Poultry

Feed pathogen control is a critical control point for Salmonella and other pathogens that compromise both food safety and production performance. Research analyzing multiple...

Micro encapsulated phytogenics are transforming poultry nutrition, moving beyond early herbal blends toward precision formulations that stabilize active compounds and target their release in...

Digestible arginine requirements in broilers have traditionally focused on specific ratios to lysine, but emerging research highlights benefits of exceeding historical norms. Higher ratios...

Heat stress compromises gut barrier function, creating favoring conditions for Clostridium perfringens proliferation and increased enteritis risk in broilers. Research demonstrates that specialized dietary...

L-Arginine is a basic amino acid and serves as the most abundant nitrogen carrier in tissue proteins. In mammals, it is considered a conditionally...

Heat stress in poultry production is a common reality; its effects are quite complex and harmful and depend on the intensity and duration of...

Supporting poultry during heat stress requires a multi-faceted strategy addressing both environmental and nutritional factors. When high temperatures and humidity exceed birds’ tolerance, their...

Feed biosecurity involves implementing comprehensive procedures to prevent the introduction and spread of disease-causing pathogens throughout animal production systems. Given feed's widespread distribution and...

Cage-free environments expose hens to more disease-causing organisms due to increased contact with other birds, wild animals and bacteria. Studies indicate that mortality rates...

Mycotoxins have profound and detrimental effects on the intestinal microbiota of poultry. One of the primary effects of mycotoxins, particularly deoxynivalenol (DON), is that...