the brooding period for broilers. Brian Fairchild, PhD, University of Georgia, highlighted three key opportunities in a presentation at the 2024 PEAK conference, sponsored by Midwest Poultry Foundation.
Controlling foodborne pathogens in poultry requires nearly identical approaches whether production is conventional or antibiotic-free, according to Chuck Hofacre, DVM, PhD, president of the Southern Poultry Research Group, Inc.
A prebiotic derived from brewer’s yeast (Saccharomyces cerevisiae) has shown potential in reducing the prevalence of Salmonella Enteritidis in broilers.
Coccidiosis and histomoniasis are ubiquitous problems for poultry producers. Recent studies have suggested that using a blend of plant extracts could help reduce symptoms of infection and improve production outcomes.
