Coccidiosis is a fatal protozoal disease causing diarrhea, weight loss and decreased performance in poultry. In this episode of the Poultry Podcast Show, join me and Dr. Kelley Wamsley as we engage in a conversation about that critical topic and the available solutions to address this significant issue in the field. Dr. Wamsley and her team conducted a study examining the role of yeast products in enhancing broiler performance and managing coccidiosis, which is typically treated with chemicals. Furthermore, additional testing focusing on the microbiome yielded insightful results, linking positive biomarkers to improved performance. "The Firmicutes to bacterial size ratio was lower in yeast product treated birds compared to chemically treated birds, and yeast product treated birds showed greater association with biomarkers linked to improved performance, like allostypes."What you'll learn:(00:00) Highlight(02:23) Introduction and professional background(07:35) The role of yeast products in Coccidiosis (24:05) Utilization of AI in poultry research(29:04) Yeast products for coccidiosis and their correlation with particle size(36:20) Rethinking the starter period in bird growth(40:50) Final questionsMeet the guest: Dr. Kelley Wamsley ExperienceCurrent: Associate Professor of Poultry Nutrition at Mississippi State University Background:Ph.D.,  Poultry Nutrition and Feed Manufacture (West Virginia University)M.Sc. (West Virginia University)B.Sc. (West Virginia University)Connect with the guest!The Poultry Podcast Show is trusted and supported by innovative companies like:- Protekta- DSM- Adisseo- AB Vista- Phibro- Eastman- Evonik- Natural Biologics- Berg + Schmidt𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Instagram: The Poultry Podcast Show LinkedIn: The Poultry Podcast Show

When it comes to food safety, it's crucial to understand the microorganisms that pose a potential threat. Key players include Salmonella, Campylobacter, and E. Coli. When it comes to controlling these harmful organisms, the goal is not only to develop detection methods with higher speed and specificity but also to significantly minimize their presence in poultry products. In this episode, I interviewed Dr. Dana Dittoe for a discussion about the complexities of food safety. She shared some of her vast knowledge and expertise with us, spanning from pre-harvest to post-harvest food safety in the meat industry. "We've got to start thinking not just about pathogens, which are very important. We want food safety, but we need to consider shelf life as well because our products don't have a very long shelf life right out of the meats."What you'll learn:(00:00) Highlight(02:10) Introduction and professional background(07:52) Meat microbiology (14:52) Concerns and discussions regarding Salmonella detection(19:17) Current detection methods (20:59) Potential further reductions and interventions related to pathogens(32:28) Poultry Processing Plant Research(38:02) Pre-harvest strategies in the meat industry (45:37) Final questions Meet the guest: Dr. Dana Dittoe ExperienceAssistant Professor of Meat Microbiology at University of WyomingBackground:B.Sc. in Poultry Science (Mississippi State University) M.Sc in Poultry Science (Mississippi State University) PhD in Celullar and Molecular Biology (University of Arkansas) Connect with the guest!The Poultry Podcast Show is trusted and supported by innovative companies like:- Protekta- DSM- Adisseo- AB Vista- Phibro- Eastman- Evonik- Natural Biologics- Berg + Schmidt𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Instagram: The Poultry Podcast Show LinkedIn: The Poultry Podcast Show

In Australia, the availability of feed ingredients such as corn and soy for poultry nutrition can be limited and expensive due to their dependence on imports, forcing them to use local ingredients, which often increase the cost of diets. Dr. Amy Moss, an Australian postdoctoral researcher at the University of New England, has led a pioneering initiative investigating processes for the efficient use of food waste in poultry diets. These diets were primarily formulated with multiple sources of food waste, including waste from hospitals and nursing homes, restaurant waste, beer grains, as well as leftover fruits, vegetables, and fish from local markets. In this episode, you can check out the performance results, the main challenges, barriers, and the complete picture of this strategy that promises to significantly reduce the costs of feeding the birds."We ended up acquiring a specialized machine that rapidly heats the product, accomplishing this within 10 seconds and reaching extremely high temperatures. However, it operates so swiftly that the fats and moisture surrounding the protein act as a protective barrier, preventing protein degradation." What you'll learn:(00:00) Highlight(02:10) Introduction and professional background(05:46) Food waste and feeding poultry(10:46) Collection and material process (15:45) Birds’ performance(19:05) Concerns about meat-based food waste(21:40) Australian consumers' concerns about animal byproducts in feed(24:39) Household food waste collection(26:28) Barriers to incorporating food waste in poultry feed(30:41) Variability and stability in feed products(32:23) Progress in the investigation journey(39:15) Final questions Meet the guest: Dr. Amy MossPostdoctoral Fellow at University of New England (AU)Background:Ph.D. (University of Sydney)B.Sc., Animal and Veterinary Bioscience (University of Sydney)The Poultry Podcast Show is trusted and supported by innovative companies like:- Protekta- DSM- Adisseo- AB Vista- Phibro- Eastman- Evonik- Natural Biologics- Berg + Schmidt𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Instagram: The Poultry Podcast Show LinkedIn: The Poultry Podcast Show

In this episode, join Dr. Ken Macklin and me as we take a journey into his research on litter management, highlighting the approach to reducing pathogen loads in litter. We discuss litter amendments, ammonia control strategies, the pros and cons of the built-up litter system vs. the changing-out system, the evaluation of emerging technologies, previous game-changers in disease prevention in poultry, and much more."If you don't follow three days of composting, turn the litter, and let it go for another two to three days, then you'll achieve almost a 100% kill."What you'll learn:(00:00) Highlight(02:35) Introduction and professional background(15:35) Built-up litter system vs. changing-out system(19:38) Key suggestions for litter management(22:30) Bacteria load in built up litter and potential risks(25:42) Role of extension and problem-solving in poultry care(35:06) Evaluation of emerging technologies (38:13) Changes in Necrotic Enteritis over time(41:25) Importance of collaboration and open communication in the industry(42:57) Final questionsMeet the guest: Dr. Ken MacklinExperience:Department Head and Professor at Mississippi State UniversityBackground:M.Sc. in Zoology/Animal Biology (Northern Illinois University)PhD in Poultry Science (Auburn University) The Poultry Podcast Show is trusted and supported by innovative companies like:- Protekta- DSM- Adisseo- AB Vista- Phibro- Eastman- Evonik- Natural Biologics- Berg + Schmidt𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Instagram: The Poultry Podcast Show LinkedIn: The Poultry Podcast Show

Approximately 244,000,000 eggs are set in incubators every week, and the average hatchability reported by the National Agricultural Statistical Service is 79.4%. That means only 79.4% of those eggs are hatching. As we know, this is a crucial productivity factor. Leticia Orellana, our guest, is conducting an in-depth study on hatchability and eggshell quality parameters, such as translucency and color intensity, and their relationship with other production factors. "In terms of hatchability, we found an almost 7% difference in hatchability when comparing a low translucent egg with a high translucent egg. You know, a 1% difference in hatchability is significant in the industry." - Leticia Orellana(00:00) Highlight(02:20) Introduction and educational background(03:38) Hatching eggs’ parameters (08:02) Quantifying eggshell quality: measuring parameters(12:20) Correlation between eggshell quality and hatchability(18:27) Eggshell color gradient and its correlation with hatchability and inner quality (23:51) Research's next steps (40:46) Ending of episodeMeet the guest: Leticia OrellanaExperience:Graduate Research Assistant (Auburn University)Background:B.Sc in Food Science and Technology (EAP Zamorano)The Poultry Podcast Show is trusted and supported by innovative companies like:- Protekta- DSM- Adisseo- AB Vista- Phibro- Eastman- Evonik- Natural Biologics- Berg + Schmidt𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Instagram: The Poultry Podcast Show LinkedIn: The Poultry Podcast Show