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Poultry Meat Quality Featured Articles

Cell mates – why lab-grown meat might be the future of poultry consumption
For the last three decades, the search for meat substitutes has been a focus of food scientists around the world. Some, such as tofu and seitan, have been around for centuries. But the next big substitute for meat may be meat itself ...
UK group evaluates Campylobacter reduction methods
A recent longitudinal study found that offering financial incentives and ceasing the practice of thinning led to a reduction in the prevalence of Campylobacter...
Why German consumers are willing to pay more for poultry from male birds
Organic farmers and a standards label in Germany are backing an experiment that might transform the egg industry, both commercially and in raising animal-welfare prospects. Instead of macerating male chicks they’re rearing them for meat...
IKEA: building a ‘better’ future for food sustainability
Better known for its flat-packs, furniture giant IKEA has quietly become a leading force in the future of sustainable food...
Here’s what the egg farm of the future looks like
NETHERLANDS - By placing hen welfare and the planet first, can you come up with a better business model for egg production? The innovators at Dutch farm Kipster think so...
In ovo feeding: ingesting the facts
The quality of a newly hatched chick is a major factor in determining its health, liveability and growth. However, many poultry farmers will tell you that they have seen the proportion of weak or low-quality chicks arriving from the hatchery increase...
Poultry product labelling and consumer understanding
Demand for poultry products is on the rise in line with the diversity of production methods attempting to meet this demand, but how much do consumers understand about these methods?...
Why does woody breast still have the industry stumped?
Woody breast has been a stumbling block industry-wide for the past ten years, but researchers have been getting closer to the root of the problem, writes Rachel Lane...
Practicing good broiler stockmanship is the key to minimising antibiotic use – Part 1 of 2
The emergence of antibiotic-free (ABF) or minimal-use antibiotic programmes around the world has focused attention on the importance of stockmanship and best-practice management techniques in the broiler house...
The Poultry Farmer-Processor Relationship: A Relationship Built Upon Trust and Communication
This article will address how to enhance the relationship between the Poultry farmer and the processor to whom he supplies the chickens grown on his farm. Before we can start this discussion we must first describe the Canadian Supply Management system...
Inside a Woodland Chicken Business
Ffinlo Costain meets Daisy’s Woodland Chicken: a small, high welfare farm enterprise based in four acres of broadleaf woodland in Dorset, UK. Its owner, Paul Parker-Goadsby, supplies just over a hundred free range woodland-reared chickens a week to...
A Healthy Gut Can Achieve Optimal Bird Performance
GLOBAL - The new challenge to poultry producers is to improve production despite rising feed costs, as well as address increased opposition of the use of antibiotics as a means of pathogen control, writes Dr Ajay Bhoyar, senior manager, Global Poultry...
Non-coated, Intrinsically Heat Stable Enzymes: Needs, Challenges & Opportunities
GLOBAL - The upward trend in commercial animal feed conditioning temperatures aimed at improving pellet quality, as well as enhancing feed hygiene, continually tests the stability limits of various feed additives, write Dr. Ajay Bhoyar, senior manager,...
The Battle Against Campylobacter – Are We Winning?
Consumer research by the UK’s Food Standards Agency (FSA) released in August showed that show that two thirds of consumers think the industry should continue to reduce Campylobacter levels beyond the agreed current target of less than 10 per cent of...
Broiler Growth Traits Can Still Improve Further
While it took 84 days to produce a 1.8 kg broiler from 3.25 kg of feed back in the 1950s, there are broilers today that achieve this body weight after just 28 days from 1.4 kg of feed. Dr Ron Meijerhof talked about the prospects for further improvements...
 
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