Heated air reduces bacteria in cages USDA researchers have discovered that poultry producers can reduce bacterial cross-contamination in poultry cages by treating the cages with forced air that's been heated to 122 degrees Fahrenheit (50 Celsius).
This is the most up to date, complete and practical guide to chicken nutrition that you can buy.
It covers the underlying theory of poultry nutrition making it easier to recognise problems in the field. As the most important aspects of the diet are those that make up the largest proportion of the costs, this book focuses on these areas e.g Energy, Protein and Key Minerals.
Saskatchewan regains poultry market access to Taiwan The Canadian government announced earlier this month that Saskatchewan poultry producers will again have access to the Taiwanese poultry and poulty products market, effective immediately.