Poultry Planner - June 2018 by PIXIE CONSULTING SOLUTIONS LTD.

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VOL. 20 | No. 6 | JUNE - 2018

From the Editor’s Desk Growth of Poultry Food Sector Chains - Taking KFC as model The production of poultry is directly linked with marketing and consumption. The poultry food chains are massive clients who create demand of food products by various innovative methods of marketing of raw and cooked food. The second largest food chain in terms of revenue in World is KFC. The model of KFC need to be studied by domestic players to understand that how a company from America is doing well in India having 335 outlets in various cities and on roadside. Let us introspect that why we could not create such a chain so far when there is a clarion call for “Make in India” given by current Govt.

OUR TEAM Vishal Rai Gupta Managing Director vishal@pixie.co.in Bhavana Gupta Editor-in-Chief N.K. Gupta General Manager pcslkarnal@gmail.com

M : 999 170 5005 Aparna Mehmi Marketing Manager poultry.pcsl@gmail.com M : 999 170 5007

Kentucky Fried Chicken, more commonly known by its initials KFC, is an American fast food restaurant chain that specializes in fried chicken. Headquartered in Louisville, Kentucky, it is the world's secondlargest restaurant chain (as measured by sales) after McDonald's, with almost 20,000 locations globally in 123 countries and territories as of December 2015. KFC's original product is pressure fried chicken pieces, seasoned with (original developer) Sanders' recipe of 11 herbs and spices. The constituents of the recipe represent a notable trade secret. Larger portions of fried chicken are served in a cardboard "bucket", which has become a well known feature of the chain since it was first introduced by franchisee Pete Harman in 1957. Since the early 1990s, KFC has expanded its menu to offer other chicken products such as chicken fillet burgers and wraps, as well as salads and side dishes, such as french fries and coleslaw, desserts and soft drinks, the latter often supplied by PepsiCo. KFC is known for its former and current slogan "Finger Lickin' Good", which was replaced by "Nobody does chicken like KFC" and "So good" in the interim. KFC is a subsidiary of Yum! Brands, one of the largest restaurant companies in the world. KFC had sales of $23 billion in 2013. There are more KFC restaurants in China (4500) in comparison to number in USA. Outlets are owned by franchisees or directly by the company. Eleven percent of outlets are company owned, with the rest operated by franchise holders. Although capital intensive, company ownership allows for faster expansion of the chain. Most restaurants are furnished with images of the company founder, Colonel Harland Sanders. As well as dine-in and take-out, many stand-alone KFC outlets offer a drive-through option. KFC offers a limited delivery service in a small number of markets. Units include express concessions and kiosks which feature a limited menu and operated in non-traditional locations such as filling stations, convenience stores, stadia, theme parks and colleges, where a full scale outlet would not be practical. In India we have popular name to point at is - Venky’s. the diversified VH Group is a USD 1 billion conglomerate and a large Asian poultry company. The group has diversified into 29 fields including: poultry, processed food, animal vaccines, pharma and healthcare products. In December 2010, the group launched Venky's Express, a ready to eat chicken outlet. The first outlet opened in Pune.

Attar Singh Chawla’s – famous Chawla Chicken chain is another example in North India. He developed tasty Chawla Cream Chicken. He migrated from Haldwani to Punjab to flourish his franchisee expansion business.

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

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. 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)

Mr. Rakesh Kumar Poultry Consultant

Printing Press, Railway Road, Karnal Published at : 923, Sector-9, Urban Estate, Karnal 132 001 (Haryana) India Editor-in-Chief : Mrs. Bhavana Gupta All Legal matters are subject to karnal jurisdiction

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42 RECIPE

UPCOMING EVENTS

Articles... Holistic approach to control NE - Lantibiotics instead of Antibiotics Huvepharma

Understanding The Chicken Gut Microbiome: A Strategic Intervention Towards Total Gut Integrity

Dr. Susim Mukul Ray

Nutritional Mani Pulations for Designer Poultry Egg And Meat Production

Dr. Manisha Singodia

Determination Of Poultry Fat Quality

Dr. Annada Das

The Future Of Broiler Breeding

Dr. Rebeka Sinha

Egg Transfer From Incubators To Hatchers

Dr. G. K. Rathinam

Press Release

33 CLFMA CFO Forum to oﬀer unique ﬁnancial perspectives on Indian livestock sector 34 Natural Remedies Celebrates World Veterinary Day 36 Holistic Policies Must To Ensure India's Nutrition Security

34 8

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UNDERSTANDING THE CHICKEN GUT MICROBIOME: A STRATEGIC INTERVENTION TOWARDS TOTAL GUT INTEGRITY Microbial diversity in chicken gut The gastrointestinal (GI) tract of chicken harbors complex plethora of microorganisms. The diversity of microbiota increases with the growth of the host until it reaches a stable yet dynamic state. This ranges from more than 5 phyla and 17 genera of bacteria as reported in several studies. Firmicutesare the predominant phylum throughout the chicken GI tract, representing upto 98% of the bacterial community in the crop, gizzard, ileum and ceca. Actinobacteria are the only phylum generally identified in the crop with an abundance of 1%. Proteobacteriaare the second most abundant phylum whereas Bacteroidetes become dominant in the ceca of older chickens. Within the phylum Firmicutes, Lactobacillaceaeis the most abundant family in the crop (94 to 98%), gizzard (59 to 86%), and ileum. In contrast to the crop, gizzard and ileum, where Lactobacillaceae are dominant, Ruminococcaceaeand Lachnospiraceae, belonging to the phylum Firmicutes, and Rikenellaceae(phylum Bacteroidetes) are most abundant in the cecum. The abundances of Lachnospiraceae, Lactobacillaceae, and Enterobacteriaceae shifts significantly in favor of Rikenellaceaeand Clostridiaceaeas chickens grow older These microorganisms come into contact with gastrointestinal tract immediately after hatch where the surface microbiota of hatching eggs constitutes the first inoculum to naive chicken gut. Several studies showed a dynamic heterogeneity of the gut microbiota in relation to the different GI segments (crop, gizzard, ileum, and cecum), along with the development of bacterial diversity in growing chicken. Differences in bacterial composition 14

between different GI segments are reported to be related to differences in gut morphology, pH, oxygen concentration/tension, nutrient availability, and the presence of bile acids and digestive enzymes. Differential anatomy & physiology selects for distinct microbiome Today's scientifically managed classes of poultry viz, breeder, layer and broiler have defined set of feed formulation. Moreover, the differential anatomy & physiology leads to spatial and temporal differences in digestion and absorption of various nutrients. Consequently, the dietary interactions with individual microorganism and host's endogenous secretion lead to varying oxygen and carbondioxide tension throughout the gut. The oxygen and carbondioxide tension becomes a critical factor in determining the characteristic of microbiome and becomes distinct by day 12-15 of chick's life. The chicken gut microbiome can therefore be compartmentalized into three distinct microbiome (Fig 1.) Ÿ

Crop to Gizzard - Rich in oxygen tension favoring aerobes.

Duodenum to Jejunum - Balanced oxygen and carbon dioxide tension favoring facultative anaerobes.

Ileum to Cloaca - Rich in carbon dioxide tension favoring obligatory anaerobes.

Favorable environment in chicken gut is crucial for optimum proliferation of probiotics Probiotics administered through poultry feed exhibits two phases of survival viz., vegetative cells and spores. Vegetative forms are expressed in favorable environment while spores are strategic measures adopted by these bacteria in harsh environment. Spore forming probiotics germinate in chicken gut in favorable environment, colonise and undergo proliferation. Optimum proliferation in chicken gut from day one ensures pathogens to be competitively excluded and resulting in healthy microbiota. Hence, probiotics should ﬁnd favorable environment in GI segment shared by pathogen to confer competitive exclusion in chick's early life. Bacillus subtilis Vs.Clostridium perfringens: Critical analysis in perspectives of poultr y gut microbiome Ÿ

Bacillus subtilis is a robust spore forming bacteria that survives wide pH variation and harsh environment of bile acid in chicken gut.

They are considered to be obligatory aerobe but recent report supports proliferation capability in anaerobic conditions. In anaerobic conditions, Bacillus subtilis can use nitrate as an electron acceptor to respire in presence of pyruvate as facilitator. In absence of oxygen and nitrate, they are known to derive energy for survival through fermentation viz, butanediol fermentation.

With the establishment of distinct microbiome based on oxygen and carbon dioxide tension by 12-15 in chicken gut, Bacillus subtilis, being an aerobe, will germinate & colonise

Fig 1. Schematic diagram of poultry gastroint estinal tract highlighting segments of distinct microbiome

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Conclusion

rapidly in upper gastrointestinal tract (crop to duodenum). Studies have shown that Bacillus subtilis undergoes two to three cycles of germination and sporulation throughout poultry GI tract. The sporulation frequency increases as it moves towards hindgut (Fig 2.). In other words, Bacillus subtilis exists in spore form in Ileum to Cloaca and thereby undergoes feed passage.

Clostridium perfringens is a normal commensal of chicken hind gut (Ileum to Cloaca) where upto 104 cfu/ml gut content is found in healthy ﬂock. They are endospore forming obligatory anaerobes and are known to proliferate in strict anoxic conditions. Furthermore,

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these bacteria can utilise undigested protein more eﬃciently in strict anaerobic conditions without any requirement of facilitator relative to Bacillus subtilis. Ÿ

Based on the colonisation preference of aerobes &anaerobes, it is obvious that Bacillus subtilis fails to competitively exclude Clostridium perfringens from day one leading to unaddressed threat.

In descending order of sporulation: Cecum > Colon > Small intestine Enumeration of B. subtilis SC2362 spores in chick GI tissues. 90% of spores were germinated in upper GI tract of chicken. Tissue samples were taken postmortem at 6, 12, 20, 48, and168 h after 109 spores had been administered to each chick.

Distinct microbiome based on oxygen and carbon dioxide tension by day 1215 in chicken gut selects for bacteria proliferating in niche environment. It is very important that probiotics administered through drinking water and feed to chicken is capable of proliferating in GI segments shared by pathogens like Clostridium perfringens. Although, Bacillus subtilis can counteract Clostridium perfringes in small intestine during dysbacteriosis, probability of getting former outrun in high challenge area are more. Bacillus subtilis as DFM alone cannot competitively exclude these pathogens in hindgut. Hence, the strategic intervention could be a combination of aerobes and anaerobes, capable of competitively excluding Clostridium perfringens from day one leveraging total gut integrity.

Dr. Susim Mukul Ray Group Product Manager, Zydus AH, Cadila Healthcare Ltd.

JUNE 2018 Event : VIV Europe 2018 Date : 20-22 June,2018 Venue : Jaarbeurs Utrecht,The Netherlands Contact: Mr. Zhenja Antochin Ph. : +31(0) 302952898 Email : karlient.smitt@vnuexhibitions.com web : www.viveurope.nl

OCTOBER 2018 Event : Viet stock 2018 Date : 17-19 October 2018 Venue : Saigan Exhibition & Convention Centre (SECC), Ho Chi,Minh City,Vietnam Ph. : +84854012718 E-mail : chau.tran@uhm.com

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NOVEMBER 2018 Event : Poultry India 2018 Date : 28-30 November 2018 Venue : Hitex Exhibition Complex, Hyderabad, INDIA Ph. : +91 9490612032 E-mail : info@poultryindia.co.in

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NUTRITIONAL MANI PULATIONS FOR DESIGNER POULTRY EGG AND MEAT PRODUCTION standard egg. Developed due to problems arising out of HIGH C H O L E S T E RO L L E V E L a n d SALMONELLA. The concept was put forward by Dr. J. Sim of University of Alberta. Designer eggs quality can modify be accomplished by

Aracauna Eggs From Aracauna chickens, native to South America. Color -bluish-green eggs. Eggs from this breed have a higher cholesterol content. Nutritionally, not much diﬀerent from traditional white and brown eggs.

Pasteurized Shell Eggs Heat treated to kill potential salmonella bacteria found inside. Due to the heat processing, these eggs may have slightly lower levels of heat sensitive vitamins. Packaged in liquid, frozen or dried form. Used in recipes like homemade ice-cream or in Caesar salad dressing.

Fertile Eggs Some cultures consider fertile eggs a delicacy. No nutritional diﬀerence between fertile eggs and generic eggs. Thoroughly cooking generic shell eggs destroy any potential salmonella bacteria in the egg.

United Egg Producers Certiﬁed Eggs New animal welfare standards that improve the care and handling of egg-laying hens. hens living in humane conditions with attention to living environment, health care, and treatment. Animal welfare and health were important factors considered in producing the eggs.

Other Types

Metabolic changes in the hen that can result in synthesis of compounds that essentially end up in her egg. Ÿ

Introduction In present scenario, consumers are very much conscious about their health as a result demands of functional foods worldwide increasing day by day.One of the ways to market a new product is to change the old product. Designer foods are normal foods fortified with health-promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. We have benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer foods enriched with micro and macronutrients and designer proteins. Designer foods are produced by the process of fortification or nutrification. With the advances in the biotechnology, biofortification of foods using technologies such as recombinant DNA technology and fermentation procedures are gaining advantage in the industry. The ultimate acceptability and extensive use of designer foods depend on proper regulation in the market by the regulatory authorities of the country and by creating consumer awareness about their health benefits through various nationwide programs. Designer Poultry Eggs "Designer eggs" are those in which the content has been modified from the 18

Nutrient Content

Vitamin content

Lowered Cholesterol

Fat content

Mineral Content

Pigment content

Pharmaceuticals

Types of Specialty/Designer Eggs

Organic Eggs The National Organic Standard Board (USDA)in October 2002 set national guidelines for producers. Produced by hens given feed grown without most conventional pesticides, fungicides, herbicides, or commercial fertilizers. Use of growth hormones and antibiotics is prohibited. Produced by free-roaming hens. Vegetarian Eggs Diet containing only ingredients of plant origin. Nutrient content of these eggs is the same as that of regular eggs.

Commercial production of modiﬁed designer eggs

Organoleptically improved modiﬁed eggs

Iodine-enriched designer eggs

Selenium-enriched designer eggs

Mineral enriched designer eggs

Immunomodulating egg

Pharmaceutical designer eggs

Pigment fortiﬁcation of yolk

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In a nutshell, the designer egg has raised levels of four important chemicals Ÿ

Vitamin E- An important antioxidant found in vegetable oils that protect against cancer and other diseases.

Docosahexaenoic fatty acid (DHA) - A fatty acid found in ﬁsh that is important for brain development and boosts the immune system.

Conclusion

the diet by linseed oil or rapeseed oil in the last two weeks of fattening will not result in these quality aberrations. Ÿ

Lutein - One of the most important carotenoids found in vegetables that also protects against cancer. Selenium - A trace metal found in nuts that have similar beneﬁts to the other nutrients.

Conjugated linoleic acid The content of CLA may be increased by 40 times in breast and thigh meat, by feeding CLA enriched diets tobroilers. Despite this high increase in the CLA content in breast and thigh meat the RDI for CLA in humans may only be covered by roughly 10%.

The toughness of the meat may be explained by the higher proportion of saturated fatty acids in CLA enriched muscle tissues. Antioxidants Poultry meat is easily enriched with α-TA or Se, but deposition of α-TA in tissues is decreasing with increasing amounts on PUFA in diets.

Designer poultry meat

Consumers prefer chicken meat with high protein, low fat and cholesterol.

Organic chromium had increased the weight of pectoral muscles and the meat had less fat and cholesterol content.

Narrowing the C: P ratio, either by increasing the protein level or decreasing the energy level also produces lean meat. Increasing the lysine level in the pre-starter diets and methionine level in the ﬁnisher diets will increase the lean breast meat yield in broilers.

Ÿ 20

As in eggs, omega-3 fatty acids may easily be incorporated into tissues of meat-type poultry. The same dietary sources are used for this purpose with the exception that fish products are avoided due to occurring off-flavor. Exchanging the content of fish oil in

Using diets rich in n-3 fatty acids increases contents of n-3 PUFA in breast and thigh meat by 10 to 12 times, providing 60 to 200% of the n-3 RDI for humans, respectively.

The advantages of enrichment of the egg and meat with antioxidants include Ÿ

Decreased susceptibility to lipid peroxidation

Prevention of ﬁshy odour to the product

Designer foods could be a good source of antioxidants in human diet

Prevents destruction of fat-soluble vitamins

Prevents denaturation of natural fatsoluble pigments

Promotes the overall health of the consumers

By manipulating the diet of chicken with these feed supplements, valueadded and health-promoting chicken egg, meat and their products can be made available to the consumers. Enriching both eggs and poultry meat with health promoting substances is quite easily achieved. In general, enrichment of eggs is more pronounced than enrichment of poultry meat due to the higher fat content of eggs. All these value-added products must be free from drug and pesticide residues. This value addition involves higher cost to the extent of 50-300 % of the conventional foods. Hence, the producers of these products must conduct a market survey or ﬁnd out the export potential, before starting the venture.

Dr. Manisha Singodia Department of Veterinary and Animal Husbandry Extension Education

SUNDAY HO YA MONDAY ROZ KHAO ANDE

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DETERMINATION OF POULTRY FAT QUALITY

Introduction

Quality estimation

When poultry birds are slaughtered to produce meat for human consumption, a major part of the poultry bird is turned into byproducts. The by-products are further processed and used for variety of applications, thus, adding value to the poultry birds. Poultry fats have been transformed into soaps and oleochemicals (fatty acid derivatives) in addition to being used in food, pet foods and feed applications.

The primary role of the laboratory is quality control. The analytical methods described below are used routinely to control the processing steps and to maintain the constant check on product quality.

The quality of fat control is as important as purification of fat in order to increase its utilization among the consumers and increasing the value of the byproducts. The various analytical methods used for quality control of fat such as estimation of iodine value, peroxide value, saponification value have been described here briefly. Chicken fat It is the fat obtained (usually as a byproduct) fromchicken rendering and processing. It is high in linoleic acids, the beneficial omega-6 fatty acid. Linoleic acid levels are between 17.822.9%. It is used in the production of pet foods and bio-diesel. Chicken fat is one of the two types of animal fat referred as schmaltz, the other being goose fat.

Free fatty acid Free fatty acid is expres s ed as percentage of freeoleic acid of total sample weight. All fat contains some free carboxylic acids, but these are removed by the refining process. The level of these free fatty acids is measured continuously to check the refining efficiency. The fat is mixed with alcohol (in which the carboxylic acids are soluble but the fat is insoluble) and the alcohol layer removed and titrated with sodium hydroxide. Indicator used in this phenopthalein. The amount of FFA in tallow is an indication of the degree of spoilage that has taken place. Generally the FFA content should not be more than 2%. Iodine number It indicates the degree of unsaturation i.e. thenumber of double bonds present in the length of the chain. The iodine value is low for animal fats and high for vegetable oils. The higher the iodine value, the lower becomes the melting point. Peroxide test This test is used to determine the rancidity of fat.If the peroxide value is low, this normally suggests that the fat has not become rancid and will have good stability. Fresh fats have a

peroxide value of 1-2, whereas rancid fats have a peroxide value of 15-20. Rancidity is caused by oxidation and hydrolysis. Smoke point It is the temperature to which the fat may be heatedbefore it begins to smoke. It has direct relationship with FFA. Saponification value It represents the number of milligramsof potassium hydroxide or sodium hydroxide required to saponify 1g of fat under the conditions specified. It is a measure of the average molecular weight (or chain length) of all the fatty acids present. As most of the mass of a fat/triester is in the 3 fatty acids, it allows for comparison of the average fatty acid chain length. The long chain fatty acids found in fats have low saponification value because they have a relatively fewer number of carboxylic functional groups per unit mass of the fat as compared to short chain fatty acids. Refractive index It indicates the purity and identity of substance. Melting point The melting point of a solid is the temperature atwhich it changes state from solid to liquid. At the melting point the solid and liquid phase exists in equilibrium.

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THE FUTURE OF BROILER BREEDING

Introduction Broiler production has seen a rapid development in past few decades. The increased demand has been met by using advanced technology for broiler production and scientific breeding methods. Growth rate has been the primary trait in any broiler selection programme with improved conformation and reproduction being the secondary ones. Classically the breeding programmes have relied on mass selection for growth rate and body conformation and on hybrid vigor via crossing for reproductive efficiency traits. These strategies have worked well for past decades which have lowered the marketing age of broilers and increased meat yield. Till now, due market driven demands, the dependence on classical breeding methods continue to give good results and their adoption is also appreciated among breeders or farmers. The improvement in primary traits has been quite linear with traditional methodologies, however, this improvement is expected to slow down as growth rate of broilers reach their biological limits. These are also indicated by increasing number of negative correlated response. To neutralize the effect of negative correlation and overcome biological limits adoption of new methods is required. With the advent of new molecular technologies and ability to manipulate the genome of organism breeders can now analyze the genomic content of 24

their genetic stocks, introduce foreign and manipulated genes into the stock, modify genomic makeup of the stock, produce recombinant proteins using poultry as bioreactors etc. These technologies have made it possible to change the shape of traditional breeding and mating schemes in broiler production. This article aims in giving the insight on how the recent developments in molecular genetics have changed the traditional breeding methods and is paving way to future of broiler production. DNA markers in poultry breeding Use of DNA markers in poultry breeding has been increasing rapidly, detection of MHC alleles, screening for endogenous a n d e x o g e n o u s A LV v i r u s , s e x identiﬁcation are being applied in commercial poultry stocks in various laboratories. With advent of PCR the possible hazards of radioactive labeling has been overcome and DNA markers like SSCP, VNTR, SSR etc now can be used to detect the genetic variance within the lines by knowing the level of band sharing, various line speciﬁc VNTR probes are available that can be used to exploit maximum heterosis, multi locus DNA probes can be used in DNA introgression progammes, to introduce

new gene or allele into a specific line/ strain. Identification of locus specific markers allow for marker assisted selection in poultry (Fig.1) that reduces the generation interval and increases the response as well as accuracy specially for traits with low heritability, measurement difficulties, sex limited traits, slaughter traits etc. Poultry breeders use a variety of methods to improve the production of their stocks, genetic selection and introgression are practiced in economically important traits and pure lines differing in major trait expression are produced. The grandparents and parents of these lines are then mated in structured and planned way to produce commercial hybrid broiler chickens. These mating make use of heterozygosity and hybrisvigour to get augmented response in commercial cross bred population. However now we can identify particular locus in the DNA being in linkage disequilibrium with the causative mutation that is affecting the trait of interest. Traits like meat quality and meat yield that have received quite emphasis in recent years are difficult to measure in traditional breeding programmes. The feed efficiency is measured in individual cages following

Fig.1. Implementation of marker information in traditional breeding programmes to estimate the breeding value. POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

ARTICLE pre selection for body weight which is costly. Percent of carcass meat and fat which are main determinants of meat quality are measured after slaughter. For such traits DNA markers can be adopted, there a number of markers (as QTLs) available for meat quality traits like a DFP marker has been known to be associated with low abdominal fat (Plotsky et al., 1993). Similarly, for reproductive traits,in which the locus specific VNTR markers will help in prediction and measurement of heterosis. Poor livability is yet another major cause of concern in broiler breeding. It has been shown that as the growth rate increases there is a genetic trend for increased incidence of mortality and various abnormalities. In developed nations, this trend has been counteracted by better management, nutrition, housing, veterinary practices and treatments. Still, as the growth potential of broilers increases there are more incidences of ascitis, heart failure, sudden death syndrome, and general mortality. Similarly, mortality due to infectious disease and the cost of disease control decreases the profitability. In broilers, marketing at earlier age is required hence development of immune system is important. Experimental divergent selection for response towards E. coli infection has shown that there was a significant difference between the selected lines in response towards E. coli experimental challenge. Genetic markers, especially those that are present in MHC locus may aid in selection for disease resistance in broilers. The B haplotypes have been used in selection from past few decades have proven to be extremely useful not only in selection for disease resistance to some infectious conditions but also for improved production. The MHC locus in chickens carries a special emphasis as it is one the best characterized region and is found to be associating with many traits. The MHC locus has been found to be associating with Marek's disease 26

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neoplasia, Rous's sarcoma, lymphoid leukosis, staphylococcus aureus infection, Fowl cholera, Eimera spp., Vitiligo etc. the MHC or the B locus has also been found to be associating with production traits, general mortality also with economically important traits, like juvenile and adult mortality, body weight, fertilization rate, embryonic mortality, hatchability and egg production etc. The alleles B2 and B21 locus of the MHC gene in chicken are known to be having beneﬁcial association with economic traits in broilers.

and 382 for reproduction traits. Meat quality has 145 QTLs and conformation t r a i t s h a v e 3 2 Q T L s (https://www.animalgeno me.org/cgi-bin/QTLdb/GG/index). These QTLs can now be actively used in selection programmes through MAS scheme and improvement in desired traits can be obtained much earlier and with better accuracy. Implementation of markers in traditional breeding programmes in broilers is quite possible as the breeding systems and recording and accurate and regular. The use of markers may not be beneficial in commercial crossbred production but The chicken QTLdb can easily be applied for development of Such major genes that are being different lines that can be used as identified to be affecting economically grandparents or that can be used for important or disease resistance traits are introgression of certain genes in other the QTLs. A QTL provide a type of lines. Thus use of major genes or QTLs “handle” to study the inheritance of can now be incorporated in traditional r e g i o n s a ff e c t i n g a t r a i t . A QT L breeding schemes. In broiler breeding (Quantitative trait locus) may be within programmes the use of becomes limited the gene of interest or in linkage or to raising of parental and granparental linkage disequilibrium with the gene of stocks only however, because of the interest or the causative mutation type of traits involved it will be much creating difference in quantitative value more beneficial as it is in layer breeding. of trait (Fig. 2). However, how much markers will be and Till now there are 8978 QTLs being can be used in traditional broiler identified in chicken for various traits. production remains to be seen. The Among these QTLs, for broiler traits 200 traditional broiler industry is highly QTLs have been identified for abdominal organized and the commercial broiler fat weight, 159 QTLs for body weight at producers may not find any obvious 42 days, 209 for body weight at 56 days, advantage of using markers in industry. 570 for FCR and 195 for feed intake. For proper utilization and dissemination There are total 6351 QTLs for production of markers, their knowledge and their use in industry depends on how much scientific researches are market oriented. If any marker information or its use is providing an added benefit in commercial perspective it will surely be undertaken on large scales. The second thing to consider is the economic feasibility of marker utilization, poultry industry have contributed Fig.2.Arrangement of chromosomes (number 1 to 10), significantly in genomics

blue circles on the chromosomes show the QTLs for any quantitative trait. POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

ARTICLE however traits identiﬁcation and its economic signiﬁcance with correlation with other traits makes marker utilization less attractive on commercial scale. The step ahead Moving forward from MAS is the genomic selection. There are many texts available on its use in livestock breeding and hence will be dealt in brief only. The advantage that genomic selection gives s that it enables the breeder to track the inheritance of whole genome by use of dense SNP markers distributed throughout the genome. The second advantage is that it does not require any pedigree information. Genomic selection can provide more accurate breeding values for selection. However its implementation on a commercial poultry breeding programmes still is in infancy. The problem that genomic selection currently faces in broiler breeding is the economic feasibility of its application, the advantage that it

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gives is early selection and better accuracy, however because commercial breeding schemes are such that the advantage of genomic selection are overlooked by cost implications. The second revolutionary idea for better selection accuracy is the whole genome resequencing and using the direct sequencing data in prediction of breeding values. However utilization of sequencing data is still in experimental stages and it will be more beneficial in large livestock and it carries the same disadvantage as with the genomic selection. Conclusion Broiler breeding is a different aspect as compared to other livestock as well as layer production. The selection objectives are different and there is more fragility on retail scale. Selection is practiced in granparental and parental stocks to produce the commercial crossbreds that uses hybrid vigour for production of better crossbreds.

Industries have achieved a better response and profits utilizing traditional selection schemes in broiler production. Among the three methods MAS, genomic selection and genome resequencing, MAS carries a significant advantage in broiler industry for production of different lines/ strains that can be used to produce either crossbreds or for introgression of unique genes in other line or strain. Utilization of genomic methods on regular basis will require study of their economic feasibility and advantage over current breeding methods. As cost implications drives the market until genomic selection or sequencing methods are proven to be better players.

Kush Shrivastava¹, Rebeka Sinha²*, Shweta Singh Chauhan³ ¹Division of Animal Genetics, ICAR- IVRI, Izatnagar, Bareilly, UP, India

²Dairy Cattle Breeding Division, ICAR –NDRI, Karnal, Haryana

³Department of Biochemistry, C.V. Sc and AH, NDVSU, Jabalpur, MP

POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

ARTICLE

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EGG TRANSFER FROM INCUBATORS TO HATCHERS Is an Important step in the Hatching Process

overheating, which often causes the “head over wing malposition”.

At the point chicks' hatch, they create a lot of fluff and waste that should be contained and managed. For this reason, it is commercially not viable to set and hatch in the same machine. Therefore, the use of two different machines, a setter and a hatcher, is necessary.

With the head over the wing, the chick can punch through the egg, but it can't achieve the correct angle to continue moving around. This usually results in one single punch hole near the top, not enough for the chick to hatch.

The setter is designed to initiate the incubation of cold endothermic eggs during the ﬁrst 18 days of the hatching process. Requiring a lot of heating at ﬁrst, the embryos will grow and become exothermic. At this point, they will require a lot of cooling instead as they will produce a lot of heat themselves. The hatcher will also have a lot of heating, but this is mainly to dry out the machine after it has been cleaned. Hatchers and hatcher baskets always should be dry before they're used. As soon as the eggs are in it from day 18 to 21, the hatcher will mainly cool down because the developing chicks produce the most amount of heat.

Removing the eggs from the Setter On day 18, eggs have to be transferred from the setters to the hatchers. In this stage, it is crucial to avoid risks of cooling or overheating by keeping the time outside the incubators to a minimum. As soon as the circulation fan in the setter stops, eggs no longer receive cooling air. Hatchery operators should remove one trolley at a time to make sure they get as much airﬂow as possible to keep them cool. Although the eggs on the outside of the trolley will start cooling down, the eggs in the middle of trolley will still lack airﬂow to aid the cooling process. These will risk 30

To avoid overheating, you also have to make sure that there are eggs wherever you have a temperature probe. Not paying attention to this will result in a cold spot at the probe, which in turn will result in the machine overheating. We have to keep the transfer room at 26⁰C with a minimal humidity and a low but stable airflow. The air pressure should be at 2.5Pa, lower than the pressure in the Setter Room (3Pa) but higher than the Hatcher Rooms (2Pa), to ensure that the air flows correctly through the hatchery. Candling Transfer of the eggs on day 18 is the perfect opportunity to remove clear eggs (infertiles & early dead). You can do this manually with a torch, by use of a candling table with manual clear egg removal or by a system that detects and removes eggs automatically. Even with an automated system, we still recommend to take samples by hand – preferably 3 sample trays per flock per week, taken from the top, the middle and the bottom of a trolley. The detected clear eggs should then be broken out to see the level of infertility and the level of early dead. Don't forget to mark the remainder of the tray for further breakouts at hatch. Clear eggs will be used for pet food or will be thrown away together with rots or bangers. Exploding eggs belong in a bucket of disinfectant to avoid contamination of the environment.

Manual transfer Eggs can be transferred by hand by putting the hatcher basket upside down over the egg tray and then turning them both together over again manually or by a specially constructed framework. However, this way of working has some disadvantages: next to the increase of cracks, manual transfer rarely involves removal of clear eggs. This results in many inverted eggs, causing that the egg fluid transfers to the air cell at the bottom, which leads to late mortality of the chicks. If the chicks however hatch, they will usually appear scruffy so they will be culled anyway. Automation at Transfer Automation can go from very basic as a transfer machine lifting the eggs from the tray and placing them into the basket, to fully automated unloading of the setter trolleys and automatic candling. This automatic candling detects the amount of light passing through the egg to determine the presence or absence of development in the egg. Advanced technologies can even detect actual life via heat or heart beat detection. This makes it possible to remove rotten bacterial loaded eggs (bangers) as well. However, no equipment is infallible and each system must be well maintained and monitored. You should always check eggs sent through as fertile to ensure the correctness of the system. For example, a dirty light or camera will make the equipment see a shadow, which it may interpret as an embryo. This can cause that all clear eggs pass through the transfer. Any clear egg remaining can break open at takeoff and contaminate the chicks, particularly if you are using a chick separator. Although automatic systems cannot cause inverted eggs, we still POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

& AY SE D TI TO ER E t: 07 V IB ac 0 5 D R t 05 00 A C on 17 05 BS C 999 17 1- 999 SU +9 1-

+9 #923, Sector-9, Urban Estate, KARNAL - 132001 (Haryana) INDIA Email : poultry.pcsl@gmail.com | info@pixie.co.in Website : www.pixie.co.in

ARTICLE recommend paying attention to ensure that they are correctly set up. Poor alignments, eggs dropping from the transfer head and abrupt stop of hatcher baskets can cause eggs to crack. Egg shells are particularly brittle at this stage, as the embryo has drawn and utilised much of the calcium for its development. A crack at this stage will result in the embryo drying out and dying. Always remember that dirty/ﬂoor eggs pass the same transfer heads as clean eggs. Because of this, transfer heads can possibly become the cause of cross contamination. Routine cleaning after each use and a full stripped down clean every 3 to 6 months depending on the quality of your incoming eggs is a good way to ensure good hygiene at this point. We also recommend using transparent pipes on all suction equipment if possible. This allows to see at a glance how clean the equipment truly is internally.

Contd of... Page 22

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Key takeaways to reduce loss at transfer If you want to identify whether your transfer process is causing losses, break open some of the unhatched eggs. Is the yolk sac still outside the embryo? The most likely cause of death will be transfer damage. If the yolk sac has been withdrawn, this suggests the embryo survived transfer, but died in the hatcher. In this case we recommend checking the conditions of the hatcher. Of course, it is better to prevent eventual losses, therefore we sum up the main attention points for you to keep in mind during transfer: Ÿ

Take one trolley at a time to keep the time outside the incubator to a minimum to avoid an increase in “head over wing” and late mortality with the yolk outside.

Use a transfer machine to avoid cracks and ensure eggs do not get inverted.

Check automation equipment to ensure it is not causing cracks to the eggs.

If you are using a chick separator, clear eggs must be removed to prevent fouling day old chicks during separation.

Dispose of bangers or rots into a bucket of disinfectant to prevent further contamination.

Keep equipment clean to prevent cross contamination.

G. K. RATHINAM Hatchery Specialist, Technical Consultant

Always have eggs/chicks at probe locations or overheating will occur.

DETERMINATION OF POULTRY FAT QUALITY Conclusion Fats play an important role in food quality by contributing to attributes such as texture, ﬂavor, nutrition and caloric density. As knowledge of the nutritional importance of fats continue to evolve, manufacturers will need to modify the physical and chemical properties of fats in order to produce healthy foods with high consumer acceptability. A thorough knowledge of

Moisture, impurities and unsaponiﬁable (MIU)

for the manufacture of soap, then it is

the fat quality, physical properties and

seen as black specks in the soap in the

chemical stability of fats will help in the

Pure fat isvirtually free of moisture.

settling and ﬁltration process.

Water in fat is undesirable as it acts a

Unsaponiﬁable matter is the material in

medium for the growth of fat-splitting

fat that cannot be converted into soap

proper utilization.

bacteria and the action of fat-splitting

by the use of an alkali. Small quantities

Annada Das¹, Kaushik Satyaprakash² and Pragya Joshi²

enzymes. Level around 0.2% is

occur naturally in a fat. Cholesterol is

¹PhD Scholar, Department of Livestock Products Technology, WBUAFS, Kolkata-37

desirable. If polyethylene (oil-soluble

naturally occurring unsaponiﬁable fat.

²PhD Scholar, Indian Veterinary Research Institute, Izatnagar, U.P- 243122

impurity) is present in the fat to be used 32

POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

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CLFMA CFO Forum to offer unique nancial perspectives on Indian livestock sector The 1stCLFMA CFOForum discusses, how the sector is transforming from a ﬁnancial perspective; global factors driving the markets; challenges in supply chain; addressing commodities price risks; and implications of disruptive technologies such asIoT and blockchain for the Indian livestock industry India, Mumbai, XX May 2018: CLFMA is organizing its ﬁrst “CFO Forum” on 30 May 2018 at Mumbai for seniorlevel professionals from various subsectors of livestock industry such as poultry, dairy, feed and aquaculture.

one can imagine. This forum aims to

“We are thrilled to announce the ﬁrst

oﬀer in-depth analysis of the sector

edition of the CFO Forum and the

from a ﬁnancial angle- opportunities

response so far isquite

and challenges for bankability;

impressive.CLFMA will continue to

attractiveness for investments; macro-

pursue several initiatives like these to

economic factors and also global

bring more value to not only its

trends in commodities and currency

members but for the entire animal-

markets as well as the Venture

agribusiness sector.” Raghavan

Capitalists and Private Equity players’

Sampathkumar, Executive Director

point of view.” he further added.

commented.

SV Bhave, Deputy Chairman, CLFMA of

About CLFMA of India

India opined “Thissector is one of the

CLFMA of India (www.clfma.org) is the apex organization and the voice of the country’s dynamic livestock sector. Having had illustrious leaders such as Adi Godrej at its helm as Chairmen in the past, the 50-year old industry association is recognized as one among the highly reputed in India. It currently has over 230 members representing diverse subsectors of animal protein value chain including feed manufacturing; poultry, dairy and aquaculture business; animal nutrition and health, veterinary services, machinery and equipment; processing, distribution and retailing of meat; and ancillary services such as banking.

major contributors towards fulﬁllingthe growing food (protein)demand and

B Soundararajan, Chairman of CLFMA

economic prosperity of the nation.

of India said “Despite the uncertainty in

Hence it must remain eﬃcient and

gro wth i n agri cu l tu re , wh i ch i s

sustainable to ensure overall economic

predominantly dependent on

growth, poverty reduction, improving

monsoons, share of livestock sector in

food and nutritional security by

the GVA (Gross Value Added) in

enhancing aﬀordability of protein. This

agriculture GDP rose from 22% in 2011-

forum brings renowned experts from

12 to 26% currently.However, one must

the ﬁnancial world who will shed light

not get misguided as these numbers

on all the above aspects besidesRoI, de-

may sound ostensibly small or

risking the business and addressing the

insigniﬁcant. This sector is the lifeline

challenges in commodities supply

for rural Indians in terms of

chain. We believe this is one-of-its-kind

employment to millions directly and

opportunity for exchanging ideas and

indirectly and its impact is much greater

mutual learning for the industry

in the socio-economic perspective than

professionals.”

Advertise Today For further details contact:

9991705007, 9991705005 33

In India’s most preferred poultry magazines POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

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NATURAL REMEDIES CELEBRATES WORLD VETERINARY DAY Remedies and Chairman Mr. R.K. Agarwal.

Last Saturday of April, is World Veterinary Day, a day to recognize the importance of the veterinary profession. We at, Natural Remedies took this opportunity to celebrate & recognize the contribution of senior veterinarians to the noble profession of veterinary science & animal health industry. The occasion was graced by 15 seniorveterans fromvarious parts of country who are responsible for milestones achieved by industry today. Overall more than 100 people attended this event including veterinarians who are part of Natural Remedies & equally contributing to organization's growth. As a token of appreciation, senior veterans were felicitated by Mr. Anurag Agarwal MD & CEO of Natural

Distinguished s p e a k e r s addressed the fraternity by sharing their experience on industry and how veterinary as a profession has evolved in these years. They also guided the young veterinarian's onhow to grow professionally andcontribute to industry in a better way. This celebration was extended on Pan India veterinary community by Natural Re m e d i e s F i e l d Te a m . In one single day we met more than 2700 doctors, 100 veterinary hospitals and expressed our gratitude on this special day Veterinarians play crucial role in the development of more sustainable animal husbandry practices, improving not only the health of animals, but also the health and wellbeing of people and the environment. As said by Will Roger, the best doctor in the world is the veterinarian. He can't ask his patients what is the matter-he's got to just

know. That's why Natural Remedies take the opportunity to salute best doctor in the world and feels proud to serve this fraternity About Natural RemediesNatural Remedies is the leading herbal healthcare company in India, headquartered at Bangalore. We manufacture & market herbal veterinary & hum an healthcare products which are scientiďŹ cally validated, eďŹ&#x20AC;ective, safe and consistent. We are present across various locations in India and rapidly growing in the major markets across the globe.Natural Remedies is recipient of prestigious awards like Asia's best healthcare brand by Economic Times 2017& Company with Great Manager 2017 by People's business &Times group. For more details, kindly visit www.naturalr emedy.com

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NATURAL REMEDIES MD &CEO HONOURED WITH PRESTIGIOUS "INSPIRATIONAL LEADERS AWARD 2018" A deﬁning moment for Natural Remedies asour MD & CEO Mr. Anurag Agarwal has received “inspirational Leaders Award”2018 at UK-Asia Business Awards & Conclave', 17th May 2018, Church House Westminster, London This award is to celebrate and acknowledge the accomplished generation of innovators, creators, and entrepreneurs who have boldly envisioned, realized and substantiated their aspirations to create the future, and transform the world. The recipient of this award are radical & Steller individuals who epitomize strength,

ingenuity, knowledge, foresight and are driven with vision and inspiration

Happiness and he ﬁrmly believes in "Collaboration and Winning Together.”

Mr. Anurag Agarwal has been associated with the company for over 2 decades & has been leading the organization from past 6 years. Under his innovative leadership organization have witnesses multifold growth. Natural Remedies has carved a place for itself as India's No.1 herbal veterinary healthcare companyand made signiﬁcant in-roads into the world of human healthcare products.

He believes, “If your action inspire others to dream more, learn more, do more and become more, then you are a true leader”.

He is Passionately committed to the paradigm of "Harnessing Nature and Applying Science for Health and

Authors are requested to send your valuable articles for publication in

POULTRY PLANNER at pcslkarnal@gmail.com Contact: 9991705005

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HOLISTIC POLICIES MUST TO ENSURE INDIA'S NUTRITION SECURITY “In the next decade, nutritional security must be given top priority by the policy makers beyond just increasing food production and the livestock sector is poised to play a major role in it” said B Soundararajan, Chairman of CLFMA of India, commenting on the announcement of the US$200million grant by the World Bank to India for addressing malnutrition among children.The funding is said to be predominantly for the National Nutrition Mission aka POSHAN Abhiyaan, an overarching scheme for holistic nourishment of vulnerable sections of the population. “The time has come for us to focus on holistic nutrition and health of the billion-plus population and make concerted eﬀorts towards reducing malnutrition particularly among children. They are our future and we need to ensure they remain our top priority while making policies at the Central and State levels”, commented Soundararajan. For example, India's per capita egg consumption – 63 per person a year - is only a third of the recommendation by the National Institute of Nutrition. Already several State governments, under their policy initiatives to address malnutrition, are already supplying eggs in their mid-day meal schemes for school children. “Eggs are packed with essential nutrients and are one of the wholesome and healthiest foods especially for children. By including an eggin the mid-day meals every day, the problems of under-weight, wasting and stunting among school children can be addressed eﬀectively. We are surprised as to why there are many other States that are yet to include eggs in their midday meal schemes” he wondered. 36

Similarly, at 4.4 kg per person a year, India has one of the lowest meat consumption figures globally. Chicken meat, fish and seafoods contain several essential amino acids, which aid in muscle, bone and brain development as well. “Animal protein (meat, milk and egg) is one of the easiest and most affordable means to achieve wholesome nourishment. They perfectly compliment plant proteins as our country has such a unique culinary heritage of over thousands of years that combine both vegetarian and nonvegetarian foods perfectly while not compromising health for taste or vice versa. While children that belong to the poorer sections of the society need nutritious diets, the wealthier ones need to be educated about healthy eating and balanced nutrition”, opined Soundararajan. He further added “Our country enjoys such a demographic dividend that most others can only imagine.It is the advantage of having a greater share of young population. We need to leverage it to the fullest extent in the next few decades. We cannot afford to let it pass by not addressing the roadblocks. But for that holistic and inter-sectoral approach in policy making is vital. We need to be promoting innovative technologies that not only improve crop yields but inherent nutritional composition as well. Policy makers and regulators must take a balanced, logical and long-term view while evaluating innovations including genetically modified crops. Simultaneously, we need to step up consumer education and create awareness about how food is really produced. Of late, there has been a significant increase in negative propaganda by some vested interests

against the food industry as a whole and consumers are heavily influenced by their half-truths and unfounded claims. What these groups refuse to understand is all these have profound impact on the health and nutrition of people ultimately.” Soundararajan concluded by saying “While several global funding agencies and other non-profit organizations are willing to support us in our fight against malnutrition, we must continue to review our current food, agriculture, and health policies for their effectiveness and their impacts on the ground. It must be regular, unbiased and rigorous. At CLFMA, we are concerned not only about our industry (livestock) but the country's overall nutrition security, economic growth and prosperity in a larger perspective.We continue to work with diverse stakeholders to strongly advocate for holistic policies where agriculture, food, health and nutrition sectors meet.”

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GLOBAL FROZEN MEAT & POULTRY MARKET OUTLOOK 2018-2022: CARGILLBEEF, ELFABCO, HNYISAI, BALTICFOODS, PATTERSON FOOD

MR added the latest study report entitled Global Frozen Meat & Poultry market 2018 that focuses on Frozen Meat & Poultry market analyzes the important factors and enables the user to assess the long-term based demand also predicts speciﬁc executions. This report studies the Frozen Meat & Poultry market status and outlook of global industry, from aspect of major players, regions, product types and end user of industries; this report also analyzes the top players in global market like (CargillBeef, JBS, BALTICFOODS, Ashbourne Meat Processors, Patterson Food Processors, KILCOYPASTORAL COMPANY, Rantoul Foods, KSP, ElfabCo, XIEJI, Hnyisai, Shandong Delisi Food), and splits the Frozen Meat & Poultry market by product type and application/end users. The growth rate which is really estimated depending on the intellectual analysis provides complete information on the worldwide Frozen Meat & Poultry industry. The restraints and drivers are

actually assembled after total attention to the global Frozen Meat & Poultry industry development. The study report contains the present market size of the Global Frozen Meat & Poultry market and its development rates (%) depend on last 5year history information alongside organization proﬁle of major companies/procedures such as Cargill Beef, JBS, BALTIC FOODS, Ashbourne Meat Processors, Patterson Food Processors, KILCOYPASTORAL COMPANY, Rantoul Foods, KSP, ElfabCo, XIEJI, Hnyisai, Shandong Delisi Food. The inside and out data by segments of Frozen Meat & Poultry industry helps screen future gainfulness and to settle on basic choices for development. The data on trends and improvements focus on around business sectors and materials, limits, innovations, CAPEX cycle, SWOT analysis and the dynamic structure of the worldwide Frozen Meat & Poultry market. The Global Frozen Meat & Poultry market is estimated about xx Million USD in 2017

and it is expected to reach xx Million USD by the end of 2025, growing at a CAGR of XX% between 2017 and 2025. As per consumption and production; North America is the largest region within the world, while as China and India are the quickest developing countries. The report is decently drafted with the collection of fundamental information particular to the Global Frozen Meat & Poultry market, with key components in charge of the demand for its product and beneﬁts. Also, it recognizes the main feature thus as to improve with initial business decisions. The report highlights the most recent mechanical developments and modern dispatches, which facilitate the customers to plan their supply systems, make sharp business decisions and achieve the vital executions. The Frozen Meat & Poultry market report highly deﬁnes the modern industrial issues, forthcoming policy adjustment, growth and also striking conceivable outcomes in the business.

BOY, 6, POINTS FINGER AT 'ILLEGAL' POULTRY FARM, GREEN COURT ISSUES NOTICE

he country's green court has responded to a plea by a six-yearold boy who said a poultry farm near his school in Uttar Pradesh's Shamli has been attracting ﬂies and giving out foul smell, A National Green Tribunal or NGT bench headed by acting Chairperson Justice UD Salvi issued notices to the Uttar Pradesh government, state 37

pollution control board, animal husbandry department, Shamli district magistrate and others on the boy's plea, asking what action has been taken against poultry farms if they were found breaking the law. The schoolboy Arjun Malik, through his legal representative, asked the NGT to ensure that its October 2017 order on closing down poultry farms that are operating without the pollution control board's permission, is enforced properly.Mr Malik alleged the poultry farm near his school was running illegally. The NGT has now sought a report from the authorities within two weeks on whether poultry farms operating without permission have been closed

down. "It is submitted that Respondent No 07 (poultry farm) is operating without installation of treatment plant and causing oﬀensive strong smell into health hazard of local inhabitants," the boy's plea ﬁled through advocate Gaurav Bansal said.The plea alleged the state pollution control board has not done enough to check illegal poultry farms and this has "violated" the "right to pure air of the applicant as well as other school-going children. The boy's counsel alleged residents had complained about the poultry farm, but did not get any response from the district administration, and the school has also not raised the matter.

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ICRA PREDICTS DECENT GROWTH FOR DOMESTIC POULTRY INDUSTRY

acked by favourable socioeconomic factors, the domestic poultry industry, comprising chieﬂy of broiler meat and table eggs, is expected to grow at a steady pace in the medium to long-term. The healthy growth registered by the industry in the past decade has made India into one of the fastest growing poultry market, according to an ICRANSE 1.32 % note released on Wednesday. Globally too, the country has emerged as one of the fastest growing poultry producer over the last decade and is currently the fourth largest in volume terms. With domestic per capita consumption still one of the lowest in the world, the industry has the potential to grow further. Giving more insights into the industry, Mr. Ashish Modani, Assistant Vice President, Corporate Sector ratings, ICRA says, “The domestic poultry industry mainly consists of broiler meat and table egg with other poultry meat forming marginal proportion of overall market. Based on average chick placements per

month, total broiler market size is estimated at 4.2 million tons (carcass weight), translating into volume growth of 7% year-on-year during calendar year 2017. As per ICRA's estimate, per capita meat consumption is around 3.6 kg p.a. which puts total broiler meat market size at Rs. 730 billion in terms of retail price. The domestic table egg production for CY2017 is estimated at 84 billion eggs translating to a per capita egg consumption of 63 egg p.a. and market size of Rs. 420 billion. The broiler volume growth is intentionally kept at manageable levels to avoid supply glut given industry wide supply control measures adopted like lower chick placements . hatching holidays, early liquidation of parent stock, etc. to control supply and ensure reasonable broiler realizations.The industry's proﬁtability remained stable in FY2018, driven by low soymeal prices and remunerative broiler and table egg realisations throughout the year. The average farm gate broiler realizations for FY2018 at Rs. 75/kg are

better than Rs. 70/kg in FY2017 while average broiler production costs at Rs. 60/kg in FY2018 is almost 6-7% lesser than FY2017 levels given stable soymeal prices in FY2018, especially during 9mFY2018 post a sharp decline in FY2017. Same is expected to result in improvement in operating margins for the poultry integrators during FY2018 with aggregate operating margins for ICRA set of companies projected to remain stable at 7.5-8% in FY2018. As for poultry feed costs, they have witnessed a downward trend since second half of FY2017 following weak soymeal and maize prices. And with adequate inventory coupled with tepid exports, feed prices are expected to remain modest in FY2019 though on a Y-o-Y basis; there will be some increase in overall feed prices which will result in moderation in margin during FY2019.

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PROTESTORS HOLD 'LAWFUL VIGIL' OUTSIDE SUFFOLK POULTRY FACTORY

nimal rights protestors held one of their regular “vigils” at a Suﬀolk slaughterhouse this morning. Suﬀolk Animal Save attended Eye Poultry in the north of the county to “bear witness to the chickens heading to slaughter. The group, which has more than 2,000 Face book followers, holds vigils outside several slaughterhouses, including Eye

Poultry, on a regular basis. Protestors are urged by organizers to hold the vigil “peacefully” and “ignore any acts of provocation, Members of the public reported seeing “quite a lot of activity in the area.Suﬀolk police oﬃcers were in attendance to supervise the vigil, however there were not reported to have been any disturbances. It is

understood the events are organised in agreement with the police and businesses.Recently, Suﬀolk Animal Save supported Ipswich Animal Save at its ﬁrst vigil.

ADDITION TO POULTRY VACCINE RANGE

oehringer Ingelheim has launched HatchPak IB H120 NeO, the latest poultry vaccine product in its NeO eﬀervescent tablet range. The product adds to the existing NeO

range, which includes leading poultry vaccines Avinew NeO and Gallivac IB88 NeO.HatchPak IB H120 NeO vaccine is a freeze-dried, live attenuated virus of bronchitis disease, H120 strain, for active immunisation of one-day-old chickens to reduce infection with Massachusetts serotype of infectious bronchitis virus.NeO eﬀervescent tablets were designed to signiﬁcantly improve vaccination practices for poultry producers, while maintaining

reliable virus protection. This dispensing form reduces the risk of stock solution contamination and, when compared to glass vials, the small blister packs make vaccine management safer for operators, take up less room in the fridge and reduce packaging waste by 90%.HatchPak IB H120 NeO will be available in packs of 10 tablets of 1,000 doses or 10 tablets of 2,000 doses.

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POULTRY DIAGNOSTICS MARKET – INCREASING DEMAND FOR CENTRALIZED MANAGEMENT BOOST THE MARKET GROWTH

lobal Poultry Diagnostics Market is accounted for $348.1 million in 2016 and expected to grow at a CAGR of 10.0% to reach $682.56 million by 2023. Growing concerns regarding food security, increase in disease outbreaks in poultry, rising prevalence of zoonotic diseases and technological advancements in animal health are some factors propelling the market growth. However, rising costs of feed and high poultry production costs are inhibiting the market size. Based on diseases, Avian influenza which is generated by influenza virus Type‘A’, can infect various species of food producing birds such as quails, chickens, guinea fowl, turkeys, etc., as well as pet birds and wild birds with some strains resulting in high mortality rates. The Asian origin vastly pathogenic H5N1 strain of the avian influenza virus has engaged much attention over the last

few years because of outstanding outbreaks globally in domestic and wild birds. Severe infections with avian inﬂuenza should be considered with supportive care, and individuals should be secluded to prevent secondary cases. Accessibility of superior diagnostic techniques is further facilitating the discovery of these rare infections. Depending on tests, the poultry diagnostics market is categorized into polymerase chain reaction (PCR) tests, enzyme linked sorbent assay (ELISA) and other diagnostic tests. PCR tests are primarily used for various types of inﬂuenza, Newcastle and Mycoplasma infections. Real time PCR tests are more used techniques than traditional PCR tests. It allows fast detection of pathogens and provides great accuracy. PCR and its derivatives also enable the operation of suitable treatment at an early stage and decrease bigger

outbreak. North America dominated the global market due to increasing adoption of diagnostic modalities, rising veterinary healthcare expenditure and the existence of multinational players. Moreover, Asia-Paciﬁc region is expected to grow at a faster rate during the forecast period owing to huge livestock population, increasing demand of poultry-derived food products and growing awareness about animal health.

DAILY EGG PRICES - JUNE 2018

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FRANCE'S LDC TO BUY HUNGARIAN POULTRY PEER TRANZIT

DC, the France-based poultry group, has struck a deal to acquire Hungarian processor Tranzit. The transaction is the latest purchase by LDC, which has made a series of acquisitions in France in recent months. LDC, which has operations in Spain and

Poland, said the move for Tranzit gave it a "new base for development in Europe, Family-owned Tranzit would be a "base for the consolidation of the Hungarian and export market", LDC added. Tranzit, which centres on goose and duck processing, generated a turnover of EUR107m (US$125.3m) in 2017, of which 60% was made through exports. The company markets goose and duck products under the Golden food brand, It has a hatchery, two feed mills and two slaughterhouses. Last year also saw the business enter the chicken sector. In April, LDC announced it had bought France-based duck supplier Marcel

Fa v r e a u . E a r l i e r t h i s m o n t h , a consortium led by LDC was chosen by a French commercial court to take over ailing, domestic chicken processor Groupe Doux. The planned deal for Tranzit was announced alongside the publication of LDC's annual financial results, which included a 6.9% rise in turnover to EUR3.83bn.At constant exchange rates and excluding the impact of M&A, LDC's annual turnover increased 5.4%.LDC booked a current operating profit of EUR184.7m - 5.8% higher year-on-year - and a net profit of EUR140.7m, which was up 8% on the previous year.

KFC GOES VEGETARIAN WITH PLANS TO TEST PLANT-BASED CHICKEN - CBS NEWS 8 - SAN DIEGO, CA NEWS STATION - KFMB CHANNEL 8

he company's unit in the United Kingdom and Ireland unit last week announced that it plans to test the faux chicken with customers later this year. If successful, it could launch the product in 2019.The move isn't being billed as a concession to animal-rights activists. Rather, the vegetarian option is part of a plan to reduce calories by 20% per serving by 2025. The vegetarian option is believed to be the ﬁrst time a major fast-food chain is putting fake chicken on the menu.We always look to respond to the latest 41

changes in lifestyle and dining habits of our customers and a key part of that for our business in the UK is offering lighter options and more choice," the company said in an e-mail. "That’s why we’re looking into vegetarian options that would offer the great taste of KFC to new and existing customers who are changing their dining habits. KFC UK & Ireland's foray into vegetarian dishes stems from a growing trend not just in Europe, but also in the U.S.. More people want to have healthier lifestyles and to know what's in their food, experts say. Consumers increasingly seek out organic and less-processed foods, while those with concerns about antibiotics in meat and poultry and animal welfare are turning to plantbased alternatives.Some 14% of U.S. consumers, or 43 million people, regularly use plant-based alternatives to traditional foods, such as almond milk, tofu and veggie burgers, according to research firm NPD Group. Of those, 86% don't consider themselves vegan or vegetarian. Other big chains are trying their hand at faux

animal proteins, too.In April, White Castle introduced a plant-based equivalent of its Cheese Slider, made with Impossible Foods plant-based meat. It's for sale in the New York, New Jersey and greater Chicago areas, but the burger chain said that it could be available nationally later on. And late last year, McDonald's added its faux beef burger, called the McVegan, to menus in Sweden and Finland. In February, Ikea announced it would start selling vegetarian hot dogs in Malmo, Sweden, with plans to bring them to the rest of Europe in August and the U.S. in 2019. In 2015, the company added a vegan equivalent to its iconic meatballs to its menu. Orlando-based global restaurant consultant Aaron Allen predicts large restaurant companies increasingly unveil more vegetarian options, like KFC's. How sharply has vegetarianism increased in the U.S.? Double and triple digits," he said. "We’re talking about millions of people dramatically changing their diets. Chains will take note of that and change their menu oﬀerings.

POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018

RECIPE / SUBSCRIPTION

www.pixie.co.in

HARIYALI CHICKEN KEBAB

Ingredients Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

400 gm boneless chicken breast 3 tablespoon thick curd 2 teaspoon lemon juice 1 cup coriander leaves 1 cup mint leaves 1/2 cup methi leaves (fenugreek)

Ÿ Ÿ Ÿ Ÿ Ÿ

chopped 1/2 cup spinach leaves, chopped 1-1/2 inch ginger piece 6-8 cloves garlic 4-5 green chilies thinly chopped 1/2 teaspoon red chili powder

Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

2 teaspoon coriander powder 1-1/2 teaspoon garam masala powder 1 teaspoon butter 2 tablespoon cooking oil Salt to taste Bamboo skewer stick/sathe sticks to grill

Directions Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Wash the chicken breast and cut into medium size chunks. Apply salt, butter, lemon juice and red chilli powder on the chicken pieces and keep aside for 10-15 minutes. In the meantime, chop the methi leaves thinly, boil in little amount of water and drain aside. Combine the boiled methi, spinach, coriander-mint leaves, ginger, garlic and green chilies. Grind into a smooth paste. Now add curd and spices in ground paste of leaves and coat the chicken pieces very well in it. Cover the marinated chicken and keep it aside at least for 20 minutes, so that chicken gets the aroma and ﬂavors of green paste and spices. Soak the wooden skewers in normal water for about 4-5 minutes. Apply some oil on the skewers and arrange the pieces of chicken onto the skewers. Spread some more oil on top of the chicken pieces. Preheat the oven at degrees 350F for 5 minutes and place the skewers in the oven. Leave to grill for about 15-18 minutes. Keep checking and turn the skewer sticks to cook evenly from all the sides. Grill till the kabab is well done. Remove the kabab from the skewers and arrange on the serving plate. Serve hot with lemon wedges, cabbage kachumber and spicy green chutney.

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POULTRY PLANNER | VOL. 20 | No. 6 | JUNE - 2018