Feed processing in the poultry industry

It is known that feed processing techniques alter molecular structure of nutrients in feed ingredients (mainly through physical or heat-based approaches). These changes can have significant effects on nutrient utilisation by the animals, which may consequently improve production performance.

Author: Mojtaba Yegani | Monday 06 October 2008

Meat consumption and climate change

Dr Rajendra Pachauri, an economist and a vegetarian, is chair of a scientific committee of United Nations on climate change and he has discussed relationship of meat consumption with climate change. He says "Give up meat for one day [per week] at least initially, and decrease it from there".

Author: Mojtaba Yegani | Monday 15 September 2008

DDGS in the poultry industry?

Increasing ethanol production has resulted in creation of substantial amount of DDGS. Experimental studies have shown that DDGS can be used as a feed ingredient in broilers, laying hens, and turkeys’ diets especially if it is produced at the modern ethanol production sites.

Author: Mojtaba Yegani | Thursday 28 August 2008

Organic poultry products?

“Current and future prospects of natural and organic poultry” was the title of a symposium in the 97th annual meeting of Poultry Science Association (PSA) in July 2008 in Niagara Falls, Canada. For this blog, I’d like to talk briefly about this subject which might be of interest to people in some parts of the world.

Author: Mojtaba Yegani | Monday 11 August 2008

The Future of Poultry Science?

I had the opportunity to attend the 97th annual meeting of Poultry Science Association (PSA) held 20-23 July in Niagara Falls, Canada. For this blog, I’d like to talk briefly about a session which was about the “Future of Poultry Science”. This issue was discussed from different perspectives including research, student, and university administration.

Author: Mojtaba Yegani | Monday 28 July 2008

Current challenges of commercial poultry nutrition

Poultry meat and egg production have increased considerably worldwide since 1970. The increase in the size of the poultry industry has been much greater compared to the pork and beef industries. It is evident that the poultry meat industry has been more dynamic and has grown faster than the egg industry over these years. The trade volume of poultry products has also significantly increased.

Author: Mojtaba Yegani | Friday 20 June 2008

Summer and heat stress

High mortality, decreased feed intake, lower than expected body weight gain, poor feed efficiency, reduction in egg production and poor eggshell quality are common adverse effects of heat stress often seen in meat- and egg-type poultry flocks.

Author: Mojtaba Yegani | Monday 16 June 2008

Organic acids in the poultry industry

There is currently no single economically viable replacement to antibiotic growth promoters (AGP) available to the poultry industry. An effective alternative to AGP should have a significant, sustainable and beneficial impact on animal production.

Author: Mojtaba Yegani | Monday 26 May 2008

Probiotics in the poultry industry?

Phasing out antibiotic growth promoters (AGP) from poultry diets in Europe and recent moves toward reduction or removal of these compounds in other parts of the world including North America has put tremendous pressure on the poultry industry to look for viable alternatives.

Author: Mojtaba Yegani | Monday 05 May 2008

Health hazards in poultry working environments

The poultry industry expansion could not have happened without individuals working in different segments of the industry including farms, feed mills, and processing plants.

Author: Mojtaba Yegani | Monday 21 April 2008

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