A wide variety of zoonotic disease risks exists in poultry. Popularity of backyard and smaller production flocks is increasing, as is public concern about global poultry disease events. This paper discusses several of the more common poultry zoonotic diseases, their prevalence and presentation in both poultry and humans.

the number of lambs sold per ewe mated in the breeding flock has a considerable impact on sheep operation profitability. this depends primarily on fertility, prolificacy (# of lambs), and lamb survival, mothering ability, milk production of the ewe and lamb growth rate. optimal reproduction does vary by environment and management system – some sheep operations don’t want a lambing rate over 200...

The nonspecific immune response plays an important role in organism's defense against a variety of pathogens. Two major factors this process are blood serum lysozyme and alternative pathway complement activation (APCA). Over the past few decades, application various substances, targeting improved levels natural immunity have become part mainstream trends livestock rearing programs. current stud...

This paper exploits a unique ongoing experiment to analyze the effects of early rearing conditions on physical and mental health in a sample of rhesus monkeys (Macaca mulatta). We analyze the health records of 231 monkeys that were randomly allocated at birth across three rearing conditions: mother rearing, peer rearing, and surrogate peer rearing. We show that the lack of a secure attachment r...

Context The rearing system is a critical non-genetic factor that can considerably affect poultry production. Aims This study examined the effects of floor systems (FRS), net and cage (CRS) on growth performance, carcass traits, meat quality serum biochemical parameters Gaoyou ducks. Methods A total 450 healthy 22-day-old male ducks with similar average bodyweight were randomly divided into FRS,...

The effect of outdoor rearing duration (75 v 50 days) and rearing system (outdoor v indoor based systems) of Iberian pigs on the chemical composition (fatty acid composition of fat and intramuscular fat, moisture, salt, pigment concentrations and water activity of lean meat), the instrumental colour (CIEL*a*b* system) and the sensory characteristics (descriptive analysis) of dry-cured hams were...