Poultry Collection Database

Table of Contents

1. Advances in Understanding the Genetics of Poultry Behaviour
2. Bone Health and Associated Problems in Layer Hens
3. Cause and Prevention of Injurious Pecking in Chickens
4. Improving Welfare Assessment Indicators and Protocols for Poultry
5. Improving Welfare in Catching and Transport of Chickens
6. Improving Welfare in Poultry Slaughter
7. Opportunities to Improve the Welfare of Young Chickens
8. Poultry Health Monitoring and Management: Bone and Skin Health in Broilers
9. Poultry Welfare Monitoring: Group-Level Technologies
10. Poultry Welfare Monitoring: Wearable Technologies
11. The Role of Perches in Chicken Welfare
12. Understanding Chicken Learning and Cognition and Implications for Improved Management
13. Understanding Poultry Social Behaviour and Its Impact on Animal Welfare
14. Understanding States of Suffering with Implications for Improved Management of Poultry
15. Understanding the Sensory Perception of Chickens
16. Welfare Issues in Poultry Housing and Management: Broilers
17. Welfare Issues in Poultry Housing and Management: Laying Hens
18. Application of Genomic Selection (GS) in Breeding Commercial Meat-Type Chickens
19. Application of Genomic Selection in Commercial Egg-Type Populations
20. Breeding for Small-Scale Poultry Farming
21. The Genetic Basis for Pigmentation Phenotypes in Poultry
22. Genetics and Genomics of Behavioral and Welfare Traits in Poultry Species
23. Genetics and Genomics of Egg Production Traits in Poultry Species
24. Genetics and Genomics of Immunity and Disease Traits in Poultry Species
25. Genetics and Genomics of Meat Quality Traits in Poultry Species
26. Genetics and Genomics of Skeletal Traits in Poultry Species
27. Genomic Selection in Poultry Breeding Using Single-Step Genomic Best Linear Unbiased Prediction
28. Genomic Selection Using Bayesian Methods
29. Landscape Genomics: Application in Poultry Breeding
30. Molecular Identification of Major Morphological Mutations in Poultry
31. The Origin and Domestication of Poultry Species
32. Physiological Challenges in Poultry Breeding
33. Poultry Breeding for Sustainability and Plasticity in Functional Traits: Reality or Fiction in the Midst of Conflicting Interests
34. Theory of Genome-Wide Association for Qtl Detection
35. The Use of Epigenetics in Poultry Breeding
36. The Use of Genome Editing in Poultry Breeding
37. The Use of Nutrigenomics in Poultry Breeding for Sustainable Production
38. Genetics and Genomics of Feed Utilization Efficiency in Poultry Species
39. Welfare Issues Affecting Broiler Breeders
40. Advances in Sequence Technologies for Generating Poultry Gut Microbiome Data
41. Antibiotics and Gut Function: Historical and Current Perspectives
42. Commercial Poultry Production and Gut Function: a Historical Perspective
43. Controlling Pathogens in the Poultry Gut
44. Gastrointestinal Diseases of Poultry: Causes and Nutritional Strategies for Prevention and Control
45. Genetics and Other Factors Affecting Intestinal Microbiota and Function in Poultry
46. In Ovo Development of the Chicken Gut Microbiome and Its Impact on Later Gut Function
47. The Interaction Between Gut Microbiota and Pathogens
48. Microbial Ecology and Function of the Gastrointestinal Tract in Layer Hens
49. Omics Technologies for Connecting Host Responses with Poultry Gut Function
50. The Role of Essential Oils and Other Botanicals in Optimising Gut Function in Poultry
51. Role of Prebiotics in Poultry Gastrointestinal Tract Health, Function, and Microbiome Composition
52. The Role of Probiotics in Optimising Gut Function in Poultry
53. The Role of Specific Cereal Grain Dietary Components in Poultry Gut Function
54. The Role of Synbiotics in Optimising Gut Function in Poultry
55. Short Chain Organic Acids: Microbial Ecology and Antimicrobial Activity in the Poultry Gastrointestinal Tract
56. Understanding Gut Function in Poultry: Nutrient Processing
57. Understanding Gut Function in Poultry: the Role of Commensals, Metabolites, Inflammation and Dysbiosis in Intestinal Immune Function and Dysfunction
58. Understanding Gut Microbiota in Poultry
59. Improving the Environmental Performance of Pig and Poultry Production
60. Organic Poultry Farming: Opportunities and Challenges
61. The Contribution of Environmental Enrichment to Sustainable Poultry Production
62. Disease Management in Poultry Flocks
63. The Effect of Incubation Temperature on Embryonic Development in Poultry
64. Ensuring the Welfare of Broilers: an Overview
65. Gut Health and Susceptibility to Enteric Bacterial Diseases in Poultry
66. Hot Weather Management of Poultry
67. Monitoring Trends in Diseases of Poultry
68. Parasites Affecting Poultry
69. Transportation and the Welfare of Poultry
70. Understanding and Boosting Poultry Immune Systems
71. Understanding Poultry Behaviour
72. Viruses Affecting Poultry
73. Advances in Understanding and Improving the Role of Amino Acids in Poultry Nutrition
74. A Balanced Approach to Commercial Poultry Breeding
75. The Cellular Basis of Feed Efficiency in Poultry Muscle: Mitochondria and Nucleic Acid Metabolism
76. Developments in Feed Technology to Improve Poultry Nutrition
77. Genes Associated with Functional Traits in Poultry: Implications for Sustainable Genetic Improvement
78. Marker-Assisted Selection in Poultry
79. Probiotics, Prebiotics and Other Feed Additives to Improve Gut Function and Immunity in Poultry
80. Understanding Feed and Water Intake in Poultry
81. Composition and Properties of Egg White
82. Mechanisms for Transmissions of Pathogens into Eggs
83. Welfare Issues Affecting Free-Range Laying Hens
84. Advances in Understanding the Role of Phytate in Phosphorus and Calcium Nutrition of Poultry
85. Broiler Breeding Flocks: Management and Animal Welfare
86. Competitive Exclusion Treatment to Control Pathogens in Poultry
87. Pathogens Affecting Table Eggs
88. The Effects of Housing Systems for Laying Hens on Egg Safety and Quality
89. Understanding the Natural Antibacterial Defences of Egg White and their Regulation
90. Managing Laying Hen Flocks with Intact Beaks
91. Welfare of Laying Hens: an Overview
92. Laying Hen Nutrition: Optimizing Energy Intake, Egg Size and Weight
93. Determinants of Egg Appearance and Colour
94. Sampling and Detection of Salmonella in Eggs
95. Laying Hen Nutrition: Optimising Hen Performance and Health, Bone and Eggshell Quality
96. Nutraceutical Benefits of Eggs
97. Waste Management in Egg Production
98. Alternative Sources of Protein for Poultry Nutrition
99. Composition and Properties of Eggshell
100. The Nutritional and Physiological Functions of Egg Yolk Components
101. Maintaining the Safety of Poultry Feed
102. The Emergence of Antibiotic Resistance on Poultry Farms
103. Waste Management and Emissions in Poultry Processing
104. Zoonoses Affecting Poultry: the Case of Salmonella
105. Case Studies on Food Safety Control in the Production of Fresh Poultry Meat: Effective Control of Salmonella in Sweden
106. Enhancing Texture and Tenderness in Poultry Meat
107. Safety Management and Pathogen Monitoring in Poultry Slaughterhouse Operations: the Case of the United States
108. Helping Smallholders to Improve Poultry Production
109. Minimizing the Environmental Impact of Poultry Production Through Improved Feed Formulation
110. Zoonoses Affecting Poultry: the Case of Campylobacter
111. Safety Management on the Poultry Farm
112. The Colour of Poultry Meat: Understanding, Measuring and Maintaining Product Quality
113. Egg Quality: Consumer Preferences And
114. Energy and Water Use in Poultry Processing
115. Enhancing the Nutritional Profile of Eggs
116. Advances in Understanding and Improving the Role of Enzymes in Poultry Nutrition
117. Alternatives to Antibiotics in Preventing Zoonoses and Other Pathogens in Poultry: Prebiotics and Related Compounds
118. Beak Trimming of Laying Hens: Welfare Costs and Benefits
119. Egg Washing to Ensure Product Safety
120. Ensuring Safety in Chilling and Freezing of Poultry Meat
121. Inspection Techniques for Poultry Slaughterhouse Operations: the Case of the European Union
122. Poultry Meat Quality: an Overview
123. Organic Systems for Raising Poultry
124. The Nutritional Role of Eggs
125. Advances and Future Directions in Poultry Feeding: an Overview
126. Assessing the Sustainability of Organic Egg Production
127. Developments in Humane Slaughtering Techniques for Poultry
128. Enhancing the Flavour of Poultry Meat
129. Enhancing the Nutritional Quality of Poultry Meat
130. Food Safety Control on Poultry Farms: Effective Control of Campylobacter
131. Leg Disorders in Poultry: Bacterial Chondronecrosis with Osteomyelitis (Bco)
132. Life Cycle Assessment (LCA) of Intensive Poultry Production Systems
133. Maintaining the Health of Laying Hens
134. Molecular Breeding Techniques to Improve Egg Quality
135. New Developments in Packaging of Eggs to Improve Safety and Quality
136. Preventing Spoilage of Poultry Meat
137. Thermal Adaptation and Tolerance of Poultry
138. Understanding and Improving the Shelf-Life of Eggs
139. Using Models to Optimize Poultry Nutrition
140. Welfare Standards for Laying Hens

Author

• Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico
• Andy Butterworth, University of Bristol, UK
• Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA
• B. M. Hargis and G. Tellez, University of Arkansas, USA; and L. R. Bielke, Ohio State University, USA
• Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De Reu, Institute for Agricultural and Fisheries Research (ILVO), Belgium; and Steven Vermeir, Katholieke Universiteit Leuven, Belgium
• Ben Putman, Martin Christie and Greg Thoma, University of Arkansas, USA
• Bogdan A. Slominski, University of Manitoba, Canada
• Brian Fairchild, University of Georgia, USA
• Brian Jordan, University of Georgia, USA
• C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland
• Carita Schneitz, Finland; and Martin Wierup, Swedish University of Agricultural Sciences (SLU), Sweden
• Charles Stark, Kansas State University, USA; and Adam Fahrenholz, North Carolina State University, USA
• D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA
• D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, University of Arkansas Fayetteville, USA and Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA
• Dana Dittoe and Steven C. Ricke, University of Arkansas, USA; and Aaron Kiess, Mississippi State University, USA
• Dana L.M. Campbell, University of New England and CSIRO, Australia, Sarah L, Lambton, University of Bristol, UK, Isabelle Ruhnke, University of New England, Australia and Claire A. Weeks, University of Bristol, UK
• Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA
• Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea
• Divek V. T. Nair, Grace Dewi and Anup Kollanoor-Johny, University of Minnesota, USA
• Dorothy McKeegan, University of Glasgow, UK
• E. David Peebles, Mississippi State University, USA
• Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada
• G. Raj Murugesan and Chasity M. Pender, BIOMIN America Inc., USA
• Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA
• Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA
• Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada
• Iksoon Kang, California Polytechnic State University, USA; and Yuan H. Brad Kim, Purdue University, USA
• Ilkka Leinonen, Newcastle University, UK
• Ingrid C. de Jong and Rick A. van Emous, Wageningen Livestock Research, The Netherlands
• Inma Estevez, Neiker-Tecnalia and Ikerbasque (The Basque Foundation for Science), Spain ; and Ruth C. Newberry , Norwegian University of Life Sciences, Norway
• Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA
• Ivar Vågsholm, Swedish University of Agricultural Sciences, Sweden
• Jacqueline Jacob and Anthony Pescatore, University of Kentucky, USA
• Jana Seifert and Bruno Tilocca, University of Hohenheim, Germany
• Janne Lundén, University of Helsinki, Finland
• Jeferson M. Lourenço, Darren S. Seidel and Todd R. Callaway, University of Georgia, USA
• Juliet R. Roberts, University of New England, Australia
• Jungsoo Joo, University of Maryland, USA; Aishwarya Pradeep Rao, University of Maryland and University of Arizona, USA; and Debabrata Biswas, University of Maryland, USA
• K. Schwean-Lardner and T. G. Crowe, University of Saskatchewan, Canada
• Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia
• Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada
• KiChang Nam, Sunchon National University, Republic of Korea, Eun Joo Lee, University of Wisconsin-Stout, USA and Dong Uk Ahn, Iowa State University, USA
• Larry McDougald, University of Georgia, USA
• M. M. Makagon and R. A. Blatchford , University of California-Davis, USA
• M. S. Lilburn and R. Shanmugasundaram, Ohio State University, USA
• Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA
• Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia
• Markus Rodehutscord, University of Hohenheim, Germany
• Maureen Bain, University of Glasgow, UK
• Mette Vaarst, Aarhus University, Denmark; Klaus Horsted, Danish Centre for Food and Agriculture DCA, Aarhus University, Denmark; and Veronika Maurer, Research Institute of Organic Agriculture (FiBL), Switzerland
• Michael A. Grashorn, University of Hohenheim, Germany
• Michael D. Cressman, The Ohio State University, USA; Jannigje G. Kers, Utrecht University, The Netherlands; and Lingling Wang and Zhongtang Yu, The Ohio State University, USA
• Michael H. Kogut, USDA-ARS, USA
• Michael S. Lilburn, Ohio State University, USA
• Nicholas B. Anthony , University of Arkansas, USA
• Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA – Agrocampus Ouest, France
• Osman Yasir Koyun and Todd R. Callaway, University of Georgia, USA
• P. M. Hocking and J. Hickey, University of Edinburgh, UK
• Paul A. Iji, Mehdi Toghyani,  Emmanuel U. Ahiwe and Apeh A. Omede, University of New England, Australia
• Paul Iji, Fiji National University, Fiji Islands and University of New England, Australia; Apeh Omede, University of New England, Australia and Kogi State University, Nigeria; Medani Abdallh, University of New England, Australia and University of Khartoum, Sudan; and Emmanuel Ahiwe, University of New England, Australia and Federal University of Technology – Owerri, Nigeria
• Peter Groves, University of Sydney, Australia
• Pietro Rocculi, University of Bologna, Italy
• R. M. Gous and C. Fisher, University of KwaZulu-Natal and EFG Software, South Africa
• R. Michael Hulet, Penn State University, USA
• Rami A. Dalloul, Virginia Tech, USA
• Raveendra R. Kulkarni, North Carolina State University, USA; Khaled Taha-Abdelaziz, University of Guelph, Canada and Beni-Suef University, Egypt; and Bahram Shojadoost, Jake Astill and Shayan Sharif, University of Guelph, Canada
• Richard K. Gast, USDA-ARS, USA
• Richard M. Fulton, Michigan State University, USA
• Robert F. Wideman, Jr., University of Arkansas, USA
• Robert Moore, RMIT University, Australia
• Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia
• Ruediger Hauck, Auburn University, USA; and Lisa Bielke and Zhongtang Yu, The Ohio State University, USA
• Ruihong Zhang, University of California-Davies, USA and Hamed M. El-Mashad, Mansoura University, Egypt
• Ryan J. Arsenault, University of Delaware, USA
• Sabrina Vandeplas, Adisseo France SAS, France
• Sami Dridi, University of Arkansas, USA
• Samuel E. Aggrey , University of Georgia, USA ; Fernando González-Cerón , Chapingo Autonomous University, Mexico ; and Romdhane Rekaya , University of Georgia, USA
• Shlomo Yahav, Institute of Animal Science, ARO, Israel
• Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France
• Steven C. Ricke, University of Arkansas, USA
• Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA
• T. B. Rodenburg, Wageningen University, The Netherlands
• Thea van Niekerk, Wageningen Livestoch Research, The Netherlands
• Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA
• Tina Widowski, Teresa Casey-Trott, Michelle Hunniford and Krysta Morrissey, University of Guelph, Canada
• Tom J. Humphrey and Lisa K Williams, Swansea University, UK
• U. S. National Poultry Center – USDA-ARS, USA
• Velmurugu Ravindran and Mohammad R. Abdollahi, Massey University, New Zealand
• Venugopal Nair, Pirbright Institute, UK
• Walter Bottje and Byung-Whi Kong, University of Arkansas, USA
• William A. Dozier III, Auburn University, USA; and Paul B. Tillman, Poultry Technical Nutrition Services, USA
• Xiang Liu, University of Tennessee, USA, Irene Hanning, Lincoln International Academy, Nicaragua, Sandra Diaz-Sanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA
• Xiaofan Wang and Jiangchao Zhao, University of Arkansas, USA
• Y. Nys, Institut National de la Recherche Agronomique (INRA), France
• Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan