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A Practical Guide to On-Farm Fan Testing
Critical information for improved broiler performance through better house and ventilation system design, operation and management from Dennis Brothers, Jess Campbell, Jim Donald and Gene Simpson from the National Poultry Technology Center at Auburn University....
European Showcase for Poultry Housing Innovations
Innovators in poultry housing and equipment took advantage of the VIV Europe 2014 trade show to display their latest designs. Jackie Linden reports on those that were recognised by the organisers in the Innovations Gallery at the event....
One Producer's Journey to Next Generation of Layer Housing
A Canadian egg producer explains the challenges and rewards of building a furnished cage system for his organisation's hens....
Update: LEDs for Broiler House Lighting
The National Poultry Technology Center (NPTC) at Auburn University has been closely monitoring broiler house lighting developments over the past several years. Gene Simpson, Dennis Brothers, Jess Campbell and Jim Donald share their experiences and offer...
Farm Risk Factors for Salmonella Contamination of Eggs
An Iowa State University study indicates that adherence to a Salmonella vaccination programme and the elimination of infected rodents are the most effective measures to minimise the risk of Salmonella contamination of eggs from non-caged hens kept in...
Anticoccidial-sensitivity Testing Shows Consistency, Efficacy of Lasalocid
Recent testing of the most widely used in-feed anticoccidials show they all produce variable results with different Eimeria isolates, but the divalent ionophore, lasalocid, produced the best combination of efficacy and consistency, according to Zoetis....
Keeping the Hatchery Free of Aspergillus
Advice on the prevention and treatment of Aspergillus mould in the hatchery from Marleen Boerjan of Pas Reform....
Effects of Protein Source and Nutrient Density in the Diets of Male Broilers from 8 to 21 Days of Age on Subsequent Growth
Diets with a high amino acid or energy density from days 8 to 21 of age improved growth during the grower feeding phase and affected eventual meat yield, according to new research from Mississippi State University. The high-energy diet also saved on overall...
What Could Cause Feathers to Fall out of Chickens?
There are several possible causes for feather loss, explains the US National Sustainable Agriculture Information Service. ...
Removing Limescale Improves Water Quality on Poultry Farms
The principles of electronic water conditioning/treatment are explained by Jan de Baat Doelman, President of Scalewatcher North America, who also offers a case history of the successful application of this technology at a large broiler breeder facility...
Comparison of Meat Quality Characteristics and Oxidative Stability between Conventional and Free-range Chickens
Free-range systems were found by researchers at the University of Bologna to modify the quality of chicken meat. They also demonstrate the effects of the bird's genetics and nutrition on meat quality characteristics....
Odour, Dust and Non-methane Volatile Organic-Compound Emissions from Tunnel-ventilated Layer Chicken Sheds
This Australian study on two egg farms shows that odour emission rates vary with the amount of manure accumulation on the manure belts as well as diurnal and seasonal changes in ventilation rate, while dust emissions increased only with ventilation rate....
Use of Live Oocyst Vaccine in the Control of Turkey Coccidiosis
Live oocyst vaccination can be used effectively as a preventive against avian coccidiosis in commercially reared turkeys, concluded the scientists from their results of this experiment in Brazil....
Research Examines Impact of Stocking Density in Enriched Colony Cages
Researchers at Michigan State University found minimal differences in measures of production and well-being at the various stocking densities, from 464 to 929 square centimetres per bird during the period of 17 to 69 weeks of age, and suggest that future...
Food Loss: Questions About the Amount and Causes Remain
Two-thirds of the 133 billion pounds (5.9 million tonnes) of food loss in the US in 2010 occurred in homes, restaurants and other place outside the home, and one-third occurred in grocery stores and other food retailers, according to a new report from...
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