Poultry Planner February issue-2019 by PIXIE CONSULTING SOLUTIONS LTD.

MONTHLY

VOL. 21 | No. 2 | FEBRUARY - 2019

From the Editor’s Desk Improving broiler performance and efficiency each year

OUR TEAM Vishal Rai Gupta Managing Director vishal@pixie.co.in Bhavana Gupta Editor-in-Chief

N.K. Gupta General Manager pcslkarnal@gmail.com

Aparna Mehmi Marketing Manager poultry.pcsl@gmail.com M: 999 170 5007

HONORARY EDITORIAL BOARD MEMBERS Mr. G.K. Rathinam Palani Tk, Dindugul Dist, Tamilnadu

In the 1950s the breeders just selected for baby weight. As they transitioned into the 1960s they realized that they needed to also select for better legs and reproductive performance keep the birds 'balanced'. In the 1970s we began selecting for feed conversion and began using genetic statistics to predict performance of the next generation using the performance of relatives. They also began selecting for yield in the 1980s. The 1990s began adding new technologies to evaluate the health of the birds that were previously only used in human medicine, such as the x-ray, ultrasound, and the pulse-oximeter. The first genetic map comes out and we began using markers for simple traits like feather color. Today we select on over 60 different traits and are using new biotechnologies such as genomics in an attempt to better predict which animal have the right genetics for the next generation. The future of genetic selection will be geared towards the same goal of providing healthy affordable protein but also will include considerations for animal welfare and the environmental impact of large scale poultry production. As a genetic company providing about half of t he world with is requirements to produce broilers, Cobb focuses on broiler genetic with the best efficiency in producing quality meat that is healthy for humans to consume has always been the thrust of Cobb to produce broiler genetics where performances are balanced in terms of breeder production and broiler production. It is the production of healthy meat, animal welfare conforming, usable eggs and broiler efficiency that is important for Cobb. But with fast growth rates comes higher metabolic heat production which will require changing of the broiler environment as well as in the hatchery. Broiler efficiency can be measured by production performance such as feed conversion, average daily gain, average bodyweight, depletion and days to harvest. Furthermore, these performance influences also cost to produce, cycles per year, tonnage harvest per year. Source: International Hatchery Practice

Dr. J Tamizhkumaran M.VSc., PGDEP., Ph.D. (Ph. D in Veterinary & Animal Husbandry Extension Education)

Mr. S.S Rathore

Ÿ Ÿ Ÿ

(MVSc Poultry Science IBRI, Izatnagar)

Dr. Manisha Singodia

(MVSc Poultry Science, Jaipur)

Dr. Annanda Das

(Ph. D Scholar, WBUAFS, Kolkata)

Ÿ Ÿ

Dr. M. Arul Prakash (MVSc Assistant Professor, Tanjore)

Dr. B.L. Saini (Ph. D ICAR, Izatnangar)

Ÿ Ÿ

Editorial Policy is independent. Views expressed by authors are not necessarily held by the editors. Registered as Newspaper by Registrar of Newspaper for India : RNI No. 71668/99 Editorial & Advertisement may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of Poultry Planner the publishers do not accept any responsibility or liability for the material herein. Publication of news, views of information is in the interest of positive poultry industrial development in India. It does not imply publisher’s endorsement. Unpublished material of industrial interest, not submitted elsewhere, is invited. The submitted material will not be returned. Publisher, Printer Mrs. Bhavana Gupta on behalf of Pixie Publication India (P) Ltd. Karnal Printed at Jaiswal Printing Press, Railway Road, Karnal Published at : C/o OmAng Hotel, Namaste Chowk, Near Janta Petrol Pump, KARNAL - 132001 (Haryana) INDIA Editor-in-Chief : Mrs. Bhavana Gupta All Legal matters are subject to karnal jurisdiction

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UPCOMING EVENTS

Articles... POULTRY BORNE DISEASES: A POTENTIAL THREAT TO FOOD SAFETY Dr. Prachurya Biswal

BIRD AS AN ENVIRONMENTAL INDICATOR Dr. Shanmuga Sundaram. A

NUTRITIONAL FACTORS AFFECTING EGG SHELL QUALITY Dr. Neeti Lakhani

EGG WHITE PROTEINS AND THEIR USE IN FOOD PROCESSING Dr. Priyanka Meena

FUNCTIONAL PROPERTIES OF AN EGG Dr. Rabi Ranjan Naik

Dr. Parveen Singh

Advanced Bio Agro Tech Ltd

AWP (Mix Oil)

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Godrej Agrovet Ltd.

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IPJA

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Natural Herbs

Natural Remdies

Nutrient Bio-Agro Tech Pvt. Ltd.

Promois

Sai Krishna Poultry Equipments

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Ventri Biologicals

Zoetis India Ltd.

Zydus

WINTER BROODING MANAGEMENT IN COMMERCIAL BROILERS Dr. Sonam Bhardwaj

Press Release

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POULTRY BORNE DISEASES: A POTENTIAL THREAT TO FOOD SAFETY Introduction Safety is a priority at every stage of the food chain from farm to fork; this step ensures hygienic food available to consumers and is safe to eat. However, they may occasionally become contaminated to a level which spoils the food and cause illness if eaten. The World Health Organization (WHO) reports that in spite of advancement in modern technology and efforts to provide safe food, food borne diseases remain a major public health concern. The greatest risk to the consumer is through mishandling of food in establishments like restaurants, hotels and in home. Home is a particular area where improved consumer awareness of food safety issues can reap rewards in terms of risk reduction. How does food become contaminated by microbes? What can the consumers to do help ensure that the food he or she eats is safe? Creating awareness among people to prevent the egg and meat borne diseases to lessen the harmful effects of the diseases is very much essential. Causes of egg and meat borne diseases Egg and meat contain pathogenic microbes, which may cause harmful diseases. Fresh meat is usually sterile. However, changes after harvesting or slaughter, or during processing may allow microbes to enter the food. 1.

Failure to thoroughly heat or cook egg and meat will invite diseases.

Through infected employees who practice poor personal hygiene at home and at work place.

4. 5.

Contaminated ingredients incorporated into foods that receive no further cooking Failure to reheat cooked foods to temperature that kill bacteria Cross-contamination of cooked foods with raw foods.

Through improperly cleaned equipments.

Consuming raw eggs and meat prepared a day or more before they are served.

Poultry at greatest risk The incidence of contamination is probably highest in poultry. Here, rapid growth in poultr y production and failure to Fig 1: Salmonella typhimurium adopt suitable hygienic measures during production lead to diseases. There has been Clostridium perfringens, Clostridium increased infection with food poisoning botulinum, Clostridium welchi microbes in poultry meat and eggs. E n d o g e n o u s a n i m a l i n f e c t i o n Eggs can carr y bacteria such as transmissible to man by poultry meat Salmonella enteritis on their shells or S a l m o n e l l o s i s , E r i s i p e l o t h r i x , within the egg. Salmonella infections Ornithosis, Tuberculosis are on increase across the world. Salmonellosis An important precaution in preventing It is probably the most common food borne illness from poultry and zoonotic disease transmitted to human eggs is through cooking; the World beings mainly through poultry meat. Health Organization recommends that Salmonella bacteria in feed are largely raw egg should be viewed as a associated with the protein component, potentially hazardous ingredient which especially meat that of animal origin. should not be used in foods which will Causative agent receive no further heat treatment. Meat borne diseases through chemical or toxicological origin

Salmonella typhimurium, Salmonella dubllo

Alkaloids and other toxic substances from ergotized grain, consumed by animals do not accumulate to toxic levels in meat tissues but they may accumulate in viscera such as liver and kidney. The two main dangers of antibiotic which are frequently used in poultry production are development of antibiotic resistant micro-organism and allergic reaction associated with residual traces of antibiotics.

Transmission

Exogenous contamination of meat and meat products B y S a l m o n e l l a , St a p h y l o c o c c u s ,

Source of infection is infected faeces , contaminated food and water and by contaminated fresh and processed meat. Symptoms Acute enteritis with diarrhea, chronic enteritis or septicemia and dysentery,. Lesions Multiple sub mucosal and sub serosal hemorrhages. Mesenteric lymph nodes are swollen, edematous and h e m o r r h a g i c . L i ve r s h o w s f a t t y

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Fig 2: Clostridium botulinu degeneration. Blood stained ﬂuid in pleural and peritoneal cavity. Treatment One of the more effective treatments is gamma irradiation. Dempster(1985) demonstrated that this process can destroy Salmonellas on carcasses and prolong shelf life .If the number of carrier birds could be minimized, control measures in the slaughter house would have a better chance of reducing carcass contamination. Treatment of processed carcass with heat and chemicals to eliminate Salmonellas prior to retail distribution. Botulism- It is a highly fatal intoxication caused by the powerful toxin of Clostridium botulinum which is ingested in food, characterized by paralysis of muscle and ultimate death due to respiratory or cardiac failure. Source Decaying materials, carcass, caned meat product. Toxins 8 types of toxins: A,B, C, D, E,F,G. (A,B,E: causing human botulism, C: causing poultry botulism) Symptoms Paralysis of muscle, death due to respiratory or cardiac failure due to action of lethal neurotoxins. Lesion There may be hemorrhages in the gut, heart and brain. Treatment For food borne botulism cleaning of 12

digestive system by vomiting and medication to induce bowl movement. Antitoxin injection reduce complication. M e c h a n i c a l ventilator used in having trouble breathing. Bird ﬂu – zoonotic threat

Diseases occur by consuming both infected egg and meat. Mostly bird flu is caused by H5N1, H7N1 andH9N1 influenza virus. Virus that can transfer from bird to human is H5N1. Transmission Directly from infected bird to human. Through droppings, saliva and nasal secretion of the wild or infected migratory birds. Unhygienic open-air markets of poultry eggs and birds. Symptoms Acute respiratory distress, coughing, fever, sore throat and sneezing are the major symptoms found in humans caused by bird flu virus. Deaths due to bird flu are mainly because of viral pneumonia and acute respiratory distress. Treatment Killed vaccine of bird flu is recommended at the age of 30-32 days. This vaccine is injected intramuscularly. Prevention and eradication Hygienic measures during working with animals/birds, Wearing of gloves, masks and gum boats, Special care in laboratory, Stopping of eating and drinking while working with b i rd s / a n i m a l s o r i n l a b o r a to r y, elimination of the carrier birds from flocks, Burning or proper disposal of contaminated litter/manure and proper disinfections of the cages/nests are the best preventive measures, which can reduce the chance of zoonosis. High temperature during cooking can

Fig 3: Bird ﬂu transmission to humans

reduce chances of bird flu viruses. As a primary treatment a flu drug Tamiflu is recommended. Raw egg and human health The proteins obtained from albumen that affect human health are described below: Conalbumen (Ovotransferin) It binds divalent cation iron when raw eggs are consumed. Iron in albumen is not available hence it is not adviced to consume raw egg. Avidin It binds with Vitamin biotin. Biotin in albumen becomes unavailable due to consumption of raw egg. Ovomucoid This protein present in albumen of raw egg. It is trypsin inhibitor and cause digestive problem. Flavoprotein Binds with riboflavin and consumption of raw egg limit availability of riboflavin from albumen. Raw egg consumption also cause thick lining on mucous membrane of gastrointestinal tract especially in stomach which might inhibit secretion of gastric juices. People awareness about poultry borne diseases We can aware people by adopting food safety practices which will reduce egg and meat borne diseases. Poultry meats and eggs should never be eaten raw or undercooked. Buy eggs only from a refrigerated case. Always remove

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Fig 4: Washing poultry splashes bacteria stufﬁng from meats and poultry egg and store separately .Rinsing raw chicken to get rid of the bacteria just spreads it around more, increasing our risk of getting sick. Hence “Don't Wash Your Chicken” campaign is developed to aware the people. Marinating doesn't kill bacteria, but the left over marinade will contain bacteria. Throw it

away. There must be national programmes for the control and prevention of egg and meat borne diseases. Research based proper vaccine development is required. Vaccine evaluation and quality assurance system needs strengthen. There is a need of establishing regional surveillance units/laboratories across the countr y. National reference laboratory for poultry must be established in each countr y. Proper checking of poultry and its products also reduce the chances of diseases.

Conclusion: Consumption of egg and meat helps in leading a healthy life as these are rich source of many nutritious factors. But consuming infected egg and meat can cause harmful diseases to human beings. Hence there should be proper checking of egg and meat before consuming it. Sanitation and hygienic measures should be practiced. Using management systems which will allow identiﬁcation, monitoring and control of hazards during production, processing and sale of food will prevent contamination of food. Creating awareness among people will help to prevent the food borne illness and we can live a healthy and prosperous life.

Dr. Prachurya Biswal*, Dr. Arun Somagond, Dr. Seema Yadav, Dr. Vandana Yadav Ph.D Scholars, Indian Veterinary Research Institute, Bareilly (UP)

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BIRD AS AN ENVIRONMENTAL INDICATOR Introduction Birds (Aves), also known as avian dinosaurs. They are a group of endothermic vertebrates, characterised by feathers, toothless beaked jaws, the laying of hard-shelled eggs, a high metabolic rate, a four-chambered heart, and a strong yet lightweight skeleton. There are approximately more than 10,000 species of birds. Birds live worldwide and range in size from the 5 cm (2 inch) bee hummingbird to the 2.75 m (9 ft) ostrich and the speed range from slowest woodcock to fastest peregrine falcon. Birds have wings which are more or less developed depending on the species; the only known groups without wings are the extinct moa and elephant birds. The digestive and respiratory systems of birds are also uniquely adapted for ﬂight. Some bird species of aquatic environments, particularly seabirds and some waterbirds, have further evolved for swimming. Some birds, especially corvids and parrots, are among the most intelligent animals. Many species of birds are economically important as food for human consumption and raw material in manufacturing, with domesticated and undomesticated birds (poultr y and game) being important sources of eggs, meat, and feathers. Songbirds, parrots, and other species are popular as pets also. Guano (bird excrement) is harvested for use as a fertilizer too. Birds prominently ﬁgure throughout human culture. About 120–130 species have become extinct due to human activity since the 17th century, and hundreds more before then. Human activity threatens about 1,200 bird species with extinction, though efforts are underway to protect them. Recreational birdwatching is an important part of the ecotourism industry.

Any living organism that is used in such a manner to measure environmental conditions is called an indicator species.

What is an indicator species ?

Canary in a coal mine

An indicator species is an organism

During 19th and 20th centuries in coal

whose presence, absence or abundance reflects a specific environmental condition. Indicator species can signal a change in the biological condition of a particular ecosystem, and thus may be used as a proxy to diagnose the health of an ecosystem. For example, plants or lichens sensitive to heavy metals or acids in precipitation may be indicators of air pollution. Indicator species can also reflect a unique set of environmental qualities or characteristics found in a specific place, such as a unique microclimate. Vertebrate are used as population trends and habitat for other species. Indicator species are also known as sentinel organisms, i.e. organisms which are ideal for biomonitoring. Organisms such as oysters, clams, and cockles have been extensively used as biomonitors in marine and estuarine environments. A keystone species, which is a species whose addition to or loss from an ecosystem leads to major changes in abundance or occurrence of at least one other species Bird as an indicator species

mines, there may be chance for leak of poisonous gases like carbon monoxide and methane. For deducting the poisonous gases leak the workers will carry a canary bird which more sensitive to poisonous gases. If there is mild leak of poisonous gases the canary will react for that, soon the workers will wear the mask or will escape from the mines. What makes bird as good indicator ? The birds are very sensitive to changes in the environment in order to serve as an early warning as they are with high Basal Metabolic Rate (BMR). Birds are closely related to Mammals/humans (warm blooded) when compared to lower forms. Birds are generally easy to identify survey and monitor in ecology. Birds are ecologically versatile ie., they live in all type of climate around the world, approximately 400 species per country. Monitoring the birds are comparatively easy and inexpensive compared to other classes of Kingdom Animalia. Moreover lots of voluntary bird watchers are available. Compare to other lower classes of Kingdom Animalia, the distribution, ecology and life history is well understood. Birds can indicate – overall habitat quality At Everglades National Park, Florida, construction of canals and levees to alter the ﬂow of water led to less prey

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Pollution – Ddt, Dde, Ddd (Pesticides)

availability which results to massive declines in the annual number of wading birds nesting. In this study, wading birds responded well before any other animals of that particular ecology. Bird community index score (bci) Birds were classiﬁed into categories based on behavioral and physiological response and types of birds present. If the habitats of the birds shifted from undisturbed to degrade then there will be a shift in birds from specialist to generalist species, bark probers / arboreal insectivores to omnivores and canopy nesters to open ground nesters.

trees. In newly planted forests where trees are of smaller diameters, the birds will not nest. They abandon trees when understory plants reach the height of the nest cavity. Suppression of ﬁre causes large growths in the understory, making the habitat unsuitable for nesting. Proper ecosystem functioning in these pine forests requires periodic burning of understory growth. In the study Re-Cockaded woodpecker acts an indicator for proper forest ﬁre in that ecology.

Pollution

Assessing the habitat quality The presence or absence of very specialized species can indicate habitat quality. Red-cockaded woodpecker has very speciﬁc nesting requirements. It requires living pine trees of large diameter, typically more than 80 years old, to excavate nest cavities in pine 18

Pollution is the introduction of contaminants into the natural environment that causes adverse change. Pollution can take the form of chemical substances or energy, such as noise, heat or light. Any substance present in the environment in harmful concentration, which adversely alters the environment by damaging the growth rate of a species and by interfering with the food chains, is toxic and affects the health; comfort and property etc. are considered as a pollutant. Pollution may be air pollution, water pollution, soil pollution, etc. among these pollution caused by pesticide residues, heavy metal resides from factories, causes major impact in urban human population.

Typhus caused by Rickettsia bacteria which is transmitted by vectors like lice, fleas, and ticks. To control these vectors pesticides like DDT (Dichlorodiphenyltrichloroethane), DDE (1,1-Dichloro2,2-bis(p-chlorophenyl) ethylene), DDD (Dichlorodiphenyldichloroethane) are used in huge quantity. These pesticides were accumulated in animals and birds then were magnifying through the food chain, with apex predators such as raptor birds concentrating more chemicals than other animals in the same environment (Bioaccumulation). These pesticides causes eggshell thinning in these raptor birds which results in poor reproductive success rate by causing egg breakage and embryo death. This further result in population decline of the bald eagle, brown pelican, peregrine falcon and osprey. Even in humans these pesticides residue will remain in body fat for many years as its half live is 6 - 10 years. In United States, by 1962 these pesticides were banned by alarm created by Rachel Carson through her book “Silent Spring”. Despite the worldwide ban, still these pesticides were in agricultural use in India, and North Korea. Impact of drug diclofenac Around 9 species of Vultures are native to India. The NSAID drug Diclofenac used in Veterinar y medicine for livestock and poultr y remains as residues in carcass of the same and were consumed by these Vultures. This drug residues accumulated for a prolong time in vultures (bioaccumulation) causes ulcers which leads to death. It took more than 10 years after the first documented declines for scientists to figure out the problem was due to the drug diclofenac. During 1990s, the decline of vultures by “Vibhu Prakash” of the Bombay Natural History Society. Then after 10 years Dr. Lindsay Oaks and his team in 2003 confirmed the etiology as

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drug diclofenac. Later then the government had banned the veterinary use of diclofenac in 2006.

During disease outbreaks

Conclusion

Birds will act as indicators for human health during disease outbreaks. During the outbreak of West Nile Virus in humans 2000, prior outbreaks of the disease in human, people in the areas that were affected noticed massive dieoffs of crows. In this case crow acts as an indicator, during the outbreak of West Nile Virus disease.

The intimate linkages between some bird species and their habitats make them useful for identifying ecosystem h e a l t h . B i r d s a r e i n d i c a t o r s of deteriorating habitat quality and environmental pollution. They give assessing value to determine the success of restoration efforts. They signal the effective outbreak of diseases as sentinels.

Shanmuga Sundaram. A , S. Meenakshi Sundaram , T. Muthuramalingam , E. Rachel Jemimah , K. Rajkumar 3 and A. Sundaresan 1 Instructional Livestock Farm Complex, TANUVAS, Chennai – 600 051 Tamil Nadu state, India, 2 Registrar Ofﬁce, TANUVAS, Chennai – 600 051, Tamil Nadu state, India, 3 Directorate Centre for Animal Production Studies, TANUVAS, Chennai, * Corresponding author: A.Shanmuga sundaram, M.V.Sc.

EGG Daily and Montly Prices of January 2019

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NUTRITIONAL FACTORS AFFECTING EGG SHELL QUALITY the limestone source, solubility may be different. Calcium with a high solubility will not be stored for a longer time in the gizzard, cancelling the particle size effect.

Introduction The quality of egg shell is dependant on the diet or nutrients the egg is fed before and during the egg laying period. These nutritional factors could have their effect through two ways, 1.

Direct factors

Indirect factors

Nutritional factors with direct effect on eggshell quality Calcium levels, calcium particle size, calcium source solubility, phosphorus and vitamin D have a direct effect on eggshell quality. Calcium particle size is the most important parameter which affects eggshell quality. Most of calcium particle below than 2mm are found in the droppings, unlike particle above 2mm which are retained in the gizzard. Calcium particle store in the gizzard will slowly solubilize, delaying the calcium assimilation. Eggshell formation takes 12 to 14 hours and occurs mainly during the night period. Most of the calcium required for eggshell formation is during the night. Bones are the calcium storage organs and more precisely medullary bone. Several trials have shown eggshell is stronger if the calcium is coming from the feed instead of the bone. Providing a high amount of large calcium particle size before the night will help laying hens to produce strong eggshell. According to 22

Phosphorus is another important nutrient for maintaining eggshell quality. Phosphorus has a strong effect on bone strength. Calcium and phosphorus are combined in the hydroxyapatite crystal, storage form of calcium and phosphorus in the bones. If calcium provide from the feed is not enough to support the calcium requirement for the eggshell formation, calcium is mobilize from the bone. But this calcium mobilization is link with a phosphorus release in the blood. A high phosphorus level in the blood inhibits the calcium mobilization from the bones. Several trials have shown a negative correlation between the phosphorus content of the diets and the eggshell quality. A high phosphorus intake leads to increase the phosphorus content of the blood, which inhibits the bone calcium mobilization. Then eggshell quality is depressed. Phosphorus is required for strong bones but high levels depressed eggshell quality. Vitamin D is necessary for calcium metabolism. Vitamin D deficiency leads to poor eggshell quality, mainly due to a decrease of the eggshell weight. Trace elements like zinc, copper and manganese have shown to have an effect on eggshell quality. They are influencing calcite cr ystal growth during the eggshell formation and influencing mechanical propriety of eggshell. Nutritional factors with indirect effect on eggshell quality Smaller eggs have a better eggshell

strength. Diets rich in fat especially in unsaturated fatty acid like linoleic acid, with high levels of protein and amino acids, enhance the egg size. Liver is the key organ for egg production. Egg yolk is synthesized in the liver and after transported to the follicles. But liver is also the site where the ﬁrst vitamin D hydroxylation occurred. Vitamin D needs two hydroxylations before being efﬁcient for calcium transportation. Laying hens suffering from fatty liver produce less eggs and eggs with a poor eggshell quality. All the nutritional factors which help to protect the liver like choline, folic acid and vitamin B12 have also an indirect effect on eggshell quality by preventing the ability of liver to convert vitamin D. Cleanness of egg shell

Eggshell cleanness depends on water consumption, dropping structure, dropping water holding capacity and interaction between each other. Most of these parameters are linked with nutrients. Water consumption is influenced by electrolytes levels in the diet, mostly sodium, potassium and chlorine, and the balance between all of them. Other electrolytes like sulphur, magnesium, calcium could have an effect also, but a minor one. Soluble fibers, like xylan, β-glucan and pectin substances, increase water consumption. These elements increase gut viscosity. For fighting against this

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effect, birds increase water consumption. Use of enzymes (xylanase / βglucanase) has been shown to decrease negative effect of soluble ﬁber by decreasing water consumption.

Blood spots found into the egg weight could have some nutritional links. Blood spots are affected by mycotoxins contamination like ochratoxin, strong choline deﬁciency,vitamin A and vitamin K.

Insoluble ﬁbers like cellulose, hemicellulose, lignin, are not digested by poultry and give structure to the droppings.

Egg yolk quality

Fibers, soluble and insoluble, give physical proprieties to excreta by i n flu e n ci n g th e i r wate r h o l di n g capacity. Raw materials contain different fiber profile and have an impact on the water holding capacity of droppings. Water holding capacity and sticky proprieties of manure are linked and have an impact on dirty eggs. Other raw materials like clays have be shown to decrease dirty eggs. Clays have a high water holding capacity. According to the type of clay (bentonite, sepiolite, etc., water holding capacity differs. Clay addition to layer diet decreases dirty eggs percentage. Egg albumen quality Egg white composition is strongly linked to the diets used. Feed vitamins concentration, and mainly water soluble vitamins, has been shown to affect vitamin egg white concentration. Riboflavin, folic acids, niacin, thiamine, pyridoxine, pantothenic acid, biotin, vitamin B12 are well transferred into the egg white and their concentrations depend on feed concentration. Trace elements are also well transferred into the egg white. Egg white concentration of iodine, selenium and copper are linked to the levels used into the feed.

Egg yolk composition strongly reflects the feed composition. Egg yolk fatty acid profile is directly linked to the fatty acid profile of diets. Diets rich in omega lead to egg yolk rich in omega 3. Same observations have been made for the omega 6 fatty acids. Fatty acids found in the egg yolk are linked to the feed fatty acid profile. Feed vitamins concentration affect also egg yolk vitamin composition. Compare to the egg white,where water soluble vitamins are well transferred, for egg yolk due to its composition, it is mainly fat soluble vitamins which are transferred like vitamin A, vitamin E and vitamin D. Water soluble vitamins are also been reported to be transferred in the egg yolk: riboflavin, folicacids, niacin, thiamine, pyridoxine, pantothenic acid, biotin and vitamin B12. The proportion of these water soluble vitamins transferred in the egg yolk is higher. Feed trace elements concentration affects directly the egg yolk composition. Good transfer rates have been shown for iodine, copper and selenium. Some differences have been obser ved according to the trace element source; organic forms have a better transfer than inorganic forms. Many carotenoids are transferred to the egg yolk (canthaxanthine, citrana-

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xanthine, apo carotene ester, lutein, zeaxanthine, etc.). Egg yolk concentration is directly linked with feed concentration. Transfer efficiency is not the same according to carotenoids. Carotenoids bring colour to the egg, yolk which is important for consumers, but modulate the antioxidant potential of the eggs too. Antioxidant concentration affects human health and/or the embryo development. Vitelline Membrane One important parameter for egg processing plant is the vitelline membrane strength. A strong membrane is useful to separate easily white and yolk. Weak membrane leads to important economical loses because once the membrane is broken, egg yolk is polluting the egg white. Like the egg yolk, vitelline membrane fatty acid profile depends on feed fatty acid profile. Type offat in the feed used affects fatty acids incorporated in the vitelline membrane. Elasticity and permeability of the membrane are then affected. Saturated fatty acid increases vitelline membrane permeability. Vitamin E has been shown to increase vitelline membrane strength. This effect was stronger at340C compare to 210C.

Neeti lakhani¹, Preeti Lakhani² and Vandana Yadav³ ¹Division of Animal Nutrition, ²Division of Animal Physiology, ³Division of Animal Breeding and Genetics, ICAR-NDRI, Karnal

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EGG WHITE PROTEINS AND THEIR USE IN FOOD PROCESSING

Introduction The egg is one of the perfectly preserved biological items found in nature and is also considered as the best source of protein, lipids, vitamins and minerals. Medical communities recognized eggs as an unhealthy and cholesterol loaded food and discouraged people from consuming them, especially the elderly. However, the nutritional benefits of eggs are well recognized. Eggs also have many functional properties such as foaming, emulsifying and a unique color and flavor, which are important in several food products. Eggs consist of 3 main components: eggshell (11%), egg white (58%) and yolk (31%). Whole egg is composed of water (65.5%), proteins (11.8%), lipids (11%) and ash (11.7%). Proteins present in egg are distribued among the egg white and yolk, whereas lipids are mainly concentrated in the yolk. Yolk is covered with the vitelline membrane and mainly consists of water (48%), protein (17.5%), lipids (32.5%) and ash (2%). Protein present in egg yolk consists of lipovitellins (36%), livetins (38%), phosvitin (8%) and lowdensity lipoproteins (17%). Chemical Composition of Egg White Egg white mainly consists of water (88%), protein (11%), lipid (0.2) and ash (0.8). Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), lysozyme (3.5%) and ovomucin (3.5%) are considered as the main proteins and avidin (0.05%), cystatin (0.05%), ovomacroglobulin (0.5%), ovoflavoprotein (0.8%), ovoglycoprotein 24

(1.0%) and ovoinhibitor (1.5%) are the minor proteins found in egg white. These proteins are recognized for their functional importance. Each protein has many functional properties and the proteins have been separated from egg white using various approaches. Ovalbumin is the major egg white protein synthesized in the hen's oviduct and accounts for 54% of the total egg white proteins. Ovalbumin consists of 3 components A1, A2 and A3. Ovotransferrin accounts for 12% of the total egg white protein. It was called conalbumin, but was renamed as ovotransferrin after ﬁndings that it can bind iron One molecule of ovotransferrin can bind 2 iron molecules and t r a n s p o r t s i r o n i n t h e b o d y. Ovotransferrin is found in 2 main forms: apo- (iron free) and holo- (iron bound) forms. The chemical and physical p ro p e r t i e s of t h e s e 2 f o r m s of ovotransferrin differ signiﬁcantly. The apo-form is colorless, whereas the holoform has a salmon pink color. The holoform is more resistant to chemical and physical conditions than the apo-form. Iron (Fe3+) can be easily attached to ovotransferrin at pH >7.0, but is released at pH <4.5. The 2 iron-binding sites are situated within the inter-dormain cleft of each lobe. These ligands are comprised of tyrosine, aspartic acid, and histidine residues. Ovotransferrin has similar functions to lactoferrin found in milk, and both have iron scavenging and iron delivery functions. Lysozyme is another important protein found in egg white. Naturally, there are many forms of lysozyme found, but lysozyme found in the egg is the most soluble and stable among them. It is a ubiquitous enzyme that can hydrolyze the β-linkage between N-acetylneuraminic acid and N-acetylglucosamine in the bacterial cell wall. In nature, this protein is found as a monomer but is occasionally present as a dimer with

more thermal stability. It is considered as a strong basic protein present in egg white. Lysozyme has 4 disulﬁde bridges leading to high thermal stability, and its isoelectric point is 10.7. It has a tendency of binding to negatively charged proteins such as ovomucin in egg white Ovomucin is another major egg white protein, which accounts for 3.5% of the total egg white protein. It is one of the large molecular weight proteins with a carbohydrate attached and is responsible for the gel-like structure of egg white. Ovomucin has more coiled regions at its extremities, like the structure of human mucin. Because it has long-coiled regions, a randomly coiled structure is observed. β-Ovomucin is mainly consisted of serine and threonine and α-ovomucin is mainly composed of acidic amino acids such as aspartic acid and glutamic acid, but no difference in ovomucin from thick egg white and thin egg white was found. Ovomucoid is one of the most highly glycosylated proteins found in egg white. It is well known as trypsin inhibitor and is considered as the main food allergen present in egg white. Each ovomucoid molecule binds one m o l e c u l e of t r y p s i n a n d i t s 3 dimensional structure is secured with the 3 disulﬁde bonds in it. Peptides derived from ovomucoid using pepsin showed IgE binding activity and retains i t s t r y p s i n i n h i b i to r y a c t i v i t i e s . Ovomucoid did not lose its immunoreactivity even after hydrolysis using pepsin, but the role of carbohydrates on the immunoreactivity of ovomucoid is not known. Ovomucoid can be used to control Streptomyces erythraeus. Even the protein is considered as a trypsin inhibitor, which is a negative property of the protein; it has the capability of controlling microorganisms. Therefore, it can be used as an antimicrobial agent for foods.

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Potential Use of Egg White Proteins Use in the Food Processing Industry Ly s o z y m e i s o n e o f t h e m a j o r bacteriolytic proteins found in egg white. Lysozyme has the capability of controlling food borne pathogens such as Listeria monocytogens and Clostridium botulinu, which are considered two major pathogens that cause problems in the food industry. Lysozyme effectively controls toxin formation by Clostridium botulinum in fish, poultry and some vegetables. It is r e p o r t e d t h a t m o d i fi c a t i o n s of lysozyme with chemical and thermal treatments increased its antimicrobial properties. Lysozyme not only has the capability to inhibit the microbial growth but also has antiviral, antiinflammatory and therapeutic effects. The World Health Organization and many countries allow the use of lysozyme in food as a preservative and it is currently used in kimuchi pickles, sushi, Chinese noodles, cheese, and wine production. Ovotransferrin is known to have a strong antimicrobial activity and can be used to improve the safety of foods. Ovotransferrin increased the activity of pipercillin-tazobactam against E. coli through its iron-chelating activity. Ovotransferrin supressed Pseudomonas sp., Escherichia coli and St r e p t o c o c c u s m u t a n s . Re c e n t l y 25

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ovotransferrin was used in controlling E. coli O157:H7 and Listeria monocytogens, which is known to be problematic for foodborne pathogens . Peptides derived from ovotransferrin have a capability of killing bacteria by damaging their cell membrane. Peptides derived from ovotransferrin had an ability to control microorganisms. So it is clear that both ovotransferrin and its peptides can be used as antimicrobial agents in foods. Ovotransferrin has an antioxidant effect on poultry meat by establishing the cellular redox environment. Ovomucin showed good inhibitory activities agents E. coli, Bacillus sp., and Pseudomonas sp. It is reported that ovomucin has a strong antimicrobial effect against food poisoning bacteria. Therefore, ovomucin can be used in food industry as a food preservative. Also, it has a good emulsifying and forming characteristics. Foaming and emulsifying are essential in the bakery industr y. Adding ovomucin can enhance the nutritional level while giving a good texture in the product. Hydrolyzed peptides from crude egg white proteins showed a strong antioxidant activity. Therefore, not only proteins in egg white but also their peptides can be used in the food industry as agents to reduce oxidation of lipids in foods. Pharmaceutical Use of Egg White Proteins Ovotransferrin can bind with iron and easily releases the bound iron at pH <4.5. Therefore, it can be an excellent source of iron supplementation for humans. Ovotransferrin underwent thiol-linked auto-cleavage after reduction and produced partially hydrolyzed products with very strong anticancer effects against colon and breast cancer cells. Lysozyme acts as an immune-modulating and stimulating agent and has a capability of

suppressing tumor cells. Therefore, lysozyme can be used as an anticancer agent. Ovomucin also is reported to have antitumor activity and antiviral effects. Therefore, not only ovotransferrin but also ovomucin can be used to control tumor growth. Human blood albumin is reported as an excellent drug carrier, indicating that ovalbumin also has potential to be used as a drug carrier. Ovalbumin was also reported to have tumor necrosis releasing factors, which can apply in tumor suppression. Ovomucoid has strong allergenic effects to some human populations. It was reported that ovomucoid has a biospeciﬁc ligand, which can be used as a drug delivery agent. Future Research on Egg White Proteins Among the egg white proteins, lysozyme is currently used as antimicrobial agents in the food industry and others proteins such as ovalbumin has a strong potential as a drug carrier, ovotransferrin as an antimicrobial agent or iron carrier and ovomucin, ovomucoid as antimicrobial and immunomodulating agents. Peptides derived from ovotransferrin, ovalbumin, ovomucoid and ovomucin s h o w e d c y t o t o x i c , a n t i c a n c e r, immunomodulating, ACE-inhibitory, antimicrobial and antioxidant activities and have high potentials to be used in the pharmaceutical, nutraceutical and food industries. The industrial applications of egg white proteins as well as their enzyme hydrolysates are in their infant stage even though some research on the use of egg proteins has been published in recent years. Suggested future research directions o n e g g w h i t e p ro t e i n s i n c l u d e developing simple, economical and scalable methods that can separate multiple egg components, production of functional peptides from the separated components,

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ARTICLE physicochemical characterization of the peptides with speciﬁc functions, and testing the functional efﬁcacy of egg white proteins as well as their peptides using animal and food systems. Separation of functional proteins from egg white and production of functional peptides from the separated proteins, and using as antimicrobial, nutraceutical, pharmaceutical, or nutrient-supplementing agents will increase the value and use of egg, which will improve the sustainability of the egg industry.

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ConclusionOvotransferrin is used as a binding, and antioxidant activities. metal transporter, antimicrobial or Therefore, separation of egg white anticancer agent, whereas lysozyme is proteins and the productions of mainly used as a food preservative. bioactive peptides from egg white Ovalbumin is widely used as a nutrient proteins are emerging areas with many supplement and ovomucin as a tumor new applications. suppression agent. Ovomucoid is the major egg allergen but can inhibit the Priyanka Meena¹, growth of tumors, and thus can be used Anurag Pandey², Ashish Saini², as an anticancer agent. Hydrolyzed and Sarita Kumari³ Department of Livestock peptides from these proteins showed Products Technology, very good angiotensin I converting ¹Apollo College of Veterinary Medicine, Institute of Veterinary enzyme inhibitory, anticancer, metal ²Post Graduate Education and Research, Jaipur

BENEFITS OF EATING EGGS

1. Instant Energy An egg can provide you instant energy and it takes only 1 to 2 hours to digest. A 100 g.ms of egg contains 155 calories, which provides energy to your body instantly. 2. Sharp You're Mind Egg has Omega-3 Fatty Acid and Vitamin B-12 in it, which is good enough for our brain. This Vitamin helps to enhance our Memory Power. 3. Good For Eyes It found in research that the aged people who have 2 eggs daily, they have good eye sights. Vitamin-A is good for our eyes and this Vitamin is available in the egg. 4. Breast Cancer Research of Harvard University shows that consuming eggs reduces the chances of Breast Cancer. Women who consumes 6 to 8 eggs every week, helps to stop the Breast Cancer. 26

5. Build Muscle If you do exercise or go to gym and you are not gaining muscle, so you must eat egg. Egg is a good source of protein, which is helpful in Build the Muscle and Gaining Weight. Therefore if you want to build your Body so consume two to six eggs (Based on how much workout you do). Do not eat yolk (yellow inner part of the egg) too much. 6. Good for Bones One to two eggs should be given to the small and growing children, because eggs contain Vitamin-D in enough quantity, which makes our bones strong. 7. Healthy Hair Do you know that our hairs and nails built with protein? Eating eggs can make our hair growth better. There are Sulpher, Vitamin-B and B-12 available in the egg that helps in better growth of our hairs. 8. Good for Pregnancy Consuming egg daily fulﬁlls the ¼ shortness of Vitamin and Minerals that a Pregnant Lady needs and helps in perfect growth of the child. 9. Keep Body Warm You would have observed that in Winter Season demand of egg

10.

11.

12.

13.

exceeds, because egg contains enough heat in it which protects our body from cold in winter season. Any Time Last but not the least; Egg can be consumed by cooking it anywhere, anytime you want. It takes less time and money to cook. And if you can get the Brown Eggs that will be great, as it can be the best diet. Reduced Risk of Heart Disease Egg consumption appears to change the pattern of LDL particles from small, dense LDL (bad) to large LDL, which is linked to a reduced heart disease risk. Contain Lutein and Zeaxanthin T h e a n t i ox i d a n t s l u te i n a n d zeaxanthin are very important for eye health and can help prevent macular degeneration and cataracts. Eggs are high in both of them. Omega-3 or Pastured Eggs Lower Triglycerides Omega-3 enriched and pastured eggs may contain signiﬁcant amounts of omega-3 fatty acids. Eating these types of eggs is an effective way to reduce blood triglycerides.

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FUNCTIONAL PROPERTIES OF AN EGG The functional properties of an egg are those physical and chemical properties, which affect the behavior of an egg in food systems during storage, processing, preparation and consumption. It is these characteristics, which inﬂuence the quality and organoleptic attributes in food. The functional properties of an egg are affected by both intrinsic and extrinsic factors. The intrinsic factors are: shape, size, amino acid composition and sequence, the distribution of net charges, the ratio between hydrophobicity / hydrophilicity, secondary, tertiary and quaternary structures of the egg as well as the egg's c a pa c i t y to i n te r a c t w i t h o t h e r components in the food system. The extrinsic factors that affect the functionality of an egg are: pH, temperature, moisture, chemical additives, mechanical processing, enzymes and ionic strength. There are proteins that are associated with speciﬁc functional properties, such as egg proteins with coagulation, or soy proteins for their use in forming food gels. Some example of functional properties can be seen in Table -1.

In order to evaluate if an egg is applicable and suitable in certain food systems and food products, it is 27

important to characterize the functionalities of the eggs. For the eggs must possess or contribute characteristics that are appropriate in interaction with other food components (e.g. water and lipids) or be suitable for processing. The functional properties that are required from an egg vary with different food applications and food systems. The functional proper ties that are associated with hen's egg in food a p p l i c a t i o n s a re : s o l u b i l i t y, emulsiﬁcation, foaming and gelling which are the four functional properties that are going to be discussed more in detail in this study. Egg protein Hen eggs are used as a key ingredient in a variety of food products. Eggs can be used as a whole, as yolk or as white fraction. Egg possesses good functional properties, good nutritional value, as well as good sensory characteristics that all are of big importance for food applications. One drawback with consuming eggs is their high content of cholesterol. One egg contains 200 mg cholesterol, and according to American Heart Association (2013), should the consumption of egg not exceed the guidelines of 2 eggs a day. It is also stated that one of the most common food allergies is egg protein allergy, which also is a drawback, and a reason for not consuming eggs. Eggs are said to be “polyfunctional”, i.e. they contribute with more than one

functional property at the same time. It is important to fully understand the functional properties of egg proteins in order for the food industry to be able to develop new food products. Not until recently, the functional properties of eggs have been researched. This probably has to do with the complicated structure and composition of the egg. While the protein composition and structure of egg white has been widely researched, egg yolk has not got that much attention. Hen eggs consist of 12-13% protein (by weight) that is present in the egg membrane (4% protein), egg white (12% protein) and egg yolk (31% protein). Eggs are used in foods like mayonnaise, salad dressing, baked goods, noodles and ice cream, and it is the four major functional properties of the egg that have made this possible. Egg white The egg white consists of 10 - 15% protein and 85% water and there are 40 different proteins found in the white. The egg white is built up by four layers with similar protein composition, except of higher content of ovomucin in the more viscous layers. There are six major proteins of hen's egg white, which all varies in content (Table- 2).

Egg yolk Egg yolk has lower protein content and higher fat content compared to egg white, with a protein content of 31.2% and a fat content of 15.3%. Egg yolk is an emulsion where the continuous phase consists of livetin and riboﬂavinbinding protein (RBP) while the

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ARTICLE dispersed phase contains both lowdensity lipoprotein (LDL) as lipovitellinins, and high-density lipoproteins (HDL) as lipovitellins and phosvitin. Functional properties of egg white and egg yolk protein Solubility Gomes and Pelegrine (2012) reported that egg white protein solubility was affected by both pH and temperature changes. A minimum solubility was s h o w n a t 6 0 ° C , d u e to p ro te i n coagulation. In a study on egg white solubility at different pH and NaCl concentrations, it was reported that maximum solubility was shown at pH 9.0 and minimum at pH 4.6 in every NaCl concentration tested. Just as with egg white proteins, studies show that egg yolk proteins possess different solubility in different pH and temperature regions. The proteins in egg white and egg yolk have an average isoelectric point (pI) of 5.4 and 5.3 respectively and in this region the proteins are less soluble. Emulsifying properties Mayonnaise is a well-known food emulsion (oil-in-water) that is stabilized by egg yolk. Some examples of other foods based on egg yolk emulsions are dressings, sauces, custards, puddings and ice creams. Egg yolk stabilizes emulsions by preventing two immiscible liquids from separating by creating an interfacial film between the two. The physicochemical properties of emulsions are influenced by the composition, as well as the concentration of the interfacial film. It is the protein components in egg yolks that make them good emulsifiers. These proteins are lipoproteins (LDL and HDL), phospholipids and the proteins phosvitins and livetins, where low-density lipoproteins (LDL) are the most important ones for food emulsions. Food emulsions are often made at 28

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different pH values and thus, the effect of pH on the emulsifying properties of egg yolk is important. pH has an effect on the emulsifying properties of egg yolk proteins. The emulsion capacity (EC) increased with increased pH and the optimum pH values were between 4.61 and 7.43. Examples of food emulsions with different pH values are béarnaise and mayonnaise that are made at pH 7 and pH 4 respectively. Egg yolk is said to be a ﬂexible emulsiﬁer since it can stabilize emulsions that are both cold and warm (e.g. mayonnaise and hollandaise sauce). Foaming properties Many proteins are able to form foams, but egg proteins are the most effective. Good foaming properties of the egg white are important in baked goods and certain confectionaries. The reason why egg white shows such good foaming properties is the fact that it contains a mixture of different proteins. These proteins all possess different physical properties and thus, all contribute with different functionality in the formation and stabilization of foams. Ovalbumin, which is the most abundant protein in the egg albumen, is heat sensitive and denatures easily if heated. When heat-treated and denaturated, ovalbumin form foams easily in the presence of other proteins in the albumen. If alone, the whipping time for obtaining foams is longer. Globulins (G2 and G3) enhance the initial formation of foams by lowering the sur face tension. Sauter and Montoure (1972) investigated the role of lysozyme (G1-globulin) in egg white foaming. The results showed that lysozyme improves foam volume. Additionally the results showed that egg white with a higher amount of lysozyme produced more voluminous foams that those with a minor content of the globulin.

as pH, temperature and ionic strength. It is known that egg white shows better foaming properties in room temperature. Under these conditions the foam formation is quicker and foam volume is greater. It is also known that egg yolk decrease the foaming capability of egg white, and that is almost impossible to get an egg white completely free from egg yolk. There are also foam products that contain both egg white and egg yolk, namely soufﬂés and omelets. The whole egg, or just the yolk alone, can also be used in sponge cakes. Gelation /coagulation properties Gelation/coagulation is a functional property that is highly important in the food industr y. The making and texturization of foods like cakes, creams, omelets, confectionary and sauces are dependent on the eggs ability to form gel networks upon heating. When eggs are used in baked goods, the protein molecules will aggregate and form insoluble networks (a gel or coagulum). It is these networks that give cakes and mufﬁns their height, volume and stability. Studies show that the egg white proteins coagulates at different temperatures when heated, starting at 61.5°C and reach complete coagulation at 73 °C. The proteins of egg white are sometimes referred to as “coagulation type proteins” and it is the rapid denaturation of ovalbumin that contributes to the setting of gel when egg white is heated. Egg yolk proteins also form gels and it is the apolipoproteins in the LDL micelles that play a major role in the gel formation. Rabi Ranjan Naik M.V. Sc. Scholar, Department of Livestock Products Technology, Madras veterinary college, TANUVAS, Chennai

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B.M dh nLrd ds lkFk gh chekfj;ksa dh nLr[kr Hkh fn[kus yx tkrh gSA ;g t:jh gS fd ge viuh rjQ ls dksbZ xyrh u djsa] vkSj ;g y{; r; djds pysa fd eSustesaV dh ckjhfd;ksa dks /;ku esa j[k dj LoLFk ¶y‚d fudkysaA eSa bl ys[k esa flQZ mUgha ckrksa dk mYys[k dj jgk gw¡ tks xyfr;ka ge vDlj dj tkrs gSaA B.M ds ekSle esa fo'ks"k rkSj ij /;ku j[kus okyh ckrsa gSa] 1- lgh rkieku 2- lgh ueh@vknZzrk ¼áwfefMVh½ 3- rkth gok dk fu;fer lapkj 4- BaMh gok ds >ksadks ij jksd 5- nwf"kr xSl dh lgh fudkl 6- ikuh dk lgh rkieku 7- lkQ ikuh 8- i;kZIr txg 9- i;kZIr jkS'kuh 10- BaMh ds fy, mi;qä iks"k.kA 11- chekfj;ksa ds fo#) lgh Vhdk vkSj jksdFkke ds lgh mik;A vke rkSj ij igys lIrkg esa 90&95 fMxzh QkjsugkbV] nqljs lIrkg esa 90 fMxzh QkjsugkbV mlds ckn 85 fMxzh QkjsugkbV j[kus dk çko/kku gS] ysfdu rkieku dks dHkh fcuk áwfefMVh ds vk¡dk ugha tk ldrkA ;g ekud rHkh mfpr gSa tc fjysfVo áwfefMVh Hkh yxHkx 60 ds vklikl gksA ;kn jgs ;fn áwfefMVh blls T;knk gS] rks ;s ekud mfpr rkieku dh ctk; vf/kd rkieku djok nsaxsA QkeZj HkkbZ vius QkeZ ij rkieku vkSj áwfefMVh ekius dk ;U= t:j j[ks vkSj vankt o'k dke u djsaA rkieku dks fu;af=r djus ds fy, vke rkSj ij C:fMax ,fj;k dks iwjh rjg lhy dj fn;k tkrk gS rkfd :e dks xeZ djuk vklku gksA ysfdu ,sls esa rkth gok dk lapkj :d tkrk gS] tgjhyh xSl tek gksrh gSa vkSj fofHkUu rjg dh chekfj;ksa dks U;ksrk nsrh gSaA blls cpus ds fy, bl ckr dks lqfuf'pr djuk t:jh gS] dh gok ds vkokxeu ds fy, dqN O;oLFkk djus ds ckn Hkh C:fMax ,fj;k dks xeZ djus dh gekjh {kerk gksA lkbM ls ijns gVkuk mfpr u gks] rks QkeZ dh yackbZ okyh 29

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[kkyh iM+h ,fj;k ls gok yh tk ldrh gS]vkSj ,Dlg‚LV QSu dk mi;ksx fd;k tk ldrk gSA iqjs le;] pkgs fnu gks ;k jkr] ,d leku rkieku egRoiw.kZ gS] vkSj ;fn mPpre vkSj U;wure rkieku dk QdZ cM+k gksxk rks fnDdr vk ldrh gSA rkieku dks fu;af=r djus ds fy, QkYl lhfyax] vkSj Mcy dVsZu bLrseky dj ldrs gSa] cl osafVys'ku dk /;ku j[kuk t:jh gSA ;fn fnu ds od~r fdlh rjQ ls inkZ [kksyuk mi;qä gks rks lwjt dh fn'kk esa [kksys]vkSj cPpks ds Lrj ij inkZ u [kksys] rkfd lh/kh gok cPpks ij u yxsA cPps dks ikuh lgh rkieku ij feyuk t:jh gSA cgqr BUMs ikuh ls 'kjhj dh xehZ dk uqdlku gksxk vkSj ihus ;ksX; xquxqus ikuh ls vf/kd BaMh esa dqN jkgr fey ldrh gSA ikuh v'kqf);ksa ls eqä gksuk pkfg,A BafM;ksa esa fnu NksVk gksus dh otg ls vaMk nsus okyh eqfxZ;ksa ds çksMD'ku esa deh vkrh gSA blds fy, lqfuf'pr djsa] dh r; jkS'kuh ls de ;k T;knk jks'kuh u nsA czk;yj dks Hkh viuh mez ds eqrkfcd lgh ykbV nsaA BafM;ksa esa 'kjhj xeZ j[kus ds fy, cPpksa dks vf/kd ,uthZ dh t:jr gksrh gS] ftlls oks T;knk nkuk [kk ysrs gSaA bl ckr dks lqfuf'pr djsa dh nkus esa ,uthZ] çksVhu] rFkk QhM ,fMfVo ekSle ds vuq:i gksaA jkmaM C:fMax vo'; djsa] cPpks dks 'kq#okr esa 0-25 ls 0-3 oxZ QhV txg ns] fQj mez vuqlkj c<+k,aA 13 QhV O;kl ds {ks=Qy esa bl rjg 400 ls 500 cPps j[ks tk ldrs gSa ¼ekSle vkSj mez ds vuq:i½A

isij QhfMax] feuh fMªadj] Vk;j QhfMax bR;kfn dk mi;ksx ykHkçn gSA de ls de 5 çfr'kr cPpks dk eq¡g ikuh vkSj fQj nkus esa Vp djds NksM+us ls lHkh cPps nkuk ikuh tYnh <wa< ysaxsA cPpks ds vkus ds 12&24 ?kaVs igys ls gh mfpr rkieku 'ksM esa lsV gks tkuk pkfg,A FkekZehVj dks ghVj ls 1-5&2 QhV nwj vkSj tehu ls 1-5 QhV Åij gksuk pkfg,A xSl C:Mj] bysfDVªd C:Mj bR;kfn dk mi;ksx cq[kkjh ls csgrj gksrk gSA ;fn cq[kkjh dk bLrseky dj jgs gSa] rks fo'ks"k lko/kkuh cjrsa dh xSl dk lgh fu"dk'ku gks tk;sA B.M esa ¼oSfj,aV ,su Mh ½ ds uke ls tkuh tkus okyh chekjh] ¼ok;jy vksfjftu dh usÝkbfVl/ vkbZ-ch/ ,LVªks½] ¼lh- lh-vkj-Mh½] ¼,u- Mh½] ¼xacksjks½ rFkk ¼vkbZ-ch-gsp½ tSlh chekfj;ka vkus dh lEHkkouk gksxhA vius ,fj;k dh chekfj;ksa vkSj ekSle ds vuq:i vius M‚DVj ls nok vkSj Vhds dk 'ksMwy cuok ysaA ck;kslhD;ksfjVh dk fo'ks"k /;ku j[ksA 'ksM dh lQkbZ lgh gks] çfr lIrkg fNM+dko gks] fcuk dke ds yksx ;k oLrq QkeZ rd uk igqapsA QkeZ ij vkus okys yksx vkSj oLrq ij fNM+dko gksA ftruk de cPpks ij LVªsl vk,xk mruh vPNh ¶y‚d fudysxhA

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WINTER BROODING MANAGEMENT IN COMMERCIAL BROILERS Location & Direction of Brooder House

What is Brooding ? The period immediately after the hatch which provides special care and attention to chicks as a basic support for their future health survival and performance is referred as brooding. As recently hatched chick don't have a developed thermoregulatory centre so the chick can't maintain its body temperature properly in the ﬁrst few weeks and is subject to chilling in the winter season specially when extra heat is not provided externally as a result of this heat loss the chicks won't be taking required feed and water and this will decrease the growth causing improper development of internal organs, responsible for digestion, thus the chick would not be able to digest the yolk completely. Artiﬁcial brooding Is done in recent days. Farmers are advised to use 1/3 area of the brooder house in winter and 1/2 area in summer. Points to keep in mind during selection of brooder guard Ÿ

Make the guards from material, which can be properly sterilized or Plastic whichever is cheaper

Helps in preventing chilling and piling

Height of Guard should be approximately 16 inches to 18 inches

Guards will ensure that chicks stay near the source of heat

The brooder house must be constructed away from the all other poultry houses to avoid disease. The minimum distance between brooder house and other poultr y structure need to be minimum 100 meter. Farmers need to keep in mind the direction of construction of poultry house as this will affect the total production and disease control! Most of the farms are constructed in East to west direction so we may get the advantage of ventilation from north to south which aids in avoiding direct falling of sunlight inside the shed as temperature plays a special role in poultry productivity, also brooder house needs to be constructed in the way which allows the entry of fresh air from one side and exiting of the fowl air from the other. Brooder House Preparation Brooder house must be ready for the chicks before they are housed. The brooder house should be scrubbed and cleaned at least one week before the chicks arrive in brooder house. Remove old litter and clean equipments with disinfectant. Once cleaned allowed to dry out thoroughly. If house is air tight then it is better to fumigate the brooder house and equipments using a three times higher concentration of formaldehyde gas. Normally for the fumigation two part of Formalin and one part of potassium permanganate is used. If farmers are using deep litter system of rearing use the litter materials like paddy husk, wood savings, ground maize cob, chopped straw, saw dust, g ro u n d n u t s h e l l , d r i e d c r u s h e d sugarcane pulp etc. Mostly the litter materials are selected based on the locally availability and cost. Spread the

litter materials to a depth of 6 – 9 cm in winter season and 3 – 4 cm in summer season for better insulation. It is suggested to use paper in 50% of the brooding area and the amount of feed should be 50g/bird in the period that the paper is in good condition. Use newspaper (47-55g/m2 weight with 5568% brightness), and not tissue paper, to ensure adequate time for feeding before the paper breaks down. It should be good enough to last ﬁve days.(please ensure it should not be damp and moldy as it is also one of the most underrated cause of Brooder pneumonia) ground maize grit is to be used as a quick source of energy. Keeping paper will restrict chicks from eating the litter material. After 3-5 days remove the paper and evenly distribute feeder and waterers around the brooder. The brooder is to be switched on at least 24 hours before the chicks arrive. If farmers are using the hanging feeder in the brooder houses then they need to provide three hanging feeder of 36 cm diameter with 12 kg capacity as they will be enough to rear 100 chicks in brooder house. Provide ad-libtum water along with Vitamin C to reduce transportation stress. The farmers may request the vendors to put some papaya fruit cuts in chick boxes to avoid weakness in chicks when they are shipped from far destination. Water and Feed management We can call water an 'invisible' player in brooding – it can be both enemy and friend! Many times we see this component forgotten by the broiler industry and farmers. Water is an essential nutrient that impacts virtually all physiological functions. Studies show that a 40% water restriction decreases the feed intake (542-338g), body weight (471-295g) and FCR (1.281.37) at 14 days. So, farmers need to guarantee 24ml of water per bird in the ﬁrst 24 hours..

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

ARTICLE Correct stimulation of activity during the first 5-7 days of age is necessary for optimal feed consumption, digestive and immune system development. It is recommended that a light intensity of 25 lux in the darkest part of the house, measured at chick height, be used during brooding to encourage early weight gains. Optimum light intensity at floor level should not vary by more than 20%. Another good tool is having a 100 Watt bulb hung over demand pans at the end of the line. At seven days (standard weight) we need to start regulating darkness. The amount of dark hours will var y according to the market specifications for weight. The seven day weight is a good tool, but more crucial is uniformity.

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Brooder House Temperature Adjust the electric or gas brooder for 24 hours before the arrival of chicks and adjust the temperature to 95°F (35°C) at the edge of the brooder 2 inches (5cm) above the litter during the ﬁrst week. Lower the temperature by 5°F (2.8°C) each week until it reaches 70°F. A temperature of 21°C appears to be ideal during growing period. Too low or too high temperature will cause poor growth rate and ultimately poor performance of birds. Farmers need to watch the pattern of chicks inside the brooder guard and brooder hover, too much huddling indicates drop in temperature and the elevation in scattering area of chicks indicate more amount of heat, so to avoid this farmers

The best way to improve flock performance is not by increasing seven day weight of the faster starting chicks, but by decreasing the number of slower starters! A good coefficient of variation is 810%. A good tool to do is the Chick Check evaluation! It consists of having 100 birds evaluated by looking at the crop consistency. The crop is palpated after six hours (chick-check 1) and again at 24 hours post-placement (chickcheck 2). A good goal is getting 95% of birds with water and feed in the crop. We should not forget that birds are the best sensor in a house. Some chicks should be eating, some drinking, some resting, some playing, with all the birds evenly spread throughout the house. In the first 24 hours after placement a chick needs to consume 20-25% of its own body weight in feed and 40-50% in water. These are impor tant goals; and remember that intake of water and feed are linked together. The objective is to achieve 4-5 times the day-old weight at seven days and the breed standard at 14 days. The maximum seven day mor tality should not exceed 1% cumulative. 31

is large in the day-old chick and it decreases with age, so the young chick will therefore lose heat faster than an adult bird. So it is suggested to preheat the litter and stabilize it 24 hours before placement which means preheating of 48 hours in many broods, depending on the season, region and outside temperature. The young chick's body is covered in down which has a poor insulating value, so if temperature is not controlled it will lose heat rapidly through radiation and conduction. Ventilation Fresh air is required for well being and good health of chicks. Poor ventilation results in accumulation of carbon monoxide, ammonia and wet litter c o n d i t i o n i n b ro o d e r h o u s e . I f concentration of carbon monoxide higher than 0.01 percent it will poisonous to chicks. Ammonia irritates the eyes and the respiratory tract of chicks resulting in respiratory distress and retarded growth. The level of ammonia should be less than 10 PPM. High amount of moisture in litter may give rise to fungal and coccidial infections. Space

must use 4 or 5 thermometers to have a track on the brooder house temperature and accordingly may increase or decrease the number and intensity of the brooders. Also it can be noted that a comfortable chick will breathe through its nostrils and lose 1-2g of moisture in the ﬁrst 24 hours. The yolk contains this amount of moisture – they will lose weight but not become dehydrated. Litter Temperature Keeping a track on litter temperature becomes most important task in winter as the day-old chicks are extremely dependent on ﬂoor contact to help regulate the changing temperatures. The ratio of body surface to body mass

45 – 60 sq cm space is enough per chicks in electric brooder for ﬁrst week, for broiler birds 1 sq foot space/bird is enough to rear but if space is not a problem then farmers may provide 1.5 sq foot space/bird to get more growth. Lighting Majority of Broiler farmers provide a 23 hour photo period and one hour of darkness in young stock . It is advantageous over the continuos lighting as the former allows maximum growth while giving the birds some experience of darkness so that they are less apt to panic during electricity failure. Light effect on growth rate is mainly due to the type of chick activity which has a bearing on their food intake induced by the period of lighting

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

ARTICLE

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Vaccination

and closure, keep the curtains tight (farmers may use double curtains) during the whole period of evening to the time when enough sunlight is there. However alternate and cross ventilation needs to be practiced by lifting the alternate parts of curtains on either sides of north and south walls of brooder house to avoid accumulation of gases like ammonia and carbon dioxide.

Only three vaccines are required in broiler rearing. Marek's Disease, New Castle Disease (Ranikhet) and Gumboro Disease.. Debeaking It helps in preventing pecking injuries and cannibalism among the chicks. It is carried out during day one as touching and 6 weeks of age but most of the broiler farmers are not practicing. Whenever incidence of cannibalism is seen in ﬂock then debeaking needs to be considerd as a better option.

Problems which farmers face during brooding operation 1.

Coccidiosis – It is one of the most commonly noticed disease in young birds reared in deep litter system. Coccidiostats are added to the feed in sufﬁcient quantity to suppress the multiplication of oocytes Stress – Majority of stress occurs when birds are handled while vaccination it causes huddling. Adjustments needs to be made in the brooder temperature and addition of anti-stressors relives the chicks and help them settle. Weather ﬂuctuation – Temperature maintenance becomes very tricky in varied time period and the months, different time of the day and night needs different te m p e r a t u re m a n a g e m e n t , I already discussed above about using the thermometers one more thing to watch is the curtain height

Swollen belly (Ascites)- When the temperature falls to the lower side, the cases of water ﬁlled belly arouse in brooder house as a preventive measure and control farmers need to watch the temperature and may slightly increase the protein content and decrease the salt content of feed. Unabsorbed yolk – High temperature of chicks during the ﬁrst two days under the brooder lowers the yolk absorption it is also indicative of certain infections and farmers may need to contact the poultr y vet rather than s elf treatment.

Conclusion The brooding period – the ﬁrst 14 days of the broiler's life – is the most sensitive period because the bird is changing from an immature thermo regulation system to a mature one. One common mistake is to think only of maintaining the proper temperature. Farmers need to take care of other issues, too. A way to deﬁne these other issues is the 80-20 rule, which means that 80% of the

consequences come from 20% of the causes. We should always think in our brooding about temperature, air quality, water and feed. Proper management of these areas will be the key factor to uniformity, which results in good performance. We will assume that we receive good quality chicks from the hatchery, which means that the day-old chicks are active with bright eyes wide open, with strong and shiny shins, navels healed, without physical defects, no pathogens and with good maternal i m m u n i t y. G o o d b ro o d i n g management will always result in better flock uniformity The first week corresponds to 23% of the life of the 1.75g (nearly 2Kg) broiler. Most of the new farmers think that by the second week the birds are adults already and stop giving them external help to maintain good conditions. This could lead to one of the worst situations in the brooding period. Note If the birds are exposed to cold temperature, they will try to save or make heat by huddling or by burning feed to keep warm, which affects feed conversion ratio and that's most expensive way. Always remember never to sacrifice temperature for ventilation and never to sacrifice ventilation for temperature.

Sonam Bhardwaj, Sandeep Dwivedi, Priyanka Meena and Somesh Kumar Joshi Assistant Professor, Apollo College of Veterinary Medicine, Jaipur

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

PRESS RELEASE

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HUVEPHARMA ORGANIZED TECHNICAL SEMINARS IN KOLKATA th th (INDIA) & DHAKA (BANGLADESH) ON 13 & 15 December 2018

Dr. Sachin Patil

Dr. Devender Hooda

Welcoming the Participants

Presenting to the Audience

integrators and researchers from leading poultry businesses in Kolkata. Mr. O. P. Singh Delivering the welcome note

Huvepharma SEA (Pune) Pvts Ltd. re c e n t o rg a n i z e d t wo te c h n i c a l seminars in Kolkata & Dhaka in December 2018 on Gastrointestinal Tract (Gut) Health in poultry. The gastrointestinal (GI) tract has the most extensive exposed surface in the body and is constantly exposed to a wide variety of potentially harmful substances. The GI tract acts as a selective barrier between the tissues of the bird and its luminal environment. This barrier is composed of physical, chemical, immunological, and microbiological components. A wide range of factors associated with diet and infectious disease agents can negatively affect the delicate balance among the components of the chicken gut and, as a result, affect health status and production performance of birds in commercial poultr y operations. Monitoring and maintaining the chicken gut health is the key factor for successful and proﬁtable poultr y business. In Kolkata, India the seminar was held at Novotel, Kolkata on 15th December 2018. The seminar topic was Gut Health & Dysbacteriosis. The audience included poultry farmers, 34

The event began with a Welcome Note by Dr. Sachin Patil, Senior Technical M a n a g e r, H u v e p h a r m a S E A . H e extended a warm welcome to all the guests and introduced the speakers of the seminar - Dr. Ben Dehaeck, who

Dr. Ben Dehaek Presenting to the Audience

spoke on “Challenges in Broiler Fa r m i n g a n d I t s Re l e va n c e i n Optimizing Efﬁcient Broiler Meat Production” & Dr. Devender Hooda, who spoke on “Dysbacteriosis- An Emerging Challenge to the Poultry Industry”. Mr. Sujit Padhi, Huvepharma SEA delivered the Vote of Thanks. Around 40 delegates attended the seminar. In the two seminars, Dr. Ben Dehaeck touched upon subjects like the evolution and challenges in the chicken gut health, the need for massive amounts of nutrients to be absorbed in a very short time, factors impairing gut function that dramatically affect performance and economics. He also explained about the various factors that

affect the performance of the broilers like bacterial, viral and parasitic organism. He discussed brieﬂy the normal structure of chicken gut health and impor tance of its structural integrity. He emphasized on the losses due to and importance of Coccidiosis and necrotic enteritis to the poultry industry across the globe. He discussed control & prevention methods and briefed about the wide range of Anticoccidial portfolio available with Huvepharma like ionophores, c h e m i c a l s a n d a ve r y p o we r f u l combination product (the combination of the strongest ionophore and the strongest chemical product), while also explaining the adavantages and

Participants at the Seminar

Interactive session in Progress

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

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A section of the Audience

disdvantages of ionophore and chemicals molecules, as well as the best way to use these for control and management of losses due to coccidiosis in poultry. And Dr. Devender Hooda gave an introduction about Huvepharma and the company's core expertise in gut health and respiratory health alongwith gut health Lesion Scoring and Mycoplasma MG/MS PCR diagnostic respectively. He emphasized on Gut health management and dysbacteriosis. He explained about the noninfectious factors damaging the gut health like as feed quality, mycotoxins and management and the link between dysbacteriosis, necrotic enteritis & Coccidiosis. He also explained the sensitivity of Clostridium perﬁngens to ionophores. Finally, in his conclusion he highlighted the impor tance & emergence of Dysbacteriosis as major challenge facing the poultry industry and the need to have a comprehensive & multi-pronged approach to deal with it, which includes NSPase & Probiotics as well. Both seminars had ver y fruitful interactive session in the end providing a valuable platform for the delegates to bring out their queries, doubts, experiences and opinions and the speakers aiding them to channelize and ﬁnd appropriate responses.

Dr. Md. Ali Imam

Dr. Devender Hooda

Delivering the Introductory address

During his Presentation

In Dhaka, Bangladesh the seminar was held at Hotel Radisson Blu Dhaka Water Garden on 13th December 2018 in association with M/s Jims Tech International. The seminar topic was Coccidiosis & Gut Health in Poultry. D r. M d . A l i I m a m , J i m s Te c h International & Mr. O.P. Singh, H u ve p h a r m a S E A d e l i ve re d t h e Introductory Address and Welcome Note respectively. Dr. Ben Dehaek,

Dr. Devender Hooda, Director - Sales and Technical, Huvepharma SEA , presented on “Dysbacteriosis - An Emerging Challenge to the Poultry Industry”. Dr. M.M. Aminur Rahaman, Huvepharma SEA delivered the Vote of Thanks. The response to the event was over whelming with nearly 140 delegates in attendance.

Participants at the seminar

Dr. Ben Dehaek During his Presentation

D V M , G l o ba l P ro d u c t M a n a g e r, Huvepharma NV, presented on the topic “Challenges in Broiler Farming and Its Relevance in Optimizing Efﬁcient Broiler Meat Production” &

Audience at the seminar

Team Huvepharma with speakres & some guests

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

PRESS RELEASE

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We are pleased to announce of joining Dr. Sanjay Ganatra as a GENERAL MANAGER (Sales and Technical for South Asia) in RAVIOZA BIOTECH ,Enriching Animal Wealth. Hehasexpirence of more than 25 years in different companies - CYANAMID ,INDOVAX ,FORTDODGE , NOVARTIS AND recently was with STALLEN SOUTH ASIA PVT LTD, as a Technical Head south Asia. Educational qualiﬁcation- B V Sc & AH from Anjora Veterinary College, Durg (C.G) and has completed his GMPE (General Management Practices for Executives) from IIM. INDORE. The responsibilities in Ravioza Biotech -Sales and Technical for South Asia and development of new products , team building , product training etc. Ravioza Biotech is a team of professionals, with aim to contribute in the development of animal health industry by providing latest knowledge, new technology and a world class manufacturing support. Ravioza Biotech has the collaboration with SINTOFARM – Italy, Unipoint ag- Switzerland, BYO CEUTISCH-Netherland, LUMIS ENZYMES Biotech, VeezorgBV,Dutch company and ALPHAFACTS -Belgium based company. For any quieries please contact on email - drsanjayganatra@gmail.com . Mo no- +91 7000530846 and +91 9425055730.

PRESS RELEASE FOR KRISHI UNNATI MELA, 2019 Poultry Federation of India is happy to invite you to attend KRISHI UNNATI MELA-2019 being held from February 25 to March 05, 2019 at Mela Ground, IARI, Pusa, New Delhi which shall be inaugurated by Honourable Prime Minister of India. The visiting delegates will include various union ministers and other such VIP dignitaries. For more information, please visit our website: www.pﬁndia.org For regular updates, you can also follow us on twitter: @pﬁndia and Facebook page: ‘Poultry Federation of India’ You can further write to us at our new address: Poultry Federation of India, 49, 1st Floor, Omaxe Plaza, Omaxe City, G.T Karnal Road, Sonipat ( HARYANA), PIN: 131001

Venue: Mela Ground, IARI, PUSA, New Delhi Date: February 25 to March 05, 2019 Time: 10:00 am onwards

BEST COMPANY IN INDIA/MIDDLE EAST/AFRICA : ZYDUS ANIMAL HEALTH Once again Zydus Animal Health has retained its crown in 2018 for the Animal Pharm Award- "Best Company in India, Middle East, Africa. It has been the 3rd Animal Pharm Award in the last 4 years. Earlier, Zydus had also received3 national awards for being the Best Poultry Company & the Best Animal Pharma Company. Zydus Animal Health (Zydus AH), a division of Cadila Healthcare Ltd is headquartered at Ahmedabad, India. Zydus AH is one of the leading players in the Indian veterinary formulations market having the most comprehensive range of products in all major therapeutic segments to cater to the varied demand of Large & Small Ruminants, Poultry, Pigs, Equines and Companion Animals. Zydus maintains highest standards in its product offerings and ensures innovative solutions through continued improvement in its operations. A wide range of capabilities have helped Zydus Animal Health to create a robust manufacturing infrastructure. The ﬁrm has a state-of-the-art WHO- GMP compliant plant in Haridwar for manufacturing powders, tablets, liquid and injectables. Recently, the plant has cleared the audit of Saudi Arabia regulatory authority. Zydus' dedicated probiotic manufacturing plant at Ahmedabad is also expanding its reach to cater for Indian and international veterinary probiotic markets. Backed by Pharmaceutical Technology Centre of Zydus with more than 400 scientists, Zydus AH has an unmatched record of introducing large number of new products for the ﬁrst time in the country. In 2018, Zydus introduced six new products to strengthen its food animal portfolio. The company received Indian approval for two poultry vaccines, as well as 26 marketing authorizations from south-east Asia, Africa and the Middle East. The company keeps on exploring newer opportunities to expand its market reach year after year and has current turnover in excess of INR 500 Crore. Going forward, export will be a major growth driver for Zydus.

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

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UAE BANS IMPORT OF BIRDS, POULTRY FROM KUWAIT FOLLOWING BIRD FLU OUTBREAK

he UAE has banned the import of all birds and poultry from Kuwait a f t e r t h e o u t b re a k of a h i g h l y contagious strain of bird flu (H5N8) in the GCC state.The UAE's ministry of Climate Change and Environment (MOCCAE) confirmed on Thursday that the decision was based on a notification from the Emergency Centre for Transboundary Animal Diseases.All species of domestic and wild live birds, ornamental birds, chicks, hatching and table eggs, poultry meat, and their nonheat-treated by-products and waste

from Kuwait have been banned until the outbreak is brought under control, the ministr y said.However, thermallytreated poultry products (meat and eggs) have been cleared for import from Kuwait.Sheikh Dr Majid Sultan Al Qassimi, director of Animal Health and Development Department at MOCCAE, said: “ Through taking immediate precautionary measures to curb any strains of the bird flu virus that has affected Kuwait from reaching the UAE, MOCCAE hopes to ensure bio-security levels and prevent the spread of pathogens in the country.We are confident such efforts will mitigate the impact of the bird flu on the UAE's poultry health and safety, in addition to protecting public health and wellbeing.The ministr y is carefully scrutinising documentation accompanying consignments (certificate of origin, health certificate and halal certifications, among others)

of food products shipped into the country, it said.It is also conducting sensory detection to ensure that the quality of the products – as per their identification cards – complies with the UAE's stringent standards.Samples of food products from shipments are transferred to laboratories for the necessary tests to ensure they are safe and fit to enter the country.According to the latest report from the World Organisation for Animal Health (OIE), a total of 68 countries worldwide have been affected by avian influenza in domestic birds between January 2013 and August 2018. In total, 7,122 outbreaks have been reported in domestic birds during the period.Earlier this year, the UAE also banned the import of poultry, meat and live birds from parts of Russia, following the outbreak of the H5N2 strain of bird flu in the country.

50,000 CHICKENS KILLED IN POULTRY FARM FIRE OVERNIGHT

he blaze completely destroyed three large barns at the Stoney Creek farm in Henderson,Firefighters were called to the scene about 1.30am and were still at the scene this afternoon to ensure the smouldering wreckage didn't cause nearby buildings or vegetation to catch fire.The stench of burnt meat and plastic is almost overwhelming at the site, which is nestled in an idyllic, forested valley.Fire Service Henderson senior station officer Jason Orchard said the three large, two-storey sheds were already 38

engulfed in flames when fire crews arrived.A fourth barn was also at risk of succumbing to the blaze, so firefighters put their energy into saving that and and into preventing it spreading to the nearby forest.You've got a wellestablished fire in an area like this where there's very limited water so it was very tough. But to manage to save the one building, at least there's one positive out of this," Mr Orchard said.The Stoney Creek farm supplies Tegel with chickens.A Tegel spokesperson said the chickens were barn raised.Animal rights group SAFE wants an urgent review of animal housing in the wake of the fire.Its head of campaigns, Marianne Macdonald, said she was appalled by the incident and called for an urgent review into farmed animal housing.The

tragedy of these birds killed in a raging fire, clearly highlights the dangerous conditions that factory farmed animals are trapped in. With thousands of chickens in each shed, when there's a fire there's no way to rescue them," Ms Macdonald said.It's vital that factory farms such as these need effective early detection systems and sprinklers, as well as sufficient water supplies, not only for the animals' sake but to prevent harm to firefighters trying to save these animals,Once the scene is completely settled, fire investigators will begin their work to establish what caused the blaze.Firefighters were also kept busy at another incident in Whanganui overnight.At 3am, a fire damaged a bakery on the corner of Fitzherbert Avenue and Carlton Avenue.

POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

NEWS / EVENT CALENDER

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WANAPARTHY LAD GIVES POULTRY BUSINESS A TWIST

aising country chicken and selling country eggs are popular in the poultry business these days with farmers in Wanaparthy raising the BV380 breed of country hens (a cross between an Australian cock and Kerala hen).Introduced by Venkateshwara Hatcheries in Pune, Prakash Kumar is one of the ﬁrst farmers to experiment with the BV380 breed in Telangana. A resident of Wanaparthy, he leased some farmland in Achyuthapuram village and set up a small farm with 1,100 country hens. The total lifetime of the breed is 100 weeks and after 4.5 weeks the hens start to lay eggs. They lay eggs till 80 weeks. Prakash also set up a small model poultry shed with 100 country hens and is inviting prospective

The Ofﬁcial

Exhibition

TYSON RECALLS CHICKEN NUGGETS ON POSSIBLE RUBBER CONTAMINATION

vendors to get into a buy-back arrangement with him. This means he would give 4.5 weeks old hens to the vendor to raise. Prakash buys the eggs from the vendor at Rs 5 an egg and replaces the hens after 80 weeks (for the time period of the agreement). Through this method, Prakash not only reduces the risk involved, but also encourages others to experiment with the breed. Even in the worst case scenario, he will continue to receive eggs from these vendors. To manage the marketing effectively, Prakash worked out a strategy which doesn't involve wholesale buyers, but one where he directly supplies these eggs to retail outlets in Hyderabad. Additional income for him comes by selling hen manure, which sells at Rs 2,400 per tractor load. After 80 weeks of life, he sells hens at a cost of Rs 300 per hen. He proudly tells Telangana today that he was the first poultr y farmer in Telangana to experiment with BV380 country hens and is confident about reaping good profit in the poultry business.

Tyson Foods Inc is recalling some chicken nuggets it manufactured because of possible contamination with rubber, the U.S. Depar tment of A g r i c u l t u r e's F o o d S a f e t y a n d Inspection Service (FSIS) said late on Tuesday 29 January 2019,About 36,420 pounds of Tyson's "White Meat Panko" chicken nuggets will be recalled after several consumers complained of extraneous material in the purchased product, the FSIS said.There have been no conﬁrmed reports of bad reactions after consuming the recalled panko chicken nuggets, the FSIS said.The latest news comes on the heels of Tyson's recall in June last year of 3,120 pounds of breaded chicken tenderloins, after a supplier notiﬁed that an ingredient may contain pieces of blue and clear soft plastic.Tyson shares were marginally up about 0.5 percent in afternoon trading.Packaged meat producer Perdue Foods on Tuesday also recalled about 21,348 packages of c h i c ke n b re a s t n u g g e t s d u e to misbranding and an undeclared allergen.

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: Panafrican Poultry Conference (PPC) Date : 13-17 May 2019 Venue : Campus of University of Lome, Togo Web : www.wpsa.com

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POULTRY PLANNER | VOL. 21 | No. 2 | FEBRUARY - 2019

RECIPE / SUBSCRIPTION

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Caramelized Baked Chicken Ingredients

3 pounds chicken wings Ÿ 2 tablespoons ketchup

2 tablespoons olive oil

1 cup honey

1/2 cup soy sauce

1 clove garlic, minced

salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

(Life Time Period 10 Years)

Payment Details:

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Send DD or Cheque in favour of Pixie Consulting solutions Ltd. payable at Karnal Address: C/o OmAng Hotel, Namaste Chowk, Near Janta Petrol Pump, KARNAL - 132001 (Haryana) INDIA or Transfer money to HDFC Bank Bank address: Opp. Mahavir Dal Hospital Account Type: Current Account Name: Pixie Consulting Solutions Limited Account Number: 01958730000179 IFSC Code: HDFC0000195 | Swift Code: HDFCINBB | PAN No. AAECP6186B

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