Poultry Planner - Nov 2018 by PIXIE CONSULTING SOLUTIONS LTD.

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VOL. 20 | No. 11 | NOVEMBER - 2018

Global poultry feed premix market 2018: grand valley fortiﬁers, champrix

Sussex featured in D.C. nonproﬁt's pollution report

New bird ﬂu viruses in ducks after vaccines largely prevented h7n9 in chickens

ICRA predicts decent growth for domestic poultry industry

The coast farm that churns out 31,000 broilers

Chicken safety fear as chlorine washing fails bacteria tests

EGG PRESERVATION

From the Editorâ&#x20AC;&#x2122;s Desk Removal of antibiotic growth promoters from poultry diets: implications and strategies to minimise subsequent problems OUR TEAM Vishal Rai Gupta Managing Director vishal@pixie.co.in Bhavana Gupta Editor-in-Chief

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

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

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

Studies with germ-free chicks and antimicrobial compounds have indicated the significance of the interaction between host nutrition and the intestinal microflora. This interaction has suddenly leapt to prominence as a result of the decision of the European Union to remove several antibacterial agents from use in animal feed. A consequence of this decision has been a loosening of some of the constraints on intestinal bacterial growth rates which will benefit from the use of slowly digested ingredients, because undigested feed is a potential substrate for bacterial fermentation. The use of poorly digestible ingredients runs the risk not only of poor performance, which has always been the case, but now there is an additional danger from bacterial overgrowth and subsequent disease/intestinal disorders. Variations in the nutritional quality of the ingredients are therefore of increased relevance, and any measures that reduce such variations are likely to be of benefit. As a result, the use of enzymes, which are known to reduce variations in the performance of birds fed on barley-, wheat- and maizebased diets, will need to be revisited, particularly with reference to correct dosage. In the past the use of antibiotics effectively reduced the need to consider enzyme use and dose. Coccidiosis control is also of great interest because of its association with necrotic enteritis. Prevention of coccidiosis and limitation of the damage to the intestines associated with this disease is of paramount importance if necrotic enteritis is subsequently to be avoided. As a result, the use of coccidiostats for direct control and betaine and other pronutrients for amelioration of the symptoms is receiving greater attention. Ultimately it is hoped that nutritional control will lead to microbiological control, allowing for more consistent production responses in the absence of antibiotics.

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

Mr. S.S Rathore (MVSc Poultry Science IBRI, Izatnagar)

Dr. Manisha Singodia (MVSc Poultry Science, Jaipur)

Dr. Annanda Das (Ph. D Scholar, WBUAFS, Kolkata)

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

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

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. It does not imply publisherâ&#x20AC;&#x2122;s endorsement. Unpublished material of industrial interest, not submitted elsewhere, is invited. The submitted material will not be returned. Publisher, Printer Mrs. Bhavana Gupta on behalf of Pixie Publication India (P) Ltd. Karnal Printed at Jaiswal Printing Press, Railway Road, Karnal Published at : C/o OmAng Hotel, Namaste Chowk, Near Janta Petrol Pump, KARNAL - 132001 (Haryana) INDIA Editor-in-Chief : Mrs. Bhavana Gupta All Legal matters are subject to karnal jurisdiction

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SPOILAGE OF EGG AND HOW ITS PREVENTED Dr. Manoj Kumar Bunkar

MICROBIOLOGY OF EGG Dr. Somesh Kumae Joshi

HERBAL MEDICATIONS FOR POULTRY DISEASES

Dr. Preeti Singh

LIGHT MANAGEMENT FOR THE WELFARE OF BROILERS

Dr. S. Udhayavel

POULTRY HEALTH MANAGEMENT PRINCIPLE & PRACTICE Mr. Rakesh Kumar

STRESS FACTORS FOR POULTRY IN WINTERS Dr. Sheikh Firdous Ahmad

BIRD FLU, A MAJOR CONCERN FOR POULTRY INDUSTRY

Dr. Murtaza Ali

22 8

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SPOILAGE OF EGG AND HOW ITS PREVENTED materials that can't remove by dry cleaning should be segregated and disposed of hygienically away from clean eggs. Any brushes, clothes etc. used in cleaning should be sanitized in 100 ppm of chlorine for 20 minutes after use. The materials used for cleaning egg should be food grade.

Introduction Egg is the perishable or very fragile products and very good source of n u t r i e n t s f o r g ro w t h of m i c ro organism. Mostly freshly laid egg is the sterile but it is contaminated after laying with the contact of fecal and bedding materials. Different pathogenic and nonpathogenic microorganisms enter inside the egg by pores and cause the spoilage of egg. The associated organisms with egg spoilage are follows- 1.Bacteria –Bacteria have specific characteristics to cause spoilage of egg and egg contents (i)the ability to penetrat the eggshell and the eggshell membranes, (ii) have enzymatic activity to breakdown of complex nitrogen and carbon sources present in the egg fluids and (iii) ability to resist the growthinhibiting properties of the albumen. The main bacterial spoilage of egg is described as rotten egg, which appears as a coloured egg (black, blue, pink, red, green) mostly developing a rotten odour. Common bacteria which cause spoilage of egg are- Proteus vulgaris, Aerobactor, Staphylococcus aureus, Clostridium sporagenus, Salmonella enteritidis, Pseudomonas fluroscence, Achromobactor, E. coil. 2.Moulds – Moulds spoilage of egg is not common, however some species of mould which a f f e c t s t h e q u a l i t y of e g g a re Penicillium, Cladosprium, Torula On the another hand, high production 10

or low demand of eggs , the eggs are not release from production site to market, so egg preser vation and storage must be done by proper method until released to market other wise eggs are spoilage or detoriates. Spoilage of eggs is also enhanced by cracks in the eggshell, improper washing, and storage techniques. Method of Eggs Preservation The various methods are available for the preservation of egg by reducing activity of spoilage micro-organisms during storage period. Following method are used in preservation of egg- (1) hygienic production and handling, coupled with strict elimination of all inferior infected material (2) preservation as intact as possible of the natural defenses of the egg (3) control of temperature (4) control of humidity(5) use of 'gaseous inhibitors, volatile substances, or other means of retarding microbial growth, such as sealing the pores of the shell. There is no of methods for the preservation of shell egg. The simple principle of preservation method is the sealing of shell pores of the egg to prevent interring and retarding the growth of micro-organism. 1. Cleaning of egg shell Dry cleaning- Slightly dirty eggs can be brushed with an egg brush. Eggs with visible feces, soil or other litter

Wet cleaning – All though egg shell isporous, there for washing can allow micro-organism to enter through the pores of the shell, so washing of egg as soon as possible when they are collected. This will help limited changes of contamination and loss of interior quality of the egg. The washing water should be held at 41-44C and if using egg washing chemical as sanitizer (egeggcellent) the pH should be greater than 10.5 to minimize the potential for contamination to occur. Egg should be dried after washing, if egg shell keep wet increase the chances of microorganism growth. 2. Thermo-stabilization In this method the eggs are dipped in the hot water. The temperature is different for different time. The time and temperature combination is following Temperature

Time

130F 142F 212F

15 min. 2 min. 5 sec.

When eggs is dip in hot water, the water temperature is 212F for 5 sec. is called as ﬂesh heat treatment. In this method the albumen layer adheres to shell is coagulated by heat treatment and make a layer around the albumin just inside the shell. It's destroyed the viable germ of fertile egg & leads to defertilize eggs. In this method egg can be stored at room temperature for 3-4 weeks. Disadvantage of this method are time consuming, expensive and requires

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more instruments to controlling temperature. The temperature is controlled properly it may result eggs are cooked. This method is effective or practices.

the not the not

3. Cold storage Before the cold storage, eggs should be c l e a n p r o p e r l y a n d ke e p t h e m separately from dirty eggs. All eggs are candled and those eggs having cracked and unsound shell and the interior quality are not good, should be segregated. The eggs are kept for short term storage that is about 1 month, the temperature is 10- 12 C and humidity is 75-80 %.B When the eggs are stored for 3 month they should store at 4-6 C with 75-80 % relative humidity and long term storage 4-5 months the temperature of egg storage is 0.5- 1.7 C and relative humidity is 80-85 %. Storage life of egg and egg products in refrigeration and freezer Products Refrigerator Freezer Row egg 3-5 weeks Shell egg not freeze Row egg white 2-4 day 12 month Row egg yolk 2-4 day Do not freeze Hard cooked egg 1 week Do not freeze

In cold storage temperature should not be below -2 C because of cracking of shell so the row egg should not storage below -2C temperatures and the relative humidity should be high. 4. Lime water method This method is commonly used in rural aria. In this method eggs are dip in preservation solution and solution is prepare by one litter of boiling water mix with one kg of calcium oxide (quik lime). After cooling of solution at room temperature 225 gm. salt and 4-5 litter water added in this solution and mix properly. After, eggs are kept in this solution by the help of plastic line wire baskets up to 16- 18 hrs. By this method the eggs are store for 3-4 weeks room at temperature. The chemical reaction in this process is following CaO + H₂O

Ca(OH)

Ca(OH)+ CO₂

CaCO₃ +H₂O

5. Water glass method

house. It is very economic or cheap. The solution is prepared by 10 % sodium silicate or potassium silicate mix with water. The eggs are taken out and dried at room temperature. In this method thin precipitate silica deposited on the shell surface and seals the pores of egg. The water glass having some antiseptic properties, but it does not give any undesirable taste and odour to the eggs. 6. Oil coating method Oil coating for egg preservation is the commercial importance. In this method the oil forms a layer around the egg shell and blocks the pores of shell, to prevent escape of moisture and co2 from egg content. The oil should be edible, light weight, colorless; mineral oil is used for this purpose. Vegetable oil such as groundnut oil with an antioxidant can be used. In this method the eggs are dip in oil with the help of wire baskets. After this the eggs are removed from oil and drained of excess oil before the storage. The oil coated egg can be safely stored as follows Temperature 5 oC 13oC 26oC 36oC

Days 120 60 28 10

7. Pasteurization Mostly yolk or white egg contents are pasteurized for preservation. Egg shell is also pasteurized by hot water. The hot water temperature should be 62C for 3 min. or 64C for 2 min. The purpose is to destroying the pathogenic or nonpathogenic egg spoiling microorganism. 8. Gaseous packaging The eggs are packed in plastic bag with

co2 in the bag, which produce high amount co2 pressure in bag to prevent co2 losses from the egg shell pores, so the quality of egg is maintain. This method is costly and not practices. 9. Irradiation method Egg and egg products are mostly contaminated by 80 % of Salmonella enteritis's. Salmonella contamination can occur on the outer shell as well as internal contents such as egg yolk and white. The other method is applicable on egg pores blockage to prevent entering the micro-organism but in irradiation egg are fully sterilize, especially salmonellosis. If irradiation rate is high, it causes some side effect on physico-chemical properties of egg white and yolk. This method preserves the egg quality but it is expansive and not practiced. Conclusion Eggs are a good source of protein, amino acid, minerals and vitamins except vitamin C. The biological value of egg protein high. So, it is considered as a perfect protein. Freshly laid eggs are supposed to be the best because at that time their nutritive value remains intact. Since, eggs are a highly perishable product their quality is considered one of the important factors for marketing. So preservation of egg necessary to maintain its external and i n t e r n a l q u a l i t y. F o r a l o n g e r preservation, defertilizing the eggs by keeping them in hot water at 140° F for 15- 20 minutes is practised in India and in many parts of the world. The eggs can also be preserved by drying. In future, new advancement also needed to prevent the spoilage of egg and maintain to its quality.

Manoj Kumar Bunkar, Anurag Pandey, Y.R. Amedkar, Sarita Kumari, Ashish Saini, Neha Thakur, Manaswani Sharma, V. K. Chauhan, S. K. Meel Department of Livestock Products Technology Post Graduate Institute of Veterinary Education and Research, Jaipur

This method is commonly used in 12

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MICROBIOLOGY OF EGG Introduction The risk of contamination by microorganisms is a major concern in the sectors of egg production and egg product manufacturing. Under healthy breeding conditions, the egg content is generally sterile. However, it can be contaminated by a diversiﬁed microbiota containing food spoilage microorganisms and sometimes pathogenic bacteria. The egg has however remarkable self-defence properties intended to preserve the embryo of any microbial invasion during its development. This article gives a progress report on the origin of egg contamination and on egg's antimicrobial defense mechanisms. The means to limit the presence and the development of microorganisms in eggs are discussed, at the egg production level, and during egg storage and conditioning. Egg breaking systematically involves the contamination of egg white and egg yolk through contact with the spoiled shells, thus giving rise to highly perishable egg products. The control of their microbiological quality is required, in particular when they are integrated in raw or undercooked food. The means of control are discussed and particularly the respect of good hygiene practices and relevant stabilization processes. The signiﬁcance of monitoring temperatures for the control of pathogenic and food spoilage micro organisms is particularly underlined. Egg microbiology It has been stated (Board 2000) that eggs can become internally contaminated by micro-organisms in three ways. Ÿ

Trans ovarian infection – resulting from the yolk within an ovary follicle being infected, usually with organisms from the blood of the bird.

Oviductal infection – where the egg white is infected during its movement along the oviduct. Organisms can be introduced into the oviduct via either the bird's vascular system, or by upward migration from the bird's

cloaca, or via practices involved in artiﬁcial insemination. Ÿ

Trans-shell infection. The egg shell will be contaminated immediately on laying by contact with dust, faecal material and other environmental agents. It is known that the longer the egg is in direct contact with such contaminated material, the greater the chance of internal contamination occurring.

This is due to the large number of pores within the shell, which under the right conditions can transfer organisms across the shell into the egg interior. This transfer can be accelerated if eggs are placed in water. Warm eggs placed in cold water result in an internal vacuum which can draw the water (and any contaminants on the outside of the shell) inside the egg, likewise any pressure changes can result in transfer into the egg. Bacterium

Type of egg spoilage

Pseudomonas ﬂuorescens

Pink rot

Psputida

Fluorescent green rot

Psaeruginosa

Fluorescent blue rot

Stenotrophomonasmaltophilia

Green rot

Aeromonasliquifaciens or Proteusvulgaris Black rot Aerobacter spp. formally Cloaca spp.

Custard rot

Egg spoilage The main cause of egg spoilage arises from the growth of Gram negative bacteria within the egg contents. There have been many studies on the types and causes of egg 'rots' and Board (2000) gives excellent descriptions of the various forms of egg spoilage. If an egg becomes internally contaminated, there will be a lag before gross contamination of the egg contents becomes apparent. In eggs contaminated by the trans shell route, this lag period can be between seven and greater than 20 days in length. There are numerous reasons that have been suggested for this lag time, but it is likely to be due to changes in the egg structure during storage, making conditions more favorable to bacteria growth, perhaps together with some biochemical changes within the bacteria themselves helping overcome the egg's defensive mechanisms. Pathogens and eggs The predominant human pathogen that is associated with eggs is salmonella. This pathogen can be associated with eggs in two ways: Ÿ

It can be found on the egg shell, which can become contaminated from the bird's faecal material.

l It can be found within the egg contents, which become contaminated when the egg is being formed within the bird. This route is known as trans-ovarian infection.

Shell contamination can be controlled to some extent by ensuring that laying areas/ conditions are hygienic, and by carefully controlled washing of eggs (although great care has to be taken to avoid external contamination being drawn into the egg during the washing process). Trans ovarian infection can only be controlled by ensuring that birds are free from salmonella. During the late 1980s and early 1990s, the annual incidence of reported human salmonellosis in the UK POULTRY PLANNER | VOL. 20 | No. 11 | NOVEMBER - 2018

ARTICLE was at a record high of nearly 40,000 cases. A large majority of these were due to S. enteritidis originating from poultry and eggs. At that time action was taken by poultry and egg producers, a vaccination program against salmonella, for poultry breeding ﬂocks ( beginning in 1994) and egg layers (beginning in 1998), has resulted in a drastic reduction in contaminated poultry and eggs. The results of this have been a huge success in reducing levels of contaminated eggs. In 2006 a report on a UK FSA surveillance study on eggs imported into the UK, clearly indicated that imported eggs from some countries had a higher incidence of salmonella contamination than UK produced eggs. It is obviously the responsibility of egg users to understand the risks involved in obtaining shell eggs from various sources and take appropriate management strategies to minimise the risk to the end consumer.

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Conclusions Eggs are an excellent food, nutritious, easy to use, and with an excellent natural shelf life. We know that they are prone to spoilage by a range of micro-organisms, but good production, transportation and distribution together with chilled storage in the home can minimise this issue. With respect to microbiological food safety, the main issues with eggs have always centred on salmonella. Intervention actions based on vaccination of laying ﬂocks against salmonella has drastically reduced this problem, making British produced eggs far less likely to contain the pathogen than they were two decades ago. It is, of course, still recommended that eggs are properly cooked before consumption to lower the risk still further,

but it is fair to say that eggs now form a very safe and nutritious food source. A number of outbreaks of food poisoning have been linked to imported eggs, and surveillance would tend to back this up. It is up to users to ensure that they are aware of the risks from the shell eggs they use, and are taking appropriate actions to minimise risk to consumers. Pasteurisation increases the shelf life of liquid egg and provides a pathogen free raw material for production of a range of egg products. Producers and users should always ensure that the pasteurisation processes used comply with local guidance or standards and gain exper t help in validation of such processes.

Somesh Kumar Joshi¹, Priyanka Meena² and Preety singh² ¹Assistant Professor, Department of Livestock Products Technology ² Veterinary Pathology, ¹Apollo College of Veterinary medicine, Agra road, Jaipur ¹Rajasthan University of Veterinary and Animal Sciences ²Bikaner Indian Veterinary Research Institute, Bareilly, Uttar Pradesh

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HERBAL MEDICATIONS FOR POULTRY DISEASES healthy is essential for them to continue laying quality eggs and eating bugs to prevent these pests from destroying the garden. The inherent utility and practical application of indigenous medicinal herbs/plant extract are used to improve poultry health as well as production with fruitful results. Advantages of using herbal preparations Diseases are an important limitations of indigenous poultry production; where Indigenous poultry farming is an integral part of mixed farming. The birds are raised mostly on low input e x te n s i ve f re e - r a n g e s y s te m of production. Due to disease outbreak, a heavy loss usually occurs to farmers and they have to start a new ﬂock for this. The existing conventional disease control programs support the high investment intensive systems of production with birds in conﬁnement by use of conventional medicines and vaccines and not small-scale farmers with less than 100 birds. Due to this, these medicines are usually out of reach of small scale farmers. Reduction in poverty and enhanced nutrition can be achieved through growth in poultry sector as a large f r a c t i o n of r u r a l p o p u l a t i o n i s dependent for their livelihood on poultry. Antibiotics resistance, residues and withdrawal periods is major problem that affect export marketing. Therefore, use of cheap and easy sustainable local poultr y disease control programme is necessary. Herbal preparations play an indispensible role in poultry production system and health management. Ethno-veterinary medicine (EVM) system, an indigenous knowledge on animal health is reemerging as holistic animal health care. Raising poultry and keeping them 18

and eye discharge, greenish diarrhoea, dirty feathers, body weakness and production of thin shelled eggs in hens. Leaves of Aloe vera plant is used to control diarrhea. Capsicum annum (Kamurari) mix with ash and water are use to manage the Newcastle disease. Artemisia annual (Sweet wormwood) extracts inhibited proliferation of virus in chicken embryos without causing side effects.

1.R e d u c t i o n o n u s e o f antibiotics. 2.

Cost of production can be decreased by use of traditional practices of herbal medicines for poultry health management.

Self dependency to farmers.

Preservation of herbs.

Eco friendly, Users friendly.

Some intervation for viral diseases can be provided.

Fig 2: Newcastle disease showing torticollis

Poultry diseases and their control New castle disease It is a viral disease caused by Newcastle Disease Virus (NDV), a variant of avian paramyxovirus 1, so not treated by antibiotics, spreads rapidly in the flock, through direct contact of bodily discharge of infected birds with healthy birds, drinkers, feeders, feeds and water. The disease is also transmitted through infected birds' droppings and secretions from the nose, mouth, and eyes and affects the respirator y, nervous (convulsion, tremor, torticollis and paralysis) and digestive systems of the birds. Newcastle disease kills many birds; it can kill up to 100% of the flock and affect all ages of birds. More common in rainy season and clinical findings includes depression, muscle tremor, wings, twisting of head and neck drooping, sneezing, reduced appetite, difficulty in breathing, nasal

Fig 2: Capsicum annum (Kamurari)

Coccidiosis It is one of the common protozoan diseases disturbing farmer's birds mainly chicks, transmitted to birds through contamination of water, feeds and droppings or litters and occurrence is more common in rain and dry seasons when birds are present all time inside. Rare in birds reared on free range system. Bloody diarrhoea, drooping wings, loss of appetite, poor growth and weight loss. The major clinical signs are bloody diarrhoea,

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ARTICLE drooping wings, loss of appetite, poor growth, weight loss and body weakness. Extensive usage of sulphanilamide, ionophorous antibiotics, amprolium or synthetic chemical compounds for the treatment of coccidiosis in poultry results in emergence of drug-resistant strains and antibiotic residues in poultry meat posing serious problems to the meat consumers. Organically, farmers have controlled coccidiosis using Amaranthus, spinach, vernonia amygdalina, some essential oils, garlic, Lagenaria vulgaris fruits, Cassia spp and Aloe vera.

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cheeps (weak shill cry of a young bird). Farmers use a concoction of Capsicum annum (Kamurari), and ash solutions to manage this disease.

Fig 8: Turmeric

Respiratory and gastrointestinal diseases

Fig 6: Salmonellosis infection in poultry

Fowl pox

Fig 4: Coccidiosis showing bloody diarrhea

It is viral disease caused by Avipoxvirus. Boil a combination of 2 parts of Microglossa pyriflora roots, 1 part of Agave sisalana leaves and 1 part of Aloe vera leaves for 30-45 minutes and mix it in drinking water and can be given to infected birds or a mixture of ash and Capsicum annum also clears the disease. Smear the Wound can be smear with Elaeis guineensis. Leaves of turmeric and neem paste are used as external application. Aloe vera in comparison of all herbs is consider as the king of herbs or a broad spectrum antibiotic in poultry health and also act as a immune booster in birds, in curing and treatment of wounds, skin irritation and inflammation, burns and bruises. Glycoprotein is responsible for antiinflammator y and antiallergenic properties of Aloe vera.

Herbs such as Justicia adhatoda (Adathoda), Ocimum tenuiﬂorum (Tulsi), Plectranthus amboinicus (Karpooravalli), and Solanum trilobatum (Thoothuvali) are use for respirator y ailment. Infectious bronchitis which occurs bird to bird and by air causes drop in egg production, eggs with abnormal shape and shells is controlled by Solanum aculeastrrum and Canabis sativa. Essential oils derived from peppermint and eucalyptus showed protective action in broilers against multiple respiratory pathogens mainly Mycoplasma gallisepticum and H9N2 inﬂuenza virus infections. Sisal leaves are used to control gastrointestinal diseases which are characterised by diarrhoea, unthriftiness and wing drooping while respiratory diseases characterised by coughing, gasping and noisy breathing. They are also controlled by Colocasia esculantum (taro) tuber and pepper.

Fig 5: Garlic

Salmonellosis It is another stubborn disease caused by bacteria and transmission occurs through feeds, water and equipment contaminated by droppings. Rapid spread of this disease occurs due to keeping of birds inside house and in poor hygienic conditions which is characterized by fever, diarrhea (chalky white, foamy and sticky), difﬁculty in breathing, loss of appetite and peculiar 20

Fig 7: Fowl pox showing painful sore Fig 9: Mycoplasma infection in poultry

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Fig 12: Spring onion leaves

Fig 10: Ocimum tenuiﬂorum (Tulsi)

Ectoparasites Ectoparasites (external) like tampans, lice, mites, ﬂeas, ticks and worms are associated with scratching and scales on the legs. Chemically, ectoparasites are controlled using carbaryl (sevin), ectomin and cooking oil, parafﬁn oil, engine oil. The oils are applied on the parasites to suffocate them. Mites attack feathers, suck blood (producing anaemia), loss of weight, pale comb and wattle. Delnox tree leaves, sangula/ sorghum powder (sorghum bicolar mix). For preventing lice in ducks, drop the bulb in the bird's drinking water and for chickens green leaves (spring onions) can be used to be picked by the birds. Aloe spp (burnt in sleeping area or used as wood ash), Mexican m a r i g o l d ( Ta g e te s m i n u t a ) a n d Tephrosia vogelia are used as insect repellants in poultry houses.

Fig 11: Scrathing in chicken

Fig 14: Cinnamon oil

Endoparasites

Immunomodulatory

Endoparasites (internal) are associated with worms involved in dropping, r e d n e s s of t h e s t o o l , g r e e n i s h diarrehoea and mouth discharge. Organically, farmers use the following herbs in the control of internal parasites. Worms are controlled using aloe vera, sorghum powder and pepper. N i c o t i a n a t a b a c u m ( To b a c c o ) , Solanaceae (Night shade), and Erythrina abyssinica (a multi-purpose tree) extracts are commonly used by local farmers in control of helminthiasis (worm infection). Above herbal extracts in salt solution controls gape worm which causes pneumonia, gasping and suffocation in chicks.

Indian medicinal plants are a rich source of substances acting as a immuonmo d u l a t o r. W i t h a n i a s o m n i f e r a (Ashwagandha), a well-known medicinal plants having antibacterial, antiviral, antitumor and immunomodulatory activities. Azadirachta indica (Neem) is another immunomodulatory herb, which has shown marked inﬂuence on the hematological parameters in birds like hemoglobin, PCV and RBC indices. Mentha longifolia (Wild mint) enhance immunity especially in broiler chicks in addition to the improvement in growth performance, feed conversion ratio and gross return. Echinacea sp., Glycyrrhiza glabra (Liquorice), Allium sativum (Garlic) and Uncaria tomentosa (Cat's c l a w ) i m p ro ve t h e f u n c t i o n s of lymphocytes, macrophages and NK cells as well as increase phagocytosis and stimulate the interferon synthesis.

Cinnamon oil is known for its antiparasitic activity against Trichomonas, Histomonas meleagridis and head lice in chicken. Allium cepa (Onion) has proven pronounced anti-parasitic activity against many helminthes and protozoa such as, Trichinella spiralis and Leishmania sp. For preventing lice in ducks, drop the bulb in the bird's drinking water and for chickens green leaves (Spring onions) can be used to be picked by the birds. Chopped seeds of Cucurbita moschata (Pumpkin) are good for the control of tapeworms in laying hens.

Conclusion The farmers have limited land size, low capital base, low inputs and incomes so rearing of poultry on free range system provides them a food security and household incomes. Due to high cost of conventional medicines, traditional medicines can provide a basis for poultry disease management and health control. Dr. Preeti Singh¹, Diwakar Verma² and Alok Singh³ ¹Department of Veterinary Pharmacology ²Department of Livestock Production and Management ³Department of Veterinary Medicine

Fig 13: Tapeworm infestation

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LIGHT MANAGEMENT FOR THE WELFARE OF BROILERS The main welfare issues which have been addressed in the last two decades are closely linked with the fast early growth rate: high susceptibility to metabolic disorders and low locomotor activity. Among the management measures which have elicited criticism from the welfare point of view are in ﬁrst line stocking density, litter quality and ammonia concentration in the air. In addition inadequate light duration and intensity and lack of environmental stimuli are considered to compromise welfare conditions. Light Continuous light regimes allow the birds to feed continuously throughout the day. Earlier experiments have shown that growth rate and feed conversion were better under continuous light than under a natural day-night regime. Short light-dark-rhythms produced similar effects on the performance as continuous light. There was a positive effect of extended dark periods with regard to leg problems, mortality and metabolic disorders, but growth rate was reduced by this treatment. It is known that chickens, under extended dark phases, develop a circadian rhythm with increased feed intake before the beginning of the dark phase. It is also known that broilers start eating in the dark, when extended dark phases are introduced. It seems, however, that young broilers are not able to fully compensate for the shortened light periods. Thomsen (1989) kept broilers at 12:12 hours (light: dark) from 3 to 21 days of age and at continuous light thereafter. Growth rate was delayed under the 12:12 hrs light-dark cycle. Full compensation occurred at 49 days of age only. When intermittent lighting of 1 hour light: 3 hrs darkness have been compared with nearly continuous light (23 hrs light:1 hr darkness) compensation of growth rate was 24

observed in males, but not in females. Sorensen et al. (1999) found reduced incidence of tibial dyschondroplasia but no improvement of walking ability, when extended dark periods where provided between 3 and 21 days of age. It has been shown that the light programme inﬂuences the level and diurnal pattern of the locomotor activity of the chickens. Simons and Haye (1978) measured the activity of broilers under continuous and intermittent light regimes. The total activity was higher when continuous light was given, and the activity was evenly distributed throughout the day. Under intermittent lighting conditions using short light-dark-cycles episodes of high locomotor activity occurred during the short light periods. These short periods of high activity did positively inﬂuence leg conditions Reiter and Bessei (2002) measured the locomotor activity of broilers under quasi continuous light (23 hrs light : 1h dark) and 16 hrs light : 8 hrs dark. The average activity level in the light phase increased as the duration of light decreased. In the same experiment it was shown that broilers under 23 hrs light : 1 h dark did not develop a circadian activity patters, while those under 8hrs dark : 16 hrs light did. The development of circadian rhythms is considered an important indicator of welfare in domestic animals. Therefore clear day- night light programmes, which enable the expression of the diurnal rhythms, play an important role in the recommendations of animalfriendly livestock systems. It seems that more than one hour darkness is required for this purpose. 8 hrs of darkness obviously allow the development of the rhythm, but it is not known so far, whether this is the minimum time of light required. It has also to be considered in this context,

that these results are based on the activity of groups of birds. It is generally known that the light cycles do not generate rhythms, but synchronise endogenous rhythms with different basic frequencies. It is possible that individual circadian rhythms even under continuous light. They may remain undetected in the group data because of lacking synchronisation.

The requirement for light was investigated by Savory and Duncan (1982) who trained broilers to operate a light switch. When the birds were offered to switch the light on in a dark environment (1 to 3 min of light per response) they realised a light period of about 20% of the time of day. When the programme allowed switching off the light in a light environment the time of darkness was less than 1%, and when they could switch the light on and off the duration of light was more than 80 percent of the time budget. Berk (1995) reported that broilers, when they were given free choice between a light and dark, the time spent in the dark increased with age. Light intensity, wave length and source of light can inﬂuence the activity of broilers. High light intensity (180 vs. 6 lux) increased the locomotor activity and reduced leg problems in 6 week old broilers (Newberry et al., 1988). The positive effect of light intensity disappeared at 9 weeks of age. In another experiment using 2 and 200 lux tibial bowing was higher at the high

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ARTICLE light intensity (Gordon and Thorp, 1994). Despite the higher locomotor activity at high light intensity there was no negative effect on growth rate and feed conversion. This is in contrast to earlier results where high light intensity was found to reduce growth and deteriorate feed conversion rate (Proudfoot and Sefton, 1978). Prayitino et al. (1997) reported that high intensity of red light stimulated the activity of broilers. Boshouwers and Nicaise (1993) found that high frequency UV light produced higher activity in laying hens as compared to low frequency UV light. High light intensities and

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particular light sources show some potential to increase the activity of chickens. Their impact on leg problems and welfare, however, has still to be investigated. Chickens kept on continuous light ( ﬂ u o re s c e n t a n d i n c a n d e s c e n t ) , continuous darkness or under dim light developed ocular enlargement and shallow anterior chamber s .The intraocular pressure was not inﬂuenced by the light treatment (Whitley et al., 1984; Li et al., 1995). Similar results have been reported in turkey poults by Davis et al.(1986). The continuous light effect on the chicken eye could be avoided by providing at least 4 hours of darkness in one block at the same time of the day (Li

et al., 2000). In most studies of light on the chicken eye chicks of layer strains have been used. Troilo et al. (1995) found signiﬁcant differences in the reaction of different strains to different light schedules. Therefore the extension of the above mentioned results on broiler chicks must be considered with reservations. Conclusion In conclusion the welfare problems of broilers are caused by factors which enable fast early growth, such as genetic background and extended lighting programmes. Fast growing lines under continuous light programmes decrease their locomotor activity and increase the time spent sitting with age.

Dr. S. Udhayavel¹ and Dr. V. Boopathi² ¹Assistant Professor, Poultry Disease Diagnosis and Surveillance Laboratory,VC&RI Campus, Namakkal. ²Department of Livestock Production Management, Veterinary College and Research Institute, Namakkal. Tamil Nadu Veterinary and Animal Sciences University

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EGG PRICES

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POULTRY HEALTH MANAGEMENT PRINCIPLE & PRACTICE Poultry health management to be effective a primary aim must be to prevent the onset of disease or parasites, to recognize at an early stage the presence of disease or parasites, and to treat all ﬂocks that are diseased or infested with parasites as soon as possible and before they develop into a serious condition or spread to other ﬂocks. To be able to do this it is necessary to know how to recognize that the birds are diseased, the action required for preventing or minimizing disease and how to monitor for signs that the prevention program is working. Principles of Poultry Health Management:

Infectious disease caused by microorganisms such as bacteria and viruses.

Prevention of Disease in Poultry Health Management

The use of vehicle disinfection and wash facilities.

The use of foot baths at the entry to each house.

The provision of footwear at the entry to each shed.

The use of clean litter material after washing the shed and not re-using litter. Litter in the poultry house should be managed to maintain it in a dry friable state without caking or being too wet.

Viraclean after each ﬂock has been removed.

The key principles of poultry health management are

This aspect of poultry management must receive constant, close attention. Failure to maintain a high standard will usually result in an unhealthy ﬂock. The basis of poultry health management is:

Prevention of disease

Early recognition of disease

Early treatment of disease

The isolation of the ﬂock from disease causing organisms –quarantine.

The destruction of as many harmful organisms as possible –hygiene.

The use of an appropriate vaccination program – trigger the birds’ immune system.

Removing all dead birds daily and disposing them in a recommended manner.

Maintaining all houses and ancillary buildings and surrounds in a clean and tidy state.

As much as is possible disease should be prevented. It is easier and less damaging to prevent disease than it is to treat it. However, it must not be assumed that all disease can be prevented. Inevitably, some will get past the defenses, in which case it becomes imperative that the condition be recognised as early as possible to allow treatment or other appropriate action to be implemented as soon as possible to bring the situation under control to limit damage to the ﬂock.

The use of appropriate preventive medication programs – for diseases for which there are no vaccines.

The use of a suitable monitoring program – to monitor for the presence of disease organisms and the success or failure of the hygiene p r o g r a m o r t h e va c c i n a t i o n program.

Disease in Poultry Health Management A disease is any condition that interferes with the normal functioning of the cells, tissues, organs and systems. Diseases of poultry have many causes and include: 1.

Deﬁciencies of essential nutrients such as vitamins, minerals or other nutrients.

The consumption of toxic substances such as poisons.

Physical damage e.g. environmental extremes and injury.

Internal and external parasite infestations such as lice and worms.

Resisting Disease in Poultry Health Management There are a number of factors that inﬂuence whether a bird will succumb to a disease. These include: Ÿ

Genetic resistance of the birds: some genotypes are more resistant than others to infection generally while there are those that are more resistant or susceptible to speciﬁc diseases.

State of well-being of the birds in the ﬂock: birds that are well fed and managed and kept in general good health will have a high level of wellbeing. Such birds are more likely to fend off an infection than those that have a low level of well-being. The immune system of unthrifty birds is usually signiﬁcantly weakened.

Hygiene Poultry Health Management The practice of good hygiene kills microorganisms, including those that cause disease, and all farms carry po pu l ati o n s of m i cro o rgan i s m s . Therefore, good hygiene practices are an important part of poultry health management. There is an overlapping in the use of the terms quarantine and hygiene. Good Hygiene Practices in Poultry Health Management Include Ÿ

The thorough cleaning of poultry houses and equipment with

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Level of stress in the flock: stress in a poultry flock may be caused by many situations including overcrowding, environment extremes, poor quality food and nutritional deficiencies, harassment and failure by shed staff to react in a timely manner to changing situations in the house. Stress reduces the ability of the bird to fight infection by weakening the immune system. The challenge or numbers of infectious organisms in the bird’s environment: the greater the number or virulence (strength) of the micro-organisms the more likely they are to defeat the birds’ defences and result in a disease. Quarantine and hygiene are the main ways that the number of potentially harmful micro-organisms are kept as low as possible. The level of immunity the birds have: this determines how well the bird can fight invasion by specific infectious organisms. Whether a bird will succumb to an infectious disease d e p e n d s o n t h e re l a t i o n s h i p between the number of infectious organisms in the environment and the level of immunity in the bird. The function of the immune system is to defend the bird against invasion by specific infectious organisms.

Vaccination for Poultr y Health Management Vaccination is aimed at triggering the birds immune system to produce antibodies to ﬁght infection. While not all diseases can be vaccinated against, all potential infectious disease threats should be identiﬁed and a suitable vaccination program developed to help combat those that can. The Keys to Effective Vaccination in Poultry Ÿ

The potency of the vaccine used and/or its suitability for the disease strain to be controlled.

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The handling and storage procedures for the vaccine during travel and on the farm.

The use of the recommended application techniques.

The adherence to the recommended program.

Preventative Medication for Poultry Health Management Vaccines are not available to combat all disease threats. It may be necessary to use a preventive medication to combat infection by some organisms. Veterinary advice may be necessary to determine an appropriate preventive medication program.

Signs 1.

Be active and alert.

Be normal size/weight for the strain, age and sex.

Have no lameness or paralysis.

Have no injuries.

Have no deformities.

Have no discharges from the nostrils or eyes.

Have no stained feathers around the vent.

Have no swellings.

Generally have good plumage related to the whether in a moult or in lay.

Monitoring Poultr y Health Management Program

A Sick Bird Will Show Some or All of the Following Signs

It is not possible to see most infectious agents. Therefore, it is appropriate to have a monitoring program. This may consist of:

Isolation – sick animals usually seek a quiet place out of the way of others.

Hunched stance – sick birds often have a hunched stance with rufﬂed feathers and eyes partially closed.

Daily checks of the ﬂock.

Regular on-farm and laboratory autopsies.

Blood sampling for laboratory analysis.

Diarrhoea – usually evidenced by stained feathers in the vent region.

Exposing plates and taking swabs for laboratory analysis.

Paralysis – of the leg(s), wing(s) or neck.

Sneezing and/or coughing; there may be nasal discharge.

Blood in the faeces.

Swellings – of the joints.

Loss of weight – this may be pronounced if the condition is a chronic one e.g. Marek’s Disease.

Unexpected changes to the food and water consumption – often the ﬁrst signs of illness.

Slower growth or a drop in egg production.

These techniques can be used to monitor the current disease situation including the presence of parasites, the success or failure of cleaning procedures and the success or failure of vaccinating procedures. Recognizing Healthy and Sick Birds In Poultry Health Management a very important skill for all poultry stock persons to have is the ability to differentiate between healthy and sick birds. It is normal when a ﬂock is diseased to ﬁnd healthy birds and those with var ying degrees of illness. Therefore, it is necessary to be able to tell as early as possible when some of the birds in the pen are sick.

Mr. Rakesh Kumar Director Growel Agrovet Private Limited

A Healthy Bird Will Have Following

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STRESS FACTORS FOR POULTRY IN WINTERS from the bodies of the chicks and the birds may start shivering with cold. This will affect the growth of the birds. The other thing is uniform distribution of temperature. The behaviour of the birds is a good parameter to assess whether the temperature is uniform in the whole shed or not. If the birds huddle close to the heating source, it indicates cold environment. In some situations, the birds are found in patches, called as 'comfort zones'. The formation of comfort zones should be avoided by constant circulation and re-circulation of air. Ventilation management Introduction Stress free rearing of poultry in all climates is of utmost signiﬁcance to economic rearing of poultr y. To maximize the returns from this enterprise, the birds should be free from all types of stress. In winters, many stress factors gain importance and need proper management of temperature, humidity, litter, ammonia, feed, water, light and ventilation and other s. Managing these factor s effectively can assure optimum health and production of birds. Birds are homeothermic in nature like mammals i.e., they maintain their body temperature within certain limits irrespective of outside conditions. However, with changing and alteration of temperature conditions from optimum to extremes, there is deﬁnite drop in health and production. One should be vigilant to provide the environmental temperature according to their requirements. Winter management of poultry is totally different from normal management practices. This is owing to different stress factors that creep in during winters. Some of these stress factors are as under: 30

Thus, proper management plays an important role in ameliorating these strees factors. These managerial inter ventions mainly include the following: Ÿ

Poultry House Management

Poultry Feeding Management

Poultry Water Management

Besides these, the following managerial interventions also play an important role in ameliorating the harmful effects of winter stress factors on poultry health and production: Temperature management During the winter, the temperature must be hot enough so that birds feel comfortable. The ﬁrst thing is the insulation of the house. An insulated h o u s e p ro v i d e s o p p o r t u n i t y of controlling cold air inside the shed. Walls give better insulation than opensided house having curtains. One must ensure that there are no holes, cracks and crevices in the wall or roof from where air may enter. The pads must be sealed with some plastic or polythene sheets. For the day-old chicks, the shed should be pre-heated one to two days before the arrival of chicks. If it is not, the air and the litter will absorb heat

This is another important intervention needed for effective rearing of poultry in winter months. The ﬂow of wind is kept minimal to avoid heat loss. But at the same time, removal of moisture and ammonia becomes a serious problem. This is courtesy to the poisoning of ammonia in poultry sheds due to ammonia production from litter present in sheds. Proper insulation and sealing of the shed is a prerequisite. The fans should be operated at their minimum capacity to contain maximum heat inside the shed. If this minimum ventilation is not provided, the inside air quality will deteriorate. Increase the ventilation rate according to the age. Ventilation rate may be further increased if there is ammonia or wet litter problem. If ventilation rate is increased, add some heat in the air. If the house is hot, just adjust the addition of heat but don't tune the fan because fans are required for removal of moisture and ammonia. If litter gets dusty, decrease the ventilation rate, because extra dry litter may result in respiratory problems in the birds. Fresh air coming in should be mixed well with warm air before reaching the birds. Additional fans can be used to recalculate the warm air to

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save the cost. Fur thermore, the maintenance of caloric values in the feed also needs high consideration. Poultry feed should have high caloric value as compared to feed offered in summer season, such type feed keeps the birds warm. Litter management Litter management is another important factor that determines optimum poultry production during winters. Litter management gains importance as it gets wet quite easily with water coming from loose water

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pipe connections, drinkers, droppings and/or roof. This usually results in formation of lumps and cakes of litter material which, in turn, becomes good medium for bacterial growth and ammonia production. Normally litter moisture is maintained within the range of 25-35 per cent. There is need to maintain vigil for ensuring optimum moisture levels in sheds. Quality of feed and water also decides litter wetting by birds. Feed containing high quantities of wheat and barley and water having high percentage of minerals like sodium, magnesium and chloride make the droppings soft that add up the moisture of the litter. If litter gets too much wet and there is cake formation then replacement of litter is the only option. Another issue of increasingly concern is production of bad odour, especially in

the farms close to population. It is also an outcome of wet litter. If the litter is kept dry and there is an efďŹ cient ventilation system, this problem is automatically solved. Low pH also retards the degradation of the organic matter. Last but not the least is the general health of the birds, because the birds with good body condition and free of diseases can perform better and develop resistance to harsh seasons. Conclusion Birds are homoeothermic and are able to maintain their body temperature within manageable limits. However, stress factors in winter lower the production and health aspects of birds. Therefore, effective understanding and consequent management are needed so that optimum health and production of birds is maintained. This promises to maintain economic poultry enterprise a reality in changing climates.

Dr. Sheikh Firdous Ahmad Division of Animal genetics, ICAR-Indian veterinary Research Institute, Izatnagar, Bareilly

BENEFITS OF EATING EGGS 1.

Instant Energy: An egg can provide you instant energy and it takes only 1 to 2 hours to digest. A 100 g.ms of egg contains 155 calories, which provides energy to your body instantly. Sharp You're Mind: Egg has Omega-3 Fatty Acid and Vitamin B-12 in it, which is good enough for our brain. This Vitamin helps to enhance our Memory Power.

Good For Eyes: It found in research that the aged people who have 2 eggs daily, they have good eye sights. Vitamin-A is good for our eyes and this Vitamin is available in the egg.

Breast Cancer: Research of Harvard University shows that consuming eggs reduces the chances of Breast Cancer. Women who consumes 6 to 8 eggs every week, helps to stop the Breast Cancer.

Build Muscle: If you do exercise or go to gym and you are not gaining muscle, so you must eat egg. Egg is a good source of protein, which is helpful in Build the Muscle and Gaining Weight. Therefore if you want to build your

Body so consume two to six eggs (Based on how much workout you do). Do not eat yolk (yellow inner part of the egg) too much. 6.

Good for Bones: One to two eggs should be given to the small and growing children, because eggs contain Vitamin-D in enough quantity, which makes our bones strong.

Healthy Hair: Do you know that our hairs and nails built with protein? Eating eggs can make our hair growth better. There are Sulpher, Vitamin-B and B-12 available in the egg that helps in better growth of our hairs.

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BIRD FLU, A MAJOR CONCERN FOR POULTRY INDUSTRY What Is Bird Flu Bird flu, or avian influenza, is a viral infection spread from bird to bird.It was first identified in Italy in the early 1900s and is now known to exist worldwide. A strain of the H5N1-type of avian influenza virus that emerged in 1997 has been identified as the most likely source of a future influenza pandemic.Of great concern are the highly pathogenic avian influenza (HPAI) viruses (e.g., H5N1, H7N9) that have killed millions of birds and infected humans in many countries.Strains of avian influenza virus may infect various types of animals, including birds, pigs, horses, seals, whales and humans. However, wild fowl act as natural asymptomatic carriers, spreading it to more susceptible domestic stocks. H5N1 is a highly pathogenic avian influenza (HPAI) virus. It's deadly to most birds. And it's deadly to humans and to other mammals that catch the virus from birds. Since the first human case in 1997, H5N1 has killed nearly 60% of the people who have been infected.But unlike human flu bugs, H5N1 bird flu does not spread easily from person to person. The very few cases of human-to-human transmission have been among people with exceptionally close contact, such as a mother who caught the virus while caring for her sick infant. Favourable season Although the outbreaks may happen during any time of the year however Avian Influenza virus thrives well in low temperature. Since winters are setting in, there is a likely risk of ingress of Avian lnfluenza in country, Since it is a Transboundary animal disease (TAD). Therefore, there is an immediate need that all states/UTs should be in preparedness and keep a watch on symptoms any unusual Sickness or

mortality in birds (poultry as well as wild/ migratory birds) and be fully prepared to prevent disease in their States. The disease causes huge losses in terms of mortality of birds and trade of poultry and poultry products. Out breaks and Economic loss Till mid-February 2006 India was free from Avian Influenza. It was on 18th February,2005 when India experienced the first Highly Pathogenic Avian Influenza (H5N1) outbreak in the State of Maharashtra and Gujarat followed by second outbreak in Madhya Pradesh during March, 2006. Due to the outbreaks of bird flu poultry keepers suffer a heavy loss every year. A total of 10.44 lakh birds were culled during control and containment operations undertaken in 2006. After successful completion of operations, country regained freedom from the disease in August 2006. But since 2006 the country faces the outbreaks every year. Up to 2015about 72.46 lakh birds have been culledduring control and containment operations. Recent outbreaks of a highly contagious bird flu virus H5N1was reportedin January 2018 from Gujarat and Bengaluru. Chickens were found positive for H5N1 virus by National Institute of High Security Animal Diseases, Bhopal. According to World Health Organization, though cases of avian flu among humans are rare, if affected mortality rate could be as high as 60%. Possible reasons for occurrence of Avian Influenza There are number of factors that make India vulnerable to Avian Influenza. These include high density of poultry population, mixed rearing of chicken and ducks, passing of migratory birds

through the country, illegal movement of infected poultr y and poultr y products across the country, presence of large water bodies visited by wild migratory birds, inadequate biosecurity in backward rearing, inadequate sanitation of wholesale and retail poultry market, endemic situation of Avian inﬂuenza in the neighbouring countries and porous nature of the border. Mode of transmission The route of infection is probably oral initially, but possibly by the conjunctival or respiratory route and the incubation period is 3-5 days. Transmission is by direct contact with secretions from infected birds, especially faeces, water fowl, equipment, clothing, drinking water. The virus replicates mainly in respiratory tissues of chickens and turkeys but in the intestinal tract of clinically normal waterfowl. Avirulent in one species may be virulent in others. Broken contaminated eggs may infect chicks in the incubator simulating vertical transmission. The virus is moderately resistant, can survive 4 days in water at 22°C, over 30 days at 0°C. It is inactivated by a temperature of 56°C in 3 hours and 60°Cin 30 min, by acid pH, by oxidising agent and by formalin and iodine compounds. It can remain viable for long periods in tissues. Infections with other pathogens (e.g. Pasteurella) may increase mortality, even with 'low pathogenicity' strains.

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ARTICLE / NEWS Avian Inﬂuenza is a potential zoonosis. It can result in inapparent infection, conjunctivitis or severe pneumonia. The small number of human deaths associated with HPAI appear to have resulted from direct exposure to infected birds on farm or in markets.

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its spreadingbut following measures may help poultry keepers to prevent outbreaks spreading. 1.

S e pa r a t e y o u r p o u l t r y f ro m migratory wild birds which are thought the carrier of the virus and may spread to your birds. Make sure that the feed and water should not be in access to wild birds or contaminated by them.

Keep your poultry house clean and disinfect the house at regular intervals of time or at the end of the production cycle.

Signs Ÿ

Sudden death.

Marked loss of appetite, reduced feed consumption.

Cessation of normal ﬂock vocalisation.

Drops in egg production.

Depression.

Coughing.

Nasal and ocular discharge.

Swollen face.

Cyanosis of comb/wattles.

Diarrhoea (often green).

Nervous signs such as paralysis.

Reduce the movement of people, vehicle and equipment to and from the areas where poultry are kept. They could be a key factor in disease spread if infected wild birds are in the area.

Keep a separate set of clothes and shoes for your house. Avoid the transfer of contamination by cleansing and disinfection of equipment, vehicles and footwear that are to be taken inside the house.

Clinical signs that poultry keepers should look for in their birds include a swollen head, discolouration of neck and throat, loss of appetite, respirator y

Preventive measures Stronger biosecurity measures needed to be taken to protect birds from this deadly ﬂu and poultry keepers from heavy loss. The preventive measures may also help prevent any transfer of disease into humans. Though it is spread by birds it is very difﬁcult to stop

distress, diarrhoea and fewer eggs laid – although these vary between species of bird.” 6.

In outbreaks a regime of slaughter, correct disposal of carcases, cleaning, disinfection, isolation, 21day interval to re-stocking should be followed. Survivors can be expected to have a high degree of immunity but may harbour virulent virus.

Treatment There is no permanent treatment for bird ﬂu but good husbandry, nutrition and antibiotics may reduce losses. Eradication by slaughter is usual in chickens and turkeys. Vaccination is not normally recommended because, although it may reduce losses initially, vaccinated birds may remain carriers if exposed to the infection. To be effective inactivated vaccines must be the right subtype for the particular situation (H5 will not protect against H7 and vice versa).

Dr. Murtaza Ali, Pallavi Goel, Mayank Roshan and Devika Gautam Animal Biotechnology Centre ICAR-National Dairy Research Institute

GLOBAL POULTRY FEED PREMIX MARKET 2018: GRAND VALLEY FORTIFIERS, CHAMPRIX

he Global Poultry Feed Premix Market research report 2018: presents a scrupulous insight of Poultry Feed Premix industry. The report subsumes the growth rate of the market for the predicted span. Providing an incisive overview of the market, the study report corroborates the evaluation and the volume of the Poultry Feed Premix in the upcoming period. The latest Poultry Feed Premix market report also analyzes the advancement of the Leading Players: in the worldwide market by dint of SWOT analysis. The report contemplates the most neoteric i m p ro v e m e n t w h i l e e s t i m a t i n g t h e development of the key market players. It also comprises product categories, segments and

all other essential points of the market. The report exhibits numerous opportunities for expansion of the Poultry Feed Premix market in future. The market is analyzed in terms of volume and revenue of the industry. The report utilizes proliﬁc methodology and techniques to appraise the progress of Poultry Feed Premix market. Report data also includes a business synopsis, revenue segmentation, and product offering of the leading market players. The Poultry Feed Premix market report presents the relevant facts and ﬁgures gathered from the regulatory institutions and have been upheld in this report to explore the growth of the industry for the estimated period.

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SUSSEX FEATURED IN D.C. NONPROFIT'S POLLUTION REPORT

ussex County is featured prominently in a new report from the Environmental Integrity Project titled “Water Pollution from Slaughterhouses.The Washington, D.C.based nonprofit's latest study focuses on U.S. Environmental Protection Agency data from January 2016 to June 2018 for 98 of the country's largest meat processing plants. Sixty-five process poultry, and five of those are in Sussex County. Sussex is highlighted as a problem area, along with areas of F l o r i d a a n d I l l i n o i s . T h e re i s a cumulative effect of this many poultry processing plants packed into one county,” Maria Payan states in the report. Payan lives in Selbyville and has long advocated for clean water. “There is just too much waste in one area. The soils can't handle it, the wells can't handle it and people's health can't handle it.The EIP report notes that four of five Sussex chicken processing plants have received environmental violations in the past four years. Allen Harim, 18752 Harbeson Road, Harbeson: “Received a notice from the state in November 2016 for more than 90 Clean Water Act violations over four years, including dumping illegal amounts of ammonia, phosphorus, nitrogen and fecal bacteria into Beaverdam Creek, which empties into the Broadkill River. One day in June 2013, the discharge from the plant contained more than 9,000 times the permitted level of enterococcus bacteria, according to the notice. The state followed the notice with a proposed $241,000 fine in March 2018. Mountaire Farms, 55 Railroad Avenue, Selbyville: “Has been in violation of the Clean Water Act every quarter for at least the last three years, according to EPA's online enforcement database. The plant's effluent had 1,400 times permitted levels of enterococci bacteria in the third quarter of 2017,

plus violations for oil and grease and waste solids. State ofﬁcials, however, issued only one violation notice to the plant during this period, on September 29, 2015. Perdue Farms, 20621 Savannah Road, Georgetown: “Received a Clean Water Act violation notice from the state in September 2015 for discharging nearly eight times the amount of nitrogen its permit allows on a monthly basis and also exceeding its monthly enterococci bacteria limit. Mountaire Farms, 29106 John J. Williams Highway, Millsboro: “Received a November 2017 violation notice for exceeding the permit limits in its spray irrigation waste system. The plant was spraying wastewater with as much as seven times the permitted limits of ammonia in 2016 and 9,000 times permitted limits of enterococcus bacteria in 2013, according to the violation notice.According to the repor t, slaughterhouses usually dispose of treated wastewater in three ways: dumping it in water ways, spraying it on farmland or sending it to

a municipal treatment plant. In Sussex, chicken processing wastewater is commonly disposed of in a waterway or by land application. For example, the Allen Harim processing plant in Harbeson dumps treated wastewater into Beaverdam Creek, which leads to the Broadkill River. In Millsboro, Mountaire disposes of its treated wastewater by spraying it onto farm ﬁelds, above the aquifers from which wells draw their water. If not properly treated, that wastewater can have devastating environmental effects and is detrimental to human health. Drinking water with unsafe levels of nitrates can cause human blood's ability to carry oxygen to tissues to decrease, leading to low blood p re s s u re , i n c re a s e d h e a r t r a t e , headaches, abdominal cramps, v o m i t i n g a n d d e a t h . Tr e a t i n g wastewater can be costly, but according to the EIP, money isn't an issue for the companies featured in their report. Mountaire, for example, brings in over $2 billion per year.

NEW BIRD FLU VIRUSES IN DUCKS AFTER VACCINES LARGELY PREVENTED H7N9 IN CHICKENS China in 2017, prompting vaccination in poultry. Shi et al. examine H7N9 viruses across China before and after vaccination, revealing rapid evolution into subtypes and genotypes. Although vaccination reduced infections, some H7N9 and H7N2 viruses exhibit heightened virulence and expansion to ducks.

he image shows a graphical abstract: H7N9 highly pathogenic avian inﬂuenza viruses emerged in

In response to bird flu pandemics starting in 2013, officials in China introduced a new vaccine for chickens in September 2017. Recent findings suggest that the vaccine largely worked

POULTRY PLANNER | VOL. 20 | No. 11 | NOVEMBER - 2018

NEWS but detected two new genetic variations of the H7N9 and H7N2 subtypes in unvaccinated ducks. These findings will be published in the journal Cell Host & Microbe on September 27,It surprised me that the novel, highly pa t h o g e n i c s u b t y p e s h a d b e e n generated in and adapted so well to ducks, because the original highly pathogenic form of H7N9 has very limited capacity to replicate in ducks," says Hualon Chen, a senior author on the paper and an animal virologist at the Harbin Veterinar y Research Institute. Chen's team collected over 37,928 chickens and 15,956 duck genetic samples 8 months before and 5 months after the vaccine's introduction. They isolated 304 H7N9 viruses before the vaccine's release, and only 17 H7N9 viruses and one H7N2 virus after.Our data show that vaccination of chickens successfully prevented the spread of the H7N9 virus in China," says Chen. "The fact that human infection has not been detected since February 2018 indicates that consumers of poultry have also been well-protected from H7N9 infection, The bird flu virus replicates in host cells and often mutates and reassorts over time. When Chen's team looked closely at the genetic types of the disease-causing strains in ducks, they found that an H7N2 and an H7N9 virus had picked up certain gene segments from other duck influenza viruses, improving their ability to infect ducks.Influenza viruses mutate as long as they replicate, but it's very difficult to predict when the H7N9 virus will obtain a par ticular harmful mutation," says Chen. "It is possible that the virus may adapt in other species in the future if it cannot be eliminated soon.China produces roughly three billion ducks per year, which is not to the scale of chicken production. To prevent further human infection, Chen and her team believe that the virus should be eliminated in ducks as soon as possible. 35

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ICRA PREDICTS DECENT GROWTH FOR DOMESTIC POULTRY INDUSTRY

possible salmonella contamination has prompted the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) to issue a health alert on Empire Kosher brand raw chicken items. A number of salmonella illnesses within the northeastern and mid-Atlantic states linked the cluster to Empire Kosher brand raw chicken products, according to the FSIS. The raw chicken items, which may include raw whole chicken and raw chicken parts, were allegedly produced and sold to consumers from September 2017 to June 2018. About half of those affected have been hospitalized due to illness with the illness onset dates ranging from September 2017 to June 2018. Eating food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses, according to the FSIS. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product, according to the FSIS, which adds that the illness usually lasts 4 to 7 days. While most people recover without treatment, others have such severe diarrhea that the patient needs to be hospitalized. Additionally, the FSIS says, older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness, however, any individual who is concerned about an illness should contact their health care provider. FSIS also urges consumers who have purchased these products to properly handle, prepare and cook them by safely preparing the raw meat

products, regardless if they are fresh or frozen, and only eat chicken products that have been cooked to a temperature of 165°F.Consumers should take proper precautions when handling raw chicken products by washing after handling raw poultry, meat and eggs, according to FSIS, adding that this step can reduce the risk of bacterial cross-contamination to other foods and kitchen surfaces. Additionally, one should wash counter tops and sinks with soapy, hot water.

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THE COAST FARM THAT CHURNS OUT 31,000 BROILERS

izingo Poultry Farm, located in Bamburi-Utange in Kisauni Constituency, is home to 31,000 broilers kept under the deep litter system.The farm buys day-old broiler chicks from Kenchic, raises them and sells in ﬁve weeks for meat, says Nahashon Aswani, the farm manager.We have been in existence for four years now, says Aswani, who works on the farm with Abdilahi Mohammed.We rear the birds in six different cages with cage A containing 6,000 chicks, B 5,500, C 3,000, D 4,000, E 5,500 and F 7,000. They sale the chickens for meat to butcheries, schools and hotels in Mombasa town at between Sh350 and Sh400 each. But what is their secret to rearing quality broilers? Aswani says for a farmer to get

quality meat from broilers, one should get it right from the start.A day-old broiler chick should weigh between 3640g for it to mature on time and have desired weight and body size. One should also curb diseases, feed the chicks well and give them water. We use mercury bulbs which are designed to produce heat with great care taken when adjusting how low the bulb should hang,” says Aswani, warning that if bulbs hang too high, then chicks c ro w d a t o n e p l a c e l e a d i n g to suffocation.He star ts the chicks immediately on anti-stress vitamins to help them cope with the sudden change in environment. He sometimes mixes the vitamin water with some glucose and glycerine.We feed our chicks on starter mash for the first three weeks and finisher for the last weeks. A broiler will eat about 1kg of starter mash, 1.5kg of growers mash and 1.5kg of finisher to reach a good market weight of about 1.5kg.Proper hygiene practices are critical in preventing disease outbreaks in broiler keeping,

thus, footbaths should be placed at every entrance.We use antibiotics like Aliseryl, Limoxin and Anticox to treat diseases like Gumboro and Newcastle. We also vaccinate the chicks against various diseases,” he says, adding the farm slaughters some of the birds for the market.Kevin Mwambi, a nutritionist at Mombasa Maize Millers, advises that for a farmer to end up with quality birds for business, broilers need a good balanced diet that has protein, energy and vitamin A and B is to reach a recommended market weight.A sevenday chick, according to him, should feed consume 167g of starter mash and average water intake of 293ml a day. At three weeks, the starter crumbs should be mixed with ﬁnisher pellets for a bird to have average weight of 850g with a feed consumption of 1,192g and average water intake of 2,086ml.He added that for a farmer feeding his birds twice a day, each broiler chick will roughly consume 1.192kg for the ﬁrst 21 days.

POULTRY TRADERS CRY FOUL AS FALSE CAMPAIGNS TAKE A TOLL

hicken sale has drastically gone down in northern districts. Thanks to the rumours and false campaigns saying chickens are carriers of Nipah virus. Messages being widely circulated on social media have put chicken dealers in Malabar region in a dock as they claim the virus checks are found to be positive. As per ﬁgures with the Kerala Chicken Dealers Association, the sale has gone down by 75 per cent in Kozhikode district while Malappuram marked a dip of 50 per cent in chicken sale.The northern districts of Kannur and Kasargod also recorded a decrease of 25 to 30 per cent in chicken sale. Chicken consumption has decreased

by 20 per cent in Wayanad while Thrissur and Palakkad districts recorded ten per cent dip.In some parts of Malabar, false campaigns have reached a terriﬁc extent where people are scared of walking alongside chicken shops,” said association state president Babu Kondotty.The downward trend began to be felt two days ago after some of the messages claim experts of the National Institute of Virology have conﬁrmed Nipah virus presence in chickens. Before the false campaigns gained ground, Malappuram consumed 40 tonnes of meat a day while Ko z h i ko d e , K a n n u r a n d K a s a rg o d recorded sale of 25 to 30 tonnes per day. Sale in Wayanad stood at 20 tonnes. Babu

ruled out any possibility of Nipah virus infection in chicken and said chickens undergo regular vaccination. “There is least possibility of infection in chickens as they are brought up in farms, which are closed,” he said. Alleging vested interests are behind the false campaigns, chicken dealers have approached the state police chief and sought stringent action. A complaint, issued by the association on Saturday, alleged vested interests are promoting false campaigns through social media. The complaint also demanded steps to bring the masterminds before the law.Babu said the association was planning awareness programmes across the state after joining hands with eateries.

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CHICKEN SAFETY FEAR AS CHLORINE WASHING FAILS BACTERIA TESTS

The chlorine washing of food, the controversial “cleaning” technique used by many US poultry producers who want access to the British market postBrexit, does not remove contaminants, a new study has found. The investigation, by a team of microbiologists from Southampton University and published in the US journal mBio, found that bacilli such as listeria and salmonella remain completely active af ter chlorine washing. The process merely makes it impossible to culture them in the lab, giving the false impression that the chlorine washing has been effective. Apart from a few voluntary codes, the American poultry industry is unregulated compared with that in the EU, allowing for ﬂocks to be kept in far greater densities and leading to a much higher incidence of infection. While chicken farmers in the EU manage contamination through higher welfare standards, smaller ﬂock densities and inoculation, chlorine washing is routinely used in the US right at the end of the process, after slaughter, to clean carcasses. This latest study indicates it simply doesn’t work . Currently, chlorine-washed chicken is barred from entry to the EU on animal welfare grounds and has become a contentious issue for opponents of liberal trade 37

deals with the US post-Brexit.Previous studies with similar ﬁndings have been dismissed by the US poultry industry as producing “laboratory-only” results with no relevance to the real world. “We therefore tested the strains of listeria and salmonella that we had chlorinewashed on nematodes [roundworms], which have a relatively complex digestive system,” said Professor William Keevil, who led the university t e a m . “A l l of t h e m d i e d . M a n y companies and scientists have built their reputations promoting antimicrobial products. This research questions everything they’ve done. The study tested contaminated spinach, but Keevil insists the ﬁndings apply equally to chicken. “This is very concerning,” he said. The issue, he argues, is less to do w i t h t h e c h i c k e n i t s e l f, t h e contamination of which can be managed by thorough cooking. “It’s that chlorine-washed chicken, giving the impression of being safe, can then cross-contaminate the kitchen, The British government has given a series of mixed messages over its willingness to accept chlorine-washed chicken into the UK as part of any post-Brexit trade deal with the US. While Michael Gove, the environment secretary, has insisted animal welfare standards will be maintained, the trade secretary, Liam Fox, told MPs last November: There are no health reasonswhy you couldn’t eat chickens that have been washed in chlorinated water. In a speech delivered last month, Fox referred to “myths” being used to stymie free trade agreements. Last year, Wilbur Ross, the US commerce secretary, insisted the UK

would have to accept American foodstandards if it was to secure a trade deal. According to a poll by the consumer association Which, 72% of the British population is opposed to the introduction of chlorine-washed chicken on to the British market. Recently published analysis by the British food and farming pressure group Sustain, found that the incidence of food poisoning in the US could be 10 times higher than in the UK. The US Centers for Disease Control and Prevention reports that about 380 people die each year in America from foodborne salmonella poisoning. Public Health England reports that, between 2005 and 2015, there was not a single death from salmonella poisoning in England and Wales.Kath Dalmeny, the chief executive of Sustain, described the Southampton research as a wake-up call. “Those dead nematodes are telling us something,” she said. “This research suggests US chlorine washing may give a false impression of food safety. Proper food safety relies on clean production methods with high animal welfare, resilience to disease, and full traceability and labelling – not just end-of-pipe chemical washes. Infection is a recognised hazard of all intensive poultry farming and the UK is not immune, with campylobacter regarded as a major problem within the British chicken ﬂock. Incidences of human illness as a result of campylobacter peaked at nearly 115 per 100,000 of the UK population in 2012, but have since declined as new contamination control measures have been put in place.

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PREVENTION, CONTROL AND MANAGEMENT OF COCCIDIOSIS The oocysts can also be transmitted IN CHICKEN through shoes, farm equipment, Coccidiosis is a disease caused by a protozoa parasite which affects birds and other animals by attaching on their intestinal lining.The parasite damages the intestinal walls' tissues causing bleeding and mal-absorption of nutrients thereby encouraging growth and multiplication of bacteria. The p ro to z oa n pa r a s i te t h a t c a u s e s coccidiosis can lie dormant in the soil until it's exposed to moisture, either from rain, water spillage a round drinkers.Wetness provides a suitable environment for the protozoa to thrive and multiply causing infection to the birds. Poor hygiene also contributes to the spread of infection within a ﬂock. The disease is spread from bird to bird through unsporulated oocysts (eggs), which are passed through droppings of infected birds. If the unsporulated oocysts come into contact with moisture, they sporulate (infectious) and once ingested by other birds as they scratch and feed, they get infected.

contaminated water and feeds. Birds are infected by different strains of protozoal parasites whose severity varies. It is important to know the strain causing the disease to treat more effectively.

Prevention

Clinical signs

Maintaining good hygiene is key in The disease may start showing signs in prevention of coccidiosis. Wash and about eight days. The symptoms disinfect drinkers and feeders, provide clean drinking water and drain any include: stagnant water in the environment. Do Ÿ Pale combs and skin Poor appetite not overcrowd birds as stress may Poor feed digestion Rufﬂed feathers induce the disease. Any new birds Weight loss brought onto the farm should be Ÿ Retarded growth in young birds quarantined for a minimum of two Drop in egg production Bloody weeks to prevent introduction of droppings oocyts. The poultry house should be Treatment: If one of the birds start kept clean and dry. All drinkers should showing signs of coccidiosis, it's good be raised appropriately so that there is to treat the whole ﬂock. Amprocox is an no spillage of water. Control movement anticoccidial drug that is used to treat of people into the farm as the oocysts coccidiosis in birds and livestock. can be carried by shoes and cars' Always mix the drug with Stressmix as wheels. Secure the poultry house to the disease induces stress to birds and prevent entry of other wild birds into the house. other animals.

INVESTMENTS IN POULTRY BUSINESS TO PICK UP PACE IN WEST BENGAL

est Bengal, which imports close to one crore eggs every day primarily from Andhra Pradesh, is looking to become 'self sufficient' within the next three years.According to Madan Mohan Maity, General Secretary, West Bengal Poultry Federation (WBPF), the State consumes 2.7-2.8 crore eggs a day with 1.8 crore produced by poultry farmers locally and the balance imported.We have seen investments worth 1,000 crore flow into the sector over the past five to six years. This has helped boost average daily production of eggs from 41 lakh to 1.8 crore at present.” Production has grown by nearly 38

20-22 per cent on a year-on-year basis, Maity told newspersons at a press conference here on Thursday. The federation is expecting additional investments to the tune of 2,000 crore over the next three years supported by the various incentive schemes and subsidies by the state government. While the annual rate of consumption continues to grow at around 20 per cent, Maity expects production to grow at close to 35 per cent supported by fresh investments. WBPF has also entered into an agreement with State Bank of India to extend loan support to poultry farmers covered under the state government's subsidy scheme.West Bengal, Maity said,

produces close to 2.2-2.5 crore kg of broiler meat every week. The average weekly consumption is around 2 crore and the rest is exported to Assam, Bihar and Odisha. The consumption, which was growing at nearly 16 per cent on a year-on-year basis, has now witnessed a steep drop over the last two-to-three months following the controversy over carcass meat being served in different restaurant across the state.The poultry industry lost close to 400 crore in the last two-to-three months due to the recent controversy surrounding sale of carcass meat. However, things are changing now and the consumption is picking up,” he said.

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ICRA PREDICTS DECENT GROWTH FOR DOMESTIC POULTRY supply glut given industry wide supply INDUSTRY control measures adopted like lower

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 poultr y market, according to an ICRANSE -0.03 % 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 p o u l t r y m e a t f o rm i n g m a rg i n a l 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 39

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 inventor y 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. The trend has continued in FY2018 and the gearing is expected to moderate to 1.3x. Incremental capex plans are limited and the focus is largely towards debottlenecking and improving productivity. Credit profile of most players has however witnessed substantial improvement, supported by two years of strong cash accruals and subsequent repayment of debt. ICRA expects credit profile of large players in the industry to

remain stable over next 12- 18 months. Adds Mr. Modani on the outlook of the poultr y industr y, “ICRA expects domestic broiler meat demand to continue to grow at the rate of 7%-8% (in volume terms) and table egg demand to grow at 5%-6% in medium to long term. Broiler volume growth is expected to remain at 7%-8% in medium to long term given favourable socio-economic factors like low per capita consumption currently at Rs 4 kg per annum, religious preference for c h i c ke n m e a t , y e a r - ro u n d e a s y availability across country, increasing disposable income, changing food habits, increasing health awareness, and poultry being one of the cheapest source of protein. However, industry's transition from a predominantly live bird/wet market to a chilled/frozen market would be crucial for increasing value addition as well as to increase presence in international trade where India currently has negligible presence.

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AMERICANS ARE PIGGING OUT ON BACON AS TRUMP'S TRADE WAR CUTS CHICKEN DEMAND

mericans are losing their taste for chicken and eating more beef and pork as President Donald Trump's trade wars reduce U.S. pork exports to China and Mexico and leave cheaper bacon and ribs at home. An expansion in the number of U.S. hogs and cattle is contributing to the change in diets by boosting supplies of pork and beef. Restaurants are seizing on the increases to promote hamburgers instead of chicken, while grocery stores have featured pork. The shift is set to end an unprecedented streak of 27 proﬁtable quarters for chicken producers such as Tyson Foods, which reports results on Tuesday, and Sanderson Farms, said Bill Roenigk, an agricultural economist and consultant for the National Chicken Council trade group. He said the chicken sector would generally lose

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money or break even in the fourth quarter of 2018. The pain for chicken producers and the increased appetite for pork are ripple effects of Trump's trade disputes, which have also reduced shipments of U.S. soybeans and sorghum to China.With all that pork on the market," Roenigk said, "it has spilled over to affecting consumers' demand for chicken.Pork prices have fallen as retaliatory duties of 62 percent in China and up to 20 percent in Mexico have cur tailed U.S. expor ts to those countries. Kraft Heinz Co, which owns the Oscar Mayer brand, has cut prices for bacon after pork belly prices declined. Ahold Delhaize's Food Lion and Stop & Shop grocery stores have offered deals and launched marketing campaigns for pork, said Jarrod Sutton, a vice president for the National Pork Board, a trade group. Food Lion said it offers promotions based on product availability. The U.S. Department of Agriculture projects per capita chicken consumption will rise only about 1.2 percent next year, compared to gains of 4.3 percent for pork and 2.6 percent for

beef.Promotions at restaurants such as W e n d y 's , w h i c h i s f e a t u r i n g a "S'Awesome" hamburger with three strips of bacon, are helping to fuel pork and beef demand, according to the National Cattlemen's Beef Association, an industry group.Wendy's said it generally does not adjust marketing based on short-term changes in commodity prices.Yet, quick-service restaurant chains released 54 new hamburgers through September this year, up about a third from last year, according to a survey of about 75 chains by Datassential, which analyzes menu trends. Releases of chicken products fell 14 percent, said Datassential, which also reported a decline in new pork dishes.The slowdown in chicken consumption is a turnaround for meat companies. Tyson is building a $300 million plant to process 1.25 million more birds a week after struggling to keep up with chicken demand last year. In July, the company, which also sells beef and pork, cut its 2018 proﬁt forecast, citing uncertainty in trade policies.

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RECIPE / SUBSCRIPTION

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Spicy Chicken Miso Stir-Fry Ingredients Ÿ

Ÿ Ÿ Ÿ Ÿ

2 cloves garlic, chopped 2 serrano chiles, thinly sliced 1 tbsp. chopped, peeled fresh ginger 2 tbsp. vegetable oil 1 1/4 lb. skinless, boneless chicken breasts, cut

Ÿ Ÿ Ÿ Ÿ

into 1/2-inch chunks 2 tbsp. white or yellow miso 2 tbsp. water 4 green onions, sliced 3 c. cooked riced cauliﬂower

Directions In 12-inch skillet on medium, cook garlic, chiles and ginger in vegetable oil 3 minutes or until garlic is golden, stirring. Ÿ Add chicken breasts and 1/4 teaspoon each salt and pepper. Cook 4 minutes. Ÿ In small bowl, whisk miso and water until smooth; add to skillet along with green onions. Cook 3 minutes or until chicken is cooked through, stirring occasionally. Serve with cooked riced cauliﬂower. Ÿ

(Life Time Period 10 Years)

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