Short- and long-term consequences of stocking density during rearing on the immune system and welfare of laying hens.

Already during early life, chickens need to cope with chronic stressors that can impair their health and welfare, with stocking density being one of the most influential factors. Nevertheless, there is a gap in research on the influence of stocking density on laying hens during rearing and in the subsequent laying period. This study therefore investigated how stocking density during rearing affects the immune system and welfare of pullets, and whether effects are persistent later in life.

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica.

In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 lactic acid bacteria (LAB) strains, 2 essential oils (EO) (Thymus vulgaris and Origanum vulgare L.), and their compositions were tested for the purpose of inhibiting antibiotic-resistant Salmonella spp.

Impact of Housing Environment on the Immune System in Chickens: A Review.

During their lifespan, chickens are confronted with a wide range of acute and chronic stressors in their housing environment that may threaten their welfare and health by modulating the immune system. Especially chronic stressful conditions can exceed the individual's allostatic load, with negative consequences for immunity. A fully functional immune system is mandatory for health and welfare and, consequently, also for high productivity and safe animal products.

Resistance and tolerance to mixed nematode infections in relation to performance level in laying hens.

Modern chickens have been genetically developed to perform high under optimal conditions. We hypothesized that high-performance is associated with a higher sensitivity to environmental challenges in laying hens. By using nematode infections as an environmental stressor, we assessed performance-level associated host responses in a high (i.

A genome-wide association study in a large F2-cross of laying hens reveals novel genomic regions associated with feather pecking and aggressive pecking behavior.

Background: Feather pecking and aggressive pecking in laying hens are serious economic and welfare issues. In spite of extensive research on feather pecking during the last decades, the motivation for this behavior is still not clear. A small to moderate heritability has frequently been reported for these traits.

The presence of extreme feather peckers in groups of laying hens.

Feather pecking is a serious economic and welfare problem in laying hens. Feather damage occurs mainly through severe feather pecking (SFP). Selection experiments have proved that this behavior is heritable and lines have been divergently selected for high (HFP) and low feather pecking (LFP).

Genetic parameters and signatures of selection in two divergent laying hen lines selected for feather pecking behaviour.

Background: Feather pecking (FP) in laying hens is a well-known and multi-factorial behaviour with a genetic background. In a selection experiment, two lines were developed for 11 generations for high (HFP) and low (LFP) feather pecking, respectively. Starting with the second generation of selection, there was a constant difference in mean number of FP bouts between both lines.

Quantitative genetic analysis of traits related to fear and feather pecking in laying hens.

Feather pecking is a well known problem in flocks of laying hens. It is partially controlled by genetics. Fear is frequently reported to be related with feather pecking.

Research into poultry meat quality.

1. Research in the field of poultry meat quality has become more varied during the last 50 years. Besides meat content and microbial condition, animal welfare issues during the slaughter process, muscle morphology, physiology of meat ripening, impact of slaughter process on meat quality, sensory attributes of meat and meat processing have come into focus.

Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry analysis.

The present study reports about the plasma carotenoid levels of chickens achieved after feeding diets containing free and esterified lutein (from marigold) and capsanthin (from red pepper) by applying HPLC analyses using a RP-C30 column. Forty chickens were divided at random into four groups and were fed 2 wk with different diets after receiving a basal diet with a low carotenoid content for carotenoid depletion (3 wk). One group was fed a diet containing free lutein (G1), another group received a diet with esterified lutein (G2), two other diets contained free (R1) and esterified capsanthin (R2), respectively.

n-3 enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil.

To assess the effect of supplying linseed oil (LO) in the diet on performance, fatty acid (FA) composition, and quality objective parameters of broiler meat, diets enriched with 0, 2, or 4% LO plus tallow (T) up to 8% added fat (T1, T2, and T3, respectively) were given to broiler chickens throughout a 38-d growth period. T3 birds were slaughtered at 24 or at 52 d of age to study the effect of feeding time on FA accumulation in tissue. Objective and subjective evaluations of meat quality were performed on samples from 38-d-old birds, and the FA profiles of thigh and liver samples were determined.

n-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil.

We assessed the effect of a diet supplemented with fish oil (FO) on the performance, fatty acid (FA) composition, quality, and sensory traits of broiler meat. Diets enriched with 0, 2, or 4% FO plus tallow (T) up to 8% added fat (T1, T2, and T3, respectively) were given to the birds throughout a 38-d growth period. T3 was replaced by a mixture of FO, linseed oil (LO), and T (1, 3, and 4% respectively) for 1 wk (T4) or 2 wk (T5) before slaughter.

Incorporation of different polyunsaturated fatty acids into eggs.

An experiment was carried out to examine thoroughly the relationships among different n-3 and n-6 polyunsaturated fatty acids (PUFA) in the diet, their deposition into the eggs' fat, and their effect on hens' laying performance. A diet enriched with 4% fish oil (FO) was fed to the birds throughout the 14-wk laying period (Treatment 1; T1); this was the same oil source that was replaced in proportions of 25, 50, 75, or 100% with four different fat sources, resulting in 17 isocaloric dietary treatments: linseed oil (LO; T2 to T5), rapeseed oil (RO; T6 to T9), sunflower oil (SO; T10 to T13), and tallow (T; T14 to T17). Performance parameters were recorded weekly and analyzed on the basis of the replacing fat source.

n-3 enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils.

Two sequential experiments were conducted to assess the effect of replacing a fish oil diet with vegetable oil diets on broiler chicken performance and fatty acid (FA) composition and sensory traits of broiler meat. A diet enriched with 8.2% fish oil (FO) was fed to the birds throughout the 5-wk growth period (T1), the same basal diet being supplemented with 8.

[Salmonella in broiler intestines in relation to flooring system].

Broilers were reared on two flooring systems: conventional litter (wood shavings) and plastic floor ("trampoline") without litter. Female birds were housed over 49 d (20 birds per m2), males over 70 d (10 birds per m2). After slaughtering the guts were sampled and deep frozen.

Relationships between blood groups, isozymes and halothane reaction in pigs from a selection experiment.

German Landrace pigs (n = 1500) were halothane-tested and blood samples were taken for the determination of A-O and H blood types as well as for the determination of PHI and 6-PGD isozymes. The pigs originated from two generations (7th and 8th) of a selection experiment 'selection for activity of NADPH-generating enzymes in backfat of pigs'. The selection lines are E-, E+ (selection for low and high enzyme activity), U- (selection for low ultrasonic backfat thickness) and K (control).