Knowing where, when and for how long mallard ducks – natural carriers of avian influenza – stop and rest as they migrate can help predict the...
Researchers from the Danish Technical University National Food Institute (DTU NFI) have achieved an 80 percent reduction in Campylobacter in free-range chickens by adding biochar...
The meat industry is a major part of the world economy as well as a consumer of energy and resources. In 2023, the United...
Introduction
The widespread dissemination of Highly Pathogenic Avian Influenza (HPAI) H5N1 clade 2.3.4.4b and the establishment of infections in novel geographical areas severely threaten wild...
It's called "woody breast," and for consumers, it can mean a chewier chicken sandwich, but for the industry, it can mean up to $200...
Nor-Feed is pleased to announce the publication of a new peer-reviewed study in the journal Animals, highlighting the positive effects of Nor-Spice AB®, a...
Dr. Natacha Hogan (PhD) and Dr. Chris Eskiw (PhD) with the College of Agriculture and Bioresources are examining how yeast byproducts, when added to...
Trained immunity, a modification of cells in the innate immune system, may represent a new way of protecting poultry from infectious diseases. In a recent...
USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project by researchers from the University of Georgia that worked to develop...
We are excited to announce a collaborative research project between our team and Penn State University to address a critical issue in poultry production:...