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Ioannis Mavromichalis, Ph.D., gives his views on poultry, pig and dairy nutrition based on his experience as a nutrition consultant with clients around the worl
In northern Europe, the race is on to gain as much experience as possible with managing layers with untreated beaks.
Mortality and condemnation rates are at all-time lows for U.S. broiler producers, but so-called slow-growing chicken strains in Europe are doing even better.
The world is changing, people have a different idea about animals compared to 60 years ago, or even 20 years ago; as it is shown in a recent study
Reduced use of antibiotics and changing poultry diets are contributing to a rise in cases of the disease that can cause heightened mortality and lower feed
The Grain Inspection, Packers and Stockyards Administration is proposing regulations on the relationship between integrators and poultry growers
Keeping broiler birds in tiered colony housing carries significant health and management benefits as well as new challenges for the grower.
Dr. Peter Spring, of the Bern University of Applied Sciences, said striving for responsible antibiotic use may be a better strategy than going 100 percent
Texture quality issues attributed to woody breast in broilers include fibrousness and crunchiness.
Updated USDA meat and poultry labeling regulations are changing how producers are raising chickens and turkeys. According to Debbie Nece, Regulatory Affairs