Chick body temperature: from hatch to farm
When checking the chick body temperature at hatch time, it should be taken into account that there are three physiological systems of chicks that are not fully developed: digestive, immune and body temperature regulation. Upon hatching, the birds are poikilothermic animals: their→
Different processes are included in the feed manufacturing for broilers. From all those processes, grinding is one of the most expensive, but at the same time one of the most important. Adequate particle size reduction helps improve mixing uniformity, reduces segregation after mixing and improves pellet quality, among others. →
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). →
As the immune system is not fully developed at hatch, chicks are particularly susceptible to several viral, bacterial, and parasitic infections. High mortality rates during the first week tend to be very common in poultry productions because of omphalitis, respiratory tract infections, airsacculitis, and septicemia. →
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