Welcome to the June issue – we have a good mix of papers with some being invited from speakers at the World Poultry Congress held in Beijing and the last WPSJ New Zealand branch meeting in 2016. Otherwise we have reviews concerning novel feed ingredients, diseases (including those which are going to be more of a problem with the anticipated limitations on antibiotic use in feed in certain regions soon), and two papers on odour. Increasingly we are receiving papers covering disease control, and we are having to be very specific regarding the content of such reviews. Any authors wishing to write about the consequences of antibiotic removal and alternatives for in-feed use need to be aware that, due to this increased submission rate, their papers must be very focussed on single areas of this topic. It’s a good idea to check back in previous issues to see what has been published before and then concentrate on other areas.

Sadly, we have also had a case of plagiarism, and have now taken extra steps in using the latest detection software to help remedy this. We are very concerned about blatant plagiarism, and any authors found doing so will have their paper revoked and will not be allowed to publish in the WPSJ again. The copyright form is a legal document, and the declarations it contains must be taken seriously by authors.

On a lighter note, there are several good WPSA meetings coming up this year, including the popular meat and egg conference in Scotland in September, which is back to back with the World Poultry Veterinary conference in the same location, which will hopefully swell delegate numbers. At the time of writing I am preparing to attend the board meeting held at the ESPN conference in Spain in May, and hope to catch up with many members there, especially our reviewers and translators who are such an asset for the Journal. Their assistance is very much appreciated.

I have been assessing our print versus online readership, and we are now down to under 2000 print copies being sent out, which is a great saving not only in costs but also environmental considerations. For any members who wish to only receive the online version of the journal, please go onto the main WPSA website for information on how to do this. The online version has features which can cut down time spent looking for certain papers – members can put in keywords which will automatically send out an email as and when such keywords appear. The online papers should be accessible well in advance of the print copy.

Dr Lucy Waldron

Editor

This paper presents the current situation of the global poultry sector and future trends, and discusses the challenges the sector is facing, with particular emphasis on four areas: food security, social challenges (poverty alleviation and equity), health (animal and human) and environment (natural resources and climate change). Poultry makes a substantial contribution to food security and nutrition, providing energy, protein, and essential micro-nutrients to humans, with short production cycles and the ability to convert a wide range of agri-food by-products and wastes into meat and eggs edible by humans. Poultry is the fastest growing agricultural sub-sector, especially in developing countries. The global poultry sector is expected to continue to grow as demand for meat and eggs is driven by growing populations, rising incomes and urbanisation. In this context, the sector is facing unprecedented challenges. Particularly for small holders and the poor, both in rural and urban areas, poultry is a major asset and key to poverty alleviation, providing income and market participation. Birds can be sold in times of crisis and act as household insurance. But the growing market is essentially benefiting large scale operations and access to market is critical for small holders. However, poultry represent a threat to human health, especially as a vector of infectious diseases and because of its role in antimicrobial resistance. Furthermore, poultry has a significant impact on the environment and is a large consumer of natural resources. While the sector is usually seen as efficient in converting natural resources into edible products, it uses large amounts of land, water and nutrients for the production of feed materials and contributes to climate change, mainly through feed production, and air and water pollution.

Odour emissions are a normal part of broiler production but they potentially threaten the sustainable development of the broiler industry. There are currently no effective methods to reduce odour emissions that are practical or affordable for use in commercial farms. Diets can be formulated to more closely meet the bird's nutritional requirements to avoid overfeeding and to reduce the excretion of undigested components. This will decrease the amount of substrates that the microbes metabolise to odorous compounds. Diet can affect gut microflora, faecal microflora, litter moisture content, pH and water activity, all of which may affect the emission of odorants. This review details the role of diets on odour emission from broiler production. In the first part of this review, key odorants from broiler production, their origin, and measurement techniques have been discussed. This is followed by the role of feed ingredients, enzymes, feed additives, minerals, dietary protein levels, necrotic enteritis and litter conditions on odour emissions. It has been reported that nutritional strategies such as partial replacement of soybean meal with meat meal in the diet, use of a low sulphur diet, low protein diet, Bacillus subtilis based probiotic and saponin may reduce emissions. Additionally, drying the litter results in lower emission of odorants including the ones that contain sulphur and prevention of necrotic enteritis and wet litter condition may also reduce odour emission from broiler production.

Necrotic enteritis (NE) has become one of the most important diseases of modern global poultry production, with an estimated cost of around US$6 billion per annum in lost production and control strategies. The rise in prominence of NE is attributed to the prohibition of antibiotics as growth promoters (AGP) or the voluntary implementation of ‘drug-free’ broiler production programmes. Pathogenic strains of Clostridium perfringens are responsible for NE, with those expressing the NetB toxin a definitive cause in disease models. C. perfringens are normal inhabitants of the gastrointestinal tract (GIT) but these are typically non-pathogenic strains. When intestinal health is compromised, the prevailing conditions allow the establishment and proliferation of pathogenic, toxin-secreting strains of C. perfringens. The toxin(s) damages the intestinal epithelium and causes disease. Certain dietary-related factors are recognised as predisposing poultry to NE. This review will focus on the key initiators of NE and will outline the most appropriate strategies to counteract these predisposing factors and prevent NE. The continual push, globally, for poultry production programmes with less antibiotic use will sustain NE as an important and costly poultry disease that requires dietary intervention.

Poultry meat and eggs are the most popular animal products in the South Pacific region but domestic production is insignificant and does not meet demand. High cost of inputs (feed, day-old chicks and equipment) and access to market are major constraints which limits poultry production in most countries of the region. The local industry is mainly traditional, based on ‘family poultry’ (FP) with few large scale commercial systems. The result of this has been massive importation of poultry products mainly from Australia, New Zealand and the United States of America. This paper presents the current state of poultry industries in selected countries (Fiji and Samoa) of the region. Major challenges and opportunities of the industries are discussed.

Since 2006, when the European Union imposed a total ban on the use of antibiotic growth promoters, scientific interest has focused on natural feed additives that might be positive to both production performance and animal health. Inulin is a prebiotic, which occurs naturally in many plants as a storage material. The specific structure of inulin underlies the fact that it is not digested by the host digestive enzymes. Unchanged, the prebiotic reaches the large intestine, where it undergoes fermentation and becomes a substrate for some strains of healthy bacteria. Current literature contains information on the effects of inulin on broiler performance and laying performance of hens. It may be concluded from data available that inulin is beneficial in the production of poultry meat and eggs. Inulin may improve feed intake and conversion, stimulate weight gains, strengthen the skeletal system, improve carcass yields and the production and quality of eggs. However, reports on the subject are scarce, and the results they present vary substantially. The mode of action of inulin appears to be complex, multidirectional and is not yet fully understood. The ambiguous character of inulin may result from the fact that its effectiveness in poultry nutrition depends on a number of factors. Despite these unresolved issues, the positive properties of inulin may be of benefit to the poultry industry.

The objective of the current paper is to review research findings in organic poultry or free-range systems and its perspectives for the tropical Latin America region, including genotypes adapted to production systems in semi-captivity, according to the specific characteristics of each country. Different feeding systems schemes are analysed as well as low cost feed resources that could be used. Most of the studies reviewed for free-range systems propose feeding schemes based on two stages, which are starter (1-5 weeks old) and finisher (5-15 weeks old) diets. Carcass yield and quality are covered; however there is still debate due to the great variety of results observed, depending on age, genotype, feed ingredients and characteristics of the system used. It has been suggested that carcass characteristics improved due to increased activity, which enhances bird comfort and welfare. The findings of this review indicated that producing meat in these systems is feasible in tropical countries. However, it is necessary to establish adequate conditions for every country to ensure viability, on the basis of meat quality and economic variables.

Aspergillosis is an infectious, non-contagious fungal disease caused by species within the ubiquitous opportunistic saprophytic genus Aspergillus, in particular Aspergillus fumigatus. In poultry, infection by A. fumigatus may induce significant economic losses particularly in turkey production. A. fumigatus develops and sporulates easily in poor quality bedding or contaminated feedstuffs in indoor farm environments. Inadequate ventilation and dusty conditions increase the risk of bird exposure to aerosolised spores. The respiratory tract is the primary site for A. fumigatus colonisation, leading to severe respiratory distress and associated granulomatous airsacculitis and pneumonia. It infects the respiratory system of many kinds of birds, leading to a range of disease manifestations from acute to chronic infections. Acute cases are seen in young birds following inhalation of spores, causing high morbidity and mortality. The chronic form affects older birds and appears more sporadically. Treatments for infected poultry are non-existent; therefore, prevention is the only way to protect poultry. The mechanism of host-pathogen interaction, early diagnostic methods and antifungal treatment schedules need to be further studied in order to control this disease.

Japanese quail (Coturnix coturnix japonica), the smallest farmed avian species, has become a popular meat source among consumers. From the producers’ point of view, commercial quail farming is a profitable avenue and the volume is increasing significantly. Producing value added quail meat is an important way to improve marketing opportunities. The purpose of this paper is to review slaughter, carcass characteristics, meat quality and meat composition of Japanese quail. The status of Japanese quail meat consumption, along with marketing strategies, such as the development of new products and processing methods is discussed, and in addition, the paper covers adding value to spent Japanese quail meat by means of tenderisation with natural agents.

Salmonellosis is a typical zoonotic disease that occurs frequently in poultry flocks. Many salmonella serovars have been found to be responsible for this disease. In this review besides, poultry as a carrier of Salmonella enterica serovar Typhimurium infection, various infectious routes, pathology, sources of infection are discussed as well as diagnostic measures and preventive strategies that aim at reducing the incidence of salmonellosis at the farm level. Among the different diseases occurring in poultry, those caused by the genus Salmonella is the most common, causing serious losses to the poultry industry in terms of mortality, reduced growth and loss of egg production. The diseases caused by S. enterica serovar Typhimurium have got public health significance, as well as being associated with food poisoning in humans. Salmonellosis in humans is mainly caused by S. typhimurium. The ability of this serovar to infect birds and contaminate eggs makes it a potent infection agent for humans. As S. typhimurium shows foodborne pathogenesis, it is important to comprehend how it can affect eggs and what strategies are needed to enhance control over infection.

Flavonoids are natural compounds derived from fruits, vegetables and medicinal plants. These compounds have been reported to possess various biological actions including anti-inflammatory, antioxidant, growth promoter, antiviral, hepatoprotective, antibacterial, antiallergic, anticarcinogenic, antithrombotic and immunomodulator activities in various animals and poultry species. Quercetin is found in various foods such as vegetables, tea, fruits, wine apples and onions and is known to exert positive effects on poultry production and health. Since, quercetin enhances the immune system by stimulating lymphocytes, macrophages and IgY antibody production and improving natural killer cell activity, lymphoid organs (spleen, thymus and bursa) weights as well as activating the cytokines profile, its supplementation can lead to a state of immune alertness and a lower incidence of infections and diseases. In addition, it affects the dendritic cells (DCs) that play an important role in adaptive and innate immunity. Quercetin revokes the ability of lipopolysaccharide (LPS)-stimulated dendritic cells to induce specific T cell activation and reduce the cytotoxicity in both in vivo and in vitro studies, suggesting quercetin works as an immunosuppressive agent. As immune function is crucial for poultry productivity and prosperity, this review elucidates the potential nutritional effects and health benefits of quercetin on poultry as a replacer for traditional immune boosters and growth promoters. It includes the antiviral activity of quercetin against influenza A virus, rhinovirus (caused common cold), adenovirus (source of necrotic pancreatitis in broilers) and suggests its role in counteracting heavy metal toxicity. However, further studies on molecular basis are required to understand mode of action, beneficial applications as a natural feed additive, growth promoter and immune enhancer, beside the side effects of this compound in poultry.

Application of chicken manure is commonly practiced in the horticultural industry due to its value as a fertiliser, ability to improve soil properties and relatively low cost. An unpleasant odour is inherently associated with poultry manure and is considered one of the major limitations in applying chicken manure to production land. Odours originating from chicken manure result from a combination of up to 150 compounds including volatile fatty acids, mercaptans, esters, carbonyls, aldehydes, alcohols, ammonia and amines. Odours are mainly generated by decomposition of chicken faeces, feathers, spilled feed, dust and bedding materials. Issues related to odour from chicken manure are associated with three main locations: sites of production and land application and storage areas. Many strategies have been tested for odour management at production sites, however, odour control, associated with storage and land application, are yet to be addressed. Since odour management is one of the major elements of overall environment management in crop production, this review provides an assessment of odour issues associated with use of chicken manure in the horticultural industry with special reference to minimising odour at storage and land application sites.

The liver is the ‘central laboratory’ of a chicken's body, responsible for sorting and transforming digested compounds as well as dealing with waste products. It is essential that this organ is kept in an excellent condition in order to maintain a healthy bird. Viral hepatitis in poultry is a complex disease syndrome caused by several viruses belonging to different families, including fowl adenoviruses (FAdV), avian hepatitis E virus (HEV), duck hepatitis virus (DHV), and turkey hepatitis virus (THV). Although, these viruses target the liver primarily, they each possess unique clinical and biological features. Hydropericardium syndrome (HPS) is a highly infectious disease caused by FAdV serotype 4 (FAdV-4) affecting poultry, especially broilers, and is characterised by the accumulation of fluid in the pericardial sac and hepatitis. Inclusion body hepatitis (IBH) was recognised firstly in the US, and the disease has now been reported in many countries. FAdV, the causative agent of inclusion body hepatitis, is a Group I avian adenovirus in the genus Aviadenovirus. The affected birds have a pale, swollen, friable, and haemorrhagic liver with pathognomonic histological lesions including intranuclear inclusion bodies in the nuclei of the hepatocytes. Avian HEV naturally infects chickens and is associated with hepatitis-splenomegaly syndrome, although the majority of the infected birds are subclinical. THV is a picornavirus that is likely the causative agent of turkey viral hepatitis. Currently there are more questions than answers about THV, and pathogenesis and clinical impact remains largely unknown. Future research into viral hepatic diseases of poultry is warranted to develop effective vaccines, specific diagnostic assays, and identify suitable cell culture systems for virus propagation. This review covers the common and unique features of major hepatitis causing viruses, with emphasis on FAdV, HEV and THV in an effort to identify the knowledge gaps and aid prevention and control of poultry viral hepatitis.

Growth is a key characteristic of animals and can be defined as any change in body size per time unit, and is influenced by genotype and environment. Mathematical functions called ‘growth models’ have been used to explain the growth patterns of poultry species. These semi-mechanistic growth models have a non-linear structure, sigmoid shape, and certain biologically meaningful parameters. In poultry science, Gompertz, Logistic, Richards and von Bertalanffy functions have been commonly used to model the growth patterns of birds. In this review, the studies concerned have been summarised under the titles ‘determination of the best-fitting growth model’, ‘a comparison of the growth of poultry species or various experimental groups’, and ‘genetic parameter estimates for growth curve parameters’. This review discusses existing and new approaches to growth modelling.

Food borne transmission of antibiotic resistant strains of Escherichia coli from contaminated food has been recognised as an important hazard for human health in the past few decades and pathogenic strains of E. coli have long been considered as serious zoonotic hazards. Poultry meat is attractive for consumers worldwide, so the measures to preserve the safety of poultry meat are important issues. Tetracyclines are one of the most frequently used antibiotics in poultry farming and are still used in human medicine. The widespread use of tetracyclines in poultry farming may have resulted in the development and transmission of resistance strains from poultry to humans via the food chain. The relationship between the use of tetracyclines and the presence of resistant strains of E. coli in poultry meat, mainly due to the irregular use of antibiotics, is reviewed in this paper. The need for prudent use of antibiotics, particularly those which are used in human medicine is highlighted. Continuous monitoring and reporting on incidents in the future should improve the current regulations.

The World’s Poultry Science Journal is indebted to Prof J.A. Castello, Prof D.K. Flock, Dr M. Tixier-Boichard, Dr S. Cherepanov and Prof N. Yang for the translations of these summaries.

Dr Glenn Froning, aged 86, of Lincoln, Nebraska, sadly passed away January 29, 2017. Born in Gray Summit, Missouri, September 8, 1930, to Gilbert Charles Froning and Marie (Buchanan) Froning, he obtained a B.S. degree in Poultry Science at the University of Missouri in 1953; a M. S. degree in Poultry Products at the University of Missouri in 1957; and a PhD in Food Science (Poultry Products) at the University of Minnesota in 1961. He served as a First Lieutenant in the U. S. Army in Korea from 1954-1956. Dr Froning was Assistant Professor in the Department of Food Service, Rutgers University, from 1961-1963, Assistant Professor in the Department of Poultry Science, University of Connecticut from 1963-1966, and finally moved to the University of Nebraska in 1966.

Over the next thirty years, with reorganisation at the University, Glenn chaired the Poultry Science Department until it combined with Animal Science, making a final move to Food Science and Technology in the early 80's. Recently he was Professor Emeritus in the Department of Food Science and Technology at the University of Nebraska.

He was the recipient of many honours and awards throughout his career, including election as a Fellow in the Poultry Science Society. He was also a very active member in the World's Poultry Science Association, both internationally and within the USA Branch. Dr Froning authored, or co-authored, more than 200 scientific publications and popular articles on poultry meat and eggs. Former graduate students are now spread throughout the United States as well as in many countries around the world. Following his retirement Glenn continued consulting in his professional field devoting many years as Food Science and Technology Advisor to the American Egg Board.

Glenn married the love of his life, Lynne, in 1962 and on their 50th anniversary, celebrated with a family event, identified as “the best vacation ever". They travelled extensively for pleasure and in conjunction with his national or international speaking engagements. His greatest pleasure, however, was vacationing with his family, celebrating milestones in the grandchildren's lives, rooting for Big Red, his Saint Louis Cardinals and Kansas City Royals, and spending quiet times with family and friends. Glenn remained active in his church, coordinating the charity Mission Produce Table each year while serving on the Property and Facilities Committee. As an active member of Northeast Kiwanis, he enjoyed volunteering with the Backpack Program at Belmont Elementary School where his daughter teaches.

Glenn is survived by his wife of 54 years, Lynne Froning; daughters, Teri Foley and Sharon Phillips n; grandchildren, John and Abigail Foley, and Spencer Phillips (all based in Lincoln); his brother, William Froning of Arlington, Texas as well as numerous nieces, nephews and cousins.