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Advances in understanding parasite infections of poultry: protozoa and the red mite
This chapter reviews research on understanding and controlling three of the most widespread and economically-relevant parasites of poultry and the infections they cause: Eimeria species (coccidiosis), Histomonas meleagridis (histomonosis) and Dermanyssus gallinae (the poultry red mite (PRM)). In ...
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Optimizing the health of poultry layers
Commercial egg production is an important part of poultry production worldwide. Table egg production is facing times of change and transition with focus on animal well-being. Several major global trends have impacted egg production in many ways: 1) housing systems, 2) ban on beak treatments, 3) i...
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Understanding the effects of incubator temperature on embryo and post-hatch chick development
This chapter analyses the effects of incubator temperature on embryo and post-hatch chick development.
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The role of egg turning in embryo development
This chapter examines the role of egg turning in embryo development. The chapter identifies the four main aspects of turning deemed crucial to successful integration. It first focuses on turning during the egg storage period, then moves on to highlight critical periods during the incubation perio...
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In ovo sexing in poultry chicks
High laying performance and simultaneous high fattening performance in chicken breeding are mutually exclusive due to negative correlations. Currently, roosters from laying lines can only be raised and marketed economically to a very limited extent. Generally, the majority of male offspring are c...
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Welfare issues in poultry housing and management: laying hens
Laying hens produce a large number of eggs on an annual basis. In recent years, permitted housing methods in the EU have changed to enriched cages and cage-free systems (i.e. barn, free-range and organic production methods), but worldwide hens are still also housed in conventional cages. The vari...
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Incubation and chick health
Artificial incubation is an important part of the poultry production chain, both for broilers and layers. Not only because the success of incubation influences the costs of a day old chick, but it also has an influence on the quality of that chick. This quality is a crucial factor for obtaining o...
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Instant insights: alternative sources of protein for poultry
This book provides a comprehensive overview on the range of alternative sources of protein for poultry, including algae, insect meal and corn fermented protein.
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Improving poultry meat safety and sustainability
This collection reviews the wealth of research on improving safety and sustainability along the poultry value chain from on-farm management through to slaughter.
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Instant insights: poultry housing systems
This collection features five peer-reviewed literature reviews on poultry housing systems.
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Instant insights: pre- and probiotics in poultry production
This collection features three peer-reviewed literature reviews on pre- and probiotics in poultry production.
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Advances in rapid detection of zoonotic pathogens in poultry production and processing environments
In recent years poultry meat and egg consumption has seen an exponential increase worldwide. There is therefore a strong demand for ensuring the microbiological safety of poultry products. The main pathogenic bacteria in poultry meat and eggs are Staphylococcus aureus, Campylobacter spp., Listeri...
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Instant insights: ensuring the welfare of broilers
This book provides a detailed overview of the current welfare issues affecting broiler production. Chapters review the role of intensive poultry production systems in the development of welfare issues, such as lameness, dermatitis and feather-picking.
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Optimising microbiological and food safety in free-range and organic poultry meat production
This chapter provides an overview of free-range poultry production systems and the consequent potential meat product safety issues that can occur. The chapter discusses two infections which have particularly significant food safety implications: Campylobacter and Salmonella. It also considers oth...
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Advances in poultry nutrition
This collection provides a comprehensive overview of the range of research on recent advances in poultry nutrition, focussing primarily on broilers for meat production. The book also reviews the development of novel feed sources and their role in optimising gut function in poultry.
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Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (rte) poultry meat products
Ready-to-eat (RTE) poultry meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers. Antimicrobials applied to RTE meats tend to be broad-spectrum in their activities with differi...
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Escherichia coli in poultry meat
Escherichia coli is a common gastrointestinal bacteria that has a vast genetic, physiologic, and biochemical diversity in E. coli, which allows this organism to thrive in many environments. But E. coli contains several pathogenic groups (e.g., pathotypes) which can cause disease and morbidity in ...
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Biosecurity measures to prevent zoonotic and other diseases in poultry farm environments
Safety and biosecurity of animals, particularly farm animals and workers, are a major concern for agricultural industry as well as public health. Designing and implementing effective biosecurity measures are crucial for preventing the spread of animal diseases and controlling zoonotic disease to ...
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Managing poultry litter to improve safety and reduce environmental impact
Poultry litter can be both a low-cost and nutrient-rich fertilizer for farming and a possible vector for environmental or microbiological hazards, highlighting the importance of proper treatment or handling the poultry litter. This chapter explores the microbiological quality and safety aspects o...
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Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds
Despite several efforts to develop control measures to reduce the contamination of poultry products, foodborne illness remains a major concern to the processors as well as the consumers. A wide range of interventions have been applied both in postharvest settings as well as in preharvest live bir...
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Use of antimicrobials in poultry processing plants: the case of the united states
Poultry is one of the most consumed meats in the United States, and processors strive to provide consumers with safe and wholesome products. Consequently, poultry processors are challenged to reduce the abundance of pathogens such as Salmonella and Campylobacter jejuni in raw poultry products. De...
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Use of alternative feed ingredients and additives to minimize the environmental impact of poultry production
This chapter discusses the potential use of more sustainable alternative feed ingredients in poultry feed. It introduces the range of alternative protein-contributing ingredients, including crop sources such as legumes, peas and beans, as well as by-products from food and oilseed processing such ...
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Official control of poultry processing operations: a european perspective
This chapter is about official control of poultry processing operations from a European perspective. Official control is a cornerstone of food safety, fair trade, animal health and welfare. In poultry processing, official control comprises of ante- and post-mortem inspections of poultry and food ...
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Understanding and dealing with antibiotic resistance in poultry production
This chapter explores patterns of antimicrobial use (AMU) in poultry production, reviews recent modifications in AMU use and assesses their impact on trends in antimicrobial resistance (AMR). The chapter also examines examine the common antimicrobial-resistant bacteria associated with poultry and...
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Understanding and controlling salmonella in poultry meat: the role of microbial ecology
In this chapter, understanding and controlling Salmonella in poultry meat is explored. The authors suggest that studies in model systems based on bacteriophage and vaccines could in turn, more generally serve as an invaluable guide for efforts to limit Salmonella and the emergence of resistance i...
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Instant insights: ensuring animal welfare during transport and slaughter
This collection features five peer-reviewed literature reviews on ensuring animal welfare during transport and slaughter.
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Poultry welfare monitoring: wearable technologies
This chapter reviews poultry welfare monitoring, specifically focusing on wearable technologies. It begins by discussing the use of radio-frequency identification technology (RFID) systems in chickens and other housing systems. The chapter then goes on to address wearable sensors and acceleromete...
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Welfare issues in poultry housing and management: broilers
More than 60 billion of broilers are reared and slaughtered for meat production yearly. The majority of broilers worldwide is housed indoors in floor systems and is of a fast-growing breed. Welfare problems have been associated with their efficient growth, the rearing environment and flock manage...
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Improving welfare assessment indicators and protocols for poultry
There have been considerable advances in welfare assessment in the past decades. This chapter explains some of the terminology related to welfare assessment and why the emphasis is moving towards including indicators of poultry welfare taken on the birds themselves rather than from the environmen...
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Poultry welfare monitoring: group-level technologies
Commercial poultry are frequently kept in groups of thousands of individuals where tagging or identifying every bird is logistically impossible. Group, rather than individual, level approaches to assessing their health and welfare are therefore currently the most feasible. This chapter covers the...
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Instant insights: feather-pecking in poultry
This collection features three peer-reviewed literature reviews on feather-pecking in poultry.
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Poultry embryo development and skeletal growth
The objective of this chapter is to present scientific evidence indicating the importance of incubation conditions on skeletal development, leg health, and locomotion. The first section will describe embryo bone development in avian species, its regulation, and the interaction effects of the envi...
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Instant insights: improving the sustainability of dairy production
This book provides a detailed overview of recent research that considers how modern dairy production can be optimised to reduce its environmental impact and contribute to achieving a more sustainable agriculture.
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Genome sequencing and the rumen microbiome
Microbial genome sequencing has had an enormous impact on our understanding of many biological systems, including the identity, relationships and functions of the resident microbes of the rumen. The availability of genomic information has enhanced our understanding of metabolic activities these m...
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Nutritional properties and biological activity of lactose and other dairy carbohydrates
Lactose is the main carbohydrate in the milk of dairy animals; it is also the only dairy carbohydrate that is digested in the human small intestine. While lactose is digested by all human infants, it is conditionally digestible in human adults and its nutritional properties depend on the genetic ...
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Role of the rumen microbiome in pasture-fed ruminant production systems
Global society is dependent on ruminant livestock to convert human indigestible plant matter into high quality dairy and meat food sources. This reliance on ruminants is a product of the symbiotic relationship between the ruminant and the rumen microbiome, which allows nutrition to be gained from...
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Rumen metabolomics – a powerful tool for discovery and understanding of rumen functionality and health
The rumen is a complex ecosystem essential for the health and productivity of ruminants. Metabolomics is an emerging technology, with rumen metabolomics research generating important data offering insights into the metabolites present in the rumen, and the factors affecting the rumen microbiome a...
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Advances in dairy protein science: whey proteins
Whey proteins are highly nutritious and commercially important proteins from the serum phase of milk. Amino acid profile, digestion and absorption behavior in the gut in addition to various physical functionalities make them a highly sought after protein group in broad range of commercial applica...
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Understanding nutritional and bioactive properties of whey
Whey is a co-product of cheese and casein manufacturing processes. Historically, whey was a waste product with associated challenges on disposal due to its high organic matter content and biological oxygen demand. However, with the emergence of fractionation technology, whey has gained recognitio...
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Microbial quality and spoilage of raw cow’s milk
Milk, which is a basic component of the human diet since millennia worldwide, is rich in all kind of nutrients, thus comprises an excellent growth substrate for both beneficial and harmful microorganisms. As a result, milk contains numerous microorganisms deriving either from the animal itself or...
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Milk composition and properties: interspecies comparison
The present chapter is a comparative presentation of the characteristics of milk produced from ruminants – cow, buffalo, goat, sheep, yak, camel - and equids - donkey and horse -. Emphasis is on topics associated with technological and nutritional/biological performance of milk, i.e., fat globule...
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Understanding the contribution of milk constituents to the texture of dairy products: fermented products
This chapter discusses the impact of the main milk components protein, fat and lactose on the texture of fermented milk. It is the three-dimensional protein network formed upon microbial acidification, which primarily dominates the properties of the final milk gel. Main factors of influence are t...
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Dietary factors affecting the composition of cow’s milk
The ability to change milk composition via cow diet can lead to increases in the yield and functional properties of dairy products. Inducing such changes via diet can lead to more rapid and reversible changes to milk composition than other contributing factors . However, some components are more ...
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Functional ingredients based on bioactive peptides from milk proteins
This chapter gives a review on the biological activities encrypted within milk proteins. These bioactivities are potentially released by proteolytic enzymes during the digestion process and they have the potential to be released by enzyme hydrolysis and turned into functional food ingredients. Th...
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Sensory properties of milk: understanding and analysis
Quality fresh milk is generally described by consumers familiar with the milk type as quite mild flavoured, with core creamy and sweet notes and a smooth, relatively rich mouthfeel. There are flavour differences that are species-specific, but these are overlaid within and between species by flavo...
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Ruminal viruses and extrachromosomal genetic elements
The rumen contains a complex microbial ecosystem populated by prokaryotes (bacteria and archaea) and eukaryotes (protozoa and fungi) highly adapted to the fermentation of solely herbivorous feeds, and to survival in a gut environment. In the rumen there are also dense viral populations which both...
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The role of the dairy matrix in the contribution of milk and dairy products to the human diet
Milk and dairy products are an important part of the daily diet in many regions of the world due to their recognised contribution to the recommended intake of a variety of valuable nutrients, the amount of energy (calories) they provide and their ability to compensate for foods in the diet with l...
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Understanding the contribution of milk constituents to the texture of dairy products: liquid milk products
This chapter discusses understanding the contribution of milk constituents to the texture of dairy products, specifically focusing on liquid milk products. It starts by examining the viscosity of milk, reviewing flow behaviour models and the effect of milk composition and temperature on milk visc...
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Understanding rumen lipid metabolism to optimize dairy products for enhanced human health and to monitor animal health
Rumen lipid metabolism largely determines the fatty acid composition of dairy products. As such, milk fatty acids can be used as indicators of ruminal and hence animal health. Control of rumen metabolism might also facilitate the production of dairy products enriched in unsaturated fatty acids fo...
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The anaerobic rumen fungi
Ruminants are characterized by the ability of microbes in the rumen to convert cellulosic feed into volatile fatty acids (VFAs) and proteins that meet the nutritional needs of the animal. Major advances in analytical techniques and genomics have transformed our understanding of rumen microbiology...
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Ruminal protein breakdown and ammonia assimilation
Ruminal nitrogen (N) metabolism has long been associated with adequate degradation of fiber, feed intake, and productivity by ruminants. To reduce environmental impact, minimizing N waste per N intake oversimplifies the issue. Instead, animal product per unit of dietary N should be optimized, thu...
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The rumen wall microbiota community
The rumen microbes are usually divided into three distinct groups based on their habitats: the planktonic microbiota, feed particle associated microbiota, and the epimural microbiota. Among these three groups of microorganisms, the epimural community is the least studied and understood. Although ...
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Nutritional factors affecting greenhouse gas production from ruminants: implications for enteric and manure emissions
Ruminants are significant contributors to global greenhouse gas (GHG) emissions. Mitigating enteric and manure methane (CH4) production have been explored, but often in isolation of other GHG. Lowering enteric CH4 emissions can cause unintended increases in GHG from manure. Considering the comple...
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Colonization and establishment of the rumen microbiota – opportunities to influence productivity and methane emissions
This chapter reviews current information in the establishment of the microbiota in the rumen and posterior intestinal tract in young ruminants, as well as its modulation for promoting health and favouring desirable phenotypes. The chapter also provides case studies of early-life strategies for bo...
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Lactose in milk: properties, nutritional characteristics and role in dairy products
Lactose is the main carbohydrate in milk and serves as a source of energy for the neonate, but also has other unique functionalities. Lactose is a low GI carbohydrate with low cariogenic potential, which are important to the healthy development of the neonate. These functionalities are derived fr...
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Advances in understanding the biosynthetic pathways of milk lipids, their health benefits and bioactive properties
Milk lipids provide various nutrition and health benefits to the consumer. However, these components are not secreted by the mammary gland epithelial cells as isolated components. They are secreted as part of complex molecules such as triglycerides and polar lipids like glycerophospholipids and s...
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Advances in instrumental analysis of dairy products
This chapter discusses advances in instrumental analysis of dairy products. The chapter focuses on areas in which there have been significant advances in the last 10-20 years either in the analytical technology itself or, in some cases, where existing technology has found new areas of application...
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Caseins and casein micelles
Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey. Understanding caseins, their association into casein micelles and the propert...
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Host-rumen microbiome interactions and influences on feed conversion efficiency (fce), methane production and other productivity traits
This chapter focuses on the recent discovery regarding the role of the ruminant microbiome on energy harvest, methane emission, and the potential genetic factors determining its microbial composition and selection.
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The rumen as a modulator of immune function in cattle
The rumen and its microbiome play essential roles in supplying key nutrients, such as energy, protein, minerals and vitamins, to the host and also shapes the cow’s immune system. Rumen health disorders, such as subacute ruminal acidosis, cause ruminal dysbiosis provoking epithelial barrier dysfun...
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A conceptual approach to the mathematical modelling of microbial functionality in the rumen
This chapter discusses the concepts and the approaches taken with the quantification or mathematical modelling of rumen microbiota. The consequences from the perspective of mathematical modelling of microbial functionality at the whole rumen level are discussed as it is thought that models need t...
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The use of feedlot/cereal grains in improving feed efficiency and reducing by-products such as methane in ruminants
Cattle can convert sunlight into high quality foods via the process of microbial fermentation of plantstuffs in the rumen. Unfortunately, losses of carbon and energy associated with the fermentation of feedstuffs comes in the form of CO2 and CH4, which are greenhouse gases of increasing importanc...
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Digestion of milk protein and milk fat
Milk is a nutrient-rich and well-balanced food containing high-quality proteins with super-digestibility. The dairy products produced from milk make an important contribution to the total dietary supply of nutrients. However, the digestion and absorption of nutrients not only is based on the high...
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Advances in dairy lipid science: physicochemical aspects
The physical properties of milk fat are intrinsically related to its chemical composition. This in turn is linked to animal feeding and to a lesser extent to genetics. Understanding the relation between these factors is utmost important to define the effects of animal feeding strategies on milk f...
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Understanding the contribution of milk constituents to the texture of dairy products: cheese
Milk is an important part of the human diet. Milk constituents have excellent nutritional and technological properties and can be easily processed into a wide variety of products. Cheese is produced throughout the world and is available in a great diversity of flavours and textures. During cheese...
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The use of probiotics as supplements for ruminants
There is an increasing need to promote digestive efficiency and productivity while maintaining animal health and welfare. Probiotics are live microorganisms which confer a benefit for the host when administered in appropriate quantities. This chapter begins by reviewing critical periods in the ru...
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Ruminal fibre digestion
Since ruminants obtain most of their energy from their symbiotic microbiota, the efficiency of feed conversion and end-product meat and milk quality in bovines is tightly linked to the dynamics and function of the rumen microbiome. In this chapter, we give an overview of the role of the microbiot...
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Advances in understanding of indigenous milk enzymes
Milk contains a complex set of enzymes of varying classes, along with in many cases substrates, zymogens, activators and inhibitors constituting in some instances whole systems, like the plasmin system. Some of the indigenous enzymes are present due to the way in which milk is secreted, and some...
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A question of culture: bringing the gut microbiome to life in the -omics era
Research of the mammalian gut microbiome has in recent years been principally defined by the culture independent analysis of the genetic potential inherent to these microbial communities. However, there has been a renewed interest in culture-based studies of the gut microbiome to increase both t...
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The rumen archaea
Methane (CH4) is produced in the rumen by a group of microorganisms called methanogenic Archaea In this chapter, the types of Archaea found in the rumen will be reviewed through a summary of the rumen cultivation studies and molecular surveys of rumen archaeal community composition. The chapter w...
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Machine vision techniques to monitor behaviour and health in precision livestock farming
This chapter reviews advances in computer vision-based technologies for precision livestock farming. It also reviews how automation in image analysis can promote smart management of livestock to improve health and welfare. The chapter discusses the main devices for data acquisition in computer-vi...
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Developments in automated systems for monitoring livestock health: mastitis
Dairy farmers need on-site, real-time information regarding mastitis occurrence in order to implement appropriate management actions. Technological progress has enabled the use of sensor systems as the basis for mastitis management. In this chapter, we describe the current state of automated mast...
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Developments in individual-animal feed efficiency monitoring systems for livestock
Feed remains a major cost in livestock farming. Accurate measurement of feed intake by individual animals offers the possibility of significant savings and more efficient production. The use of advanced low-cost cameras and innovative computer vision algorithms is changing feed-intake monitoring ...
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Developments in automated systems for monitoring livestock health: lameness
Lameness is a key issue for commercially managed livestock species such as dairy cattle. Lameness can lead to significant economic impacts for farmers and to ongoing health and welfare problems for animals. However, lameness detection remains a difficult and time-consuming task and there is a nee...
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Understanding and improving the functional and nutritional properties of milk
This collection reviews and summarises our current understanding of the functional and nutritional properties of milk to ensure it can be optimised both as a food and as a key ingredient in dairy products.
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Advances in automatic milking systems
Technology is becoming embedded in different aspects of agriculture. Specifically, automation of the milking process within dairy production systems represents fundamental change for the operator, the cow herd and indeed the whole farm operation. Adoption of automatic milking requires new thinkin...
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Improving dairy herd health
This volume reviews advances in on-farm herd health management to prevent and limit disease amongst dairy cattle. It surveys advances in disease epidemiology and monitoring, ways of optimising cattle immune function as well as enhancing health at different stages in the life cycle.
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Instant insights: nutritional benefits of milk
This collection highlights the important contribution of milk and other dairy products to the diets of millions around the world. Chapters discuss key nutritional properties of milk, including lactose, caseins and glycoproteins and the ways in which consumption supports human health and growth.
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Understanding the behaviour and improving the welfare of dairy cattle
This collection summarises and reviews the wealth of research relating specifically to dairy cattle, including understanding behaviour, monitoring welfare and improving current welfare practices.
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Key issues in dairy herd health management
Dairy herd health management benefits dairy farmers, the environment, dairy cows and citizens. It is an important part of modern dairy farm veterinary care. Dairy herd health management is assessing, monitoring and improving the health of dairy cows at a population level. Good herd health managem...
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Advances in precision livestock farming techniques for monitoring dairy cattle welfare
This chapter reviews advances in precision livestock farming techniques for monitoring dairy cattle welfare. It begins by describing the potential of PLF technology linked to the Five Domains framework, then goes into more detail by focusing on the use of precision livestock farming techniques fo...
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Optimizing welfare in transport and slaughter of cattle
Transport represents one of the most stressful events an animal may experience. Its impact on the welfare of beef and dairy cattle is frequently underestimated, as are the effects of transport on carcass quality issues such as bruises and dark cutting beef. For ease of discussion, the process is ...
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Instant insights: improving the health and welfare of heifers and calves
The collection discusses best practices for improving the welfare of heifers and calves, as well as the consequences which can arise as a result of these welfare conditions not being met. Chapters consider the use of monitoring technologies as a means of identifying abnormal behaviours which can ...
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Instant insights: dietary supplements in dairy cattle nutrition
This collection features five peer-reviewed reviews on dietary supplements in dairy cattle nutrition.
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Advances in understanding the needs and improving the welfare of transition dairy cows
One of the most challenging time periods in a dairy cow’s life is when she gives birth and transitions into lactation (the ‘transition’ period). This chapter reviews the latest research assessing the welfare of transition cows. The chapter begins by focusing on the biological health of dairy cows...
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Amino acids in dairy nutrition: enhancing milk protein synthesis and beyond
This chapter reviews the use of amino acids in dairy nutrition, focusing specifically on enhancing milk protein synthesis and beyond. It begins by some general background to amino acids and dairy nutrition, then goes on to discuss the reduction of dietary crude protein in dairy cow diets. It revi...
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Assessing alternative fiber sources from by-products
Feeding plant-based by-products to dairy cattle has become so commonplace for some of the ingredients that they are no longer thought of as secondary products from food processing. These feed ingredients allow for more economical approaches for meeting the nutritional needs of dairy cattle and co...
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Advances in understanding protein requirements and utilization in dairy cattle
Advancements are discussed for predicting and optimizing microbial protein as a function of rumen-degraded carbohydrates and correcting for amino acids (AA) in true protein. Intestinal digestibility of rumen-undegraded protein (RUP) is being evaluated primarily using in vitro approaches in field ...
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The use of plant extracts as dietary supplements in dairy cow nutrition: saponins
Saponins are steroid or triterpene glycoside compounds found in a variety of plants. Some saponins-containing plants have been used in ruminant nutrition with the most known and The main effect of saponins appears to inhibit ruminal protozoa (i.e., defaunation), which might increase rumen microbi...
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Advances in understanding cognition and learning in cattle
Understanding the cognitive capacities of cattle is central when designing husbandry environments and developing handling regimes. This chapter outlines the current knowledge on cattle learning and cognition, with special emphasis on their socio-cognitive capacities. Cattle easily learn features ...
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