Poultry Planner_October_2020 by Poultry Planner

OCTOBER 2020

MONTHLY BILINGUAL

R.N.I. 71668/1999

Title Code HARBIL00563

VOL. 22 | No. 08 | October - 2020

From the Editor’s Desk Layer Breeding Management OUR TEAM Vishal Rai Gupta Managing Director vishal@pixie.co.in Bhavana Gupta Editor-in-Chief editor.pcsl@gmail.com Siddhi Gupta Co-Editor Abhishek Soni Business Executive poultry.pcsl@gmail.com M: 999 170 5005

HONORARY EDITORIAL BOARD MEMBERS Mr. G.K. Rathinam Palani Tk, Dindugul Dist, Tamil Nadu 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. Annada Das (Ph. D Scholar, WBUAFS, Kolkata) Dr. M. Arul Prakash (MVSc Assistant Professor, Tanjore) Dr. B.L. Saini (Ph. D ICAR, Izatnangar) Dr. Bilawal Singh (MVSc, Assistant Professor Ludhiana)

Poultry Breeds are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). Poultry Breeds also includes other birds that are killed for their meat, such as the young of pigeons but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal. Breeding, application of genetic principles in animal husbandry, agriculture, and horticulture to improve desirable qualities. Ancient agriculturists improved many plants through selective cultivation. Modern plant breeding centres on pollination; pollen from the chosen male parent, and no other pollen, must be transferred to the chosen female parent. Animal breeding consists of choosing the ideal trait (e.g., fine wool, high milk production), selecting the breeding stock, and determining the breeding system (e.g., crossbreeding, inbreeding). A good hatching egg is the basis for the production chain for poultry meat and eggs. Producing that egg puts great demand on the breeders' skills. Managing parent stock flock production, health and keeping the hatching eggs under perfect conditions before transportation to the hatchery is vital. This special focusses on optimisation of the process from the breeding farm to the point the day old chick leave the hatchery and head to the broiler or rearing farm.

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Editorial Policy is independent. Views expressed by authors are not necessarily held by the editors. Registered as Newspaper by Registrar of Newspaper for India : RNI No. 71668/1999, Tittle Code HARBIL00563 Editorial & Advertisement may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of Poultry Planner the publishers do not accept any responsibility or liability for the material herein. Publication of news, views of information is in the interest of positive poultry industrial development in India. It does not imply publisher’s endorsement. Unpublished material of industrial interest, not submitted elsewhere, is invited. The submitted material will not be returned. Publisher, Printer Mrs. Bhavana Gupta on behalf of Pixie Publication India (P) Ltd. Karnal Printed at Jaiswal Printing Press, Railway Road, Karnal Published at : C/o OmAng Hotel, Namaste Chowk, Near Janta Petrol Pump, KARNAL - 132001 (Haryana) INDIA Editor-in-Chief : Mrs. Bhavana Gupta All Legal matters are subject to karnal jurisdiction

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Articles... Role of Essential Oils in Poultry Nutrition Ankit Sharma

Ventri Biologicals

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Impact of Covid19 on Indian Poultry and Dairy Sector and Role of Vets Dr. Dinesh T. Bhosale Role of Minerals in poultry nutrition Dr. Yogesh Paharia

Gut Health Management Strategies In Antibiotic Free Poultry Production Vaibhav Kr. Singh

THERE ARE NO LIMITS TO WHAT YOU CAN ACCOMPLISH, EXCEPT THE LIMITS YOU PLACE ON YOUR OWN THINKING.

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Poultry Planner | Vol. 22 | No.08 | October - 2020

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Role of Essential Oils in Poultry Nutrition Ankit Sharma, Amitav Bhattacharyya, P.K. Shukla and Vaibhav Kr. Singh Department of Poultry Science, DUVASU, Mathura (U.P.), India

Essential oils (EOs) are obtained as a mixture of aromatic oily liquids from plant materials such as leaves, flowers, buds, seeds, twigs, bark, wood, herbs, fruits and roots. In fact, essential oil is a mixture of fragrant, volatile substances and named according to the aromatic characteristics of plant materials from which they are isolated (Oyen and Dung, 1999). Their concentrations and chemical composition of individual compounds are variable. They are obtained by methods like fermentation, extraction or expression, but the most commonly commercially used method is steam distillation (Krishan, 2014). Various EOs used in poultry include oils from oregano (Origanum vulgare), onion (Allium cepa), turmeric (Curcuma longa), lemon balm (Melissa officinalis), peppermint (Mentha piperita), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), ginger (Zingiber officinale), eucalyptus (Eucalyptus globulus), garlic (Allium sativum), clove (Syzygium aromaticum), fennel (Foeniculum vulgare), mountain savory (Satureja montana), Australian tea tree (Melaleuca alternifolia) and mugwort (Artemisia vulgaris) (Bolukbai et al., 2008). EOs can be classified into the four main groups 1. Terpenes, related to isoprene:Essential oils constituents can be divided into two major groups: terpene hydrocarbons and oxygenated compounds 2. St r a i g h t - c h a i n c o m p o u n d s n o t containing any side chain 3. Phenylpropanoids (benzene derivatives) 4. Miscellaneous group having varied structures not included in first three groups (sulfur or nitrogen-containing compounds). Benefits of essential oil in poulty

Growth Sahar Abdulhasan (2018) studied the positive effects of two different commercial products (Digestrom® and Poultry Star®) on body performance and the immune response in broiler. Digestrom® contains a blend of oregano, anise and citrus peel essential oils 150 mg/kg of the diet. Carvacrol is the active and main compound of the essential oil blend. Poultry Star® is an Australian product made from a mixture of beneficial bacterial isolates including lactic acid bacteria as well as a mixture of Enterococcus spp., Bifidobacterium spp., Pediococcus spp., Lactobacillus spp. for 2×1011 CFU per kg of probiotics. Supplementation of Digestrom® @ 150 ppm in the diet resulted in improved body performance and increased serum total protein levels. Moreover, both individual and combined application of Digestrom® and Poultry Star® increased the immune response against New Castle Disease virus, with synergistic effects observed with combined treatment. Supplemented with thyme EO @100mg/kg resulted in significantly improved FCR, higher body weight gain, livability and profit in broiler production (Wade et al., 2018). There was improvement in growth performance of live broilers when fed with EOs mixture of 200 ppm of anise oil, oregano, clove, rosmarin and turmeric plant (Al–Sultan Zhang et al., 2003). When essential oil mixture @24 and 48 mg/kg diet were fed to broilers, then there was better feed conversion ratio. EOs increase appetite due to their flavours which is very important for young animal to grow. Essential oils stimulate the secretion of digestive enzymes leading to improved nutrient digestion, feed intake and rate of gut passage (Jamroz et al., 2005). The beneficial impact of essential oils is interlinked with health and immunity due to change of gut microbiota and it will affect growth performance and welfare (Bento et al., 2013). There was improved feed

efficiency when thyme EOs was fed to broiler quails (Denli et al., 2004). Essential oils in diet may act on intestinal microflora as well as on nutrient utilization (Bento et al., 2013). Egg Production EOs supplemented in the diet of layer increase eggshell thickness and protein digestibility but there was no significant effect on performance and yolk fatty acid composition. Overall EO at the low dose of 50 mg/kg in diet of layer may be beneficial (Ding et al., 2017). When thymol and synbiotic were supplemented separately as well as combined, there was improvement in egg weight, egg production and FCR from 24 to 36 weeks of age (Abdel-Wareth et al., 2016). Supplementation of garlic powder in the diet of the layers leads to increased egg production (Canogullari et al., 2010) and increased egg weight (Yalcin et al., 2006). Supplementation of a diet with a mixture of garlic and thyme leads to improving performance of laying hens and egg quality traits (Ghasemi et al., 2010). Under heat stress, EO mixture and organic acid supplementation in commercial layer diets is beneficial to egg weight and immune function (Ozek, 2011). Supplementation of EO mixture at the level of 24 mg/kg diet significantly improved egg production reduced the percentage of cracked/broken eggs, increased feed effeciency (Cabuk et al., 2006b). Deying et al. (2005) reported supplementation of herbal medicine (Ligustrum lucidum and Schisandra chinensis) in diet significantly improved egg production and feed efficiency of layers. Antimicrobial activity Essential oils have known for their antimicrobial activity (Smithpalmer et al., 1998). The antimicrobial properties are due to cumulative effect on many different targets in various parts of the cell and not because of one specific mode of action of the chemical compounds present in EOs (Burt, 2004). The exact anti-microbial mechanism of EOs is their chemical structure and lipophilic quality. Terpenoids and phenyl propanoids Poultry Planner | Vol. 22 | No.08 | October - 2020

reach the inner part of the cell by penetrating inner part of membrane because of their lipophilicity (Helander et al., 1998), but it has also been suggested that aromaticity (Bowles and Miller, 1993) and structural properties like presence of the functional groups are responsible for the antibacterial effect. EOs are slightly more effective against Gram +ve as compared to Gram -ve food pathogens (Burt, 2004) because Grame –ve have the outer membrane outside the cell wall which restricts the entr y of hydrophobic compounds through its lipopolysaccharide (Vaara, 1992). Many EOs limit many pathogenic bacteria in poultry and stimulate growth of beneﬁcial microbes (Wenk, 2000). It was also noticed that cinnamaldehyde inhibits enzymes that synthesise fungal cell wall (Bang et al., 2000). Antioxidant activity EOs donate hydrogen or an electron to free radicals and delocalize the unpaired electron within the aromatic structure, thus prevent other biological molecules from oxidation (Fernandez-Panchon et al., 2008). Thymol has high antioxidant activity because of the presence of phenolic -OH groups which act as hydrogen donors to the peroxy radicals produced during the ﬁrst step in lipid oxidation, thus decreasing the hydroxy peroxide formation. Thymol and carvacrol when given in diet can act as antioxidant in egg and meat of chickens (Lee et al., 2004). It is found that phenolics are more potent antioxidants as compare to vitamins E and C and carotenoids (RiceEvans et al., 1997). Diet of EOs containing car vacrol, capsicum oleoresin and c i n n a m a l d e h yd e s h o w a n t i ox i d a n t property by improving the concentration of carotenoids and coenzyme Q10 in liver when fed to broilers (Karadas et al. 2014). EOs increases oxidative stability of meat and eggs that contain high fat content by reducing the degree of un-saturation (Botsoglou et al., 2002). Antiparasitic activity Many plants and their EOs have antiparasitic activity e.g., EOs and seeds of garlic (Allium sativum), mint (Mentha spp.) and onion (Allium cepa ) are effective against GIT parasites. It was reported that the phenols can be used as ocysticides against E. tenella (Williams, 1997). EOs can exert insecticidal and repellent effect

against flour beetles when added to the mixture of grains. Origanum acutidens oils have thymol, carvacrol and P-cymene when added to grain mixtures shown insecticidal activity against Tribolium confusum (Confused flour beetle) and Sitophilus granaries (grain weevil) causing 37% and 68% mortality respectively (Kordali et al., 2008) in adult insects. The chief ingredients of oregano oil are Car vacrol and thymol, they have anticoccidial action against mixed Eimeria spp. infection (Oviedo-Rondon, 2006) and E. tenella (Giannenas et al., 2003). Anti-inflammator y activity and immunomodulatory effect The major EOs substances having antiinflammatory abilities are the terpenoids and flavonoids. These substances reduce the metabolism of inflammator y prostaglandins. The phenolic compounds present in essential oils have strong antiinflammatory qualities (Craig, 2001). Some essential oils enhance lymphocytic activity, promote production of immunoglobulins and boost interferon-γ release (Awaad et al., 2010; Gopi et al., 2014). Hanieh et al. (2010) suggested that this could be due to ability of garlic to enhance the production of interleukins, interferon (INF-γ) and tumor necrosis factor (TNF-α). Saleh et al. (2014) observed that there was an increased antibody production, when thyme and ginger oils @100 and 200 mg per Kg feed respectively given. Diets supple-mented with essential oils containing herbal mixtures increase the activity of the intestinal lymphatic system. Placha et al. (2014) observed that thyme oil @0.5g per kg of feed significantly increased level of I g A . Aw a a d e t a l . ( 2 0 1 0 ) i n t h e i r experiment revealed that when eucalyptus and peppermint essential oils added to water at the rate of 0.25 ml/L results in an increased both humoral and cell mediated immune response. Flavouring agent When compared to pigs, poultry may not immediately respond to flavour (Moran, 1982). There is evidence that flavours could affect feed intake. But the effect of flavours on poultry performance is considered as negligible (Moran, 1982). Therefore, effect of EOs as flavouring agent in poultry nutrition needs to be observed.

Digestion and respiration Essential oils help to improve protein digestion by increasing the secretion of hydrochloric acid and pepsin (Gopi et al., 2014). Essential oils stimulate digestive secretions such as bile and mucus and enhanced enzyme activity (Platel, 2001). In broilers, EOs increase the secretion of trypsin, amylase and jejunal chyme and reduce the adherence of pathogens (e.g., E. coli and Cl. perfringens) with intestinal wall (Jamroz et al., 2006). Hypocholesterolemic effect in lemongrass oil is due to the inhibition of hepatic 3–hydroxy–3–methylglutaryl coenzyme A (HMG–CoA) reductase activity; a key regulatory enzyme in cholesterol synthesis (Crowell, 1999). Essential oils that affect the respiratory system are oils of peppermint and eucalyptus, which thin the mucus and get rid of it from airways. Eucalyptol and menthol in these oils have antispasmodic and expectorant effects. So airways are cleared and breathing during inﬂammation becomes easier (Durmic and Blache, 2012). Conclusion The EOs and their compounds have a n t i p a r a s i t i c , a n t i - i n ﬂ a m m a t o r y, immunomodulating, hypolipidemic and antimicrobial activity. These oils reduce the loss during the meat processing due to their antioxidant property because a n t i o x i d a n t p ro p e r t y p ro v i d e s a n effective protection against the drip loss during the prolonged low temperature storage which increases the acceptance among the consumers and reduce losses in meat processing plant. So it plays a role in improving the keeping quality and durability of raw as well as processed meat. There are variations among results done by many researchers who have conducted work on the nature and use of EOs in the poultry nutrition. Toxicity of essential oils has been reported only at higher inclusion levels. EOs have certainly positive effects. However, comprehensive studies on their use in poultry nutrition is still not enough and studies are needed to assess the mode of action, exact supplementation level and their interaction with feed ingredients. Further studies are also needed on s ynerges tic as well as antagonistic action of different essential oils when used in combination in different species of poultry,

Poultry Planner | Vol. 22 | No.08 | October - 2020

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Impact of Covid19 on Indian Poultry and Dairy Sector and Role of Vets Dr. Dinesh T. Bhosale Regional Sales Director, AB Vista South Asia, Pune, M: +91-9860315558, E: dtbhosale@gmail.com

Next 18-24 months will be challenging not only for global economy but also for Indian farmers. Animal husbandry activities brings daily and regular income in life of farmers. It will take time to revive consumption of animal proteins in HORECA segments. So demand for animal proteins like milk/products, chicken, mutton, eggs and ﬁsh will be lower at least by 30-50% in short term. Around ﬁve crores population is dependent on poultry farming directly or indirectly. Around 5 million MT of poultry meat was produced last year (85000 crores worth), but per capita consumption is still at 3.4 kg. Around 109 biullion eggs were produced last year (45000 crores worth), but per capita availability is 80 eggs only. Although poultry production is at par with international level and India is number three in egg production and number four in broiler production in the world, it suffered most before and d u r i n g l o c k d o w n p e r i o d . Fa l s e messages on social media brought chicken consumption to almost 10% of normal during February 2020. Due to efforts by Government and private sector, it started picking up in second week of March, but again went down during lockdown period due to lack of supply chain and logistics issues. Only 5% of chicken are processed and sold in chilled or frozen form. Rest is 12

sold as live chicken. There is need to do active promotion of chicken and egg consumption in India. There is need to increase share of processed chicken. There are many misconception about eggs and chicken like use of hormones, antibiotics residues, birds in cages, desi eggs - among consumers. There is need of education of consumers, doctors, d i e t i c i a n s , c h e f s , te a c h e r s , e tc . Associations should come forward for year-long active promotion through activities like cookery shows. Our exports are negligible. As schools were closed, mid-day meals including eggs were stopped. Government should give eggs to police, doctors, nurses and other staff of hospitals, Jails, government ofﬁces. Poultry meat and eggs should be served in canteens of companies. There is need of development of ready to eat, ready to cook dishes. Poultry sector should learn from dairy sector about how to do value addition and marketing of products. Placements should be planned as per demand. There should be unity among poultry companies working in particular area. New talent should be attracted towards poultry farming. Veterinary college can play important role of coordination among government and poultry farmers and also in training of poultry farmers. Poultry farmers should develop strong relationship with vets working in Animal Husbandry departments and also with politicians to take up demands with Government. There is need to change syllabus designed by VCI so that students learn more about poultry sector in last year. Industry and college should work with Women self-help groups and farmer producer companies and should help NGOs in

promotion of poultry farming. Vets can play important role in growth of poultry sector in short term and long term period. Vet is the most important person in life of Indian farmers. He will have to play role of three people – Veterinarian, Extension worker and Trainer (VET) for betterment of animal husbandry sector. We will have to keep our animals healthy as usual. We will have to help our farmers to improve productivity per animal and to reduce cost of production of animal proteins. During lockdown, only those products could reach urban kitchen where supply chain was in place. Farmers needs to be motivated to form Farmer Producer Companies and to build product wise supply chains which includes procurement of animal proteins, primary or secondary processing to increase shelf life and to do value addition, branding and marketing, logistics etc. so that consumers get product of right quality at right price. Farmers should get maximum share out of rupee spent by consumers. Our population is expected to grow from 1.38 billions to 1.7 billions by 2040. In the early 1970s our milk production was 1/3 of USA and 1/8 of EU. Since 1998, we are number one in milk production. Today our milk production is around 189 MMT which is twice of USA and 25% more than EU. Its'1/5 of the world;s total milk production. Growth rate in India was 4.5 in last two decades whereas, global growth rate was 2%. Remunerative prices and market access were main reasons for this growth. Around 100 million rural households are involved in milk production. Turnover of dairy sector stands at 800,000 crores today. Increase Poultry Planner | Vol. 22 | No.08 | October - 2020

in different fields of animal husbandry. He/she should have knowledge about government schemes and should do h a n d h o l d i n g of f a r m e r s to g e t maximum benefit out of it. This will help weaker section of the society to do profitable animal agriculture.

of every one lakh liter per day provides employment to 5000 households for production and 1000 households for processing and marketing. Recently Government announced 15000 crores animal husbandry infrastructure fund which will increase milk processing capacity from 1200 LLLPD to 1700 LLPD. It will create 30 lakhs jobs. Kisan credit cards and interest subvention schemes will also help dairy farmers. Government also announced 13343 crores fund to implement National Animal Disease Program to eradicate FMD and brucellosis. These diseases reduces production by 10% which is worth of 80000 crores Rs. Farmers share in Consumer Rupee spent will go up as Government has allowed farmers to sell outside APMC, directly to consumers. Milk prices are down by 15-25% due to lockdown. Excess milk is converted into 1200-1500 MT SMP and 500 MT butter every day. Government should can cancel decision to import SMP, as stocks of around 12000 MT of SMP is already lying unsold. In dairy farming, vets should educate farmers on how to buy/sell animals, calf rearing, feeding, loose housing, breeding and improved management practices. This will help to reduce intercalving period. Farmers should be educated about fodder production, conservation in form of silage and hay and ration balancing. Farmers should be motivated to feed balanced cattle feeds instead of feeding raw materials directly. Hydroponics and azolla production should be promoted. 14

Vets should become entrepreneur in ﬁeld of animal breeding. There is growing demand for desi cow milk. There is need of scientiﬁc breeding and grading up of our desi cows and buffaloes. There is need of good quality sexed semen, use of ET and IVF. Cross breeding will continue to increase productivity of our nondescript animals. Vets should start feed mills to manufacture and sell balanced cattle feeds. There is need to promote goat farming and marketing of goat products. It will open new avenue for landless and marginal farmers. Vets should also spend time and money on skill development. They can take help of veterinary colleges, associations like CLFMA of India, PFI and IDA, NDDB, ICAR Institutes and private companies. Both vets and farmers needs to learn many things from consumers. There is need to promote animal protein consumption in rural India as well. Presently production is in rural area whereas most of the consumption happens in Urban India. Young Vets should start startups instead of looking for jobs. Startup India and many private venture capital companies are helping startups in animal husbandry sector. Institutes like NAARM, IVRI and NDRI have started incubation centers for startups. Few examples of star tups in animal husbandry sector are Teplu, Shekru, Zoofresh, Humpy A2, Sumbran goat farm, powergotha, Milk Mantra, etc. Vets should make list of success stories

FSSAI has brought out standards for milk and milk products last year. They want to control antibiotic residues and mycotoxins (eg. Aflatoxin) in milk. There is need to promote use of herbal plants to treat common diseases. Farmers should be educated not to sell milk of sick cows where antibiotics are used. Conventional ways of training and social media should be used to reach large number of farmers. Every farmer has smart phone now a days and during lockdown he has learnt how to use social media like youtube, whatsapp and Facebook, etc. Vets should help NGOs working with farmers to improve profitability and productivity of animal husbandry sector. There should be trust among all stakeholders who intends to work with farmers. Zoonotic diseases will play ver y important role in coming days while selling animal proteins. Farmers and consumers needs to be educated about it. Vets are best people to write and implement various policies of state and central governments. Consumption of animal protein will help to increase immunity of Indian population. There is wrong propaganda by various animal welfare organizations which may affect consumption of animal protein and thereafter profitability of farmers. Vets should educate all stakeholders about it. Vets should spare some time to write articles and print it in various media to reach farmers. So apart from regular duties, vets should spend at least 10 hours every week to help our farmers in next 1824 months to fight bad impact of CO V I D 1 9 o n a n i m a l h u s ba n d r y sector. r Poultry Planner | Vol. 22 | No.08 | October - 2020

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Role of Minerals in poultry nutrition It is recognized, generally, that the most efficient utilization of any ration depends upon the proper balance and quality of the nutrients therein. Minerals are as important, therefore, but no more so, than the other constituents in a properly constructed poultry ration. Although the general functions of minerals in poultry nutrition cannot be divorced from those of other constituents, nevertheless they are very definitely associated with skeletal structure, soft tissues, and maintenance of normal body fluids which influence absorption, secretion, and excretion. Years ago, it was thought that protein, fat, and carbohydrate were the only essential nutrients, but later it was found that the m i n e r a l s a c c o m pa n y i n g c o m m o n feedstuffs were also necessary; in fact, even better growth and egg production could be obtained by supplying additional amounts. Until the beginning of the present century, however, the use of m i n e r a l s u p p l e m e n t s w a s n o t widespread. In asmuch as poultrymen \believed that these materials merely furnished grit and that food calcium came from the organic constituents of the ration, feedstuffs containing an abundance of mineral were usually recommended. Unfortunately, as these were generally high in fiber, At present, there is intense activity in the field of certain "trace" elements which have been found to be of importance in practical mineral supplementation. When it was realized that the addition of a small amount of mineral to poultry rations was beneficial, it was not long before greater amounts were being used, and the poultry industry then passed through a period when the feeding of an excess of cheap minerals was common. The recent trend has been to reduce the amount of mineral supplement, yet supply adequate amounts. The reasons for the poor effects obtained with excess mineral are only now being learned Although grains and their by-products

contain low concentrations of certain minerals, their contribution to the total intake is considerable since they make up such a large portion of poultry rations. These feedstuffs, along with green feeds, vary in mineral content with the fertility and reaction of the soil, maturity of plant, climate, and insect damage. In order that the poultry nutritionist may proceed intelligently, knowledge of the variability in ﬁnal composition caused by such conditions is necessary so that means can be taken to assure an adequacy under all circumstances. Calcium, Magnesium, and Phosphorus Calcium and phosphorus are required during early life for sound skeletal development. After maturity, the former is needed for rapid shell formation. Calcium, Magnesium, and Phosphorus Calcium and phosphorus are required during early life for sound skeletal development. After maturity, the former is needed for rapid shell formation. Various calcium compounds, such as the carbonate, sulphate, lactate, gluconate, di- and tricalcium phosphate and silicate, besides such natural materials as oyster shell, limestone, bone meal, rock phosphate, gypsum, and dolomite, serve equally well as sources of calcium when adequate vitamin D is present and toxic elements are absent (Buckner, Martin, and Peter, 1928; Tulley and Franke, 1934; Ackerson, Blish, and Mussehl, 1937). With critical amounts of vitamin D, their availability is proportional to their solubility in dilute acid Since the addition of calcium or phosphorus to a ration deﬁcient in them produced phenomenal results, greater amounts have been tried in an effort to improve rations further. If rations are too high in calcium, however, hatchability may be reduced (Titus, Byerly, Ellis, and Nestler, 1937) or perosis may develop (Schaible, Bandemer, and Davidson, 1938). This adverse effect of an excess of mineral is caused, partially at least, by rendering "trace" elements unavailable.

Dr. Yogesh Paharia B.V.Sc , M.V.Sc ( Nutrition )

Since calcium and phosphorus metabolism are definitely related, their ratio is frequently considered in ration formulation. About one half of the calcium of the ration is retained by poultry, providing the amount is not excessive. They actually utilize calcium and phosphorus in a ratio of about 1.5 to 1, and have the capacity to eliminate excess calcium to an appreciable extent The parathyroids regulate the calcium level in the blood by controlling the withdrawal of calcium from the body and vitamin D acts to sustain the phosphorus level by controlling re-excretion into the intestine. Magnesium occurs in association with calcium in dolomitic limestone and may be harmful if fed in excess to poultry. Recently it has been shown that outbreaks of feather picking and cannibalism in quail can be effectively controlled by increasing the salt content of the ration stepwise by 0.5 percent until the habit is subdued, but not adding more than 2 percent (Titus, 1940). This treatment has not yet been established with chickens, but, aside from this possibility, no benefit accrues from feeding over 0.5 percent of salt in ordinary combinations of feedstuffs. Manganese Rations containing too little manganese or an excess of calcium and phosphorus, produce perosis, lower egg production, and hatchability, and give poor egg-shell structure. The similar effect of highmineral to manganesedeficient rations is caused by the excess mineral adsorbing manganese and rendering it unavailable to the chick Mineral supplements have different

Poultry Planner | Vol. 22 | No.08 | October - 2020

capacities for adsorbing manganese; bone meal removes more than oyster shell and limestone. Thus, manganese must be present and other constituents of the ration must not make it unavailable. Even when there is apparently sufficient manganese in the ration, 3 to S percent of the chicks continue to develop leg disorders it is recommended that the manganese content of the usual ration be supplemented to insure a sufficiency of this element. Soluble manganese compounds, such as MnS04, liberate iodine from salt mixtures in the presence of atmospheric moisture. Iodine Certain regions in the world, having soil, water, and feedstuffs of lowiodine content, are known to be goitrous for humans. Poultry have a higher percentage of thyroid gland, and thus iodine, than other species, and it might be anticipated that goiter in poultry would be very common in these areas. Most of the evidence indicates that the iodine requirement of poultry is small and no benefit is obtained in health, egg production, egg quality, hatchability, or viability by the inclusion of further Small amounts in the ration. It is obvious, however, that some iodine must be present in order for the thyroid to elaborate its normal secretion which controls the rate of metabolism. Loading the ration with iodides is undesirable but the use of marine products and iodized salt to furnish some iodine is practical and satisfactory. Iodine is utilized in various forms and commercial mineral supplements are available in which iodine is stabilized against possible loss. Iron and Copper Both iron and copper are essential to poultry for the synthesis of hemoglobin, the blood pigment which is vitally concerned with the transportation of oxygen to the tissues. Iron is required in larger amounts than copper and an insufficient quantity of either or both of these elements produces nutritional anemia. Iron is present in feedstuffs in both ionizable and organic form; to some extent, the latter is ionized and reduced in the crop, proventriculus, and gizzard.

Absorption takes place in the upper portion of the duodenum as the reaction in the lower portions of the intestinal tract is sufficiently alkaline to precipitate iron, making it unabsorbable. If dietary iron is too high, unabsorbable iron phosphate is precipitated in the intestine causing a lowering of the blood phosphorus and the development of rickets. Similarly, if phosphorus is fed in large amounts, it combines with iron, interfering with its assimilation and causing anemia. If calcium is present in sufficient quantity to combine with excess phosphorus, the iron is not fixed; thus calcium spares iron when phosphorus is too high (Day and Stein, 1938). The availability of iron in the ration, therefore, depends on its interrelationships with copper, calcium, phosphorus, and also with vitamin D because the latter regulates absorption and excretion of calcium and phosphorus. The blood of poultry is lower in iron (hemoglobin) than that of man; that of hens lower than roosters. Since about 3.3 percent of the hemoglobin of animals is broken down each day into iron-free pigments which are eliminated in the bile, and iron-containing hemosiderin with is retained, endogenous iron is greater than food iron. The liver is its chief depot but probably the most active tissue is the bone marrow, the site of hemoglobin formation. It is excreted by way of the large intestine; the amount depends on its intake. Copper acts as a catalyst to change inorganic iron into hemoglobin and is only needed in small amounts since it is not a part of the hemoglobin molecule. Unless copper is present, iron cannot be used in the hematopoietic process even though stored in the liver. The egg contains almost 20 times as much iron as copper and is relatively high in both metals. Consequently, the demand for these elements is higher during the laying period than during growth. Never theless, high egg production can be obtained without a drop in haemoglobin, Miscellaneous Minerals Fluorine has not yet been shown to be essential for poultry, the recommendation to avoid

mineral supplements containing much fluorine is supported by the evidence at hand (Kick, Bethke, and Record, 1933). High levels of selenium are toxic to poultr y when fed as a substantial portion of the ration. Growth feathering, and hatchability are poor and chicks that fail to hatch are deformed, but egg production and fertility are satisfactory (Moxon, 1937).. When ber yllium carbonate is added experimentally to rations, rickets is produced due to the formation of unassimilable beryllium phosphate. Since no trouble of this type has been reported from the field, it probably does not occur under practical conditions (Branion, Tisdall, and Drake, 1939). Sulphur occurs in combination with protein in feathers, nails, beak, and eggs. As a constituent of glutathione, thiamin, and the essential amino acids, cystine and methionine, it is important as structural material, cellular oxidant, and essential nutrient. Inasmuch as it is absorbed in organic combination and not as elemental sulphur, it is unwise to incorporate the latter in mineral mixtures. Elemental sulphur in sufficient quantities helps control caecal coccidiosis but produces rickets if cod liver oil is the source of vitamin D in the ration (Holmes, Deobald, and Herrick, 1938).. Though charcoal is not a mineral, it is sometimes introduced with complex mineral supplements but its value has not been substantiated in normal nutrition and its cost is beyond its inherent value. THE MINERALS IN POULTRY NUTRITION— GRIT although some investigators believe that grit is unnecessary, others have concluded that it aids the digestion of coarse feed. It is believed that its primary function is not that of an abrasive but rather to separate food particles during the churning action of the gizzard, preventing "balling" of fibrous and packing of pasty materials (Waite, 1935). Insoluble, , grits which serve the dual role of supplying calcium as well. Very fine granite waste is injurious and interferes with feed utilization and egg production. r

Poultry Planner | Vol. 22 | No.08 | October - 2020

Article

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Gut Health Management Strategies In Antibiotic Free Poultry Production Vaibhav Kr. Singh, Pankaj Kr. Shukla, Amitav Bhattacharyya and Ankit Sharma Department of Poultry Science, DUVASU, Mathura, Uttar Pradesh 281001 India

The global poultry production continues to grow especially in Asia. Poultry sector is presently confronted with new array of challenges such as global food security, climate change, emerging infectious diseases, regulatory ban of antimicrobials, high-intensity production conditions and waste management. The World Health Organization (WHO) has warned that superbugs are reaching dangerous levels worldwide, a problem that is exacerbated by the overuse and abuse of antibiotics. The WHO has speciﬁcally called on individuals, healthcare professionals, policy makers and agricultural industries to make changes to prevent the spread of antibiotic resistance. Antimicrobial resistance is a complex, multifaceted and urgent global health problem. There is an increasing concern about the emergence of multidrug resistant superbugs. This urgent threat requires implementation of a multifaceted strategy that has been articulated in the past few years. It is well established that antimicrobials in animal feed enhance feed efﬁciency, promote animal growth and improve the quality of animal products. But, resistance development in bacterial populations and hence consumer demand for products free of antimicrobial residues have prompted efforts to develop alternatives that can replace antimicrobials without causing loss of productivity or product quality (Morgan, 2017). The biggest stumbling block in antibiotic free (ABF) system is preventing necrotic enteritis (NE) without use of antibiotics in feed m e d i c a t i o n . N o w a d a y s t h e re i s widespread interest in using in-feed nutraceuticals such as prebiotics, 20

probiotics, organic acids and plant extracts as alternatives to antimicrobials to create a healthy gut and to prevent and treat enteric infections. Elements of gut health Maintenance of optimal intestinal function (gut health) is dependent on three interdependent components: (1) immune system, (2) microbiota and (3) nutrition, which influence host physiology and metabolism. Challenges associated with antibiotic free (ABF) poultry production Health challenges and Economic challenges One of the key barriers to complete withdrawal from antimicrobial use in poultry is necrotic enteritis (NE). Clinical NE leads to sudden death, with mortality rates of up to 50% (Lee et al., 2011), but the subclinical form of the disease is more financially devastating because the lack of obvious symptoms means that there is delayed commencement of effective treatment, resulting in substantial loss in flock performance and reduced feed efficiency. In an effort to minimize the loss of performance caused by removing antimicrobials, many producers may increase the floor-space allowance per bird, for example, from 0.23m2/bird to 0.27m2/bird to provide enhanced comfort to the birds. Thus, more poultry houses will be required and birds will need to be raised for longer, which will reduce the number of placements per year. The demand for additional feed resources and more drinking water will cause increase price for rearing.

Novel strategies to control gut health without antibiotic supplements Substances that are used as alternatives to antimicrobials are generally unable to reduce microbial load and thus do not promote growth by mechanisms similar to those by which antimicrobials increase growth. But they promote GI tract health by mechanisms such as altering the pH, maintaining protective mucins (Brownlee et al., 2003), selecting for beneﬁcial organisms and against harmful pathogens, enhancing fermentation acids (Khan and Iqbal, 2016), improving nutrient uptake and increasing humoral immune response (Sugiharto, 2016). Nutritional strategies Diet composition Different bacterial species have different substrate preferences and growth requirements; thus, it is the chemical composition of the digesta and digestibility of feed components that determine the composition of the gut microbial community. Apajalahti et al. (2004) who observed that broilers fed corn and sorghum-based diets had increased numbers of Enterococcus, broilers fed barley-based diets had increased numbers of Lactobacillus, broilers fed oat-based diet had enhanced growth of Escherichia and Lactococcus and broilers fed rye-based diets had increased the number of Streptococcus. Bacterial proliferation can be partly prevented by formulating diets based on digestible amino acids. A potential strategy is to feed low-protein diets supplemented with synthetic amino acids (Hilliar et al., 2017). Poultry Planner | Vol. 22 | No.08 | October - 2020

Feeding protein meals with poor digestibility due to improper heat processing result in increased production of toxic metabolites via proliferation of putrefying bacteria, such as the highly proteolytic C.perfringens. Organic acids and fatty acids Since organic acids have strong bacteriostatic effect, they are able to reduce the negative effects of zoonotic Salmonella. The impact of organic acids on lowering chyme pH and on gut morphology may also aid towards supporting health by enhancing protein d i g e s t i o n a n d a b s o r p t i o n ( Va n Immerseel et al., 2006).Decreasing gut pH can enhance resistance to enteric diseases because clostridia and pathogenic bacteria do not grow at low pH. Volatile fatty acids and organic acids can manipulate the pH of the intestinal environment and prevent pathogens from attaching to the brush border of the intestinal lining. Saki et al. (2012) stated that supplementation with organic acids enhanced the concentration of lactic acid bacteria which cause reduction in pH of ileum and caeca so it causes decrease in intestinal Enterobacteriaceae and Salmonella counts. Polyunsaturated fatty acids (PUFAs), including n-3 and n-6 fatty acids enhances immune response. Maroufyan et al. (2012) reported that if birds have been fed n-3 PUFAs (from tuna, sunﬂower and palm oil), it cause increased spleen weight, antibody titres for infectious bronchitis disease (IBD) and Newcastle disease (NCD), interleukin-2 and interferon-g concentration in birds. He et al. (2007) observed that low concentrations of conjugated linoleic acid promoted growth of the thymus and bursa, stimulated T lymphocyte proliferation and elevated antibody production in chickens. Probiotics and Prebiotics Bischoff et al. (2014) reported that mucins and glycoproteins protect the absorptive site of the intestinal brush

border from abrasion from feed stuffs, bacteria colonisation and toxins. Mucin is secreted by goblet cells in response to damage to the absorptive surface of the gut. The glycoproteins of gut mucins bind to and reduce colonisation of pathogens, by acting as alternative binding sites to receptors on host enterocytes (Schmidt et al., 2003). The d i e t a r y p ro b i o t i c i n c re a s e d t h e proportion of Lactobacillus species in the ileum and significantly enlarged the goblet cell “cup” area throughout the small intestine. Expression of mucin m R N A a n d t h e l e v e l s of m u c i n glycoprotein were greater in the jejunum of the probiotic-fed chicks (Smirnov et al., 2005). The presence of an alternative substrate to mucins in the form of dietary prebiotics could reduce the likelihood of bacterial damage to mucins. Probiotics Probiotics are cultures of living organisms that enhance stability of resident microbiota and prevent growth of pathogens. Probiotics produce molecules with antimicrobial activities that either target specific pathogens or inhibit adhesion of pathogens or pathogenic toxin production (Pan and Yu, 2014). As well as maintaining a healthy bacterial balance via competitive exclusion and antagonism, probiotics also potentially promote gut integrity, modulate the immune system, increase digestive enzyme activity, reduce bacterial enzyme activity and ammonia production and neutralise enterotoxins (Sugiharto, 2016). Yeasts are promising candidates for replacing a n t i m i c ro b i a l s b e c a u s e of t h e i r numerous and diverse biological activities and antagonistic activities towards pathogenic bacteria and fungi. These activities include competitive exclusion, acidification of growth medium, tolerance of high concentrations of ethanol, secretion of enzymes that degrade bacterial toxins, preventing adhesion to epithelial cell walls and release of antimicrobial compounds such as myocins and antibacterial compounds.

Many species of Bacillus show antagonistic activity against Clostridium perfringens. Knap et al. (2010) observed that feeding Bacillus licheniformis improved performance and reduced mortality in necrotic enteritis infected birds and Bacillus subtilis spores suppressed colonisation and persistence of Clostridium perfringens in 20-day old chicks (La Ragione and Woodward, 2003). Prebiotics Commonly used prebiotics in poultry are oligosaccharides, such as fructooligosaccharides (FOS), mannanoligosaccharides (MOS), xylooligosaccahrides (XOS), galactooligosaccharides and inulin. Different prebiotics have different mechanism of action , for example both prebiotics MOS and FOS are beneficial to enteric health, but FOS feed the beneficial bacteria, competitively excluding colonisation of pathogens and hindering binding of pathogenic bacteria to the intestine, whereas mannanoligosaccharides (MOS) act as receptor analogues for pathogens and bind to the pathogens, resulting in their elimination from the digestive tract with the digesta flow and enhanced resistance to enteric pathogens. Ganguly (2013) stated that administration of prebiotics causes increased short-chain fatty acid (SCFA) production, recovering some of the energy lost from competition with bacteria and increasing intestinal acidity which contributes towards suppression of pathogenic organisms. Prebiotics are also thought to enhance immune response by directly interacting with gut immune cells or colonising beneficial microbes and their products that Poultry Planner | Vol. 22 | No.08 | October - 2020

interact with immune cells, resulting in rapid clearance of pathogens from the gut (Kim et al., 2011). Phytogenics feed additives Phytogenic effects have been proven in poultry for feed palatability and quality (sensory aspects), growth performance, reduced mortality, gut function and nutrient digestibility (improved growth), gut microflora (less diseases of the GIT, improved growth, reduced mortality), immune function and carcass meat safety and quality (reduced microbial load, improved sensory (Grashorn, 2010). The mechanisms by which they exert their beneficial effects include disrupting the cellular membranes of microbes and pathogens, increasing hydrophobicity of microbial species, stimulating growth of beneficial bacteria and acting as immunostimulator y substances (Windisch and Kroismayr, 2007). A body weight gain (g/bird) was found to be significantly (p<0.05) higher in 1% garlic and 1% ginger supplemented group as compare to control and garlic and ginger mixture supplemented group (Karangiya et al., 2016). Essential oils such as cavacrol from oregano can supress bacterial proliferation and reduce microbial load (Ri et al., 2017). They also display anticoccidial properties by increasing the turnover of the gut lining, which prevents coccidial attack. Enzyme supplementation Enzyme Xylanase cleave the internal beta-xylosidic glycosidic linakges of linear xylan chains to xylo-oligosaccharides (Jommuengbout et al., 2009) and produce a mixture of arabinosesubstituted xylo-oligosaccharides (arabinoxylanolig o s a c c h a r i d e s , A XO S ) a n d n o n substituted xylooligosaccharides (XOS). Thus, the key outcomes of xylanase application include production of XOS that can be utilized more efficiently, endogenous digestive

enzyme access to cell contents is improved, availability of indigestible substrates for microbial growth is lessened, digesta viscosity is decreased leading to reduced microbial populations in the upper tract and there is reduced loss of endogenous amino acids through modifications to pancreatic amylase and mucin secretion (Cowieson and Bedford, 2009). The resulting product xylo-oligomers also have prebiotic proper ties. Xylooligomers fascilitate proliferation of beneficial bacteria and are detrimental to the growth of non-beneficial bacteria. Xylanase Diet composition is a major contributor, particularly diets with high concentrations of indigestible watersoluble NSPs, suggesting that proliferation of C. perfringens could be partly mitigated using NSP-degrading enzymes. Liu et al. (2012) observed that xylanase supplementation alleviated impairment of the intestinal mucosa barrier induced by a C. perfringens challenge. Numbers of Coliforms and Salmonella in the ileum was reduced as a result of xylanase supplementation (Nian et al., 2011). Phytase Since phytic acid is antinutrients that diminish digestion which results in significant quantities of starch and protein enter the large intestine and stimulating putrefying bacteria and reducing gut health. Application of p h y t a s e h a s a d i re c t i m pa c t o n microbiota and hence improves gut health. Phytase increases protein digestibility and reduces endogenous losses, which limits protein supply to the hind gut. Dahiya et al. (2007) observed that undigested protein substrates act as predisposing factors for dysbacteriosis, particularly necrotic enteritis (NE), suggesting that phytase could possibly alleviate the prevalence and severity of NE.

Management strategies Nutritional strategies alone are unable to overcome problems associated with the removal of antimicrobials because management also needs to be improved. Management strategies that can be used to improve gastrointestinal health include maintenance of dry litter b y d e c re a s i n g s to c k i n g d e n s i t y, increasing rate of ventilation and depth of shavings, heightened focus on sanitation of drinking water to minimise bacterial contamination, frequent removal of dead birds to prevent cannibalism and bacterial contamination and good biosecurity practices to minimise physiological stress and reduce the potential for disease. Conclusion: Switching to an antibiotic free program is going to require a shift in the pa r a d i g m . T h e g u t m i c ro b i o m e , immune system and nutrition are important integral parts for gut health. It is, however, clear that an appropriate gut microbiome, immune system and nutrition are all essential for optimum intestinal health and help in increase animal productivity. Feed additives like p ro b i o t i c s , p re b i o t i c s , e n z y m e s , phytogenics and organic acids play a vital role in beneficially altering gut microbiota and improving intestinal integrity, physiology and immunology. A combination of nutritional strategies and management strategies can be used to achieve good gut health. No single alternative may be as effective as a n t i m i c ro b i a l s . E n z y m e s re d u c e substrate availability for microbial growth and influence the microbial ecosystem in the small intestine and caeca. Enzymes are also help in improvement of nutrients absorption. Molecular-microbiology techniques are an impor tant component of research in this field and for quantifying beneficial and detrimental r microbial populations. Poultry Planner | Vol. 22 | No.08 | October - 2020

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Heavy Burden of An Empty Plate Nitin Mehta, Pawan Kumar, Bilawal Singh Department of Veterinary Gynaecology and Obstetrics Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana

Grow, nourish, sustain. Together is the theme for World Food Day 2020 which is celebrated every year on 16th October. It seems very pertinent in light of recent global health crisis which has uncovered many myths of mighty human race.During lockdown period, one of the most essential tasks of governments around the globe was to ensure supply of food to poor and vulnerable communities. It made all of us to ponder that the commodity which was taken for granted by majority of us, needs utmost respect and appreciation. Advancements in agriculture since last many decades has made us selfsufﬁcient and well competent to feed our people but an inherent imbalance in food systems has created a big divide. A double burden of malnutrition with hunger and deprivation on one side and obesity on other has come up as a big challenge for country like India. A study reveals 25

that impact of malnutrition in all its forms viz. under nutrition, micro nutrient deﬁciency and obesity on global economy is USD 3.5 trillion per year. Thus, the divide between haves and havenots seems to be unending and the covid economy has deepened the carves further. We are setting up targets to surpass the leading global powers and relentlessly working for that since last many years. But it is true that the ﬁercest battles can't be won with empty bellies. According to Global Nutrition Report 2018, India contributes one third of the global burden of undernutrition and 25.5 million children out of 50.5 million children, who are wasted globally. A dream to be a vibrant economy striding high on developmental agenda can't be achieved with consistent hunger pangs. In my view, there is no dearth in food production but a continuous food wastage right from farm to fork, which adds to plight. According to UNDP, 40% of food produced in India is wasted and never reaches the needy. This in turn puts an undue pressure on other natural resources like water and fossil fuels which have gone waste along with that food. It seems that hunger is undoubtedly a supply chain and

logistics challenge which needs apt scientiﬁc inter ventions. Government is investing lot of efforts in combating this danger of malnutrition. Poshan Abhiyaanor National Nutrition Mission, is Government of India's ﬂagship progarmme targeting holistic nourishment with a tag line of “Sahi Poshan Desh Roshan”. Recently, United Nations World Food Programme (WFP), which has been awarded Nobel Peace Prize, 2020 for their interventions in battling malnutrition and Uttar Pradesh's Rural Livelihood Mission agreed in setting up over 200 supplementary nutrition production units to support distribution under the government's Integrated Child Development Services (ICDS) scheme. Apart from these key interventions, commitment of the people is extremely important, who can pledge not to waste even a single bite. It is proven that reduction of food waste is vital for India's food securityand one should treasure food as a precious jewel. Rightly said that Pruthivyaamtreeeniratnaanijalamannamsubhashitam means there are only three precious things on earth, namely food, water and subhashitas (eloquent sayings). It is thus prime duty of each one of us to eat sensibly and behave diligently.

Poultry Planner | Vol. 22 | No.08 | October - 2020

Editorial

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Calendar

MONTH

TOPIC Challenges that cold weather bring for the livestock

January

Winter Management for Poultry

Ways to avoid any trouble Temprature Fluctuation Respiratory Disease

February

Disease Management

Different type of Infections Strategies to avoid them Adaptability

March

Innovations

Effect to production New culture it brings Feeding and Watering Equipments

April

Housing

Automatic Sheds Labour Management Consequences of heat

May

Heat Stress

Ways to spot heat stress Strategies to compact the impact Price Fluctuation

June

Eggs

Cold Chain Management Productivity Fluctuation Processing Equipments

July

Processing

Management of growng chicken Cold Chain Management Price Fluctuation

August

Feed

Energy requirements and feed intake Equipments Live Vaccines Overview

September

Medications

Antibiotics vs Organic Are growth promoters beneficial?

October

Breeding

Layer Breeding Management Boiler Breeding Management Antimicrobial Carcass Treatments

November

Bio-Secutrity

Gass emission Ecological Balance Year gone by..

December Industry Outlook

What to expect from next year? NewRules, Policies- The conclusion.

NOTE: 1. There will be regular columns such as Industry News, Product News, Press Releases, CSR, Company Spotlight and Interviews, Event Calenders, Egg Rate, Food for thought, Awards, Appointments and Trivia. 2. We request you to send articles in word format. 3. Deadline: 8th of every month for the editorial content. 12th of every month for the advertisement material. 4. Please send your valuable contributions to pcsl.pro@gmail.com

Poultry Planner | Vol. 22 | No.08 | October - 2020

CSR

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Why EGGS Are So Good For Your IMMUNITY

1. Eggs are a part of a healthy diet plan. That is a reason why kids are encouraged to eat eggs from the start. 2. It would surprise you to know that in a lot of corona virus quarantine facilities around the world, patients in recovery are offered eggs with their daily meals. 3. There's a reason why people who are sick or recovering are asked to eat eggs. From the shell to the core, they come loaded with plenty of nutrients which are good for a healing body. 27

4. Eggs come packed with a lot of amino acids and antioxidants, which improve your health and keep your immune system functioning in the best way. 5. Each egg ( 75 calories) pack in 6 gm of muscle-building protein apar t from essential core vitamins like selenium (22%) and vitamin A, B and K. They also contain another nutrient, riboďŹ&#x201A;avin, 6. Eggs come loaded with zinc, which can speed up recovery and get rid of a cold. 7. The selenium present in eggs can also help promote good

heart health, cut out bad cholesterol and keep lifestyle risks at bay. 8. A lot of people believe that only egg whites are healthy, and skip out on eating the yolk. 9. Many Egg nutrients resides exclusively in yolk and they are also rich in protein and selenium, 12.Eggs are affordable making cheap nutritional source for families with limited food budgets.

r Poultry Planner | Vol. 22 | No.08 | October - 2020

Press Release

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Arising Nimbler, Shoulder to Shoulder During Singapore's lockdown in re s p o n s e to t h e CO V I D - 1 9 pandemic, Kemin Animal Nutrition and Health, Asia PaciďŹ c, which is based in the city-state, experienced skyrocketing raw material prices. The price of a particular raw material could shot up four hundred folds, resulting in an end product that was four times in cost, recalls operations director Kelvin Wong during a virtual interview with Livestock & Feed Business.

Kelvin Wong Operations Director, Kemin Animal Nutrition and Health, Asia Pacific

The price of a particular raw material could shot up four hundredfolds, resulting in an end product that was four times in cost, recalls operations director Kelvin Wong during a virtual interview with Livestock & Feed Business.

When Singapore went into lockdown in April, it was a priority for Kemin to safeguard its employees' safety and health following the requirements of local authorities while ensuring its business continuity. Kemin's business continuity plan had evolved according to the local market situation and customer needs as lockdown restrictions gradually eased. With regard to the need for local on-site customer support, Kemin has regional representatives based in several countries to offer their services, therefore reducing the need from its regional headquarters in Singapore to physically visit a customer's location.

Poultry Planner | Vol. 22 | No.08 | October - 2020

90% of Kemin's employees involved in the supply chain had to work from home as a result of the lockdown. It was a situation that had never occurred before throughout Wong's career in the supply chain for over 20 years. Kemin had to rethink how to help employees adapt to the new working conditions, such as working remotely or at the company's campus in shifts or split teams. Kemin's leadership team also implemented several initiatives to help maintain the employees' morale, for instance, offering cash incentives for staff who worked on-site and allowances for those who worked from home, as well as conducting virtual recreational activities to engage all employees. In terms of sourcing for raw materials, Kemin was already w e l l - d i v e r s i fi e d b e f o re t h e lockdown, enabling the company to be at a competitive advantage in supplying products to the market. Besides Asia, raw materials for Kemin's Singapore plant were also obtained from the U n i t e d St a t e s a n d E u ro p e , according to Wong. M o re o ve r, Ke m i n a l l o c a te d additional investments of cash flow to ensure adequate inventories of raw materials and finished products at its Singapore plant to cater to increasing product demands.

"With the full suppor t of employees who work closely to prioritise customers' orders based on customer sales forecasts and run rate as well as ensure inventories readiness, Kemin is able to respond promptly to the customers' demands while still ensuring consistent quality of its products and services. We are glad to say that we have fulﬁlled all our customers' orders despite a lockdown in Singapore and several other regions. This has strengthened the trust that our customers have in us," Wong highlights. During the pandemic, it was a challenge for many suppliers within the industry to meet the demands of the market and several companies were unable to deliver on their customers' orders or have delayed orders for months. Wong says that Kemin puts in its best efforts to cater to every demand and minimise any possible delays of orders to its customers. Kemin's toll manufacturers and logistics service providers also play pivotal roles in ensuring that the company met its delivery targets for the region. "We have strategic, win-win partnerships with our toll manufacturers and together, we place precedence on ensuring that our customers' needs are met," Wong emphasises. Embracing the new normal and moving forward

In 2019, Kemin's global supply chain operations adopted a new organisational structure, where Wong oversees operation management for the Asia-Pacific region and China. Wong and his team learnt the importance of further diversifying their sources of raw materials from various parts of the world a n d s t a n d a rd i s i n g p ro d u c t formulations and production processes. The key factor is about balancing investments to ensure an uninterrupted supply chain to cater to the customers' demands, Wong says. The pandemic had highlighted the increasing importance of automation and digitalisation of supply chain operations. Last July, Kemin was at the planning stage of its customer portal, where delivery status can be conveniently tracked. The portal would be first implemented in Europe and later offered in Asia Pacific after adapting the programme to meet business and resource requirements specific to the re g i o n . T h e fi r s t l a u n c h i s expected in 2021. Wong concludes that "in the light of a 'new norm', Kemin, whose supply chain can best demonstrate the agility and ability to react to huge demand fluctuations and support its customers, will be the eventual winner." r

Poultry Planner | Vol. 22 | No.08 | October - 2020

Press Release

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Eight State-of-the-art Layer Houses For Pullet Rearing and Egg Production With Latest Technology

The egg producer General Poultry Company (GPC) from Hamala in the north-west of Bahrain has been devoted to supplying the Kingdom of Bahrain with healthy food for the past 40 years. To ensure that this remains true for the future, the company recently commissioned German poultry equipment supplier Big Dutchman at the beginning of the year with the erection and equipment of eight modern new barns for egg production. The new 30

buildings will successively replace the older ones, whose equipment was also purchased from world market leader Big Dutchman 40 years ago. In the medium term, GPC plans a vertical integration with the potential of opening up new markets The turn-key project, for which Big Dutchman will supply not only all equipment for the barns but also the buildings themselves, consists of two houses for pullet rearing with 79,000 birds each,

and six layer houses for 75,000 layers each. Planning ahead The farm is located in Hamala, in the north-west of the country. GPC will put the pullet rearing houses into operation in November 2020, with the star t of egg production planned for March 2021. The buildings have been designed in such a way that they can be retrofitted with solar panels and a fully automatic manure drying system. Poultry Planner | Vol. 22 | No.08 | October - 2020

Product

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News

New Defrosting Technology Using Cold Steam

Defrosting frozen raw meat and poultry for processed products requires a quick and efficient process that doesn't decrease the value of the thawed product. Technology provider GEA has created a solution using cold steam under vacuum conditions that completes the job faster than when using conventional methods. GEA has developed the ColdSteam, which works in conjuction with the GEA ScanMidi tumbler, injecting steam into a highly controlled vacuum drum to gently but rapidly defrost meat and poultry, reducing lead times and enabling food manufacturers to respond more quickly to orders. At the normal atmospheric pressure of 1 bar, water boils at 100°C (212°F). However, under the 95% vacuum (0.05 bar) conditions of the ColdSteam, it boils at the much lower temperature of 33°C (91.4°F). The steam is then injected into the drum at this temperature which does not scald or damage the meat, nor cause denaturation of proteins. The steam condenses on the cold meat, and efficiently transfers its thermal energy, significantly speeding up the defrosting process, whilst keeping the colour, binding properties and structure of the meat intact. The system is suitable for a wide range of meat and poultry products. The speed and angle of the system can be adjusted according to requirements, and the process is very gentle, ensuring that damage to the products is at an absolute minimum.

New Nitrogen-based Cull Method For Laying Hens Gas separation specialist Oxair has launched a nitrogen-based system which gives egg-laying poultry a distress-free send-off at end of life. As the price for layer-meat has reduced significantly in recent years, the outlay involved in shipping spent layers off to poultry processing plants has made this option commercially unviable for many poultry farmers. The commonly preferred method, gassing with carbon dioxide, can cause distress to poultry. Oxair’s Anoxiatec equipment guides poultry into a controlled nitrogen environment, into which nitrogen is injected. The birds are gradually put to sleep within two to three minutes and at no time regain consciousness or experience distress. Similar methods using nitrogen have previously been trialled; however Oxair’s enclosed system ensures no danger to the operator and no risk that the birds may regain consciousness or fight the procedure.

New Poultry Incineration Solution Launched A new high throughput agricultural incinerator has been launched by Staffordshire manufacturer Addfield Environmental Systems aimed at operators of large broiler houses. Leedsway Farms recently invested in the A50L to dispose of fallen stock. It is able to achieve almost continuous loading and operation. It is capable of managing in excess of 1 tonne a day or as little as 100kg. Waste can to be loaded almost continuously via an automated hopper and bin tipper system. “We work with farms of all sizes from micro small holdings through to some of the largest pig and poultry producers in the world,” said James Grant, business development director at Addfield.

Poultry Planner | Vol. 22 | No.08 | October - 2020

New Precision Technology Aims to Improve Poultry Welfare

Stonegate Farmers Installs

Compas Software

Stonegate Farmers has turned to British cloud software Compas to help it keep up with the surging demand for eggs. Stonegate Farmers is a leading supplier of free range and organic eggs to major UK retailers and foodservice operators, including the supply of its premium egg brand, Clarence Court. A new precision farming solution for poultry farmers has been developed through a partnership between agri-tech business Glas Data and poultry software specialist Eggbase. The smart poultry sensors will allow egg producers, pullet rearers and broiler growers to monitor poultry housing conditions with greater accuracy. The sensors will gather key data about bird welfare and behaviour including temperature, humidity, sound and ammonia levels. Water, electricity and feed usage can also be monitored. Anne Fleck, Managing Director of Eggbase said: “We are delighted to have teamed up with Glas Data to offer Smart Poultry Sensors. Now is the perfect time for the poultry industry to embrace and exploit the power of our cloud-based data and sensor solutions to the benefit of bird welfare.” Data from the sensors can be viewed on the go on Glas Data's cloud based GlasCore dashboard. “The system can also send out real-time alerts by email or text message, allowing bird welfare and behaviour to be monitored more closely and ensuring immediate action is taken if issues are identified,” said Colin Phillipson, co-founder of Glas Data.

Stonegate Farmers has used the software to build up detailed forecasts of egg supply by size and type from individual flocks, and to match that to expected requirements using a sophisticated allocation algorithm. This helps to highlight peaks and troughs in demand well in advance, which gives time to plan accordingly. The system also supports financial planning, generating detailed analysis which can be used to feed into their forecast and budget processes. At the start of the pandemic, when customer demand increased significantly overnight, the system allocated stocks and provided good visibility of the balance of supply and demand at all times. “Consumer patterns with accuracy not only ensures continuity of supply, it also ensures that our entire operation, from production and packing to distribution and marketing, is focused and optimised,” said Kevin Rosevere, Stonegate Farmers' finance director.

The smart poultry sensors use long range, low power technology and communicate using the Internet of Things. The sensors are low maintenance and batteries can last for several years. Smar t poultr y sensors can be rented, with flexible subscriptions allowing farmers to adapt their subscription based on their business needs or to get access to the latest technology. Three packages are available, which all come with access to the GlasCore dashboard and real-time alerts.

Poultry Planner | Vol. 22 | No.08 | October - 2020

Roxell expanding range of feeder pans The manufacturer of automated feeding, drinking, nesting and heating systems, is expanding its range of MiniMax feeder pans. Roxell's round feeder pan for broilers is now modular, which means there are four different versions of the MiniMax. Producers can determine which pan is the best depending on the end weight of the broilers, the type of floor the pan will be used on, and the age at which the producers would like chicks to stop stepping into the pan to eat. The MiniMax feeder pans have a stepped bottom pan with a special anti-waste edge. Both features improve the chickens' feed intake and prevent spillage because feed cannot fall over the edge of the pan. The wings in the pan mark out a pecking zone, which means each broiler will eat out of its own compartment and cannot eat selectively. Each animal therefore receives the correct composition of feed to ensure consistent growth in the group. The feed flow occurs according to a 360° principle, meaning that the pan fills consistently and evenly across the entire surface area.

Turkey Twizzlers relaunched by Bernard Matthews 15 years after Jamie Oliver led a campaign for healthy school meals that led to Turkey Twizzlers being scrapped, Bernard Matthews has decided to bring back the processed meat product. The brand described the launch as the 'comeback of the century' and said it had developed a healthier recipe that is “just as tasty as the version many will love and remember.” The original Twizzler machines have been recommissioned and the product will be available across all major retailers starting with Iceland from 20th August. Shoppers will be able to find them in the frozen aisle with an RRP of £3.00 for a pack of 8 Twizzlers. Turkey Twizzlers will be available in two flavours, Original Tangy Tomato & Chilli Cheese, The company, which was bought by 2 Sisters founded Rajit Boparan in 2016, has erected a Turkey Twizzler statue outside the headquarters of Bernard Matthews in Norfolk. 33

Poultry Planner | Vol. 22 | No.08 | October - 2020

International News Analysis: Global poultry industry faces volatility The pandemic will continue to shake international poultry markets for the next six months. But it will also lead to some permanent changes.

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Remote working here to stay According to Nan-Dirk Mulder, senior analyst of animal protein at Rabobank, across Europe, COVID- will push structural change in the poultry industry in Europe, and the shift from out-of-home to at home will to some extent remain permanent. In a recent AVEC webinar, Mulder said the shift to remote working will alter the poultry

“Balancing local supply with volatile demand will be the big challenge for global producers, and the experience so far this year shows how difficult this is,” says Mulder. Differences in expected poultry production growth are bigger than ever, ranging from 15% growth in China to 5% in Vietnam, contrasting with -8% in Thailand and more than -10% in India.

East Yorkshire poultry business creates new role to drive continuous improvement

2020 has been a volatile year in the global poultry industry, with huge disruption to the foodservice and wholesale markets, and increased demand from retail. This volatility likely to continue for at least the next six months, but the COVID-19 pandemic will also lead to more permanent changes. There will be a permanent shift to more online grocery shopping, with Tesco predicting demand will be up to 1.8 million shops per week by the end of the year, compared to 600,000 in January. In addition, the breakthrough of remote working will change poultry markets forever, with food service outlets catering to office workers becoming redundant. European poultry markets have been disrupted like never before with food service demand down 40% in 2020 compared to 2019. Predicted sales for 2021 by Rabobank show foodservice sales will be down 10% compared to 2019. Across Europe, the sudden drop in demand through food service led to a sharp drop in prices. There are still big challenges in balancing supply and demand. The gradual easing of restrictions since July led to some increase in foodservice demand, although it is still down significantly. The forthcoming recession is likely to benefit sales of poultrymeat and eggs, as consumers trade down from more expensive proteins.

market forever with 75% of companies surveyed saying some staff would continue to work remotely. This will drive a permanent shift away from the food-to-go market, lunchtime restaurants, and into fresh, premium products. African Swine Fever drives poultry consumption Over the whole year, there is likely to be a slight increase in global poultry production (+0.8% YOY). This is the result of poultry expansion in China and Vietnam – where African swine fever (ASF) has reduced pork availability – and also from expansion in the US. The rest of the world will be operating in an environment of shrinking production. There is a global shift from foodservice to retail, benefiting retail-focused companies. Global trade is very competitive and volatile, with most impor t markets reducing volumes. “ Trade into ASFaffected markets like China, the Philippines, and Vietnam has become more important, and this raises risks as local production recovers. “Exporters like Brazil, the US, and Russia are focused on China, with export volumes e x p a n d i n g q u i c k l y, b u t w i t h p r i c e concessions,” according to Mulder. Prices are highly pressured for all cuts, especially breast meat, legs, and feet.

East Yorkshire poultry supplier Soanes Poultry has promoted from within to fill a new role that will help to support its growing business. The company has promoted Petra Kdr to the new position of Continuous Improvement Officer. Kdr joined Soanes Poultry in 2012 and has worked in a quality improvement and primary processing roles before her latest move. “My experience in operations from slaughter to packing will be very useful in this new role as I support the Senior Management team in their bid for continuous quality improvement,” she said. Soanes Poultr y's managing director, Nigel Upson said: “Petra has been a valued member of the Soanes team for nearly a decade and her well deserved promotion comes as we enter the final phase of a two year expansion plan that will increase production by 20% and create 15 new jobs. “Petra will be working on new product development, project management and efficiency studies as we continue to grow our business.” Poultry Planner | Vol. 22 | No.08 | October - 2020

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Women Under Represented In Meat Industry Workforce - New Report New report shows that women make up 36 percent of meat industry work force, 14 percent of board-level director positions and 5 percent of executive roles. A new international report has for the first time established how many women are working within the meat sector. It found that women make up only 36 percent of the meat industry workforce and are under-represented at every level above junior positions, holding just 14 percent of board-level director roles and just 5 percent of chief executive roles. The independent report, commissioned by Meat Business Women, also identified several "broken rungs" in the career ladder that prevent women in the meat sector from advancing to more senior roles. It suggests women find it easier to pursue careers in Marketing, Finance, HR, R&D and Quality fields – however those disciplines still rarely act as stepping stones into the most senior positions. Meat Business Women founder Laura Ryan says a lack of gender representation is putting at risk the future success and sustainability of the meat sector. “This report should be a wake-up call for the meat sector. Our findings show just how much the meat industr y is lagging behind other sectors, including grocery, when it comes to creating workplaces that attract and promote female talent. In doing so, it is failing to reap the rewards that come from creating and nurturing a diverse workforce. Ryan continues: “It's been asserted that companies which have executive committees with female membership of at least 33 percent have a net profit 35

margin over ten times greater than those companies with no women at that level. Fundamentally businesses with diverse workforces are more profitable and have better share prices”. The new report, which draws on survey data from the UK, Ireland, Australia, New Zealand and the USA, highlights that the lack of formalised mentoring, networking opportunities and senior female role models is a particular source of frustration for women in the sector. The report finds that visible role models who lead in an aspirational way help attract and retain talent within an organisation. The report flags though that by having relatively low numbers of women in senior roles the meat industry gives the impression that leadership positions are either not available or not suited to women. Ryan says: “The message we're hearing from women in the meat industry is loud and clear: they love the sector, they're excited about the opportunities it offers and they want to help it succeed, but certain barriers exist. Together industry and Meat Business

Women can break those barriers down.” “The good news from our research is that there are lots of practical steps companies can take to improve gender representation and ensure female talent can thrive. It is our hope that the sector uses the insights from this report to better understand how it can create a diverse and inclusive workforce. Meat Business Women is already partnering with a signiﬁcant number of organisations towards that goal.” Meat Business Women intends to use the ﬁndings of this report to continue its support of the meat industry through a portfolio of initiatives such as mentoring programmes, networking events, development toolkits and other resources. Meat Business Women was launched in 2015 with a goal of assuring sustainability of the meat sector by attracting and retaining the best possible talent. The organisation now has more than 5,500 members in the UK, Ireland, Australia, New Zealand and the USA and is recognised by the United Nations as a contributor to their Sustainable Development Goals. Poultry Planner | Vol. 22 | No.08 | October - 2020

News After crash, pandemic now sends chicken prices soaring in Bengaluru

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When the medical fraternity dispelled rumours linking chicken to Covid-19 and ampliﬁed the beneﬁts of consuming chicken and eggs, saying it would build immunity, the demand for chicken shot up, so much so that even

Narendra K Pasuparthy, CEO of Nandu's chicken, a leading retailer in the meat market, said, “About 90% of chickens are slaughtered in Bengaluru. In F e b r u a r y, M a rc h a n d A p r i l , t h e government was still ﬁguring out how to contain the spread of the virus. They were trying to keep the entire city clean which is why they did not allow slaughtering of animals within the city.” He said the meat market has taken a beating of nearly Rs 25,000 crores across the nation.

Shor t supply, high demand push egg prices up in Bengal

Although it is the slack season, chicken prices in Bengaluru have hovered around Rs 200 per kg for the past months in Bengaluru and those tracking the poultry sector blame it on Covid-19. Manjesh Kumar Jadhav of the Karnataka Poultry Farmers and Broilers Association told TOI: “There are two factors at play: Reduced production capacity and increased demand.” Jadhav pointed out that the supply side took a beating in January and February following rumours and fake news linking Covid-19 to consumption of chicken. There were few takers for chicken across the state and prices dropped to less than Rs 40 per kg. Karnataka, which used to consume 10,000 birds per day, witnessed a 30% fall in production. The poultry sector suffered losses of about Rs 4,000 crore between January 15 and April 15 and as a result, more than 100 of the nearly 500 producers closed down, denting the production capacity.

during the slack months (Shravana and Karthika lunar months), the price continues to be high when it should have actually fallen. Jadhav said: “While the farm gate price of chicken during slack periods is around Rs 60 per kg and the retail price around Rs 130-140, the trend has been different in the past three months. The farm gate price is around Rs 100 per kg and the retail price of chicken continues to be around Rs 220.” Yet, many broiler farmers are still struggling to come to terms with the initial impact of the pandemic. Manjunath V Thawde, a broiler farmer for 20 years in Hubballi, told TOI: “I lost Rs 25 lakh in just two months. Only I know how hard it was for me to arrange that money. I don't have enough money to even start again and banks are asking for collateral security which I don't have. I've never seen anything like this. We incur losses every year, but we normally get by. This situation is choking.”

After onion and potato, eggs, another kitchen staple, , became dearer in West Bengal due to a shortage in supply and rising demand, and consumer may not get respite soon from soaring prices of the poultry product with upcoming festive season traders said on Saturday. Retail price has shot up to Rs 7 apiece, while branded eggs are sold over Rs 10 per unit, they said. "Consumers, who had shunned poultry products due to the scare of coronavirus earlier, are now consuming eggs to meet their nutritional requirement in the ﬁght against the virus. This has led to a rise in demand," traders in the city said. Retail egg prices had soared by nearly 60 per cent in the last six months from about Rs 4 apiece in April and May , and it has gone up by about 20 per cent in September mainly due to supply shortages , they said. "I am selling eggs at Rs 7 apiece now, while I had sold at Rs 4 per unit in April ," a grocery store owner said. Prices of branded eggs in large format stores have increased to over Rs 10 per piece, while brown and other speciality ones are sold at higher prices. "About 25 per cent of birds had been

Poultry Planner | Vol. 22 | No.08 | October - 2020

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culled before time in the initial months of the lockdown due to disruption in feed supply and labour issues. "Given the shortage in supply, price may rise further and is likely to stay ﬁrm at least for another three months ," Saguna south Bengal head Balaji R told . About 2.7-2.8 crore eggs are consumed daily in West Bengal, while the per-day production stands at 1.8 crore. Arambagh Hatcheries managing director Prasun Kr Roy said poultry industry has lost around Rs 50,000 crore due to the pandemic. "Both eggs and poultry meat prices are ruling high due to early culling of birds on a large scale. It will take time to normalise production and supply," he said. With hotels and restaurants resuming their operations, demand for eggs has been increasing and will rise further during the festive season, an ofﬁcial of the West Bengal Poultry Federation said.

Wholesale price of eggs hits a

Record High in Tamil Nadu Wholesale price of eggs has hit a record high of Rs 5.25 per piece in Namakkal, resulting in a sharp spike of retail prices. Customers were shelling out anywhere between Rs 7 and Rs 8 per egg in retail markets on Sunday. If egg prices continue to remain high, hotels and bakeries are also expected to spike prices of egg-based products. According to National Egg Coordination Committee (NECC) ), the price fixation body for eggs in Namakkal, wholesale price of eggs was Rs 4.10 per piece on September 1 which rose steadily through the month. On last Friday, the price was Rs 5.05 which rose on Saturday after NECC added 20 paise to the base price. An official said that the last time eggs touched an all time high was in November 2017 when the price was fixed at Rs 5.16 per piece. President of Tamil Nadu Poultry Farmers Marketing Society 'Vangili' Subramaniam said that poultry farmers reduced the number of egg-laying birds due to poor demand in April and May owing to Covid. “Hatchery owners reduced the number of birds too as they suffered loss,” he said. M Kandasamy, a poultry farmer, said that in April the wholesale price of an egg went below ?1.50 per piece when the farmers were forced to set up makeshift shops along the roadside and sell them at low prices. To minimise losses, poultry farmers brought down the egg production from four

crore pieces per day to three crore. They are yet to scale up production while the demand has grown over the past few weeks. While the wholesale price of one egg is Rs 5.5 in Chennai, the retail price was? 6.5 in neighborhood shops and Rs8 in supermarkets. On an average, Chennai and suburbs , consume 60 lakh eggs everyday, according to NECC officials. However, the consumption has dropped by 15% due to the Tamil month of 'Puratasi', when many prefer vegetarian food. "The current prices are higher than we have ever come across," said Rajendran, a trader in Chennai, adding that the prices would not decrease till February as there was a huge shortage of eggs across the country. Elsewhere in the state too, the retail price of eggs was anywhere between ?7 and ?8 per piece. President of the Madurai Egg Wholesale Dealers Association, D Selvaraj, said that even now demand for eggs in TN was low, but price rise was due to demand in other parts of India. He said that the culling of the birds had led to a shortfall in the egg production in Andhra Pradesh which is a major distributor in the country. Poultry Planner | Vol. 22 | No.08 | October - 2020

Evaluating Chick Quality The term "chick quality" is rather vague, as it can refer to various aspects – from directly visible physical traits to hidden ones, such as antibody levels, physiological disorders, infections and nutritional deficiencies. Many of these originate long before the eggs re a c h t h e h a tc h e r y. E n v i ro n m e n t a l conditions and time can have a detrimental effect on chick quality. A chick-quality score is only a reflection of a temporary status and an expression of current prospects for the farm results. The hatchery's legal responsibility is usually limited to the first week of a chick's life – a sensitive period, when development is its fastest. A good, smooth start is essential and determines the final result. As time passes, farm-related factors start to prevail over those of the hatcher y. Nevertheless, vertically transmitted diseases found later on may still adversely affect the hatchery's reputation. From the hatchery's perspective, a good day-old-chick is free from physical disorders, and shows the following traits: strong, standing on its legs; fluffy (including standing fluff on the head); active but relaxed; clean; open, round eyes; soft, supple belly; well-closed, invisible navel; not bony; not dehydrated; free of injuries and deformations. These traits are related to and correspond

with different aspects of incubation and hatchery procedures. While a trait score can have a wide range (e.g. to describe the size of belly or level of fitness), it is best to minimise subjectivity and simplify assessment to a 0/1 system. Either the trait is correct or not. Today's hatcher y business is a mass operation processing thousands of chicks per day. A daily hatch frequently consists of many sub-groups (based on flock, age, egg age). A quality control system must be comprehensive, quick, easy and repeatable. It should enable batches to be compared and provide a numerical expression of quality. An example is the Pasgar©Score, based on 5, easy to evaluate, traits. Some of them, like a red beak or hocks, may seem cosmetic but actually indicate serious problems. A strong, well-shaped chick will right itself within 3 seconds if placed on its back on a flat, non-slippery surface. This ability, which is a reflex, is an indication of its general fitness. The navel should be well closed and invisible. A navel that is dry and skincoloured but convex and rough to the feel is not correct; but it is a lot better than a leaking or hyperaemic navel. Following the principle of 'correct or not', both forms will score negative.

Evaluation of the belly – its size and hardness – requires sensitivity and experience. Context is important. As size of belly is related mostly to egg weight loss, some extra water reserves can be an advantage for chicks when ba tc h e s p l a n n e d d e l i v e r y t i m e o r distance is long. Red hocks suggest insufficient weight loss (big belly) or/and overheating. A red spot above the beak or bleeding from the nostrils indicate overheating; a dirty beak is a sign of metabolic disorders related to egg weight loss. In the Pasgar©Score system, one point is subtracted from the initial 10 for each of the above 'errors'. The average score of 50-100 chicks represents a final quality score for the batch (a good quality score is at least 9.0) and allows key issues to be identified. Advice Decide what to score: quality at hatch or quality of saleable chicks? Keep records of quality scores and analyse trends. Identify the main problems and use this information to correct incubation programs and hatchery procedures.

Poultry Planner | Vol. 22 | No.08 | October - 2020

Slower Growing Chickens Experience Higher Welfare, Commercial Scale Study Finds Broiler chickens Slower growing broiler chickens are healthier and have more fun than conventional breeds of birds, new e v i d e n c e f ro m a n i n d e p e n d e n t commercial scale farm trial has shown. The study carried out by researchers from FAI Farms, the University of Bristol and The Norwegian University of Life Sciences, is published today [16 September], in Scientific Reports. The majority of broilers produced for consumption are so called conventional, fast-growing breeds. This study is the first to highlight the welfare differences between fast and slower growing broilers in a commercial setting utilising a comprehensive suite of positive and negative welfare indictors. The authors conclude that, while there are benefits of providing chickens with more space – by slightly lowering the animal density, changing to a slower growing breed results in much better health and more positive experiences for these birds. Annie Rayner, FAI' s lead researcher, said: " Broilers are motivated to perform a range of positive behaviours. These positive behaviours create positive experiences, resulting in enjoyment or pleasure. Displaying positive behaviours improves an animal's quality of life. Our seminal study found slow growing birds to have better health and perform more positive behaviours than conventional fast growing broilers. A shift away from fastgrowing breeds would provide the most significant improvement for the lives of the 142 million chickens produced in Europe every week." Dr. Siobhan Mullan, Senior Research Fellow in Animal Welfare at the Bristol vet school, added: "This first independent commercial scale trial provides robust evidence of the health 39

and welfare beneﬁts of slower growing breeds of chicken. We hope that it will help to drive changes in supply chains and large companies to bring about real improvements to chicken welfare." The NGO-backed European Chicken Commitment (ECC) has attracted widespread attention from commercial broiler production with several major brands already having signed up including KFC, Nestle, M&S and N a n d o's . T h i s s t u d y s e t o u t to interrogate the commercial welfare implications of two critical aspects of the commitment – a move to slower growing breeds and lowering the stocking density. The commercial-scale farm trial explored a comprehensive suite of positive and negative welfare indicators in four production systems varying in stocking density and breed. One slower growing breed (the slowest) was stocked at a planned maximum density of 30 kg/m 2 , a second slower growing breed at planned densities of 30 kg/m 2 and 34 kg/m 2 ,and the welfare outcomes were compared to those of a standard fastgrowing breed stocked at 34kg/m 2 . At the lower density, the slowest growing breed was found to have slightly better

welfare than the other slower growing breed - as indicated by lower mortality, fewer rejections at processing and better walking ability. Differences in welfare of the slower growing breed stocked at two d e n s i t i e s w e re s m a l l . H o w e v e r, prominent differences were found between the standard fast-growing birds stocked at 34kg/m 2 and birds in the three other systems. The standard birds experienced poorer health as indicated by higher levels of mortality, hock burn and pododermatitis as well as greater rejections at processing. Furthermore, the conventional birds showed less perching on enrichment bales as well as fewer positive 'play' and 'exploration' behaviours. Professor Ruth Newberry and Dr Judit Vas at The Norwegian University of life sciences Faculty of Biosciences point to the importance of including indicators of positive experiences in animal welfare studies. "Until recently, play was hardly ever mentioned in studies of chickens. We found that, when you walk through a commercial ﬂock, you just have to turn around and look behind you to see chickens frolicking in your footsteps. This was especially the case in the slower growing ﬂocks." Poultry Planner | Vol. 22 | No.08 | October - 2020

Egg Prices

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EGG Daily and Montly Prices of September 2020

Poultry Planner | Vol. 22 | No.08 | October - 2020

Poultry Planner_October_2020

Articles inside

News

International News

Product News

Eight State-of-the-art Layer Houses For Pullet

Role of Minerals in poultry nutrition

Gut Health Management Strategies In Antibiotic Free Poultry Production

CSR

Heavy Burden of An Empty Plate

Impact of Covid19 on Indian Poultry and Dairy Sector and Role of Vets

Press Release

Role of Essential Oils in Poultry Nutrition