News and analysis for the global poultry industry.

Poultry Nutrition & Formulation

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Hen dietary considerations for improving egg quality

The amount of saleable egg produced per hen becomes even more important as cycle lengths increase along with a move toward cage free.
Egg quality declines naturally at the end of a laying cycle as egg size increases. Profitability of keeping hens longer requires nutritional support for egg quality. Diet formulation can influence the size and number of eggs laid. Calcium availability is key to shell strength but trace elements pay a key role in structural development.
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Salmonella

'Super shedders' responsible for most Salmonella infections

Researchers propose a new management paradigm for identifying, treating bacteria super shedding broilers while reducing antibiotic usage.
Salmonella control on poultry farms is a combination of good management practices and accurate feeding, but new evidence supports that, even with the same genetics, some birds are super shedders and thus, contribute to most of the infections.
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Organics

Challenges of EU organic poultry feed requirements

With the allowance of 5 percent conventional ingredients in organic feeds, the absence of organic amino acid availability is proving an insurmountable obstacle.
Under the current law, EU feed millers struggle to meet laying hen nutritional requirements, labeling legislation and the new nitrogen/phosphorus and greenhouse gas emission legislation.
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