Poultry producers in South Africa on edge after bird flu outbreak

Two more outbreaks of highly pathogenic bird flu have been reported on South African poultry farms this week, spurring import bans and massive culls.

by The Poultry Site

21 April 2021, at 10:09am

Since cases of H5 bird flu were reported at a commercial layer farm in Ekurhuleni, South Africa last week, three neighboring countries have suspended poultry imports, closing lucrative markets for South Africa’s poultry industry.

Since wild birds are a reservoir for the influenza virus, the changing season and patterns of bird migration could be behind the latest outbreaks. Contact between wild birds and domestic poultry through shared ponds can spread the virus and lead to bird flu cases on commercial premises.

The Ekurhuleni farmer had to kill an estimated 240,000 chickens to prevent the outbreak from spreading to neighboring farms. The site is now under strict quarantine and nearby facilities have vaccinated their birds against infection.

Colin Steenhuisen, a spokesman for South Africa’s poultry association, said that the poultry farmer, “sacrificed his chickens for the sake of the local poultry industry to avoid the spread of this flu.”

“…we are urging all farmers to stay on high alert, restrict movement of people and cars in and out of their chicken farms. Employees must also shower in the mornings when they arrive and wear fresh clothes, as this flu quickly spreads,” Steenhuisen continued.

Read more about this story in The Mail and Guardian.

The Poultry Site

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Is your feed supply making your poultry operation vulnerable to disease?

by Sarah Mikesell

19 April 2021, at 12:30am

How is bird performance impacted when a pathogen infiltrates the production process? Microbes are present throughout live production; many are beneficial to gut health and productivity.

Dr. Enrique Montiel, Anitox Director of Nutrition and Live Production

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Pathogenic microbes, however, present a significant challenge for producers. Avian Influenza, Newcastle disease and infectious laryngotracheitis can cause significant economic losses and in some cases the loss of the entire flock, whereas other pathogens, like Salmonella and E. coli, are zoonotic and present a risk to human health.

Pathogens have a variety of paths from which they can enter live production. Mechanical vectors such as water sources, rodents, and insects, present a risk within farms, to individual birds and houses, while fomites such as feed, people and vehicles risk the biosecurity of entire complexes and farming operations.

Industry professionals recognize the value of a comprehensive biosecurity programs and are learning from the fast-growing body of new research and analysis of pathogen risk in live production and processing.

“Biosecurity establishes a barrier between the outer world and the animals on the farm, starting with a physical barrier,” said Enrique Montiel, DVM and Director of Nutrition and Live Production at Anitox. “Different countries have different guidelines, but the principle is the same.”

Beyond establishing a physical barrier, disease prevention protocols are typically defined within the operation. For example:

·         vaccinating the flock to prevent disease

·         disinfecting water systems

·         establishing well-ventilated buildings

·         replacing litter periodically

·         disinfecting the facility between flocks

·         sanitizing feed

Sometimes the missing link or hole in a biosecurity plan pathogen control within feed and feed ingredients. Feed plays a role by introducing pathogens two different ways:

·         one of the feed ingredients itself is contaminated, or a finished product in the feed that was originally of acceptable quality gets infected during the handling process

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What lives inside the chicken gut?

by Quadram Institute

21 April 2021, at 12:30am

In a recently published study, investigators from the Quadram Institute and Earlham Institute in Norwich, alongside the University of Surrey, have more than doubled the number of microbial species known to live in the chicken gut.

As the health and wealth of humans is tied to the health and productivity of chickens, this lays down a key resource for all future studies on the gut microbiome of this important food animal.

The study, led by Professor Mark Pallen at the Quadram Institute, shows the power of DNA analysis in uncovering and characterising new microbes. It also represents a groundbreaking case study in the creation and deployment of hundreds of well-formed Latin names for new species.

With three times as many chickens as people on our planet, this ubiquitous food animal underpins human nutrition and health across the globe—whether through subsistence farming or intensive production, chickens supply more of our food than any other animal. Chicken meat is surging in popularity as a lower-carbon alternative to meat from other livestock, whilst eggs remain an important and affordable source of nutrition worldwide. However, poultry are also a source of antimicrobial resistance and of pathogens such as Campylobacter, Salmonella and E. coli that threaten human health.

For several decades, we have known that a healthy gut microbiome—that is, the community of bacteria, viruses and other microbes that live in the gut—underpins the health of birds and the productivity of poultry farming. However, despite its importance, we still don’t have a complete picture of what exactly lives inside the guts of healthy chickens.

To explore this uncharted habitat, researchers from the Quadram Institute and Earlham Institute on the Norwich Research Park have collaborated with partners at the University of Surrey and the University of Edinburgh to carry out the largest ever study of microbial diversity within the chicken gut. The study was funded by the Biotechnology and Biological Sciences Research Council, part of UKRI.

Professor Roberto La Ragione, who heads the team at the University of Surrey that provided the samples, makes clear: “Understanding the complex microbial communities that live in the chicken gut is fundamental to improving poultry health and welfare. Moreover, in-depth exploration of this community has the potential to improve food security and contribute to the development of interventions to reduce the carriage of foodborne pathogens such as Campylobacter and Salmonella.”

Phylogenetic tree of draft genomes. DOI: 10.7717/peerj.10941/fig-4

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Farmers in the north hoard maize in anticipation of high prices

Some farmers and aggregators, also known as middle-men, in the Northern Region have refused to release maize unto the market, hoping to see prices increase before they do so, thereby, creating artificial shortage.

Observation made by the B&FT in various warehouses in the Tamale Metropolis, Sagnerigu Municipality, Savelugu, Walewale, and Yendi indicates the availability of the grain but the farmers are unwilling to sell them because they think the current prices are low, and the middle-men who purchase them stand to gain should they sell them now.

Checks from the Department of Agriculture in Tamale and the market indicate that prices of maize, especially, have declined from between GH¢220-180 to between GH¢170-150. Prices are further set to decline further as farmers have to clear the old stock to begin preparation towards the new season. However, some of the farmers feel it will be too much of a loss should they sell their products out this time to the middle-men, hence, the hoarding.

In Savelugu for example, some farmers who spoke to the paper but wants their identity anonymous confirmed they have several hundred bags of maize stored but are not ready to release them unto the market. One of them said he has about 400 bags of 100kg in storage; another farmer said he has 500 bags of the yellow maize stored; and another one also said he has 250 metric tonnes of the white maize in store.

Again, another farmer said he also has over 5,000 metric tons in storage at various warehouses in Tamale; and in Walewale, another farmer who is also a chief said he has over 700 bags of the 100kg.

Commenting on this, Northern Regional Assistant Monitoring and Evaluation Officer at Department of Agriculture, Alhassan Abdul-Fatawu, in an interview with the B&FT said his outfit is in the known of the situation and efforts have been made to convince the farmers to shun from the behaviour, as it may lead to food shortage.

“Management is also in talks with the farmers and the aggregators to release the commodities to ensure abundance of food in the country,” he said.

He further appealed to the farmers and the aggregators to release the products unto the market as continuous hoarding of it can affect the economy of the region and by extension, the country.

He however warned that farmers who remain adamant in keeping the staple food will soon lose more than they are preventing, as the prices of foods in general are set to decline in the nearest future.

Incubation key to preventing leg problems in turkey poults

by Poultry Health Today

10 April 2021, at 4:40pm

Excessive heat and humidity during incubation can cause leg problems in turkey poults, ultimately leading to higher hatchery costs mainly due to an increase in the percentage of culls, according to a hatchery expert.

Juan Carlos Lopez, DVM, PhD, hatchery specialist with Hendrix Genetics said leg problems such as red hocks, splayed legs and crooked toes are usually caused by excessive heat or humidity in the setter.

High heat also affects the amount of yolk poults absorb, which has consequences during the first week the poults are on the farm, he told Poultry Health Today.

Leg problems stemming from excessive incubation temperatures can result in a 3% to 4% culling rate, compared to the normal 1% to 2% culling rate in a typical turkey hatchery, Lopez said.

Ideal 7-day mortality is less than 1% on the farm, but problems from excessive heat and humidity may push that mortality to as much as 4%, he said.

If the birds with leg alterations are separated out at hatch, there should be no major problems on the farm, Lopez said.

Too hot to handle

From day 1 to 25 of incubation, turkey eggshell temperature should be between 99.4° F and 100° F (37.4° C to 37.7° C), Lopez said.

Because not all hatching eggs are the same, incubation temperature profiles have to be adjusted; eggs from older hens have bigger yolks, which produce more heat than eggs from younger hens.

Heat can be used during incubation to speed up or slow down the hatch, and higher temperatures may improve hatchability. However, when temperatures are too high, they cause an imbalance in the thyroid gland of the embryo, leading to uneven absorption of the yolk and, ultimately, leg problems, he explained.¹

When poults don’t absorb the yolk completely, the extra amount of yolk inside their bodies causes poor appetite, and the poults won’t eat or drink on the farm, resulting in their deaths a few days later.²

In the setter, turkey eggs should lose 11% to 12% of their original weight, creating an air cell space big enough for the poult to break the shell and get out. High humidity levels during incubation create a smaller air cell, which results in poults injuring their hocks when they break out, Lopez said.

Good hatchery management

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Fisheries Ministry begins investigations into washed-ashore fish

The University of Maryland Extension (UME) will provide science-based education resources to poultry enthusiasts.

Source; The Poultry Site

5 April 2021, at 12:23am

An uptick in poultry farming due to the pandemic and resulting food shortages has highlighted a need for animal welfare education, helping new and existing farmers make conscientious decisions about obtaining and raising birds. University of Maryland Extension (UME) poultry management and welfare specialist Shawna Weimer, and colleagues from several cooperative Extension programs, created the Poultry Extension Collaborative (PEC) to educate farmers on making scrupulous decisions for their animals.

The information we disseminate is meant to build awareness and educate poultry enthusiasts. The COVID pandemic has created unprecedented times for everyone and we should make informed decisions about online purchases in the current climate.

Shawna Weimer

Recent delays in the shipping of mail-order chicks at the already encumbered US Postal Service has brought chicken welfare headlines to the forefront of news media. Delayed shipping caused numerous deaths of baby chicks in transit, presenting biosecurity and health concerns. The PEC, developed in early 2020 and consisting of animal science and welfare Extension specialists from UME, Purdue University, North Carolina State University, and Virginia Tech, is addressing these concerns, as well as other pertinent animal health and welfare issues.

“The information we disseminate is meant to build awareness and educate poultry enthusiasts,” said Weimer, who originally came from Iowa and has worked in agriculture all of her life. “The COVID pandemic has created unprecedented times for everyone and we should make informed decisions about online purchases in the current climate.”

Chickens were in short supply during early spring due to a rise in new start-ups as a means to improve food security during the pandemic. The PEC team was poised to address the need to educate these new farmers, coming together to create a website, social platforms, and a monthly newsletter.

“We are a unique group of researchers experienced in working with a broad range of poultry species,” said Leonie Jacobs, assistant professor of animal behavior and welfare at Virginia Tech. “We aim to help poultry farmers, both on a small and large scale, by providing science-based information that is focused on animal care and animal welfare.”

“The mission of the PEC is to advance the science of poultry care and well-being while making it accessible to the general public,” said Marisa Erasmus, Extension specialist with Purdue University, providing information on a variety of topics related to raising chickens, as well as other birds like turkeys and ducks, including enrichments, biosecurity, and specialized topics like mail-order chicks.

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ChickenBoy

How is egg size managed in late production?

by Aviagen and Alex Chang

30 March 2021

Time of feeding

Time of feeding can influence shell quality. Broiler breeders are usually fed during the early morning hours. Unfortunately, this does not coincide with the time of egg shell deposition (calcification). Peak demand for calcium during the night when egg shell deposition occurs. Since there is a limited amount of calcium in the digestive tract at the time of egg shell calcification, a significant amount of calcium is mobilized from the skeletal system for shell formation. Research findings indicate that the more skeletal calcium is used in shell formation, the poorer is shell quality (Leeson and Summers, 2000).

Farmer et.al., (1983) found that better egg shell quality was achieved when broiler breeders were fed late in the afternoon compared to birds fed in the early morning. This was due to the fact that significantly more calcium was available in the digestive system during shell calcification. In practice, feeding in the late afternoon or evening may not be feasible but it is worthy of consideration if shell quality on a farm is poor. This is especially applicable for older flocks as both efficiency of calcium absorption from the gut and skeletal resorption decline with age.

Calcium source particle size

Calcium source particle size is an alternative option to evening feeding via supplemental use of large limestone grits (2-4 mm size) or oyster shell. Coarse calcium grits or particles are retained longer in the gizzard, reduce calcium solubility and help extend calcium absorption from feed into the night time period. Application at the farm during late afternoon in the feed trough or on the litter can enhance overall shell quality in aged hens by increasing shell weight per unit surface area and egg shell content.

Many studies have shown the advantages of coarse calcium sources in enhancing shell quality, particularly with older breeders. An investigation was undertaken in a commercial broiler breeder flock by Reis et.al., (1995) to examine the effects of coarse supplemental limestone on egg shell quality and subsequent incubation outcome. Compared to broiler breeders given a regular breeder diet containing 3.1% calcium at 8:00 a.m., birds on the same feeding program but supplemented with 2 g/bird/day (0.07 oz/bird/day) of coarse limestone in the afternoon had markedly better egg specific gravity, but egg weight loss during incubation was not altered. Hatchability and chick viability were significantly improved with supplemental limestone feeding. Most of the improvement in hatchability and chick viability was the result of a lowered incidence of egg contamination. It is probable that thicker shelled eggs are less susceptible to bacterial penetration.

Egg size management

Hens lay heavier eggs as they age and increase in body weight; however, the egg shell becomes increasingly thinner, as there is no proportionate increase in shell weight. At the same time, the ability of the hens to absorb calcium in the intestines reduces. Hence farms with ageing flocks may encounter a higher incidence of shell problems and a drop in hatchability. One way of controlling shell problems in older broiler breeders is to manage egg size. This can be achieved by adopting a 3-stage feeding program with decreasing protein and amino acids as the birds age. This will help control body weight, achieve target egg weights, support persistency of lay, and improve fertility and hatchability.

This article is an extract taken from 'The importance of nutrition on egg shell quality in broiler breeders' by Alex Chang, Senior Poultry Nutrition Specialist at Aviagen.

Summary

Thin egg shells and contaminated eggs greatly affect hatchability in broiler breeders. Good farm biosecurity and management practices are imperative in preventing diseases and providing a favorable bird environment. Adopting a proper egg handling process and having an effective quality control program in the hatchery are important to ensure good hatchability.

Appropriate nutrition and feeding programs are critical to control body weight and egg size to breeder performance objectives and to achieve satisfactory shell quality. Breeder diets need to be formulated to nutrient levels advised by the primary breeder to provide optimal levels of calcium, phosphorus, Vitamin D₃ and important trace minerals. Use of a combination of D₃ and 25-hydroxy-D₃ metabolite and organic trace minerals are considered worthwhile.

If poor shell quality is a recurring issue in breeder flocks - check birds’ drinking water for salinity (NaCl), apply supplemental coarse limestone where practical and consider late afternoon feeding. In prolonged heat stress conditions, in conjunction with extra Vitamin E and C, it is advisable to replace part of the dietary NaCl with sodium bicarbonate (NaHCO₃) to attain a proper dietary electrolyte balance

The egg shell: what do we know?

by Aviagen and Alex Chang

30 March 2021 

The egg shell protects and supports the internal soft structures. It is semi-permeable to air and water and helps prevent bacterial infection. About 94-95% of the dry egg shell is calcium carbonate (CaCO₃ ) and weighs 5.5-6.0 g (0.19-0.21 oz) (Mongin, 1978). Good quality egg shells from broiler breeders comprise about 2.0-2.2 g (0.07-0.08 oz) of calcium in the form of CaCO₃ crystals. A typical egg shell contains about 0.3% phosphorus and 0.3% magnesium and traces of sodium, potassium, zinc, manganese, iron and copper. The rest of the dry egg shell is made up of an organic matrix material which has calcium binding properties and its organization during shell formation plays a vital role in the strength of the egg shell. The strength of the shell is further dependent on the amount of shell present, relative to the egg size, shape and thickness.

This article is an extract taken from 'The importance of nutrition on egg shell quality in broiler breeders' by Alex Chang, Senior Poultry Nutrition Specialist at Aviagen.

Cuticle

The outermost part of the egg shell is the cuticle (Figure 1). The cuticle is a non-calcified, thin, water-insoluble coating composed mainly of glycoproteins. It renders the shell impervious to water and seals the pores on the shell to keep out dust and bacteria, but plays a role in regulating moisture and gas

When the egg is laid, the cuticle is not completely stabilized; it appears wet for 2-3 minutes under a microscope, and will have an open, spongy appearance. After it matures, it hardens to a smoother surface. Until the cuticle is set, it will not protect the pores from bacterial penetration. If the egg is laid onto a dirty surface, then bacteria will almost certainly enter the egg shell and cause contamination in the internal egg contents and negatively impact embryo development.