Poultry Planner July 2017 by PIXIE CONSULTING SOLUTIONS LTD.

VOL. 19 | No. 07 | JULY - 2017

NOVEL POULTRY PREMIX

Glomix provides.... Ÿ Ideal homogeneity and balanced formulation Ÿ Produced in state-of-the art premixing facility Ÿ Higher concentration of Vitamin E, B2 & K Ÿ Improved body weight gain and lower FCR Ÿ Better egg production Ÿ Improved fertility and hatchability Globion India Pvt. Ltd. Corporate office: 2nd Floor, Vasavi Gold Stone, Survey No. 25, Near Military Football Ground, Trimulgherry, Secunderabad-500 015, Telangana , India Phone: +91-40-2799 0397 / 98 Fax: +91-40-2799 0399 Email: technoforum@globionindia.com Website: www.globionindia.com

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From the Editor’s Desk Attention towords the Poultry Industry of India The situation has deteriorated to the point where India has now transformed from a major producer to importer of chicken and chicken products, including eggs. In the face of all these difficulties, it is very encouraging to know that there are some local entreoreneurs who are still engaged in the poultry business with the view to rescuing it from total collapse. The tasks has, however, been very daunting, given the high rate of importation of cheap poultry products, making it difficult for local poultry farmers to compete favorable. Over the years, poultry farmers have had cause to raise concern over their predicament but it appears

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nothing has been done to address their worries. It is for this reason that the Poultry Planner appeals to the government and the Ministry of Food and Agriculture in particular ro intervene and salvage the poultry industry from its present challenges. We urge the government to provide incentive packages for poultry farmers, such as support for those who import poultry feed and other inputs, so that those items can be obtained at affordable prices. Even under the dictates of a free market enterprise, it is imperative for the government

Vishal Rai Gupta Managing Director vishal@pixie.co.in Bhavana Gupta Editor in Chief editor@pixie.co.in

to control the importation of cheap poultry products through appropriate tariff regimes qith the view to protecting operators in the local poultry industry and making them more

N.K. Gupta General Manager

competitive. We also encourage commercial banks to give favorable responese to the

nkgupta.pcsl@gmail.com

funding of the poultry industry by devising innovative products to meet the needs of poultry

M : 999 170 5005

farmers. The compelling need for such interventions to restore the vibrancy of the poultry industry is the prospect of creating thousands of jobs for the youth in the country, which will also help realize the government’s dream of reducing the rate of unemployment. Our poultry industry has suffered neglect for far too long and it is time to rescue ut from total collapse

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

and male it vibrant once again. Besides the business opportunities that the industry will create, a vibrant poultry sector will help improve the protein needs of the people, especially children. The Poultry Planner therefore, appeals to the authorities to put in place the necessary interventions to attracts more investment to the poultry sector.

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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 Licensed to post at Karnal HPO under Postal Regn. No. PKL-91/2016-2018 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.

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

It does not imply publisher’s endorsement. Unpublished material of industrial interest, not submitted elsewhere, is invited.

Dr. J Tamizhkumaran

The submitted material will not be returned.

M.VSc., PGDEP., Ph.D.

Publisher, Printer Mrs. Bhavana Gupta on behalf of Pixie Publication India (P) Ltd. Karnal Printed at Jaiswal

(Ph.D in Veterinary & Animal Husbandry Extension Education)

Printing Press, Railway Road, Karnal Published at : 923, Sector-9, Urban Estate, Karnal 132 001 (Haryana) India

Mr. Rakesh Kumar

Editor-in-Chief : Mrs. Bhavana Gupta

Poultry Consultant

All Legal matters are subject to karnal jurisdiction

INDEX

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Features... 07 EDITORIAL

Departments...

08 ADVERTISEMENT INDEX

41 UPCOMING EVENTS 42 SUBSCRIPTION FORM 42 RECIPE

Articles... INTERNAL AND EXTERNAL EGG QUALITY OF POULTRY Sushil Kumar

EFFECT AND CONSEQUENCES OF HEAT STRESS ON HEALTH OF POULTRY Govind Mohan

STEPS TO COPE WITH HEAT STRESS IN POULTRY FARMING IN SUMMER FOR PROFITABLE POULTRY INDUSTRY Revanasiddu Deginal

PHYSICAL, CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF MEAT OF ALTERNATE POULTRY SPECIES Rabi Ranjan Naik

COCCIDIOSIS IN POULTRY: AN OVERVIEW Rachana Sharma

SYNTHETIC PHONOLIC COMPOUNDS (VIRKON LSP) AS A DISINFECTANT PROVES TO BE EFFECTIVE IN ENHANCING POULTRY PRODUCTIVITY...

Dr B C Dutta

Press Release/Award... 33 CLFMA OF INDIA : ASSOCIATION OF LIVESTOCK INDUSTRY

34 IPJA TAKES OATH TO AUGMENT INDIAN POULTRY INDUTRY, CONDUCTS TECHNICAL SEMINAR on 24th Juⁿe ²⁰¹⁷ AT HYDERABAD

Advertisement Index... Advanced Bio Agro Tech Ltd

Awon Plastics

AWP (Mix Oil)

B.V. Bio-Corp Pvt. Ltd.

Godrej Agrovet Ltd.

Globion India Pvt. Ltd.

Huvepharma

Indian Herbs Spec. Pvt. Ltd.

Indian Tr. Bureau Pvt. Ltd.

IPJA

Karamsar Poultry Appliances

Natural Remedies

Natural Herbs, Dehradun

Promois International

Sai Krishna Poultry Equipments

Vamso Biotec Pvt. Ltd.

Ventri Biologicals

Venky India Ltd.

Vetline

Zoetis India Ltd.

Zydus Animal Health

Contents...

36 8

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

ARTICLE

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INTERNAL AND EXTERNAL EGG QUALITY OF POULTRY Introduction Quality of poultry egg has been deﬁned by Kramer (1951) as the properties of any given food that have an inﬂuence on the acceptance or rejection of this food by the consumer. Egg quality is a general term which refers to both internal and external quality. External quality is focused on shell cleanliness, texture and shape, whereas internal quality refers to egg white (albumen) cleanliness and viscosity, size of the air cell, yolk shape and yolk strength. Internal egg quality Internal egg quality involves functional, aesthetic and microbiological proper ties of the egg yolk and albumen. The propor tions of components for fresh egg are 32% yolk, 58% albumen and 10% shell (Leeson, 2006). Egg white-Egg white is formed by four basic structures these are1

The chalaziferous layer or chalazae, immediately surrounding the yolk, accounting for 3% of the white.

T h e i n n e r t h i n l a y e r, w h i c h surrounds the chalazae and accounts for 17% of the white.

The ﬁrm or thick layer, which provides an envelope or jacket that holds the inner thin white and the yolk . It adheres to the shell membrane at each end of the egg and accounts for 57% of the albumen.

The outer thin layer lies just inside the shell membranes, except where the thick white is attached to the shell, and accounts for 23% of the egg white (USDA, 2000).

Egg yolk from a newly laid egg is round and ﬁrm. As the egg gets older, the yolk absorbs water from the egg white, increasing its size. This produces an 10

enlargement and weakness of the vitelline membrane; the yolk looks ﬂat and shows spots. As soon as the egg is laid, its internal quality starts to decrease: the longer the storage time, the more the internal quality deteriorates. However, the chemical composition of the egg (yolk and white) does not change much. In a newly laid egg the albumen pH lies between 7.6 and 8.5. During storage, the albumen pH increases at a temperature dependent rate to a maximum value of about 9.7 .After 3 days of storage at 3 °C, Sharp increase in albumen pH of 9.18. After 21 days of storage, the albumen had a pH close to 9.4, regardless of storage temperature between 3 and 35 °C. When carbon dioxide (CO2) loss was prevented by the oiling of the shell, the albumen pH of 8.3 did not change over a 7-day period of storage at 22 °C. In oiled eggs stored at 7 °C, albumen pH dropped from 8.3 to 8.1 in seven days. Increases in albumen pH are due to CO2 loss through the shell pores, and depend on dissolved CO2, bicarbonate ions, carbonate ions and protein equilibrium. Bicarbonate and carbonate ion concentration is affected by the partial CO2 pressure in the external environment. In newly laid eggs, the yolk pH is in general close to 6.0; however, during storage it gradually increases to reach 6.4 to 6.9. Egg quality preservation through handling and distribution is

dependent on constant care from all personnel involved in these activities. The quality of the egg once it is laid cannot be improved, so efforts to maintain its quality must start right at this moment. The decrease in internal egg quality once the egg is laid is due to the loss of water and CO2. In consequence, the egg pH is altered, resulting in watery albumen due to the loss of the thick albumen protein structure. The cloudy appearance of the albumen is also due to the CO2; when the egg ages, the CO2 loss causes the albumen to become transparent, compared with fresh eggs. To minimize egg quality problems two things are important Frequent egg collection, mainly in the hot months, and rapid storage in the cool room. The best results are obtained at a temperature of 10 °C. Factors affecting internal egg quality There are six main factors that affect the egg quality i.e. disease, egg age, temperature, humidity, handling, and storage. Disease Newcastle disease and infectious bronchitis produce watery albumen, and this condition may persist for long periods after the disease outbreak has been controlled . Egg age Eggs several days' old show weak and watery albumen, and the CO2 loss makes the content alkaline, affecting the egg ﬂavour.. POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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Temperature High temperatures cause a rapid decrease in internal quality. Storage above 15.5 °C increases humidity losses. Humidity High relative humidity (RH) helps to decrease egg water losses. Storage at an RH above 70% helps to reduce egg weight losses and keeps the albumen fresh for longer periods of

(Ca) in the entire animal kingdom. An

Cracks due to excess pressure

Cracks due to thin shells

(Etches, 1987). A modern hen laying 330

Body-checks

eggs per cycle will deposit 767 g of

Pimpled or toe holes

egg has an average of 2.3 g of calcium in

time.

the shell, and almost 25 mg in the yolk Egg handling Rough handling of the eggs not only increases the risk of breaking the eggs, but also may cause internal egg quality problems. Storage: Eggs are very prone to take on the odours of other products stored with them; separate storage is therefore advised. External egg quality

calcium; assuming a 50% calcium retention rate from the diet, the hen will consume 1.53 kg of calcium per cycle.

5. Shell-less eggs. When a producer complains about an increase in downgrade eggs, the ﬁrst

Exterior egg quality is judged on the

thing required is to determine which

basis of texture, colour, shape,

types of problems have increased. In a

soundness and cleanliness according to

processing plant with 97% A-quality eggs, a typical distribution of the

Poor eggshell quality has been of major

USDA (2000) standards. The shell of

economic concern to commercial egg

each egg should be smooth, clean and

(downgrade) might be 2.13% stains,

producers, which leads to economic

free of cracks. The eggs should be

0.85% blood spots, 0.85% meat spots,

losses. To maintain consistently good

uniform in colour, size and shape.

61% pressure cracks, 9.8% thin shell

shell quality throughout the life of the

different types of shell problems

cracks, 6.8% body-checks, 13.6%

hen, it is necessary to implement a total

Major shell problems in the egg

pimpled and 5.1% toe holes. If the

quality management programme

industry

percentage of any type of shell problem is abnormally high, then that is the

throughout the egg production cycle. There are ﬁve major shell problems in It has been always recognized that the

problem needing attention.

the egg quality these are as follows-

hen has the most extraordinary method of obtaining and depositing calcium

Sushil Kumar, Saleem Yousuf and Naseer Ahmad baba Ph.D. Scholar, ICAR-National Dairy Research Institute, Karnal, Haryana-132001, India

Advertise Today For further details contact: 9991705007, 12

9991705005

In India’s most preferred poultry magazines

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POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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EFFECT AND CONSEQUENCES OF HEAT STRESS ON HEALTH OF POULTRY Introduction Poultry is one of the fastest growing segments of the agricultural sector in India today. Compared with meat, poultr y industr y has registered significant growth. India ranks fifth in the world with annual egg production of 1.61 million tonnes. Poultry are a homeotherm animal, which means that they are able to maintain a constant body temperature by regulating metabolic heat production and heat loss. In the 'thermoneutral zone' (2024ºC) birds are able to control their heat loss: body temperature is held constant, feed intake is maximized and FCR is optimum. But as temperatures increase, birds are not able to control their body temperature and it starts rising above 41ºC. Fully feathered broilers (about five weeks of age), layers and breeders are the most sensitive to heat stress. Males are the most susceptible because they produce more endogenous heat.

But as temperatures increase, the rate of panting increases. If heat production becomes greater than 'maximum heat loss' either in intensity (acute heat stress) or over long periods (chronic heat stress), birds may die. The body temperature of the broiler must remain very close to 410C (1060F). If body temperature rises more than 40C above this, the bird will die. Lower Critical Temperature

Upper Critical Temperature

Thermoneutral Zone normal behaviour regulates heat loss

Slow panting

Maximum heat loss

Death from heat

Fast panting. Physical tiredness

Birds can’t control body temperature

Heat related welfare problem probable

Welfare problem exists

Increasing amblent temperature

Heat Stress Heat stress is a condition in chickens (and other poultry) caused by high temperatures, especially when combined with high relative humidity and low air speed. A few predisposing factors include genetics, feather cover, acclimation to heat, drinking water temperature and availability. Older birds, heavy breeds and broilers are typically more susceptible to heat stress. Birds are 'heat stressed' if they have difﬁculty achieving a balance between body heat production and body heat loss. This can occur at all ages and in all types of poultry. In the 'thermoneutral zone', birds can lose heat at a controlled rate using normal behaviour. There is no heat stress and body temperature is held constant. When conditions mean the 'upper critical temperature' is exceeded, birds must lose heat actively by panting. Panting is a normal response to heat and is not initially considered a welfare problem. 14

Consequences of heat stress on health of the poultry Birds become heat stressed when they have difﬁculty in achieving balance between body heat loss and body heat production, the normal body temperature of poultry being 41°C. When environmental temperature exceeds 35°C bird is likely to experience heat stress. In an effect to maintain body temperature birds ﬁrst rely on losing heat from blood vessels near

surface of skin by process called nonevaporative cooling. However, this mechanism is only effective when ambient temperature is lower than bird's body temperature. As ambient temperature increases beyond bird's thermo neutral zone, non-evaporative cooling becomes ineffective. At these higher temperatures, bird relies on panting / evaporative cooling as mechanism for controlling body temperature. Panting is an effective but energy expensive way for the bird to control body temperature and typically results in lower feed intake and growth as well as reduced feed efﬁciency between 20-30°C feed intakes is reduced by 1-1.5% for 1°C rise in temperature and by 5% above 32°C. During high ambient temperatures, the birds increase panting up to 10 times from a normal rate of 25 breathes/min to 250 breathes/min .This leads to an excessive loss of carbon dioxide resulting in raised blood plasma bicarbonate levels and increased blood ph. The bird attempts to correct blood ph by excreting bicarbonates via urine. Bicarbonates are negatively charged ions that must be coupled with positively charged ions such as potassium to be excreted in urine. However, as potassium is important in maintain intracellular water balance, a loss of potassium ions via urine reduces ability to maintain this water balance. C o n s e q u e n t l y, w h i l e b i r d s d o compensate for water losses associated with panting by consuming more water, its retention in the body cells is limited by simultaneous loss of electrolytes such as potassium in urine. Clinical Signs and Symptoms The following clinical signs will be observed in heat stressed birds: Ÿ

Fast panting (from normal breathing of 25 breaths/minute to 250 breaths/minute). Panting causes

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

ARTICLE respirator y alkalosis as blood carbon dioxide levels diminish due to hyperventilation. Respiratory alkalosis leads to an excess of bicarbonate in blood, which is eliminated through urine, eliminating also other important ions such as Na+, Ca2+, Mg2+, K+ and water. Ÿ

Birds lift their wings away from their bodies.

Loss of appetite: At an environmental temperature of 28ºC, feed intake is depressed by 12%. For every degree above 32ºC, the bird further reduces its feed intake by 5%.

Increase in water intake: bird increases its water intake by 4% for every 0.5ºC above 21ºC.

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Metabolic (serious acid-base balance disorders, ascites), digestive (wet droppings), skeletal (bone problems due to metabolic imbalance) and respirator y disorders.

Rise in cannibalism.

Raise of mortality.

Lethargy.

Drop in productivity: In broilers, FCR worsens by 10-12% and growth

slows down by 5-10%. In layers and breeders, laying rate declines, eggshell quality worsens, replacement pullets are lighter, lay later and lay fewer eggs. In breeders, fertility is reduced, due to less mating, poorer semen quality and female infertility. Ÿ

Death

Govind Mohan¹, Revanasiddu Deginal¹, Lokesha E², N. Anand Kumar¹, Bharath Kuamr B S¹, Sushil Kumar¹, Maneesh Kumar Ahirwar, Bhanu Prakash V², 1 Ph.D scholar, National Dairy Research Institute, Karnal 2 Ph.D scholar, Indian Veterinary Research Institute, Bareilly Ph.D scholar (Animal Genetics and Breeding) #252, Krishna Hostel, ICAR-NDRI Karnal, Haryana

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STEPS TO COPE WITH HEAT STRESS IN POULTRY FARMING IN SUMMER FOR PROFITABLE POULTRY INDUSTRY Introduction Summer season causes number of deleterious effects on broilers and layers which ultimately reduces profitability. Summer stress a serious concern for poultry producers as it directly leads to financial losses by impaired poultry performance. High ambient temperatures can have a major impact on performance of commercial poultry. When they are coupled with high humidity, the combination can become critical. Therefore, there is a need to re-evaluate the management of poultry and equipment used in hot weather so that heat stress is minimised. Heat Stress not only causes suffering and death in the birds, but a l s o re s u l t s i n re d u c e d o r l o s t production that adversely affects the profit from the enterprise.

Thatching of roof with paddy straw or sugar cane leaves will reduce temperature inside the shed.

The roof should be painted with white wash to reﬂect light.

Shades from tall trees and plantation around the sheds can reduce the radiant heat. The plantation of trees should be such that trees will be leafy during summer and bald during winter.

Orient the long axis of poultry house i n a n e a s t - w e s t d i re c t i o n to minimize solar heating and direct access to sunlight. Poultry houses in tropics should have good roof insulation (if possible with false roof to reduce the conduction of heat) with support of foggers and cooler systems. In open sided houses, width of house will be a limiting factor so keep the optimum width (24-32 ft) based on temperature, humidity and wind velocity, type of house and nature of bird for effective cross ventilation. Increased air movement over the birds by cooler fans/exhaust to produce a wind chill effect which will cool birds even without drop in the house temperature. Shed design and construction should not allow direct sunlight on birds.

Addition of 0.25% of salt to drinking water increases water consumption.

Adjust the amounts of medications and volumes of water used for water vaccination to reﬂect the increase water consumption of the ﬂock during hot weather.

Do not withhold drinking water from the ﬂock when vaccine is provided through drinking water.

Use Aquacure in water to control infections through water.

For day old chicks provide cool water and Electral Energy on their arrival to farm before offering feed to avoid dehydration after transportation.

Cover water tanks with wet gunny bags to avoid direct exposure to sun heat.

Treat ideas for helping chicks or chickens to stay hydrated:

Water Management in Poultr y Farming in Summer

Housing Management in Poultry Farming in Summer Ÿ

Roof overhangs should be sufﬁcient (3-5 ft) to protect the birds from strong sunrays.

gm/liter) in water during hot hours, Electrolyte Tip: mix up an electrolyte solution, try freezing it in ice cube trays and add ice cubes to ﬂock's drinking water as needed as an additional way to cool them down.

Practically water is the most important criteria during summer. In summer water consumption is 3-4 times more. Even a slight shortfall of water can lead to heat stroke and mortality. Normally feed and water consumption ratio is 1:2 but when temperature shoots beyond 95oF, this ratio may increase up to 1:4 or more.

Supply of plenty of clean and cool water (60-70oF) must be ensured during summer months.

Use Aquacure in water to control infections through water.

For day old chicks provide cool water and electrolytes on their arrival to farm before offering feed to avoid dehydration after transportation.

Cover water tanks with wet gunny bags to avoid direct exposure to sun.

Increase number of waterers by 25%.

Increase frequency of watering. In case of nipple drinkers, insulate nipple pipe with wet gunny cloth.

P ro v i d e E l e c t r a l E n e rg y ( 1 - 2

- Watermelon (or other melons) cut in small chunks or just cut it in half. - F re e z e s l i c e d o r c h o p p e d tomatoes and then serve them on a ﬂat plate - Grapes – cut up in small pieces if they’re for chicks. - Cucumbers, sliced small. - Blueberries, sliced if for chicks. - Strawberries, sliced if for chicks. - Ice cubes with herbs like parsley, basil, marigold petals, bits of fruit frozen in them. - Lettuce chopped (for chicks), torn apart or left or whole ﬂoating in water. POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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b e c o m p e n s a te d i n o rd e r to maintain health and productivity. Ÿ

- Fresh grass and other greens chopped up and ﬂoating in cold water. - Some of their favourite treats can be frozen in ice cubes Feed Management and nutritional strategies in Poultry Farming in summer

During summer consumption of feed by birds is reduced considerably leading to reduced body weight, egg production and shell quality. Ÿ

Supplementing feed with energy (by increasing the percentage of vegetable oils or fats) helps to avoid productivity losses. This practice is useful in hens and in broilers, but, in the case of broilers, the resulting meat could be fattier, so it is necessary to be cautious.

Levels of lysine and methionine should be increased.

In breeders and layers, administration of calcium should be increased by 45%. Moreover, partially replacing salt by sodium bicarbonate helps to maintain eggshell quality.

Treatments through drinking water are more effective than through feed because during hot periods birds eat less but do not reduce their water intake. The following additives are key during hot periods: Ÿ

Electrolytes supplementation need to be increased due to acid-base imbalance derived from heat stress. Birds loose more electrolytes through feces and this loss needs to

Vitamin C supplementation with vitamin C can reduce the negative consequences related to a rise in plasmatic corticosterone. Corticosterone is the main hormone related to stress in poultry. Heat stress can cause up to ﬁvefold increase in plasma concentrations of corticosteroids. Supplementing with vitamin C limits the increase of body temperature, stimulates growth in broilers, improves the quality of the carcass and it is related with increased laying rate, stronger eggshell and healthier day-one-chicks. Vitamin E all studies show an immunosuppressing effect of heat s t re s s o n b ro i l e r s a n d h e n s . Supplementing with vitamin E has shown to make the birds more resistant to disease and increase feed intake during heat stress Refreshing essential oils essential oils with a fresh taste, such as eucalyptus, provide a cool sensation caused by the stimulation of oral mucosa sensory cold receptors, giving the birds a very pleasant sensation of 'freshness'. Thanks to this refreshing sensation, feed intake recovers, productivity increases and mortality drops. It has also been shown that behavior related to heat stress, such as wing lifting and panting, is ameliorated with the addition of refreshing essential oils to drinking water.

General Management in Poultry Farming in Summer Ÿ

Litter preferably fresh litter of 2 inches thickness with racking or

stirring of litter 2-3 times a day during cool hours is recommended. 10% extra ﬂoor space should be provided in summer. Ÿ

Overcrowding of birds should be avoided. Shifting, transportation, de-beaking and vaccination should be done during night or cool hours of the day.

Birds severely heat stressed may be dipped in cold water for 2-3 minutes keeping their neck and head above water level.

Provide proper cross ventilation. Fans (pedestal, ceiling or exhaust) may be ﬁtted in sheds. Use foggers in the shed which could reduce the shed temperature up to 5-10oC depending upon quality.

U s e of pa i n t , w h i te l i m e e tc p r a c t i c a l l y re d u c e s t h e s h e d temperature up to 2oC. Use side curtain in shed which should be sprinkled with water.

Provide 3 exhaust fans on one side and pad cooling on other side (200ft) which completely seals the shed sides and brings down temperature below 8oC.

Avoid any circumstance that causes excessive bird density. Use curtains to protect the birds from direct hot winds. The house should be situated away from other buildings in order to facilitate free movement of air.

High altitude of roof is ordinarily 2.6 to 3.3 m from foundation to the roof line to provide maximum v e n t i l a t i o n . P ro v i d e 1 m e t e r overhang to cut the direct sun and rain into the house.

Revanasiddu Deginal¹, Lokesha E², N. Anand Kumar¹, Bharath Kuamr B S¹ , Govind Mohan¹, Sushil Kumar¹, Maneesh Kumar Ahirwar, Banakar P S³ 1 Ph.D scholar, National Dairy Research Institute, Karnal 2 Ph.D scholar, Indian Veterinary Research Institute, Bareilly 3 M.V.Sc Student, KVASU Mannuthy³ POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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PHYSICAL, CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF MEAT OF ALTERNATE POULTRY SPECIES Poultr y meat has wider regional acceptance and is low in price compared to mutton, fish and other meats and consumers worldwide demand a protein supply that is safe, wholesome, nutritious, abundant and affordable. Poultry meat is the best meat suitable for full fill the consumer demand & for sick and convalescing patients because it can be easily digested. There are cultural and religious restrictions on consumption of pork and beef, while poultry meat has no such limitations. Poultry meat is supplied chiefly by chicken (Gallus gallus) and turkey (Meleagris gallopavo), although ducks, geese, guinea fowl, quail, and other fowl also contribute. Poultry meat is economical and quick and easy to prepare and serve. It also has a number of desirable nutritional properties. Worldwide, chicken (primarily broilers, but also spent breeder hens and males, and spent table egg layers) continues to be the most popular poultry meat. Poultr y meat has higher protein content (18-23%) than most of the red meats (16-18%). This protein is of very superior quality with respect to biological value and essential amino acid contents. Most fat in poultry remains confined underneath the skin and in abdomen in contrast to red meats, where it is generally distributed throughout the tissues. The carcass fat content without skin of different poultry is 3-9%, much lower than that of red meat (>20%). The fat content of poultry is almost half of that contained in other meats. Breast meat without skin is very lean, but rich in protein. The cholesterol content is also less in breast meat, therefore safer than other meats. An advantage with poultry fat is that it is rich in unsaturated fatty acids like oleic acid and Linoleic acid that constitutes 22

more than 60 % of total meat fat. The energy content of most of the poultry meat ranges from 120 and 150 Kcal, compared to around 250 Kcal of red meat. For this reason, poultry is a good animal protein source for weight control diets, convalescents and elderly people. Poultry meat is a good source of many vitamins. Niacin is present in good quantity. Whereas, thiamine (vitamin-B1), riboflavin (vitamin-B2) and ascorbic acid (vitamin-C) are also present in fair quantity. Poultry liver is a rich source of vitamin-A, vitamin-B complex and vitamin-C. The dark meat of poultry is richer in riboflavin, while the light meat has higher niacin content. Poultry meat contains nearly 1% desired minerals; some of the important ones are sodium, potassium, calcium, magnesium, iron, phosphorus, sulphur and chlorine etc. Skeletal muscle tissue is the principal component of poultry meat. The muscle tissues are surrounded by connective tissue sheath known as epimysium. From this epimysium, connective tissues penetrate into the muscles separating it into fibers of muscle bundles. These penetrating septa contains blood vessels and nerves and is known as perimysium; from this, fine connective tissue surrounds each muscle fiber, known as endomysium. The size of the muscle fiber determines its texture. These connective tissues are from the muscles, join together to form the tendon which connects the bone. Connective tissue also enters into formation of adipose tissue as well as other specialized tissues like cartilage. The basic structural unit of a muscle tissue is the muscle fiber. The diameter of the muscle fiber varies depending on the species, sex and breed, the plane of nutrition and age. This fiber consists of

a sarcolemmal membrane, sarcoplasm, nuclei, golgi bodies, mitochondria and 'T' system. Each fiber is multi nucleated. Poultry are endowed with white muscle and red muscle, giving rise to light and dark meat. The activity of the muscle determines its colour. In poultry, the leg muscles are darker and the breast muscles are lighter, but in flying birds the breast muscles are darker due to greater stress during flight. Meat of alternate poultry species Japanese quail meat has high nutritive value with gamy taste and tender, very delicious with low calorific value. It is rich in protein, vitamins, essential amino acids, unsaturated and saturated fatty acids and phospholipids and low in cholesterol. Quail meat is not only taste delicious, nutritious, contains a variety of inorganic salts, lecithin, hormones and a variety of essential amino acids. Quail meat and eggs, is a good tonic, there are strong tonic effect. Quail meat is not only a delicacy, but also has medicinal value for some nervous disorder. Turkey is one of the white meat choice and famous for its leanness and deliciously. Cooked whole turkey forms the traditional dish in Thanks giving and Christmas dinners. Turkey is valued for its very tender and light meat. It has better meat to bone ratio. The meat of turkey has nutritional, seasonal and curative properties. Duck meat has been enjoyed by people world over for centuries as a culinary delicacy. It is easily digestible and has a very high nutritive value. It is an excellent source of high quality protein containing a well-balanced array of amino acids. Peckin duck meat can lower blood cholesterol level. Guinea fowl is a special delicacy meat. The meat of a young Guinea is tender POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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a n d o f e s p e c i a l l y fi n e fl a v o u r, resembling that of wild game. The meat is lean and rich in essential fatty acids. Guinea fowls have a high processing yield of 80% with excellent meat to bone ratio. Emu is an Australian bird, huge in size. Emu meat is known for its rich taste and is extremely nutritious than any other re d m e a t . E m u m e a t i s l o w i n cholesterol, rich in protein and iron as compared to Chicken and turkey. Emu meat is considered as a healthy substitute for lamb or beef. The increased consumer awareness of the problems of cholesterol in the blood and their possible association of heart attacks and ar teriosclerosis has increased the demand for emu and ostrich meat in international market. Emu meat is in great demand in European and American countries and is already extremely popular and available in most of the restaurants and supermarkets. Meat flavour Upon heat processing, meat constituents undergo a series of

thermally induced reactions to afford a large number of volatile compounds that contribute to its aroma. More than 1000 chemicals have so far been identified in the volatiles of different muscle foods. The most important taste-active components of meats are amino acids, peptides, organic acids, nucleotides and other flavor enhancers; among others high-molecular-weight fibrillar and sarcoplasmic proteins have little effect on the development of meat flavour volatiles. The aroma-impact compounds have been found to comprise a number of compounds belonging to different classes of heterocyclic and acyclic compounds containing N, O and S atoms. Since the free amino acids and carbohydrates in meat from different species are similar, their flavor upon heat processing is also expected to be similar. However, the lipid components of meat, mainly the intramuscular lipids, are known for the characteristic flavor of different breeds/ species. Species-specific flavors in meats originate from the involvement of their lipid components in Maillard reaction during heat processing.

The meat of native chicken is tougher than regular dressed chicken, but it has more ﬂavors. The meat of native chicken is leaner and less in energy. Simmering native chicken longer makes the meat tender and releases all the ﬂavors. The meat of native chicken has a unique taste and texture, is regarded as a delicacy, and is popular among consumers. The selling price of the meat is two or three times higher than that of commercial broilers. Chemical composition of poultry meat Water Protein

: 56 - 75% (medium of transport) : 17 - 25% (Sarcoplasmic, Myoﬁbrillar and Stromal) Fat : 2 to 9% Carbohydrate : less than 1% Inorganic constituents : 1.0 to 1.3% (Ca, Mg, K, Na, Fe, P, S and Cl)

These components vary in poultry meat based on genetic make-up, nutrition, health and management.

Chemical composition of meat of different poultry species is given in the following tables.

Table-1: Proximate composition of raw, fresh meat of different poultry species (per 100 g)

Water Energy Energy Protein Total lipid (fat) Ash Carbohydrate Fibre

Unit Duck Goose Quail Turkey Guinea fowl Squab g 73.77 68.3 70.03 74.16 74.44 72.8 kcal 135 161 134 120 110 142 kJ 566 674 561 501 460 594 g 18.28 22.75 21.76 21.77 20.64 17.5 g 5.95 7.13 4.53 2.86 2.47 7.5 g 1.06 1.1 1.32 0.97 1.25 1.17 g 0.94 0 0 0.24 0 0 g 0 0 0 0 0 0

Emu Ostrich Broilers 72.87 71.07 75.46 134 165 119 559 690 498 22.77 20.22 21.39 4.03 8.7 3.08 1 0.73 0.96 0 0 0 0 0 0

Table-2: Mineral composition of raw, fresh meat of different poultry species (per 100 g)

Minerals Calcium, Ca Iron, Fe Magnesium, Mg Phosphorus, P Potassium, K Sodium, Na 24

Unit mg mg mg mg mg mg

Duck 11 2.4 19 203 271 74

Goose Quail 13 13 2.57 4.51 24 25 312 307 420 237 87 51

Turkey 14 1.45 25 195 296 70

Guinea fowl 11 0.77 24 169 220 69

Squab 13 4.51 25 307 237 51

Emu 7 4.02 24 222 320 56

Ostrich 7 2.91 20 199 291 72

Broilers 12 0.89 25 173 229 77

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Zinc, Zn Copper, Cu Manganese, Mn Selenium, Se

mg mg mg mcg

1.9 0.253 0.019 13.9

2.34 0.306 0.024 16.8

2.7 0.594 0.019 17.4

2.37 0.109 0.021 26.5

1.2 0.044 0.018 17.5

2.7 0.594 0.019 13.5

3.48 0.199 0.027 30.5

3.51 0.128 0.017 33

1.54 0.053 0.019 15.7

(Source: USDA National Nutrient Database for Standard Reference, Release 23 (2010)) Table-3: Vitamin composition of raw, fresh meat of different poultry species (per 100 g)

Vitamins

Unit

Duck

Goose

Quail

Turkey

Vitamin C Thiamin

mg mg

5.8 0.36

7.2 0.129

7.2 0.283

0 0.072

Guinea fowl 1.7 0.067

Riboflavin

0.45

0.377

0.285

0.168

Niacin

5.3

4.278

8.2

Pantothenic acid

1.6

1.973

Vitamin B-6 Folate Vitamin B-12

mg mcg mcg

0.34 25 0.4

Vitamin A, IU Vitamin E (alphatocopherol) Vitamin D Vitamin K (phylloquinone)

Squab

Emu

Ostrich

Broilers

7.2 0.283

0 0.27

0 0.182

2.3 0.073

0.112

0.285

0.457

0.267

0.142

4.544

8.782

6.86

7.485

4.377

8.239

0.787

0.907

0.936

0.787

2.74

1.08

1.058

0.64 31 0.49

0.53 7 0.47

0.47 9 0.43

0.47 6 0.37

0.53 7 0.47

0.642 13 6.75

0.475 7 4.61

0.43 7 0.37

0.7

0.35

0.24

0.21

mcg

2.8

2.7

1.8

(Source: USDA National Nutrient Database for Standard Reference, Release 23 (2010))

Conclusion The concept of poultry meat has received a great deal of attention from food manufacturers, small traders, as well as public institutions and health centers. All alternate Poultry meats are the main source of animal protein. Their quality describes many of nutrients, biological and technological indicators. The most important one - the human body's nutrients and, in particular - a high biological value protein needs.Recently, the public being

interested in a healthy diet aspect, particularly increased consumption of various alternate poultry meat. Turkey meat compared to other types of meat, has rich in protein, vitamins, minerals and low in fat. The worldwide demand for ostrich meat is still increasing. Ostriches are just starting to use as meat animal. Now people focus on healthy and wholesome nutrition and it inďŹ&#x201A;uences the use of ostrich, quail and emu meat. Ostrich meat is considered to be healthy product, due to its low intramuscular fat content (16.50% of fat

is polyunsaturated fatty acids omega- 3 fatty acids) therefore, it is seen as a new alternative to red meat. All poultry meat species captivate not only new customers but also the researchers seeking to bring all poultry meat to table. This snap shot on physical, chemical composition and nutritive value of meat of alternate poultry species is for some comparative evaluation of chemical composition and technological properties of all alternate poultry meat.

Rabi Ranjan Naik M.V.Sc.Scholar, Madras veterinary college, TANUVAS, Chennai-600007 Corresponding author: rabiranjann.g@gmail.com

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COCCIDIOSIS IN POULTRY: AN OVERVIEW Introduction

Life cycle

Coccidiosis is one of the most common and economically important diseases affecting poultry caused by protozoan parasites, and is characterized by heamorrhagicenteritis (bloody diarrhea). The bloody diarrhea is mainly due to intestinal epithelium dying off since a large number of oocysts and merozoites burst out of the cells. The disease spreads from one bird to another by contact with infected feces or ingestion of infected tissue.

The life cycle of Eimeriaspecies involves two or more generation of an asexual development called as “shizogony”, leads to a sexual phase formed by gametogony which results in the formation of oocyst.

Etiology Coccidiosis caused by a protozoan parasite of the genusEimeria,where nine species have been reportedout of whichE. tenella is the most common and highly pathogenic, whereas E. acervulinaand E. maxima are the most prevalent species. Table-1.Species of Eimeria with their predilection site in the host

Clinical signs and Symptoms

The infective stage, sporulatedoocyst, is ingested and the action of various factors in the gut (bile salt and trypsin) leads to the release of sporocysts and then sporozoites in the alimentary tract and shed in faces. Life cycle of Eimeria is quite rapid with a prepatent period is 46 days, depending on the species.

Signs include droopiness and restlessness, loss of appetite, poor feed digestion, poor weight gain, and feed conversion efﬁciency;pale combs and wattles,loss of yellow color in shanks, unthrifty rufﬂedfeathers, blood or mucus in the feces, diarrhea, dehydration.

Pathogenesis

Postmortem ﬁndings

The infectious forms of the causative agent are oocysts,it is the form of spores. Infection is through oral route, with infected feed and/or water. After ingestion, infectious oocystsexcystliberating the infective form “sporozoit”. Sporozoit infect epithelial cells of the intestine.The pathogenicity of coccidia depends largely on the

Coccidiosis causes a thickening of the i n t e s t i n e s , l i g h t c o l o re d s p o t s , hemorrhages and streaks on the surface of gut. The type and locations of lesions in the gut indicates the species of Eimeria.

multiplication of developing parasites inside the host. The pathogenic process starts during shizogonic phase of the parasite development. The pathogenic process during the ﬁrst generation of shizonts is negligible but second generation of schizonts is most pathogenic. Their development, deep in the cells, results in inﬂammation, mucus desquamation, capillary rupture and haemorrhagiae.The disease is accompanied with severe clinical symptoms. The possible outcome could 28

be death of the bird. Death is a consequence of haemorrhagiae (bird can lose 60 to 80 percent of the blood volume), toxemia or as a consequence of gangrene or rupture of the intestinal wall.

Table-2.Characteristic lesions of Eimeriain birds during post mortem examination

Diagnosis Diagnosis of coccidiosisis based on clinical symptoms (like dysentery, diarrhoea, or soft mucoid faces), postmortem examination and fecal examination. The location of the major lesions gives a good indication about the species for example; hemorrhagic lesions in the central part of the small intestine suggest E. necatrix, those in the cecum, E. tenella. Microscopic examination of POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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the affected areas along with measuring oocysts will conﬁrm the identiﬁcation.

Control and Prevention

Always keepthe droppingsaway from the litter.

Tre a t m e n t s h o u l d b e s t a r te d immediately after the outbreak of coccidiosis.

Prevention of coccidiosis is more easy than treatment.Controland Prevention of avian coccidiosis is based on a combination of bird management and the administration of vaccine. Management Ÿ

Avoid over-crowding

Adequate ventilation (low humidity)

Anticoccidial drugs mixed in the feed or water are used to kill infection.

Water lines should be cleaned regularly to eliminate wet droppings.

Vaccination Most commercially available anticoccidial vaccines contain live o o c y s t s of a t t e n u a t e d o r n o n attenuated strains of coccidia. Treatment Treatments of infected birds are most effective when started early. Infection may be treated using anticoccidial drug such as sulphonamide, sulphaquinoxaline, sulfadimethoxine, furazolidine and amprolium etc. The supplementation vitamin A and K promotes the recovery of infected birds.

Table-3.Live anticoccidial vaccines available in the market

Table-4.Durgs for treatment of coccidiosis in birds

Authors are requested to send your valuable articles for publication in

POULTRY PLANNER at

pcslkarnal@gmail.com Contact: 9991705005

Rachana Sharma, Panjab Singh Yadav and Neetika Singh Jalmeria National Dairy Research Institute,Karnal (Haryana)

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SYNTHETIC PHONOLIC COMPOUNDS (VIRKON LSP) AS A DISINFECTANT PROVES TO BE EFFECTIVE IN ENHANCING POULTRY PRODUCTIVITY IN HIGH DISEASE CHALLENGE AREAS OF WEST BENGAL: A CASE STUDY Introduction No amount of drugs, antibiotics or vaccines will permanently solve disease problems on a farm, or in a hatchery, if sanitation is a secondary consideration. No poultry producer would consider a disease prevention programme to be complete without a comprehensive plan for cleaning and disinfection, which would be inadequate without a rigid set of principles, and good husbandry and management practices. The aim of sanitation and disinfection is to reduce or kill microbial populations which present a threat to the health of ﬂocks.Cleaning and disinfection involve the physical and chemical removal of contaminating debris, and the reduction or elimination of pathogenic organisms in or on materials, so that these no longer present a health hazard. Disinfection occupies a pivotal position presently owing to the widespread prevalence of numerous diseases. Amongst the diseases inclusion body hepatitis (IBH) has taken a severe shape at present which is causing mortality and morbidity thus leading to severe losses to the farmers. The outbreaks of IBH pave the way for other diseases by making the birds immune compromised. Therefore, a nominal leakage in bio-security programs may prove to be detrimental in terms of outbreaks and production efﬁciency. Description and background of the study The objective of any disinfection program is to bring down the number of the potential pathogens to a bare minimum level so that the risk of disease outbreak becomes minimized. One of the disinfection methods is terminal disinfection which is applied 32

when the farm is getting ready for the next placement and the other one may be termed as continuous disinfection which is applied in a running farm with birds. Thus choice of disinfectant plays a crucial role in achieving the goal of getting a flock with minimal mortality and maximum productivity. Some of these factors include the cost of the disinfectant, the type of the agent to be destroyed (bacteria, virus or fungi), the amount of the contamination left in the poultr y house and the active ingredients present in the disinfectant. The synthetic phenols are found to be an effective choice for this purpose. The phenols basically destroy the enzymatic systems in a living organism and destroy the cell membrane thus making the pathogens vulnerable to the disinfectants and the adjuncts present in the product. This action is facilitated by the deep penetration capacity of p h e n o l w h i c h m a ke s i t a p t f o r disinfection of the equipments which contain organic materials like feces and litter materials. Here a description of the test product is needed ... the composition if possible may be given. To understand the effects of phenol compounds as a disinfectant a field study was conducted in the 24 Parganas district of West Bengal, India where the farm density is very high and owning to excessive population pressure carrying out optimum bio-security practices is not always possible. As a result farm mortality remains at a very high level at times when there is slightest possibility of viral outbreaks. The study was taken up during a period when the area under study was reeling with excessive cases of mortality of non s p e c i fi c a e t i o l o g y. T h e a ve r a g e

mor tality across the farms was calculated to be 25% and in some cases mortality as high as 50 to 60% was not uncommon. Organ and blood samples from dead and livebirds were collected and sent to different laboratories for investigation. However, results were inconclusive and no definite diagnosis could be made and as a result of this no specific line of treatment could be drawn to help the farmers to get rid of this problem. Materials and methods The effects of Virkon LSP as a terminal and continuous disinfectant were tested in certain broiler integration farms of Addvet Farm Care P Ltd located at Nimpith branch of South 24 Parganas. In total 6 farmers were selected randomly and their farm data of the last har vested flock was collected. The last flocks were placed mostly during the first and second week of January 2017 and harvested towards middle of February. In the same farms during the subsequent chick placement during March 2017, Virkon LSP was used as terminal and continuous disinfectant. The following points of difference between these two flocks should be noted: 1. The earlier flocks were reared in an environmental condition which was ver y conducive to good body weight and feed conversion though it was challenged with the disease producing organisms (as detailed in t h e a b o ve s e c t i o n s ) . O n t h e contrary, the subsequent flocks were substantially challenged especially towards the terminal phase when ambient temperature increased and the birds were exposed to hot summer. POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

ARTICLE 2. The last flocks did not receive enough care towards bio-security and did not experience the terminal and continuous disinfection with Virkon LSP. The methodology of application of Virkon LSP as terminal and continuous disinfectant is described below: 1. For terminal disinfection Virkon LSP was applied at the rate of 50 ml per 1000 ft2 after proper cleaning and white washing of the entire shed. All t h e re l a t e d p re c a u t i o n s l i ke covering the shed with curtain for a minimum of 24 h following the application of Virkon LSP was followed. 2. For continuous disinfection Virkon LSP was applied at the rate of 2.5 ml/l water outside the sheds (all the four sides of the sheds) once every week. The details of the farm performances during the earlier flocks and the latter flocks are presented in Table 1.

Table 1: Virkon LSP ﬁeld trial with AddvetFarm Care Pvt Ltd at Nimpith, 24 Parganas (s), West Bengal

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convincingly proved the efﬁcacy of Virkon LSP and proper bio-security measures, the actual comparison could not be made since the time of placement and harvest was different. In the following Table (Table 2) a data has been presented which will show the comparative performance of the six treated farms and comparatively chosen 12 un-treated farms. It has to be noted that in the un-treated farms similar bio-security measures were taken as those in the treated farms and the difference was only with the a p p l i c a t i o n of V i r ko n L S P. T h e comparative performance of the last ﬂock (as presented in Table 1) is also given in the same Table for comparison.

Table 3: Economics of Virkon LSP treatment

Dr B C Dutta Poultry Consultant

Table 2: Comparative performance of treated and untreated farms vis-a-vis last ﬂock performance

The difference in mortality between the Virkon LSP treated farms and the untreated farms with similar bio-security measures is fascinating and averaged to be 9.5%. The difference in C FCR (FCR at 2 kg body Wt) between the two groups was a whopping 13 points which means a saving of 130 g of feed per kg broilers and when converted to current market rate the value translates to Rs 3.50 per kg broiler.

The above data suggests that implementation of proper bio-security measures effectively improved the productivity of the farms. Despite presence of inclement weather and disease threats mortality decreased in all the treated farms to a great extent a n d t h i s re s u l te d i n s i g n i ﬁ c a n t improvement in body weight at the time of harvest, productivity index and feed conversion ratio.

The economics of the treatment with Virkon LSP is presented in Table 3 where considering an average selling price of Rs 95 per kg live broiler it has been shown that Virkon LSP treatment yielded almost double the proﬁt which was possible due to substantial reduction in production cost. Reduction cost was reduced by achieving a better liveability and feed conversion ratio.

The above results though quite

It was concluded from the present trial

that implementation of bio-security measures combined with the application of an effective terminal disinfectant like VIRKON LSP then broiler productivity can be substantially improved yielding greater proﬁt to the farmers.

AWARD

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IPJA TAKES OATH TO AUGMENT INDIAN POULTRY INDUTRY, CONDUCTS TECHNICAL SEMINAR on 24th June 2017 AT HYDERABAD

T h e I n d i a n Po u l t r y J o u r n a l i s t s Association (IPJA) organized a Technical seminar on 24th June 2017 at Hotel Avasa, Hyderabad to acquaint the Indian poultry farmers with the latest knowhow on precision quality poultr y production. The morning session of the seminar dealt with the Layer production while the evening session was dedicated to Broiler Breeders. In the morning session the stalwarts of Indian poultry were facilitated which included Mr. K V S Subba Raju, and Mr. D Sudhakar. Mr. K V S Subba Raju, Vice Chairman of NECC replying the Felicitation at the Technical Seminar for Layer Farmers explained that the team of entire NECC is still following the guidelines of Late Padmashri Dr. B V Rao who founded the NECC in 1982. He said that at the time of formation of NECC, there were hardly one crore layers and now it has augmented manifold. In spite of huge expansion, Mrs. Anuradha Desai, the Chairperson, VH Groupwas able to 34

bring the situation under control and maintain the price line of eggs by devoting much time and more funds after the demise of Dr. BV Rao over two decades. Many poultry farmers may not be knowing that she has been in constant touch with all the NECC zones and making effor ts to declare maximum selling prices for eggs in the country. There are at least 27 crores of layers in the country as per the installed capacity. Though it is growing every year, NECC is able to increase the prices, while promoting egg consumption. “Many new Farms have come up. New Farmers with huge capacities are managing the farms and adapting the new Technologies. Many highly educated people are entering the poultry activity .Poultry has very bright future though there may be slight pit falls. “ The Government is also encouraging poultry as there is a need to increase the per capita consumption of Eggs.” He appealed the farmers to

put on united efforts and extend their helping hand for realization of better rates. Mr. Subba Raju thanked the IPJA and appreciated their effor ts in conducting the Technical Seminar. Responding to his felicitation, Mr. D. Sudhakar, Ex- President, APPF urged the farmers to always recollect the words of our beloved leader Late Dr. BV Rao-“Talk to your Birds everyday! They talk to you.” This is a golden principle of management and for better proﬁts. He used to say these words so that every farmer should go into his shed every day and watch the birds. “He was telling that your shed should be so comfortable that you too can sleep along with your birds in your shed.” He founded the NECC movement and laid a strong foundation for Indian Poultry Farming to grow.” He was dreaming India to be No 1 in world both quality a n d q u a n i t y, M r. S u d h a k a r congratulated the IPJA team for a successful Seminar. POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

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Mr. K. Mohan Reddy (General Secretary -Telangana Poultry Federation), while addressing the farmers explained the efforts of TPF in realization of culled bird rate, single window sales and extending helping hand to NECC in egg price declaration. He conveyed his best wishes to IPJA for conducting such Technical Seminars all over country. In his Welcome address Mr. B. S. Rana, President IPJA appreciated the role of Telangana Farmers in bringing up the Poultry as No.1 in the country since decades. He said that they have started t h e i r Te c h n i c a l S e m i n a r s f r o m Hyderabad as it is known as Egg Bowl and also now as 'Chick Nest.' Hyderabad has the pride of declaring the prices of Hatching Eggs and Chicks also for the entire country. Mr. Rana announced that IPJA would this year conduct a Technical Seminar on 12th August at Namakkal and similar meeting in Karnal in October. He also declared that the prestigious IPJA Award Function would be held in early 2018. He thanked the sponsors for their support and appealed to extend their cooperation for the success of future programers. He assured the Indian Poultry Fraternity the best services of IPJA for the progress Indian Poultry. Mr. M. N. Rao Ex-President, IPJA in his inaugural address briefed the growth of Indian Poultry with the nationalization of Banks in 1969 and formation of

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NABARD in 1982. He reported that from 1971 to 1982 there was increase of 5 paise in Egg Price. After formation of NECC from 1982 till 92, there was increase of 60 paise 12 times. He recollected the words of Dr. BV Rao that when he was awarded Padmasri, he stated that the entire Poultry Fraternity was awarded! He felt that Mr. Subba Raju has served NECC right from its formation over three decades with deep involvement in price declaration as Zonal Chairman, Hyderabad and as National Vice Chairman! He said honouring Subba Raju is equal to honouring the NECC striving for the welfare of Farmers. Mr. D. Sudhakar had also been working since the formation of NECC as a young leader and devoting himself for the promotion of NECC. As President of APPF also, he has extended his services. The team of all the members of IPJA honoured both the leaders with a shawl, memento and bouquets. Mr. K. G. Anand, General Manager (VH, Hyderabad), Mr. Bala Subramaniam (GM VH Integration) Mr. D. Rami Reddy former President Telangana Breeders Association, Mr. Jakka Rami Reddy (Vice President, Telangana Poultry Federation) Mr. V. Narasimha Reddy, President APPF Hyderabad-Zone-1, Mr. C. Madhusudhan, Jt. Secretary, Poultry Breeders Association etc. were welcomed by IPJA with the presentation of bouquets.

Mr. BS. Rana, Editor Poultry Punch (New Delhi) and the founder President of IPJA has taken up the lead again and organised this seminar. Mr. M.K. Vyas, (Editor-Hind Poultry, Hyderabad)and General Secretary, Mr. G. N. Ghosh, Vice President (Editor-Poultry Jagath & Indian Poultry Review, Kolkata), Mr. N..S.N. Murthy (Editor-Poultry Herald, Hyderabad ) Treasurer, Mr. Shashank Purohit, (Editor-Poultry Diary Feed Magazine, Hyderabad) Mr. M. N. Rao (Editor- Poultry Voice of India & KoKhroKoh, Hyderabad)Mr. Vishal Gupta (Editor- Poultry Planner-Karnal) Mr. N. K. Gupta (Poultry Times-Karnal), and Mr. Rakesh Bharadwaj (EditorPoultry Express, Panipat) were called on the dais and introduced. The program started with a Dance Prayer performance Ganeshaya Dheemahi by Miss. Lakshmi Parimala (daughter of Mr. M. N. Rao) followed by floral tributes to Late Padmashri Dr. B. V. Rao, the Father of Indian Poultry. Morning Layer Farmers session started with Dr. H. B. Nataraja who spoke on 'Present Trends and Future Approach for better Feed Formulations. ‘He said feed formulation is exceptionally essential to get the optimum output in layers. He said specific feeding pattern should be followed for specific age group birds. He stated that only administration of the right feed ratio with age specific birds can give best results. He said as

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

PRESS RELEASE

the maximum investment in poultry rearing is made in feed, so the poultry farmer should always be alert to feed the right mix of feeds complying with the already stated requirements in different age group birds. He said the lack of inclusion of essential elements in the layer diet can lead to deﬁciency diseases and also subdue the immunepotency of birds. Dr. T. Kotaiah's presentation on 'Avian Flu- Present Status & Strategy to Control.'He said Avian Flu is one of the most dreaded diseases in poultry that can wipe out the entire farm in a very short time. He said that the Avian Flu virus has taken its toll in all parts of the globe and caused immeasurable ﬁnancial damage. H said if the farm manager is aler t and practicing adequate bio security measures then the chances of Avian Flu infection can be checked considerably. Mr. Vijay Sardana (Specialized in Food & Consumers Laws, IPR & Contract Laws Agribusinesses Value Chains, Commodity Markets & Innovation Management) spoke on Egg Marketing: How To Make More Money In Egg Business? He said Nutrient-dense staple food, high in protein, vitamins and an important source of protein for vegetarians, whose number is constantly increasing. He explained in great detail about the nutritional value of eggs and Egg Marketing Channels. He said the marketing of eggs include-

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Collecting; Grading and packaging on farm or transporting to a grading, packaging and processing plant; Storing; Moving through wholesale and retail channels; and Selling directly to consumers. He explained the different egg sizes, its prices and minerals present in an egg. Mr. Sardana said factors affecting yolk and albumen quality include: natural factors, temperature, humidity, time, handling, storage and tainting. He said factors affecting quality eggs are: breed, age, feed, management, disease control, handling/collecting eggs, housing. He said the Consumer Behavior is related to: Safety Quality, Quality Oriented, Nature Oriented, Concerned Consumers. The Morning Session concluded with lunch. The Evening Breeders Special session was actively participated by majority of hatchery men and Hatchery Advisers. Dr. H. B. Nataraja made a presentation on Feeding for Better Hatchability. He said there are 2.5 crore Broiler Breeders , 1 Crore Broiler chicks placed /day, Proﬁtability of Breeding farm depends upon, Eggs produced per hen (settable), Hatchability and Quality of DoC. He said Commercial Broiler Breeder ﬂock performance Goals are180 eggs per Hen, 150 chicks per hen, average Hatchability 80-85%. He said a study carried out by researchers of

University of Wageningen. NL on hatchability performance of 511 commercial breeding farms the outcome were as follows. 1.

The average Hatchability in the beginning of Laying period (25wks) was 66% only

It increased upto 86% between 3136 wks of laying.

The hatchability was down to 50% towards the end of Breeding cycle.

D r. N a t a r a j a s t a t e d t h a t t h e performance of broiler breeder is influenced by flock management, health status, environmental conditions and nutrition. Broiler breeders need the best nutrition to guarantee maximum performance (laying rate, fertility and number of hatched chicks). Laying stress on hatchability he said successful hatching depends upon fertile egg h a v i n g a d e q u a te n u t r i e n t s a n d favorable environmental conditions. Hatchability is influenced mainly byFertility of both Male and female breeders, Nutrient pool of the Egg for Embryo development, Traditionally Vitamin status of breeders is always considered as major nutritional factor influencing Hatchability etc. On breeder nutrition and chick quality, he said that nutrient manipulations that give their positive effect on chicks by means of a better or more appropriate nutrition of the breeders.

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PRESS RELEASE

Re a l i m p ro v e m e n t of b ro i l e r performance is possible through nutritional manipulation of their mother's diet, he added. On breeder nutrition he emphasized that ﬁrst of all, the hen needs to have correct nutrition herself to: achieve optimal development conditions (age and sexual maturity, body weight, fat deposition)

produce eggs of good quality (internal and external) e.g. good shell quality, moisture content, yolk to albumen ratio, fat content, mineral and vitamin status

Breeders do not transfer all the nutrients with the same efﬁciency particularly when they are young .

He said Breeder feeding schedule should include-Feeding the immature bird (Pullet), require consistent uniform growth, achieved by control of feed intake and diet formulation. He said when feed changes there is stress when there is change nutrients, change ingredients and change texture. He also explained I full detail about the feeding schedule of the layer and broiler birds. He laid emphasis on nutrition necessity and impact of Protein Nutrition, Lipid Nutrition, Male breeders Nutrition, Vitamin nutrition, Mineral nutrition and use of Carotenoids. Dr. Anand Khandwekar made a special presentation on Gut health in Poultry. He said gut health is a precursor

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to good poultry health and optimum performance. He said gut health is directly related to digestion which m e a n s a d e q u a t e a b s o r p t i o n of essential elements to boost poultry health. Dr. R. Jayasurya spoke on Status & C h a l l e n g e s : P h a r m a , Va c c i n e s Diagnostics in Indian Poultry Industry in exhaustive detail. His main thrust was on prevention, control and eradication. He said the poultry farmer needs to be well equipped and organized in a systematic way. He said pharmacology deals with comprehensive study on action of drugs. He said 'Plants are recognized as bio-reactors for vaccine production.' Transgenic plants have been identiﬁed for vaccine production. Complex plants such as tobacco, potato, tomato, and banana can have genes inserted that cause them to produce vaccines usable for humans. He also mentioned the History of medical diagnosis in quite an interesting manner. He stated that Differential diagnosis can be reached at through Physical examination, Medical history, Process of elimination and Pattern recognition. According to him 'Stress Leads to Distress.' Mr. Vijay Sardana (Specialized in Food & Consumers Laws, IPR & Contract Laws Agribusinesses Value Chains, Commodity Markets & Innovation Management) spoke on -Broiler Marketing : How To Make More Money

In Brolier Business ? He said we should consume chicken because it is high in protein, anti-depressant, prevents bone loss, good for health and has plenty of phosphorous which is essential for our body, high in selenium, boosts metabolism, niacin rich, good for eye and healthy tissue growth. Chicken meat also controls blood pressure, reduces weight, prevent skin and cataract disorders. He also explained the broiler value chain and changing consumer behavior. He apprised about the latest addition to different parts of the chicken body available in the market. He said the Chicken Cuts available in market are- Whole Chicken, Halves, Breast Quarters, Split Breast, Split Breast without Back, Boneless, Skinless Breast, 8-Piece Cut, Whole Chicken Wing, Wing Drummettes, Wing Mid Section with Tip, Wing Mid Section, Whole Chicken Leg, Boneless, Skinless Leg, Thigh, Boneless, Skinless Thigh, Drumsticks, Giblets. He also presented the price tag of organic chicken in U. K. He said we must explore marketing option and compared the Weight of Chicken Cuts & Economics. He stated that the important steps for Chicken Marketing include Assured quality and food safety by feed your birds well and should include the following Have your own abattoir to ensure hygiene and proper cuts, Carry out marketing research, Bypassing the middlemen ,Take your business online, Become a supplier to

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

PRESS RELEASE Hotels and Restaurants, Employ Marketers, Advertise your products, Try home delivery services, Use Attractive Packaging. Organisations like Poultr y India, Venkateshwara Hatcheries P. Ltd.,Globion, SR Hatcheries Group, Zoetis, ABTL, Huvepharma, Vesper (Vestar Agencies),

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Janaki Feeds, Chakra Group, Gartech, Dhumal Industries, Vijayaraj Poultry E q u i p m e n t s e tc . s u p p o r te d t h e programme with their sponsorship.

Sponsoring companies also made their product presentations and played company corporate Audio Visuals.

The programme ended well with All the sponsors were provided Table cocktails and dinner and a promise to space who displayed their product conduct more such events for the brochures. progress of the Indian poultry industry.

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

PRESS RELEASE

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POULTRY FEDERATION OF INDIA 207,AKD Towers, Sector– 14, Gurgaon-122001 Notice The 29th Annual General Meeting (AGM) of Poultry Federation of India (PFI) will take place on Wednesday, August 23, 2017 at Hotel Leela, Gurgaon. You are kindly requested to attend this AGM. Program 09.30AM: RegistrationandWelcomeTea/ Coffee 10.00AM: Annual General Meeting (AGM) * WelcomeAddressbyMr.Mr.RameshKhatri, President,PFI * AnnualReportPresentationbyMr.R a n p a l Dhanda,Secretary,PFI * PresentationofAccountsbyMr.AshokSeth, Treasurer,PFI 11.00Noon– 1.00PM: Process of Elections 1.00PM– 2.00PM: Lunch 2.00PM-5.30PM: TechnicalSeminar 5.30PM– 6.00PM: High Tea and visiting sponsoring company’s booth 6.00PM– 7.00PM: Declaration of PFI New Team for the year 2017- 2019 followed by Presentation of Mementoes to Sponsors Vote of T h a n k s : M r. R i c k y T h a p e r, Convener, PFI 7.30PM Onwards: M u s i c a l E v e n i n g , CocktailandDinner (Contributory Rs. 2,500 per Person). Agenda 1. Conﬁrmation of the minutes of AGM 2. Presentation and approval of theA n n u a l Report & Statement of Accounts, d u l y audited.

accepted till start of election on August 23, 2017 in cash only, at thevenue of the A.G.M.

member has the right to vote provided he/she has been enrolled latest by 31st December of the previous year in which elections are being held’ i.e. a new member enrolled by 31st December 2014 shall have right to vote.

2. Members desiring to discuss any other matter at the A. G. M. are requested to send agenda item’s with explanatory notes to the Secretary by July 25, 2017. 2. A member shall have right to vote provided he / she pays the annual 3. List of members (zone wise) is available at membership fees (including the year in PFI office on written request. which elections are being held) before Election of Office Bearers the start of election process. It is The following schedule will be followed in therefore, requested that PFI members conducting the election. who are still in arrears may kindly send their dues by Demand Draft in favor of 1. The election to the following office Poultry Federation of India. The arrears (if bearers of PFI shall be held on between any) are indicated in the covering letter. 11.00 AM – 1.00 PM at the venue of AGM. The renewals will also be accepted till the (I) President (ii) Vice President (HQ) (iii) start of election process on August 23, Secretary (iv) Treasurer 2017 at the venue of AGM in cash only. 2. Shri S. S. Katyal, M/s S. S. Katyal & Co., CA, 3. As per Rule 3 Membership (G) (iv) ‘no 308 Vishwadeep Building, Plot No.4, member will cast more than one vote District Centre, Janakpuri, New Delhi – even if he / she is heading / representing 110 058. Tel.: Off – 25621914 will act as more than one firm / company’. the Returning Officer. 4. A member whose name is proposed 3. As per clause 8(b) Election of Executive should have been enrolled as a member Committee, the election shall be by of the Federation and he / she should not secret ballot. be arrears of payment as per Para 3 4. The following election schedules shall be Membership (G) (ii) including the year adhered to 2017 – 2018. The same rule will apply to both the proposer and the seconder. The I) Nomination papers to the above nomination papers must also carry the mentioned elective posts shall be consent to the candidate. Nominations received at PFI Office 207, AKD Towers, where these conditions have not been Sector 14, Gurgaon 122001 not later than met will be summarily rejected. 4 P.M. on 25 – 07 - 2017. ii) Scrutiny of nomination papers shall be Constitutional Amendments approved by House at 27rd AGM of PFI on June done immediately there after at the same 18, 2015 as below place on 26– 07 - 2017.

Notes

iii) Candidates to be informed by 27-08- 1. Any member proposed to the post of President should have been a member 2017 for a period not less than 5 years with all iv) Last date of withdrawal intimation to be arrears paid up and should be at post of received by on 31-07-2017 any Executive Member, PFI. v) PFI Members to be informed of the 2. Any member proposed to the post of Vice candidates by 04-08- 2017 President/Secretary/Treasurer should vii)Date of elections – 23-08-2017. have held the membership of PFI for a 5. The candidate, the proposer, and the period not less than 5 years with all seconder should be members of PFI and arrears paid up. shall not be in arrears of payment to their 3. Members can ﬁle nominations for one dues including the year of election i.e. post only and not for multiple posts (one 2017 – 2018. member one post). II. Explanatory Notes

1. Arrears of annual subscription will be

1. As per Rule 3 Membership (G) (i) ‘a new

3. Election to the following ofﬁce bearers: (I) President (ii) Vice President (HQ) (iii) Secretary (iv) Treasurer 4. Any other matter with the permission of the chair Enclosures 1. Schedule of election of ofﬁce bearers and explanatory notes. 2. Nomination Form

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

EVENTS

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Upcoming EVENTS JULY 2017 Event Date Venue Ph. E-mail

: : :

LANKA LIVESTOCK 2017

20-22nd July-2017 D.R. Wijewardena Mawatha Colombo 1 0, Sri Lanka : + 91 (0)343 239 641 : lankalivestock.com

SEPTEMBER 2017 Event Date Venue

: : :

Ph. E-mail

: :

SPACE 2017 12-15 September-2017 Rue Maurice le Lannou - CS 54239, 35042 Rennes Cedex FRANCE +33 (0)2 23 48 28 80 info@space.fr

AUGUST 2017

SEPTEMBER 2017

Event

International Exhibition on Poultry Livestock & Technology

Date Venue

: :

Contact Ph. E-mail

: : :

28-30 August-2017 Bangalore International Exhibition Center (BIEC), Bangalore Media Today Group +91-11-65655264, 29535872 iplexpo@gmail.com

Event Date Venue Ph. E-mail

SEPTEMBER 2017 Event Date Venue

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Ph. E-mail

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Agritech Taiwan 2017 28-30 September-2017 Taipei World Trade Center Nangang Exhibition Hall +33 (0)2 23 48 28 80 livestocktaiwan.com

: : : : :

WAAVR 2017 4-8 September-2017 Kuala Lampur, Malaysia +33 (0)2 23 48 28 80 waavp2017kl.org

OCTOBER 2017 Event Date Venue Ph.

: : : :

ILDEX Indonesia 2017 October-2017 Jakarta +62 (21) 266 45000/131

NOVEMBER 2017 Event Date Venue

: : :

Contact Ph. E-mail Web

: : : :

Poultry India 2017 22-23-24 November-2017 Hitex Exhibition Complex Center, Hyderabad, Telangana Mrs. Sandhya Rani + 91 9490612032 info@poultryindia.co.in poultryindia.co.in

A specific Product to improve productivity of poultry farming

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017

SUBSCRIPTION FORM

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KEY WEST CHICKEN

(Life Time Period 10 Years)

Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Ingredients 45 ml soy sauce 15 ml honey 15 ml vegetable oil 5 ml lime juice 3 g chopped garlic 4 skinless, boneless chicken breast halves Directions

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.Preheat an outdoor grill for high heat.Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

(Inside Page)

POULTRY PLANNER | VOL. 19 | No.07 | JULY - 2017