Innovative solutions for improving gut health management and antibiotic reduction in poultry production.
Brand Insights from EW Nutrition
Antibiotics: Keep this effective weapon sharp
Antibiotics are a precious resource whose long-term efficacy must be protected – for human and animal health. This is a difficult challenge for healthcare providers (veterinarians and medical doctors), as well as farmers and integrators. In this series of articles, we will explore the general and specific measures and solutions through which animal production can contribute to the overall reduction of antibiotic use.
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Want to reduce antibiotic use? Biosecurity and sanitation are crucial
Biosecurity may not sound like an exciting topic at first, but it is a critical component of responsible poultry production. It is not enough to devise a strong biosecurity program; that program must also be followed by all people that interact within the system. It only takes one dirty boot or tire to ruin months of hard work.
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ABF poultry production: How to keep coccidiosis in check?
Coccidiosis control consists of programs, including ionophores, chemical coccidiostats, vaccines, and gut health-promoting natural products. Sometimes, these are combined (Noack, Chapman, and Selzer, 2019). Antibiotic-free (ABF) production requires new approaches – this article will look at how different solutions can be successfully implemented.
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Broiler breeder management in ABF production: 3 essential steps
Broiler breeders are the basis for the egg supply of an integrated company. All the management details of raising broiler breeders are important and require attention. Raising breeders and managing for persistency of lay, peak, fertility, and egg handling are important for all production systems. These details become more important when managing their progeny without the use of antibiotics.
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Want better poultry performance? Focus on gut health
Commercial poultry operations have undergone enormous changes in production practices over the last 50 years. Genetic selection for high production rates, along with upgraded management techniques and dietary measures, have led to increased performance standards in all poultry operations (Kogut et al., 2017). However, it is sensible to now look into whether poultry performance may soon reach a ceiling due to genetic and/or physiological limits. So, aiming at further performance optimization, poultry researchers and producers are now focusing on gut health.
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