Mojtaba Yegani
Mojtaba Yegani received his DVM degree from faculty of Veterinary Medicine of University of Tehran, Iran.
He has worked for several years in the poultry industry in Iran. He got his MSc degree in poultry nutrition (toxicology) from department of Animal and Poultry Science, University of Guelph, Canada.
He is now doing his PhD on poultry nutrition/metabolism at department of Agricultural, Food and Nutritional Science of University of Alberta, Canada. Mojtaba is already a regular contributor to World Poultry magazine.
He has worked for several years in the poultry industry in Iran. He got his MSc degree in poultry nutrition (toxicology) from department of Animal and Poultry Science, University of Guelph, Canada.
He is now doing his PhD on poultry nutrition/metabolism at department of Agricultural, Food and Nutritional Science of University of Alberta, Canada. Mojtaba is already a regular contributor to World Poultry magazine.
Latest Blogs (41-50 of 46)
Vaccine reactions in poultry flocks
Disease causing organisms are ubiquitous in poultry
producing facilities all around the world. Vaccination is one of the tools in
the arsenal that is frequently used. Vaccination does not provide a 100%
guarantee that a disease will be prevented from causing
losses.
Post-antibiotic era in the poultry industry?
Antibiotic growth promotion in agricultural animal
production has been practiced for about 50 years. Antibiotic growth promoters
(AGPs) have undoubtedly improved animal performance and health status. Their
removal from the poultry diets will therefore be a change with many
consequences.
Mycotoxins; a continuous problem?
Mycotoxins are a diverse group of secondary fungal metabolites produced by
different fungi. Hundreds of mycotoxins have been chemically identified but the
toxicity, occurrence, and target organs vary. But despite the increase in the
occurence there has been a decline in research. WHY?
Designer eggs, where do we go?
Meeting consumer demands is a constant challenge for the animal food
industry. Today's consumers are far more
conscious of the link between health and
diet than previous generations.
Consuming Avian influenza
Many people with different cultural and religious backgrounds perceive white
meat as a healthier and more desirable choice than red meat. Has the industry
taken advantage of this great demand? What has the industry done over the past
few years to reassure consumers about poultry product safety? Does the industry
realize that it takes time to regain consumer
trust?
More poultry, less science
There has been a considerable expansion in the global poultry industry over
the past few years but at the same time the number of active academic
departments of Poultry Science has dramatically declined. Is this because
we do not need to expand our research on poultry or train more people for the
industry?
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