Treasurer's Report

In the United States we just finished our Thanksgiving holiday. I want to express thanks to all the hard-working Branch officers who have sent in their respective Branch dues. In the same vein, WPSA continues to be blessed with generous business people in the poultry and allied industries who support our Journal.

My first in-person large event this year was the 4-H National Poultry and Egg Conference, held the third week of November in Louisville, Kentucky. High school students from across the country who participate in the land grant universities’ 4-H youth programme, came to Louisville as state champions in Avian Bowl, Chicken BBQ, Egg Preparation Demonstration, Poultry Judging, and/or Turkey BBQ. They, as well as the volunteer Poultry Specialists who officiate, were so happy that the Conference was back on. The United State of America Branch of WPSA is a long and faithful sponsor of the Conference. This is a great investment in the future of the industry, as we now have members of the Poultry Specialists’ Committee, as well as speakers at our Career Workshops, who are 4-H alumni of the Conference.

I send my end of the year good wishes to all WPSA members. May we all enjoy a safer and healthier 2022.-

Dr Francine Bradley, Treasurer

WG3

Breeding and Genetics

The European Symposium on Poultry Genetics has been postponed to 8-10 November 2023. It will take place at the Maritim Airport Hotel in Hannover.

WG4

Eggs and Egg Quality

Along with the organizers of WPC2022, the WG4 Committee organized a webinar on ‘Egg Quality to Value’ based on the accepted abstracts for the WPC that had been submitted in 2019. This was done in an attempt to get in touch with those scientists who were waiting for the Covid delayed World Congress.

The webinar was held on November 9^th, 2021, and it included a very interesting programme that covered genetic, analytical, freshness, and quality aspects of eggs. The detailed programme for the webinar can be viewed at: https://wpcparis2022.com/webinar-egg-quality/.

For those of you who are registered for the 26^th WPC in Paris in 2022, but who missed the live webinar, replay is available at the following link: https:/wpcparis2022.com/webinars/.

Enjoy the presentations!

Christina Alamprese & Joel Gautron, Chairs of WG4

WG5

Poultry Meat Quality

As for all European Symposia, the next ‘XXV European Symposium on the Quality of Poultry Meat‘ conjointly held with the ‘XIX European Symposium on the Quality of Eggs and Egg Products’ have been postponed to 2023 and it will be held between September 7 to 9, 2023 in Kraków, Poland. Such events provide a unique opportunity for scientific community, practice sector, and for all associated with the poultry sector to exchange recent advances, hot topics and upcoming challenges in the fields of the quality aspects of poultry meat, eggs and their products. Location of the Symposium in Kraków, which is one of the most recognized cities in Poland shall provide excellent opportunities not only for gathering and exchange knowledge but also for behind-the-scenes conversations in the magic places of the City.

Our next WG5 member meeting will be held during World's Poultry Congress 2022 in Paris.

Massimiliano Petracci, Secretary Italian Branch of WPSA

A/P WG3

Ratites (ostriches, emus, rheas, cassowaries or kiwis)

A Ratite Research Session is being planned for the World Poultry Congress that has been re-scheduled in Paris, France from August 7 – 11, 2022. The actual date for the Ratite Session has not yet been determined, but please send any suggestions for contributions and/or topics that you have to . 

Researchers involved in research on any Ratites (ostriches, emus, rheas, cassowaries or kiwis) are asked to contact the Ratite Group. Please send an email to .

Anel Engelbrecht, Chair

Summaries

New insights into arginine and arginine-sparing effects of guanidinoacetic acid and citrulline in broiler diets

H.T. DAO and R.A. SWICK

Chickens have a high dietary Arg requirement compared to mammalians as they have an incomplete urea cycle and therefore cannot synthesise Arg. Arginine is important for protein synthesis and is also involved in immunity being converted to nitric oxide (NO) at the macrophage level. Nitric oxide is secreted as a free radical during an immune response and is toxic to bacteria, intracellular parasites and also has strong anti-viral and anti-cancer properties. Also, NO serves as a regulating factor for intestinal blood flow, integrity, secretion, and epithelial cell migration. As Arg is a limiting factor for NO synthesis, the increased availability of Arg following dietary supplementation of Arg and/or its metabolites could increase the NO production and subsequent immune status in birds. Such improvements on bird health may become useful for antibiotic growth promoter-free poultry production. The Arg requirement in birds has received special interest due to its large variation in different dietary conditions. Growing evidence suggests that increasing the dietary Arg level and Arg to Lys ratio above currently accepted levels may be necessary to maximise the productive potential of modern broiler strains due to the modulatory effect of Arg on energy and protein metabolism. Also, literature evidence has indicated that crystalline Arg, guanidinoacetic acid (GAA), and citrulline (Cit) can provide Arg activity in chicken diets and are all commercially available. Furthermore, the use of Cit could escape the degradation of enzyme arginase in the intestine and liver resulting in higher Arg levels in the bloodstream and NO production compared to Arg supplementation. The addition of GAA may also provide additional benefits on increasing creatine level and energy metabolism in broiler chickens compared to Arg. This paper will provide new insights into Arg and Arg-sparing effects of GAA and Cit in the broiler diets with a special focus on supplementation of Arg in reduced protein diets.

Constraints on the modelling of calcium and phosphorus growth of broilers: A systematic review

F. SALISBURY, A.J. COWIESON and R.M. GOUS

Deterministic modelling provides an approach to improve the precision of calcium and phosphorus nutrition of broilers. A systematic review of the literature was carried out to establish if data were available for the development of such a model. Two citation index sites were searched, using keywords chosen to return as many suitable studies as possible. The results were filtered to remove extraneous papers. The remaining studies were scrutinised for variables that would quantify the growth of calcium and phosphorus under ideal and non-ideal conditions. In over a thousand papers, few contained response variables that contributed to the development of a model. Serial slaughter with whole body mineral analysis (two studies) and serial bone analysis for ash, calcium and phosphorus (eight studies) could provide the necessary measurements. A preliminary growth model was developed using these data, but further research will improve this model and offer insights into the way in which the broiler utilises the calcium and phosphorus in its diet.

Dietary fibre in laying hens: a review of effects on performance, gut health and feather pecking

A. DESBRUSLAIS, A. WEALLEANS, D. GONZALEZ SANCHEZ and M. DI BENEDETTO

Dietary fibre has traditionally been considered an energy diluting component of laying hen diets. With low energetic value, and sometimes negative impacts on digesta viscosity and gut function, formulations have often aimed to minimize crude fibre contents. Increasing fibre contents can mean that the level of fat required to meet nutritional standards must be increased to account for the decrease in energy, with consequential impacts on feed handling. By contrast, recent research has shown that some dietary fibres can have beneficial effects on laying performance, driven by changes in digestibility, gut structure and function, as well as shifts in the gut microbiota. However, there is often a lack of clarity as to the quantity and type of fibre required to yield production benefits. Broadly, soluble fibres – while largely detrimental to nutrient digestibility – can act as prebiotics, favouring beneficial intestinal microbiomes, while insoluble fibres stimulate intestinal development and may have some preventative effects on feather pecking and cannibalism.

Prebiotics, probiotics and postbiotics for sustainable poultry production

R.C. REUBEN, S.L. SARKAR, P.C. ROY, A. ANWAR, M.A. HOSSAIN and I.K. JAHID

Globally, poultry production has been an integral part of human activities, providing a major source of livelihood and food to humans. The continuous increase in the world population with an attendant rise in the demand for safe poultry products requires a global strategy for sustainable poultry production. With growing concerns over antimicrobial resistance, abolition or reduction in the use of antibiotic growth promoters (AGPs), and rising consumer demand for chemical or antibiotic-free products, identifying and applying safe, natural and economical alternatives including prebiotics, probiotics and postbiotics for sustainable poultry production has become imperative. The beneficial effects of the dietary inclusion of prebiotics, probiotics and postbiotics as AGP alternatives in poultry production include improved poultry health, growth performance and feed efficiency. Generally, the mechanisms through which prebiotics, probiotics and postbiotics exert beneficial effects on poultry include competitive exclusion and antagonism of pathogens, modulation of intestinal microbiota, production of antimicrobial substances, stimulation of immune system, and enhancement of nutrients digestibility and intestinal morphology development. The properties and beneficial effects of these emerging alternatives suggest their contribution to the improvement of poultry health, through the stimulation of diverse physiological functions (although not entirely elucidated) with better growth performance and feed efficiency. This review discusses the concept, impacts and mechanisms of the application of prebiotics, probiotics and postbiotics in sustainable poultry production. Their general acceptance and application in the poultry industry will undoubtedly result in more sustainable, safe and economic poultry production for feeding the world.

Physiological and immunological benefits of probiotics and their impacts in poultry productivity

T.A. EBEID, I.H. AL-HOMIDAN and M.M. FATHI

Using antibiotics as growth factors has been banned due to increasing the problem of antibiotic resistance and presence of antibiotics residues in poultry products, which pose a risk to human health. Therefore, probiotics could be utilized as a promising alternative to antibiotic growth promoters because of the increased require for antibiotic-free and organic poultry products. Probiotics are viable micro-organisms used as feed additives. Scientists have paid much attention to the benefits of probiotics due to their ability to preserve a healthy intestinal microbial balance. Probiotic supplementation could enhance the gut structure integrity, physiological function, intestinal immunity and health. Probiotics are also involved in enhancing the antioxidative status via activation of the antioxidative enzymes and reducing lipid peroxidation. Moreover, dietary probiotic micro-organisms are able to stimulate the humoral- and cell-mediated immunity and regulate pro- and anti-inflammatory cytokines in the host. These physiological and immunological benefits of probiotics are translated into a various improvement in growth performance, laying performance, egg quality, meat quality, and meat safety. Interestingly, probiotics have positive impacts on alleviating heat stress in poultry. The current review is an effort to throw the light on the recent findings related to the benefits of dietary probiotics on gut development, nutrient absorption, gut microbiota, antioxidative properties, immune responses and productive performance in poultry.

Stinging nettle (Urtica dioica) in broiler nutrition

B. MILOSEVIC, I. OMEROVIC, Z. SAVIC, L. ANDJUSIC, V. MILANOVIC and S. CIRIC

Stinging nettle (Urtica dioica) represents a plant with traditional utilization in medicine in many countries. Despite its potentials stinging nettle is considered by intensive agriculture as a weed, but its biological properties, availability, together with simple processing technology can make it excellent dietary supplement on poultry farms. Nettle supplemented in broiler diets exerts positive effects regarding production performance. Nettle provides nutrients and bioactive components, which stimulate growth and feed utilization, modulate metabolic processes and support immune system in broilers. This review analyses published literature sources investigating the use of stinging nettle in broiler nutrition, which provided sufficient data to confirm its high potential for dietary application in broiler industry. Future research is needed in regard to clarifying and standardization of its phytogenic potential and nutritional value, as it depends on numerous factors, such as climate, vegetative stage, soil, harvesting time and processing technology.

Practical application of some common agro-processing wastes in poultry diets

A. SEIDAVI, M. AZIZI, A.A. SWELUM, M.E. ABD EL-HACK and M.A.E. NAIEL

Technological revolution in the field of agriculture has tremendously generated huge quantities of waste causing environmental pollution. The agriculture wastes can be categorized into different categories, such as crop waste and residues; cereal by-products; sugar beet pulp, starch and confectionary industry by-products; oil cereal industry by-products; grain and legumes by-products. It was found that the Agro-Co-products could be recommended in the poultry diet with low-cost advantages alternative to conventional ingredients. Despite of the high fibre content and low nutrient availability that limit the utilization of these by-products by poultry. Besides, the source of by-product, processing method/enzyme supplementation and animal factors found to be affected the utilization of agro-industrial by-products by poultry. If we could produce valuable products from agriculture wastes by-products through new technological and scientific applications, these by-products could be converted into products with a higher nutritive value than the main feedstuffs. Therefore, the present paper reviews provide a brief discussion on the utilization of some Agro-processing wastes as a source of nutrients in poultry diets.

Fowlpox virus: an overview of its classification, morphology and genome, replication mechanisms, uses as vaccine vector and disease dynamics

B.N. UMAR, J. ADAMU, M.T. AHMAD, K.H. AHMAD, A. SADA and O. ORAKPOGHENOR

Fowlpox virus (FWPV) is a complex cytoplasmic DNA virus belonging to the Family- Poxviridae, Subfamily-Chordopoxvirinae and Genus-Avipoxviruses. The large size of the genome accommodates multiple gene inserts and the induction of abortive infection in mammalian cells and thus makes FWPV a promising vector for vaccine development against several important veterinary and human diseases. The virus is predominantly transmitted via aerosols or biting insects in poultry and causes fowlpox in chickens and turkeys. Fowlpox is a contagious disease of economic importance, with cutaneous and/or diphtheritic forms of infection seen in domestic and wild birds. It occurs worldwide (but is endemic in tropical and subtropical countries only) as mild to severe poultry disease. The disease is controlled via rigorous sanitation and immunisation with attenuated strains of FWPV or the antigenically similar pigeonpox virus vaccines. While most of these vaccines are highly effective in conferring long-lasting immunity, a number of recurrent outbreaks in previously vaccinated flocks have been reported. In recent years, fowlpox outbreaks in poultry flocks have been on the rise mainly due to emerging novel types of FWPV and the pathogenic traits of these strains are reportedly enhanced by integration of reticuloendotheliosis virus sequences of various lengths into the FWPV genome. This has become a hurdle in controlling the disease, thus necessitating the development of newer vaccines with improved efficacy. The present review summarises the overall dynamics of the FWPV including taxonomic classification, replication mechanisms, pathogenicity, provirus integration, its use as recombinant vaccine vector, disease impacts and diagnostics, and also highlighted gaps requiring further research.

Heat stress, haematology and small intestinal morphology in broiler chickens: Insight into impact and antioxidant-induced amelioration

J.O. AYO and N.E. OGBUAGU

This paper reviews adverse effects of heat stress on haematology and small intestinal changes as well as the beneficial effects of antioxidant agents, and probable mechanisms by which the agents ameliorate heat stress. High ambient temperature and high relative humidity cause heat stress, which negatively impacts on production, reproduction, immunity and health of broiler chickens. The cardiovascular system, particularly sensitive to changes in temperature, is an indicator of physiological responses to stressors by broiler chickens. Heat stress decreases small intestinal blood flow, erythrocyte count and haemoglobin concentration and alters the ratio of leucocyte types. Impaired blood flow causes injury to small intestinal morphology, including villi and crypts; impairs digestion, decreases rate of nutrient absorption and bird development, resulting in reduced body weight in broiler chickens. Antioxidant supplementation, involving vitamins C and E, fisetin, betaine, probiotic, taurine and melatonin, boosts the capacity of biological antioxidant barrier to combat reactive oxygen species, which are generated in excess during heat stress. In conclusion, antioxidants, by ameliorating adverse effects of heat stress on haematological and small intestinal changes, are promising prophylactic agents in enhancing productivity of broiler chickens under heat-stress conditions.

Preincubation and preheating – two different methods but with one purpose for use in hatchery. Can their interaction be twice as effective?

K. DAMAZIAK

The increasing demand for simultaneous hatching of a large number of chicks has led to the need for refrigerated egg storage often over 7 days. This results in low embryo viability, low hatchability, and poor quality of chicks. To overcome these negative effects, chick producers follow a preincubation step, i.e., temporary warming of eggs to temperatures above physiological zero. Depending on the length of the planned storage, the age of the reproductive flock, and the poultry species, three different preincubation profiles can be used: single (PI), multiple with an equal number of hours for each PI (SPIDES), and increasing duration of elevated temperature with each successive PI (EG SPIDES). However, this technology does not overcome the negative effects of heating eggs too quickly or too slowly to the required incubation temperature. Currently, this issue increasingly affects commercial hatcheries, which face the challenge of simultaneously raising the temperature of a very large number of eggs. In this case, preheating by a gradual temperature increase, can help. Similar to preincubation, the preheating profile should be adjusted to the duration of egg storage and age and genotype of the reproductive flocks. As both methods have the same goal but different mechanisms of action and are used at different stages of egg storage, the analysis of their interaction will be crucial to further improve hatching efficiency in the future.

What do we know about the impacts of poultry catching?

F.M. DUTRA, R.G. GARCIA, E. BINOTTO and M.F. DE CASTRO BURBARELLI

The global demand for food production, poultry has contributed significantly to the supply of protein. Industries, as an important link in the production chain, aim to serve the consumer market, which increasingly seeks agility, economy, and quality in products and processes, especially for those related to animal and human welfare. This study highlighted the context of broiler chicken catching from the animal, human, and economic welfare perspective. A systematic review about literature was conducted in the three phases: definition of the research protocol, analysis of articles selected, and synthesis of the findings. After selecting descriptors/words and searching databases, inclusion and exclusion criteria were applied, 40 articles was selected. The findings showed that the publications on the subject started in Europe, South Africa, and North America in the 1980s. Poultry Science Journal with impact factor of 2,027 published the most of articles. The authors brought contributions in some areas, such as lesions, dead on arrival (DOA) at the slaughterhouse, and consumer perception on animal welfare (AW). Finally, the mechanized catching has the potential to replace manual catching providing health and welfare benefits for animals and workers, besides cost savings.

Nanoparticles applications in poultry production: An updated review

W.A. ABD EL-GHANY, M. SHAALAN and H.M. SALEM

Nanotechnology is an innovative promising technology that has a great scope of applications as well as a socio-economic potential in poultry industry sector. Nanoparticles (NPs) show advantages of high absorption and bioavailability with more effective delivering to the target tissue compared to their bulk particles. Nanomaterials show variable forms, sizes, shapes, applications, surface modifications, charges and natures. Top-down and bottom-up methods are the common types of NPs preparation. There are different mechanisms through them NPs could exert their action. In poultry field, NPs have been considered in diagnosis of many diseases using different techniques, vaccines preparations and immuno-stimulation, disinfection, production enhancement, detection of food adulteration and antimicrobial activities (antiviral, antibacterial, antiparasitic, antifungal) and antimycotoxins. As a result of enhancement of poultry production and reducing the bacterial load after using NPs, the antibiotics drug resistance obstacle can be overcome. Despite the wide benefits of using NPs in poultry production, some concerns about their safety and hazardous effects should be regarded. Therefore, this review article is focused on NPs’ types, manufacture, mode of actions, different applications with reference to safety and hazards impact.

Possibilities of productive and reproductive performance improvement in geese: Part I - genetic factors

V. DJERMANOVIC, M. MILOJEVIC, S. MITROVIC and I. BOZICKOVIC

Goose is a poultry species modest in terms of breeding conditions, that enters breeding relatively late. These birds are characterized by the lowest production of eggs during the season, lower fertility and lower degree of hatchability than any other species of poultry. The productive and reproductive abilities of geese are depending on genetic and numerous non-genetic factors. The right choice of the genotype, adequate application of the breeding technology and incubation of eggs, as well as thoroughly planned selection, can greatly improve the reproductive properties of geese. Selection of genotypes and selection work for their improvement should be in accordance with regional breeding conditions, which allow maximum expression of genetic potential and conservation of animal genetic resources.

Characterization of indigenous helmeted guinea fowls in Nigeria for meat and egg production

A.J. SHOYOMBO, A. YAKUBU, A.O. ADEBAMBO, M.A. POPOOLA, O.A. OLAFADEHAN, M. WHETO, O.O. ALABI, H.O. OSAIYUWU, C.I. UKIM, A. OLAYANJU and O.A. ADEBAMBO

There is increasing interest in sustainable poultry production in developing economies. This review provides an insight into guinea fowl production in Nigeria as a means of additional high quality poultry meat and egg production. Under the smallholder scavenging system, flock size of the four investigated plumages (Pearl, Lavender, Black and White) of indigenous helmeted guinea fowl in Nigeria typically ranges from 6-9 birds per household, 14-week mean live weight from 917-975 g, dressed weight at this age from 700-737 g and dressing percentage from 74-76%. Under the backyard system of production, mean egg number is typically about 80 eggs per hen/annum while under intensive management it can be up to 147 eggs per hen/annum and egg weight from 29 to 38 g. Under smallholder conditions, hatchability of fertile eggs can range from 70 to 86% while under improved housing and rearing conditions it can be as high as 89%. The present information could be exploited in formulating appropriate management strategies and breeding decisions for sustainable production of hybrid improved guinea fowls, thereby contributing to food security in Nigeria.

Strengthening smallholder engagement and integration in the Rwandan commercial broiler value chain

T. GILL, R. NISENGWE, H. GOERTZ, D. ADER, K. MCGEHEE, R. NSHUTI, A. GUMISIRIZA, M. SMITH and E. URBAN

The emerging broiler value chain in Rwanda has the potential to increase domestic meat supply to meet increasing demand for protein and micronutrients and address the challenge of stunting. Smallholders operate the majority of farm enterprises in Rwanda, but have typically been limited to village poultry production. Meanwhile, larger modern enterprises have been the primary suppliers of broilers to the commercial market. However, hybrid, asset-building broiler operations are a third production model that represent a potential avenue for smallholder poultry intensification. The integration of this model into the Rwandan broiler sector provides greater opportunity for domestic producers to meet Rwandan government targets for supply of animal-sourced foods, while generating livelihood opportunities for smallholders. This paper provides an overview of the commercial broiler value chain and outlines lessons learned from a pilot project that employed this third production model. Challenges to smallholder engagement in the Rwanda commercial broiler value chain cut across input supply, production, post-harvest and marketing, and have been exacerbated by the COVID-19 pandemic. However, multiple opportunities exist to strengthen smallholder engagement and integration into the Rwandan commercial broiler value chain. These include: reducing the recurring costs of production; providing value chain trainings; facilitating microfinancing; reducing post-harvest costs; increasing local demand for broiler meat; and strengthening policies in support of smallholders.