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The 9th edition of World Poultry 2016 now online

For this edition, World Poultry looked up Dr Robert Skov in Denmark, head of an international research project concerning so called superbugs. We also report on a.v.e.c.’s recent Assembly and take look into optimal bird management.

A study shows that a novel strain of Methicillin Resistant Staphylococcus Aure could spread to humans through handling or consumption of contaminated poultry meat. World Poultry looks up Dr Robert Skov to find out more.

Antimicrobial susceptibility testing in petri dish. Research shows that bacteria become increasingly resistant to antibiotics rendering them useless. Photo: Jarun Ontakrai.
Antimicrobial susceptibility testing in petri dish. Research shows that bacteria become increasingly resistant to antibiotics rendering them useless. Photo: Jarun Ontakrai.

Poultry meat and the trade thereof was at centre stage during the recently held General Assembly of European poultry processors a.v.e.c. Special guest Euro-commissioner Phil Hogan emphasised his commitment for raising third country production standards before EU market access.

In a lively discussion avec president Paul Lopez (r) gave his view on the treat of 3 country competition. Photo: Fabian Brockötter
In a lively discussion avec president Paul Lopez (r) gave his view on the treat of 3 country competition. Photo: Fabian Brockötter

Furthermore, this edition of World Poultry focusses on optimal bird management as well. The article ‘Understanding protein requirements’ delves into this nutritional topic and explains the role of protein in growth, egg production, immunity, adaptation to the environment, and in many other biological functions.

For broiler chickens, diets are often formulated as to contain 22% protein for the starter feed and 19% for the finisher feed, with a metabolisable energy value in the order of 3.3 ME/Kg. Photo: Jan Willem van Vliet
For broiler chickens, diets are often formulated as to contain 22% protein for the starter feed and 19% for the finisher feed, with a metabolisable energy value in the order of 3.3 ME/Kg. Photo: Jan Willem van Vliet

For these articles and more see our online edition World Poultry 2016-9.

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