Antimicrobial use in commercial poultry has been drastically reduced or eliminated in recent years. Improved livability without the need for medication is definitely a reality today in various breeds and breed crosses of commercial egg layers. It is important to review some of the factors involved→
The science behind poultry vision is an interesting one which has been under scrutiny for many years. Current research tends to focus on light spectrums i.e. the colors hens see and how it affects natural behaviours. The main goal is to assimilate natural daylight within the poultry house with an aim to improve flock performance and behaviour… →
In calcium metabolism, broiler breeders and chickens form a single chain. In general, companies have technical teams for breeders and chickens in different locations, with other objectives and often working as if the results had no direct connection. They tend to work together only in specific situations. Is your company not like that? Congratulations! If you have any doubts… →
From a food safety standpoint, Campylobacter jejuni is the most important bacteria in poultry production. It is one of the species responsible for the increased intestinal infections in humans with an origin in broiler farms. Contamination of carcasses with intestinal content in slaughterhouses is a frequent cause of transmission. →
The economic impact caused by respiratory diseases is of great importance in raising broilers. The constant search for improvements has encouraged companies to invest in vaccine programs, biosecurity, and preventive management. A disease that until recently was considered only of properties with low biosecurity has worried high-tech facilities: Infectious Coryza (IC). →
The days after the transfer will be very important so that our birds can hatch without incurring a great physiological expense and thus express all their genetic potential on the farms. During this time, the birds must make changes in their body posture, absorb the yolk, pipping, start their lung respiration, and… →
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