Volume 2 2005 - Prevention and control of Avian Mycoplasmosis

Sep / Oct 2005 - Technical newsletter

Poultry Genetics – Anticipating Industry Requirements
Dr. Ken Laughlin: "Poultry Genetics – Anticipating Industry Requirements". To remain competitive, primary breeders have to predict industry requirements well in advance, and it takes many years from anticipated needs to advanced measurement techniques and finally the appropriate product profile at the time the industry asks for it. The improvements documented are impressive, but unlikely to be acknowledged by "fundamental" opponents to modern farm animal agriculture.

Sustainable Agriculture and Food at Risk
Prof. John Hodges: "Sustainable Agriculture and Food at Risk". The author has been responsible at the FAO for conservation of biodiversity and food production in developing countries after a career in Agribusiness and education at the University level. Since his retirement, he continues to publish and lecture extensively with focus on undesirable side effects of the concentration in the global food chain. Politicians and global players in the food industry are challenged to develop conditions for food production, in which agriculture finds its appropriate position.

Management Recommendations for Rearing Pullets for Alternative Housing Systems
Dr. Hans-Heinrich Thiele: "Management Recommendations for Rearing Pullets for Alternative Housing Systems". As head of the Lohmann Tierzucht service team, the author coordinates the publication of management guides for breeding stock and commercial layers. Due to his extensive previous experience in duck and broiler breeding and management, he has a keen eye for bird behavior in connection with the transition from conventional cage management to alternative floor systems in Europe. This review should help to minimize avoidable mistakes.

Trends and Latest Issues in Broiler Diet Formulation
Dr. A. Petri and Dr. A. Lemme: "Trends and Latest Issues in Broiler Diet Formulation". Increasing feed prices force nutritionists to take a closer look at the price of available components in order to minimize feed cost per unit edible meat. Balancing rations in terms of energy and amino acids is a key to minimize feed cost. This paper is reproduced from Degussa AMINONews, covers extensive world literature and is designed to check current standards for broiler feed formulation. Obviously, nutritional needs are changing with genetic improvement of growth potential.

Crossbreeding in Dairy Cattle – International Trends and Results from Experiments in Germany
Prof. H. H. Swalve: "Crossbreeding in Dairy Cattle – International Trends and Results from Experiments in Germany". The superiority of crossbreds compared to their purebred parents has been observed and documented in different animal and poultry species since at least a century ago. Plant breeders were pioneers in developing theories to explain "heterosis" and in designing long-term breeding plans to make maximum use of general and specific combining ability. Poultry breeders were first to follow plant breeders, and pig breeders soon followed poultry breeders. Terminal crosses of different breeds of beef cattle are also not uncommon, but systematic crossbreeding in dairy cattle on a larger scale is still the exception. In this article, the author examines under which conditions crossbreeding in dairy cattle may become more widely practiced in the future.

Iodine in Animal Nutrition and Iodine Transfer from Feed into Food of Animal Origin
Prof. G. Flachowsky: "Iodine in Animal Nutrition and Iodine Transfer from Feed into Food of Animal Origin". Many people suffer from insufficient iodine in their diet, while excessive intake presents another equally serious risk. On the basis of results from the literature and own experiments, the author reviews possibilities to optimize daily intake by consuming iodine-enriched food of animal origin. The high transfer rate in milk and eggs has led the EU Commission to reduce the maximum level from 10 to 5 mg/kg iodine in feed for dairy cows and laying hens. Increasing the iodine level in meat would be a very inefficient alternative.