1. The relationship between the physical activity and leg health of broiler chickens was assessed on a semi-commercial scale. 2. Three batches of birds (2128 per batch) were raised under two lighting regimes during the photoperiod; either a step-wise change of light intensity alternating between an illuminance of 200 and 10 lx or a constant illuminance of 10 lx. The activity of focal individual...

Broiler chickens were fed on a control diet based on maize or on diets including conventionally-dried (standard pulp) or vacuum-dried (Fipec pulp) sugar-beet pulp at inclusion levels of 23, 46 and 92 g/kg. Diets were fed ad lib. except for half of the chickens fed on the control diet which were fed twice daily at a restricted level. Although not statistically significant, chickens given the 23 ...

Consumer demands for food products enriched with healthful n-3 fatty acids are steadily increasing. Feeding marine byproducts may provide an economical means of increasing the long-chain n-3 content of broiler tissues. A study was conducted to evaluate the effect of dietary lobster meal (LM) on the color and fatty acid profile of broiler chicken fatty tissue. Broilers were fed increasing levels...

The appearance of very virulent strains of infectious bursal disease (IBD) virus at the end of the 1980s made it necessary to develop more effective immunization procedures. To facilitate this, the immunogenicity and the immunosuppressive effect of a mild (G-87), an intermediate (LIBD) and an intermediate-plus (IBDV 2512) IBDV strain were tested after the in ovo inoculation of 18-day-old SPF an...

Salmonella is a bacterial diseases that caused by many strains of salmonella. Salmonellosis disease occur in human and chicken, salmonellosis poultry sometimes causes economic losses, also international trade can be affected if the salmonella presents products or meat as this case infection transmit to humans. considered most important serious pathogen bacteria responsible food borne all over w...

More than 8.5 billion chickens are slaughtered for meat production in the United States every year. Raised in industrial production systems, these animals experience crowded indoor confinement, unnatural lighting regimes, poor air quality, stressful handling and transportation, and inadequate stunning and slaughter procedures. Because they are selectively bred for rapid growth, broiler chickens...

In the present experiment, 320 one day old Ross 308 broiler chickens were used completely randomized design with 4 treatments, 4 replicates, and each replicate contained 20 broiler chickens. Experimental treatments include control, 0.5, 1, and 2% of Thymolina powder in chickens’ diet. Thymolina is an antibacterial powder drug which is made by composing 4 medicinal plants. A significant differen...

Clostridium perfringens (C. perfringens) is an important cause of bacterial food poisoning worldwide. The disease is caused by C. perfringens enterotoxin (CPE) encoded by cpe gene. The aim of this research was to identify the different types of C. perfringens and the presence of cpe gene in isolated bacteria from broilers' meat marketed in retail meat shops of Mashhad city in Northeastern of Ir...

Escherichia coli bacteria are that susceptible to contaminating chicken meat. Bacterial contamination in meat generally comes from the room, equipment or table where is abattoir, as well water used during slaughtering process processing of The impact if people consume contaminated with general symptoms abdominal pain, diarrhea, vomiting, fever and typhus. This study aims determine presence abse...

Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100% carbon dioxide before shipping them to food service and retail customers. This practice extends the shelf life of retail cuts to approximately 12 d under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibit...