Poultry Times 7-17-23

Rats and mice accelerate the spread of at least 35 diseases that plague animal production

Left unchecked, rodent populations will expand rapidly, spreading disease to areas and animals

odents cause damage to facilities, increase energy costs and contaminate feed

itan bait stations are ready-to-go and require no additional securing thanks to a pre-installed custom brick, eliminating the fear of the station blowing away

eighted stations are less likely to be disturbed by livestock and non-target animals

emovable tray for faster bait replacement: saves time and labor costs

emember to rotate your bait to prevent resistance to a specific formula

Meet Titan, the Weighted Bait Station from Tomcat designed to make implementing your Rodent Control program simple, fast and effective, without the fear of the station blowing away.

Can use chunks, soft bait, place pacs in bait stations.

OptiGROW

THE ORIGINAL CHICK MAGNET

The OptiGROW nipple is specifically designed to present water to day-old broiler chicks for the best possible start, and will deliver fresh water throughout the grow-out for the largest possible broilers.

Made with a stainless steel triggering pin and chemical resistant thermoplastic body

Box 1338, gainesville, gA 30503.

Companion Poultry

Publications: A guide to Poultry Associations; Poultry resource guide.

The opinions expressed in this publication by authors other than Poultry Times staff are those of the respective author and do not necessarily reflect the opinions of Poultry Times.

Advertisement content is the sole responsibility of the advertiser. Poultry Times assumes no liability for any statements, claims or assertions appearing in any advertisement.

“

Poultry Times

BioSafe Systems, 2 860-290-8890; www.biosafesystems.com

eagan Mfg., 16

870-878-6805; www.eaganmfg.com

gas-Fired Products, 14

800-849-7311; www.spaceray.com

Hog Slat, 26

800-949-4647; www.hogslat.com

impact Poultry Products, 23

800-448-4723; www.impactpoultryproducts.com

innovational Water Solutions, 24 763-208-6506; https://iwatergroup-us.com

Kunafin (The insectary), 24

800-832-1113; www.kunafin.com

l.B. White, 19 608-783-5691; www.lbwhite.com

lubing Systems, 4 423-709-1000; www.lubingusa.com

Metzer Farms, 23 831-240-1946; www.metzerfarms.com

Motomco, 3

800-237-6843; www.motomco.com

neogen, 28

800-234-5333; www.neogen.com

o verdrive lighting, 18 800-657-0509; www.aglights.com

Precision lighting, 1, 15, 20, 22 800-737-1837; www.poultrylighting.com

Star labs, 21 800-894-5396; www.primalac.com

The egg Carton Store, 24 866-333-1132; www.eggcartonstore.com

Walinga USA, 27 800-466-1197; www.walinga.com

Weightech, 17, 21 800-457-3720; www.weightechinc.com

general Manager

Cindy Wellborn

770-718-3443

cwellborn@poultrytimes.com

editor

David B. Strickland

770-718-3442

dstrickland@poultrytimes.com

Digital Manager

r achel Danford

770-718-3438

rdanford@poultrytimes.com

Senior Sales executive

Stacy louis

770-718-3445

slouis@poultrytimes.com

Sales Support

Janice Sisk

770-536-2476

jsisk@poultrytimes.com

Content Writer elizabeth Bobenhausen

770-209-3335

ebobenhausen@poultrytimes.com

oleg Bilyk, Unsplash

Keep outdoor food preparation safe and fresh during summer

By elizabeth Bobenhausen poultry times staff ebobenhausen@poultrytimes.com

GAINESVILLE, Ga. — Summer is officially upon us, and the warmer months can be very hazardous to particular foods.

“USDA reminds summer travelers not to let your outdoor meal become a feast for bacteria,” Dr. Emilio Esteban, USDA under secretary for food safety, said. “Bacteria grows faster during the summer months because it’s warmer and more humid. Pack perishable foods safely with a cold source and wash your hands thoroughly while preparing food.”

The U.S. Food and Drug Administration defines salmonella as “a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis.” The FDA adds that salmonella can be spread “by food handlers who do not wash their hands and/or the surfaces and tools they use between food preparation steps.”

The USDA’s Food Safety and Inspection Service says, “Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.”

Know the basics

The USDA gives four basic guidelines to remember. The agency says to avoid the “danger zone,” as well as safety on the road, camping/backpacking and washing your hands.

• The ‘Danger Zone’

Food that sits in temperatures amid 40 degrees F and 140 degrees F is deemed to be in the danger zone. The food does not have long before it will begin to spoil and could cause illnesses. It is important to put spoilable food in the refrigerator within two hours. If it is more than 90 degrees F outside, put perishable food in the refrigerator within one hour. Cold foods must be stored in a cooler at 40 degrees F or lower. Hot foods are to be on the grill or warmer plates

at 140 degrees F. Leftovers are to be split up in small quantities and put in small containers. The leftovers must be put in a cooler below 40 degrees F.

• Safety on the road

While traveling it is important to make sure the cooler is stocked to hold any food that may spoil. Keep food and drinks in separate coolers. The cooler holding the drinks will be opened more often therefore the temperature in the cooler will change. The cooler holding the food must be put in the shade once outside.

Keep the cooler full. There will be more protection for the food. If the cooler is half full, fill it with ice to maintain the cool temperature.

• Camping and backpacking

If someone is going camping for more than one day, bring stable shelf products in the instance the products run out.

According to the USDA, some products to bring camping include:

1. Pre-packaged, shelf-stable meals

2. Peanut butter in plastic jars

3. Concentrated juice boxes

4. Canned tuna, ham, chicken and beef

5. Dried noodles and soups

6. Beef jerky and other shelfstable meats

7. Dehydrated foods

8. Whole or dried fruits

9. Nuts

10. Powdered milk and fruit drinks

• Washing your hands

To maintain safety, a person should always be mindful of washing their hands during food preparation. When using water and soap, a person must be sure to wash their hands for 20 seconds. If there is not any running water, use hand sanitizer or a wet alcohol wipe for hand cleaning.

The hand sanitizer or wet alcohol wipes must contain at least 60 percent alcohol. A person must never wash their hands in a river or stream

because of the potential for the water to not be clean.

Cooking

According to FSIS, raw meat and poultry should be cooked to a minimum of 165 degrees F. However, roasting meat and poultry is a different process. When roasting meat and poultry in the oven, it must be cooked at 325 degrees F. If a person wants to keep the meat warm, they must keep meat at 140 degrees F or above. Food must be reheated to an internal temperature of 165 degrees F. Be sure to cover the food and rotate it while in a microwave oven.

(Continued on page 21)

Protecting US food supply from bioterrorism threats

By elizabeth Bobenhausen poultry times staff ebobenhausen@poultrytimes.com

This is the fourth in a series from Poultry Times regarding the importance of security. This article deviates from farm biosecurity and focuses on bioterrorism, cyber and other threats potentially posed to the nation’s food supply.

GAINESVILLE, Ga. — Bioterrorism can be a threat to America’s food supply. John Hopkins University describes bioterrorism as “an act or threat of deliberate contamination of food for human consumption with chemical, biological or radio nuclear agents for the purpose of causing injury or death to civilian populations and/ or disrupting social, economic or political stability.”

They explain that terrorists can attack the food supply by “targeting livestock and crops during production, harvesting, storage or transport. This is called “agricultural bioterrorism” or “agroterrorism.” Terrorists could also “target processed foods during the processing, manufacturing, storage, transport, distribution or service of such foods” according to John Hopkins. This is called “terrorism targeting processed foods.”

The Biden White House released a memorandum in regards to the national security risk of the American food chain stating “Chemical, biological, radiological, and nuclear (CBRN) threats that may result in high-consequence and catastrophic incidents affecting the food and agriculture sector include but are not limited to: hazardous contaminants such as poisonous agents including toxic industrial compounds and materials, toxins, and chemical agents and precursors; natural or genetically engineered pests and pathogens of livestock, poultry, fish, shellfish, wildlife, plants, and insects; and physical effects of nuclear detonations or dispersion of radioactive materials.”

Threats

The most common threats to the food supply are chemical threats, biological threats, radioactive/nuclear threats and cyber threats. Food Docs defines a chemical threat as “Chemical contaminants are inorganic or organic compounds that are toxic and can cause harm to consumers when present in foods.” The use of biological weapons has been around for centuries. The United States Department of Homeland Security defines a biological threat as the intentional release of a pathogen (disease causing agent) or biotoxin (poison-

ous substance produced by a living organism) against humans, plants, or animals. According to John Hopkins University, the type of contaminated food or the type of agent that is used will determine how slow or fast an epidemic could be. The World Health Organization that nuclear or radioactive threats are “radioactive nucleotides that can be discharged into the environment from industries and from civil or military nuclear operations, food allergens, residues of drugs and other contaminants incorporated in the food during the process.”

Cyber threats have become the newest threat to the food supply. Spiceworks.com that cyber threat is a “malicious act intended to steal or damage data or disrupt the digital wellbeing and stability of an enterprise.” Esentire.com states that the most frequent cyberattacks in the food industry are ransomware and stolen data that is being sold on the dark web.

Attacks and accidents

During early February of this year, a trained derailed in East Palestine, Ohio. The train was carrying vinyl chloride which is used to make plastics. The government of Ohio decided to do a controlled burn of toxins, releasing them into the air. The New York Times reported farmers started to worry about their livestock and businesses. In the article, a farmer by the name of Ms. Milbuck said she had to put her turkey on antibiotics because it developed respiratory issues. She said her chickens were also laying eggs with a purple

shade on them.

According to Oxford University Press, a new cult was founded by Bhagwan Shree Rajneesh in 1981. He was from India. The cult believed in finding peace and enlightenment. The group bought a 60,000-acre ranch in North Central Oregon, which was near the city of Dalles. After developing their own society on the ranch, the cult wanted electoral control of the town of Antelope in Wasco County, and they received it. The cult took over the town to fit its belief system and renamed it Rajneesh. Although, they wanted more control. They decided to run for county boards and commissions, but the people of Wasco County did not want the cult members to run. In 1984, the cult wanted to reduce the number of voters in the county, so they put the bacteria Salmonella in the salad bars of ten restaurants, and 700 townspeople became ill, but fatalities never occurred. Among those 700 people were town officials. One individual who was not supposed to be infected was the U.S. Attorney General, Charles Turner. The cult planned to shoot him. The cult had acquired the bacteria over counter at a Seattle Scientific Supply House. There was evidence that they also possessed the AIDS/HIV viruses. After blaming top ranking members of the cult for the poisonings, Bhagwan Shree Rajneesh went back to India. Seven members cult members were indicted for attempted murder and conspiracies. Other members ran to Germany, but in 2005 they returned and surrendered

(Continued on next page)

to assist in disease control of the flock, continue biosecurity efforts

By david B. strickland poultry times editor dstrickland@poultrytimes.com

GAINESVILLE, Ga. — A very effective tool to assist in keeping birds healthy from disease is biosecurity. Poultry Times has been presenting a deep dive into biosecurity and its various focus areas. One of these areas is keeping an eye out for unusual mortalities.

USDA’s Animal and Plant Health Inspection Service notes that some bird mortality in a flock is to be expected, but large percentages is not normal. APHIS notes to rule out any obvious causes such as weather issues, predators or external factors. These types of deaths do not need to be reported, but if the culprit is from disease, these need to be reported because this will help to keep other farms in the area safe.

Signs of illness

APHIS provides a list of symptoms that should be noted when determining if an illness is affecting a flock.

These include:

• Swelling of eyelids, comb, head, wattles and shanks

• Reduced appetite, reduced

(Continued from previous page)

to authorities.

energy

• Lowered egg production

• Purple discoloration of legs, wattles and shanks

• Breathing difficulty

• Sneezing and runny noses

• Head and neck twisting

• Falling down or stumbling

• Tremors

The BCC did a report in 2021 on the Japanese earthquake that took place in 2011. In 2011, the island of Japan was hit by a 9.0 earthquake and 10 minutes later a tsunami followed. When the earthquake hit, systems at the nuclear powerplant in Fukushima immediately shut the nuclear reactors down. Diesel engines started putting water into the reactors because even after they shut down, the reactors are still hot. The BCC stated that 46 feet of waves from the tsunami overcame the sea wall and destroyed the diesel engines. The employees worked tirelessly to return power to the plant. Yet, a few days later, three reactor cores melted causing a meltdown. The plant then had several chemical explosions, which released radioactive materials into the atmosphere. The tainted atmosphere caused 150,000 people to evacuate.

Industrial Cyber reported back in February

• Diarrhea

• Circling

• A complete stiffness

• Sudden death

• Ruffled feathers

The USDA also adds to follow a basic three-step guideline – look, report and protect. Restrict access to birds and property. Keep clothes,

that the banana company, Dole, experienced a ransomware attack. The attack upset the company’s operations. This temporarily halted production plants and caused an intrusion to get food to grocery stores.

Counter measures

The Federal Emergency Management Agency (FEMA) is a major response factor in certain emergencies such as natural disasters. However, the agency has a chemical, biological, radiological and nuclear (CBRN) office. The office manages all CBRN emergencies from weapons of mass destruction crises and nuclear/radioactive crises. As well as fires and spills that require HAZMAT suits. The USDA Food Safety and Inspection Service works to protect the American food chain from contaminants. According to their website, the Significant Incident Preparedness and Response Staff (SIPRS) works within the FSIS. They both work in conjunction with

equipment and facilities clean. Keep vehicles clean to assist in the prevention of hauling disease in the area. Never borrow or share equipment with other bird owners. And, know the signs of disease, APHIS reports.

When faced with such viral poultry diseases, like virulent Newcastle Disease, the agency adds that, “Birds can become sick or die from exposure to just a few unseen viral particles. In a single day, the virus can multiply and infect every bird on your premises. The best way to keep your poultry healthy is to practice biosecurity — every day, every time.”

Vital biosecurity steps are essential when dealing with such a serious disease as virulent Newcastle disease, because this viral disease affects bird’s respiratory, digestive and nervous systems, and can spread so quickly among poultry that they can die before they even show any signs of the ailment, APHIS adds.

To report any signs of disease, and for more biosecurity and bird health information, contact APHIS at 866-536-7593; www.aphis.usda. gov.

government agencies, industry and other organizations. FSIS and SIPRS work to avoid, ease, respond to and recover from any attacks to the food supply.

On May 24, the North American Meat Institute announced that they would be teaming up with the Information Technology-Information Sharing and Analysis Center (IT-ISAC) to combat cyber-attacks in the meat and poultry sector.

Meat Institute President and CEO Julie Anna Potts said, “We are grateful for the leadership of several of our members who helped found the Food and Agriculture ISAC to better prepare the industry to fight against the increasing threat of cyber-attacks on our nation’s critical food infrastructure. As a partner, the Meat Institute will support the Food and Ag ISAC and will promote its value among our membership. It is important to collaborate across all of agriculture because we all make significant contributions to each of production in the food value chain.”

Chicken spotty liver disease – a potential vaccine on the horizon

BY Dr. Deni S e He A r D

TUCKER, Ga. — Spotty Liver Disease (SLD) manifests as acute infectious hepatitis in layer chickens. The disease occurs mostly in barn housed or free-range layer flocks and is characterized by an acute drop in egg production and high mortality.

With the production practice changes in the egg industry from conventional cages to cage-free housing systems, the incidence and economic impact of SLD is expected to become more prominent. Due to the great economic losses incurred by SLD, it has become an important concern for the egg industry.

Recently, Campylobacter hepaticus was identified as the causative agent for chicken SLD and was confirmed to infect the liver via the transmission of fecal-oral route and subsequent systemic spread. The discovery of C. hepaticus as the causative agent has led to a better understanding of the etiology of SLD. However, the virulence mechanisms of C. hepaticus remains unknown. Moreover, U.S. poultry producers have recently ranked SLD as a top

disease problem that needs to be addressed. There are no vaccines available to protect layer chickens against C. hepaticus infections, and essentially, there is a void in knowledge of immune responses to C. hepaticus in chickens.

In SLD outbreaks, individual birds and flocks have been reported to be able to recover from SLD without treatment, suggesting that the infected birds eventually developed protective immunity. Enzyme-linked immunosorbent assays (ELISA) have also shown that C. hepaticus can induce robust specific antibodies in sera samples from both naturally and experimentally infected birds.

However, it remains unknown whether the antibodies protect against SLD or whether recovered birds remain susceptible to recurring infection. Studies have shown that Campylobacter bacterins are efficient to protect against Campylobacter-induced systemic infections and the associated clinical diseases in animals. Thus, it is necessary to examine whether C. hepaticus bacterins can induce protective

Dr. Denise Heard is director of research programs with the U.S. Poultry & Egg Association based in Tucker, Ga. She can be reached by e-mail at dheard@uspoultry.org.

immunity against SLD in layers and consequently reduce the loss of egg production.

In response to the identified need from the poultry industry, USPOULTRY and its Foundation funded a research project during their 2022 Fall research competition to develop bacterins for the control of poultry SLD. The project will be conducted by scientists at Iowa State University where preliminary studies determined the complete genome of a representative C. hepaticus strain (USA52) from the U.S. outbreaks of SLD and confirmed its virulence in chicken SLD models. The previous work found that the C. hepaticus strains from the U.S. outbreaks are genetically diverse, represented by multiple sequence types and genetic lineages.

The research will consist of two

very specific objectives. First, the study will evaluate homologous protection of experimental bacterins against SLD. An experimental bacterin will be prepared using a clinical C. hepaticus strain in an oil adjuvant. The bacterin will be assessed for the efficacy of protection against SLD by homologous

challenge (with bacterin strain) in layers. In addition, one-dose and two-dose immunization schemes will be compared by homologous challenge.

The second objective will evaluate heterologous protection of experimental bacterins against SLD. The efficacy of the bacterin (the

same one used in Objective 1) will be assessed by heterologous challenges (with three phylogenetically different representative isolates from the bacterin strain) in layer chickens.

In both objectives, development of immune response (specific antibodies in serum), induction of disease (via culture and histopathology), and degree of protection against SLD will be assessed.

The vaccination and challenge trials will evaluate the efficacy of C. hepaticus bacterins. Researchers expect to determine if one dose can produce similar protection to two doses of vaccination and if C. hepaticus bacterins can produce broad protection.

These results will provide a foundation to guide the improvement of vaccines for practical use on poultry farms in future studies.

“

Due to the great economic losses incurred by slD, it has become an important concern for the egg industry.

busiNess

DUBLIN, Ireland — The second stop of the Alltech ONE World Tour wrapped up on June 20 in Dublin, Ireland, following an agenda of presentations focused on collaborative solutions to the challenges facing the agri-food industry as it confronts the “4 Cs” — the major forces of climate, conflict, consumer trends and rising costs.

ONE Dublin welcomed more than 500 international delegates in person at Croke Park. This event brought industry leaders to the stage to share valuable insights in live presentations and focustrack sessions while uncovering the challenges and opportunities related to agriculture.

Tara McCarthy, global vice president for ESG at Alltech, discussed demonstrating the ROI of sustainability.

“Our industry is navigating unprecedented disruption yet remains confident and committed to evolving towards a more sustainable food system,” McCarthy said. “The key to success will be the development of innovative solutions, but even more critical the capacity of the industry to work together across the value chain.”

Alltech recently launched a global value chain engagement study seeking industry input. While the complete Alltech Sustainability Insights report will be released later this summer, Holly Geraghty, project manager of sustainability at Alltech presented initial findings that included:

• There is a world of shifting and, depending on geography, quite divergent priorities. There is a very real series of crises facing the agri-food industry and, for the most part, an acknowledgement and realistic view of the gravity of those challenges. In the face of all that, it’s heartening to see a strong level of optimism and positivity with 86 percent of respondents agreeing that the food system can rise to the challenge.

• Respondents were similarly realistic about the need for support for the primary producers of the food that the 8 billion people on this planet eat with 67 percent agreeing that unless the farmer is incentivized, things will never change.

• There is a recognition that we won’t be able to resolve the challenges ahead without a huge degree of innovation and harnessing technology to enable us to feed ourselves

sustainably, with 92 percent of respondents believing that technology and innovation are key to more sustainable food systems.

• There is a near-universal recognition that there is going to need to be a collaborative conversation and effort up and down the value chain with 93 percent of respondents agreeing that we all have to work together to create a better food system for the future.

Delegates at ONE Dublin also heard presentations from Russell Smyth, head of sustainable futures at KPMG Ireland, about “The metrics that justify the investment”; Nina Prichard, head of sustainable and ethical sourcing for McDonald’s U.K. and Ireland, on “Our journey to net zero: The role of supply chain”; and Constance Cullman, president and CEO of the American Feed Industry Association (AFIA), on “The forgotten role of the feed industry”. These speakers were then joined by Hans Jöhr, former corporate head of agriculture at Nestle and current sustainability and ESG specialist and coach, for a panel discussion exploring “How do we feed the ecosystem, not just ourselves?”

Alltech

“The conversations that we are having here at ONE, the ideas that are being fostered and the science and the data being developed can help to create a story where agriculture is the hero,” said Dr. Mark Lyons, president and CEO of Alltech. “Together, we have the collective courage and impact to work together for a ‘Planet of Plenty.’”

The Alltech ONE World Tour will continue with stops in Calgary, Canada, on July 3–4, and in the U.S., Asia, South America and the Middle East. For more information and to register for an Alltech ONE World Tour stop, visit https://one. alltech.com/.

novus international launches a modern brand focused on ‘more’

DES MOINES, Iowa — Novus International Inc. has announced the beginning of a new area of smarter solutions for farmers

Dr. Mark lyons, president and Ceo of Alltech, at the Alltech one World Tour stop in Dublin, ireland.

around the globe – intelligent nutrition.

The global feed additive company hosted a press conference during the World Pork Expo in Iowa to reveal its comprehensive rebranding initiative. The changes reflect the 32-year-old company’s promise to deliver more to its customers and its commitment to providing solutions created through advanced technology, based on global scientific research that goes further to offer unexpected benefits to customers.

“Intelligent nutrition is how we support animal health and performance,” said Novus SVP and Chief Commercial Officer Ed Galo from the Iowa State Fairgrounds. “Our novel combination of experienced people, insightful perspective, and smarter solutions allows us to put more into everything we create. Because we want to deliver more benefits that deliver more for producers. That’s intelligent nutrition.”

Under the leadership of Novus President & CEO Dan Meagher, which began in 2020, the company has refocused its attention on where it can best support its customers by addressing challenges and opportunities in production. The Novus product portfolio includes solutions to those challenges in the form of amino acids, organic bischelated trace minerals, organic acids, enzymes, and essential oils. Novus also leads the way in embedding functional ingredients in grain through INTERIUS technology, the company said.

Galo says today’s Novus provides solutions and customerfocused services that are recognized for supporting reproductive performance, structural and gut health, and nutrient utilization; optimizing performance and sustainable protein production. But there’s always something more.

“We’ve experienced significant growth since 1991,” he said. “In the last few years, we’ve honed in on what we can uniquely provide to poultry and livestock producers, nutritionists, feed mills, and distributors around the world –solutions offering something extra. Services and solutions that are made of more.”

Made of More, the company’s new slogan, represents the focus of all its future endeavors.

“Just as producers are asked to

do more with their poultry and livestock – more growth, more efficiency, more yield - our experience and our solutions offer more to help them reach their production goals,” said Abishek Shingote, Novus associate vice president of Global Strategic Marketing –Technology & Innovation.

Novus liquid and dry methionine solutions utilize the HMTBa molecule, which is a precursor to L-methionine. Because of this unique molecule, ALIMET® feed supplement, MHA® feed supplement and MFP® feed supplement are nitrogen-free and have properties of an organic acid benefiting overall gut health. Liquid ALIMET feed supplement requires virtually no handling thanks to the company’s automated inventory system for customers (AIMS), Novus said, adding that HMTBa is also the backbone for MINTREX® bis-chelated trace minerals, highly bioavailable and absorbable organic zinc, copper, and manganese that allow producers to use lower inclusion of minerals in the ration while seeing the same or improved performance and growth. MINTREX is also a source of methionine through HMTBa. ACTIVATE nutritional feed acid is made from a blend of organic acids and HMTBa shown to reduce the survivability of certain pathogens in feed.

“These products provide more than what customers have come to expect from traditional organic trace minerals or organic acid solutions,” Shingote said.

Just as Novus works to do more for its customers, it’s also working to offer more to the industry. Galo says new products – created inhouse, through partnerships, or via mergers and acquisitions – are on the horizon.

“Innovation remains our core priority. As experts in the global food system, we can see where the animal protein industry is heading and this vision directs how we can help meet regional goals from performance and environmental sustainability to return on investment,” he said. “We are driven to create new ideas and technologies that improve the health of animals and animal protein production.”

For more information, visit http://novusint.com/MADE-OFMORE.

Perdue extends partnership with greengasUSA to further reduce carbon emissions

SALISBURY, Md. — As part of the company’s commitment to continuous improvement, Perdue Farms has extended its partnership with GreenGasUSA to advance its carbon-reduction goals.

In the companies’ second carbon-reduction initiative together, GreenGas will upgrade an existing methane-capture installation at Perdue’s Cromwell, Ky., facility with value-added modernization that will not only improve the facility’s operational efficiency and reduce its environmental footprint, but also benefits the surrounding community by creating local jobs.

A leading provider of renewable energy solutions, GreenGas helps farmers, food processors, and industrial manufacturers capture greenhouse gas (GHG) emissions from their operations. Through wastewater optimization and anaerobic digestion, the company converts waste streams into renewable natural gas (RNG), which is used by their customers as a zero- and negative-carbon fuel source to offset and reduce fossil fuel consumption.

This project is slated for completion in the fourth quarter of 2023 and expected to reduce the operation’s GHG emission by 5,000 MTCO2e per year.

“We are pleased to continue our partnership with Perdue Farms to provide solutions for their Cromwell plant,” Marc Fetten, CEO and founder of GreenGasUSA, said. “Through the execution of our RNG project, we will help Perdue with improvements to their existing digester, facilitating the removal of digestate to improve digester performance, and bring renewable energy to the Kentucky utility grid. With our vendor partners we are able to bring quick results to Cromwell and have the project operational this year.”

“Working with like-minded partners like GreenGas, we’re able to accelerate our environmental efforts and continue reducing the impact of our business, as well as

benefit the communities around our operations,” said Drew Getty, Perdue Farms vice president of environmental sustainability. “Following the high-impact success of our first project together in North Carolina – through which we are on track to reduce our companywide carbon emissions by 17 percent – expanding our partnership with GreenGas was an obvious next step in our ongoing journey of continuous improvement at Perdue.”

In January 2023, Perdue and GreenGas announced the successful launch of a similar project at Perdue’s Lewiston, N.C., facility to capture the methane from the operation’s onsite wastewater treatment facility and convert it to RNG. Through the first six months of operation, more than 40,000 metric tons of CO2e were captured and converted to RNG – the GHG equivalent of eliminating 4.5 million gallons of gasoline being consumed.

For a video explaining the project, visit https://www.youtube. com/watch?v=pzcVnA5jI9Y.

Tyson Foods hosts Supplier inclusion Summit

SPRINGDALE, Ark. — Tyson Foods recently hosted its first ever Supplier Inclusion Summit on June 20 with more than 25 of the company’s customers, supply chain partners and potential suppliers to have impactful conversations about the importance of building and nurturing a diverse supply chain.

The event builds on the company’s effort to build a robust supplier diversity program that is aligned with the company’s values, while delivering on its core strategies of winning with customers, consumers and team members.

“We are proud to work with companies like Tyson Foods that share our views on diversity and inclusion,” said Jim Morris, owner and CEO of Morris Packaging and (Continued on next page)

Heartland Supply Company. “It is essential to have partners who understand the benefits of having a diverse workforce and who are committed to creating a more inclusive society. As we continue to grow and evolve, we will remain steadfast in our efforts to create a workplace that reflects the diversity of the communities we serve.”

The summit began with an evening reception hosted by Tyson leadership and included a full day of networking opportunities with company leadership, matchmaking between suppliers for enhanced partnerships, supplier enrichment sessions and a featured panel discussion with leaders from Tyson customers.

“We are incredibly grateful to all those that attended our inaugural diversity supplier summit,” said Paul Davis, Tyson vice president and chief equity, inclusion and diversity officer. “The collaboration across the value chain speaks to the importance of strategic sourcing to build economic empowerment within our supply chain. Also, our customers and suppliers were able to discuss and learn best practices

in diversity program management to ensure effective collaboration on ways to innovate and better serve the consumer. Diversity, equity, and inclusion at all levels is necessary to build a more sustainable food system and industry.”

USPoUlTrY Foundation accepting education recruitment funding applications

TUCKER, Ga. — The USPOULTRY Foundation is now accepting applications from colleges and universities for the Industry Education Recruitment Funding program. The funding supports student recruitment at colleges and universities that cultivate careers in the poultry and egg industry.

Any institution of higher education in the United States that does not have a Poultry Science Department or degree but demonstrates ways of connecting students with the poultry and egg industry is eligible to apply for a recruitment grant of up to $7,000. Schools that offer a poultry

science minor may be eligible for up to $3,000 in additional funding, pending USPOULTRY Foundation Board approval.

“For the 2022-2023 year, the USPOULTRY Foundation provided $303,366 in student recruiting grants to the six U.S. universities with Poultry Science Departments and 22 other institutions with industryrelated programs. Part of the USPOULTRY Foundation’s mission is help foster student recruitment and future industry leaders,” said Mike Levengood, Perdue Farms, and USPOULTRY Foundation chairman.

“As we try to meet the growing demand for young talent to fill the human resource needs of the industry, we encourage colleges and universities across the nation to take advantage of this valuable opportunity. Apply today for funds to assist your school in recruiting students into your poultry-related program. Our industry needs diverse majors to run its operations, from poultry and animal science to business, marketing, accounting and information technology,” said Barbara Jenkins, USPOULTRY Foundation executive director and USPOULTRY vice president of education and student

programs.

A committee of university and industry professionals will review funding requests and make recommendations to the USPOULTRY Foundation board of directors. Institutions may apply for a grant by completing the funding application and submitting it via email to Barbara Jenkins at bjenkins@uspoultry. org or via regular mail by August 15. The application can be accessed at https://www.poultryfoundation.org.

researcher assesses use of metals on the resistance and virulence of APeC

TUCKER, Ga. — The U.S. Poultry & Egg Association and the USPOULTRY Foundation announce the completion of a funded research project at the University of Georgia in which a researcher assessed the use of metals on the resistance and virulence of avian pathogenic E. coli (APEC).

The research was made possible in part by an endowing foundation gift from Mar-Jac Poultry and proceeds from the International Poultry Expo, part of the International Production & Processing Expo. The research is part of the association’s comprehensive research program encompassing all phases of poultry and egg production and processing.

A summary of the completed project: Project #726: Assessing the Impact of Feed Supplements on the Selection of Avian Pathogenic Escherichia coli (APEC); Dr. Catherine M. Logue, College of Veterinary Medicine Department of Population Health, University of Georgia, Athens, Ga.

Logue, a professor at the University of Georgia, recently completed a project with a primary hypothesis that metal supplementation can impact poultry health by selecting pathogenic E. coli resulting in undesirable health outcomes for poultry production.

Findings revealed that metal resistance is prevalent in APEC, and some metals were of greater prevalence than others. This work highlighted the need for a better understanding of specific supplements or metals in the greater context of their potential for selection or control for

pathogens, such as APEC.

The research summary, as well as information on other association research, can be found on the USPOULTRY website at www.uspoultry.org.

year period to benefit fish and wildlife habitat on private lands across much of the nation.

“Today’s announcement by the U.S. Department of Agriculture will support America’s hardworking private landowners when they do good things for fish and wildlife,” said Whit Fosburgh, president and CEO of the Theodore Roosevelt Conservation Partnership. “About 60 percent of the land base in the United States is privately owned, and these lands often represent the most productive fish and wildlife habitat—their conservation is critical.”

habitat through partnerships in Wyoming, Montana and Idaho.

“With today’s announcement, USDA has committed to additional funding, broader geographic scope, longer term planning, and better coordination between the Natural Resources Conservation Service and the Farm Service Agency toward wildlife habitat goals,” Fosburgh added. “All of this adds up to great news for hunters and anglers.”

tion in Alabama.

As part of the series of proposed transactions, CPKC and CSX would each acquire or operate portions of Meridian & Bigbee Railroad LLC, a G&W-owned railway in Mississippi and Alabama, to establish a new freight corridor for shippers that connects Mexico, Texas and the U.S. Southeast.

TrCP applauds habitat funding announcement from USDA

WASHINGTON — The USDA has announced its intention to direct at least $500 million during a five-

The Working Lands for Wildlife model uses a landscape-level planning approach to restore and conserve wildlife habitat efficiently, over large areas, TRCP notes, adding that these USDA funds will be directed through this approach by utilizing the Farm Bill’s voluntary and incentive based Environmental Quality Incentive Program and the Agricultural Conservation Easement Program to keep working lands working while conserving critical fish and wildlife habitat. At least $40 million will be dedicated to conserving migratory big game

Introducing EAGAN FAST TRACK Wall Vents

railroads reach agreement to create new corridor linking Mexico, Texas and the Southeast

JACKSONVILLE, Fla. — Canadian Pacific Kansas City, CSX Corp. and Genesee & Wyoming Inc. have announced they have reached agreements that when completed will create a new direct CPKC-CSX interchange connec-

“This strategic acquisition will bring more shipping options to intermodal, automotive and other customers by providing a new, efficient corridor connecting expanding markets in Mexico, Texas and the U.S. Southeast,” said Keith Creel, CPKC president and CEO. “With this new east-west connection taking advantage of each railway’s routes and service, we can extend our reach converting more freight traffic to rail and off our highways.”

“CSX is excited to establish this new interchange connection with CPKC, which provides shippers with a compelling transportation option with access to markets in Texas and Mexico as well as into the heart of the thriving and dynamic U.S. Southeast,” said Joe Hinrichs, president and CEO of CSX. “This

FAST TRACK Wall Vents

Our new Fast Track Wall Vent (Patent Pending) takes the concept of a wall vent to the next level. It comes fully assembled right out of the box, goes up very quickly and is very competitively priced.

Wall Vent Features

Δ Available either insulated or uninsulated

Δ Superior performance

Δ Integrated track cord tensioner/locator

Δ Integrated winter latching system

Δ Cord guide included along with installation jig to speed up installation

Δ Available in 8”,10’, 12”, 14” heights with custom lengths available

Δ Perfect for retrofit applications-the wall vent is surface mounted to compensate for framing irregularities and can be ordered to fit virtually any opening

Δ Orders come bulk-packed in palletized gaylords to make it easier and faster on installation crews

Uninsulated Fast Track Wall Vent Insulated Fast Track Wall Vent

Cord Guide Installation Tool

new service is a demonstration of our commitment to creating product offerings for shippers that help them leverage the efficiency and sustainability advantages of rail to drive growth.”

“We are pleased to have entered into agreements with CSX and CPKC that will enable MNBR to continue providing customers with outstanding short line service from Linden, Alabama, to Meridian, Mississippi, while enabling our Class I partners to create a new connection into the Southeast U.S.,” said Jack Hellmann, G&W’s CEO. “At the same time, we have enhanced several agreements related to other G&W short line railroads and are collaborating on the expansion of our service to Alberta and the Alberta Industrial Heartland in conjunction with CPKC.”

The MNBR runs between Meridian, Miss., and Montgomery, Ala., and currently is operated under a combination of ownership and operating agreements.

Under the agreements, CPKC would acquire and operate the segment of the MNBR between Meridian and Myrtlewood, Ala., and CSX would operate the lines

currently leased by MNBR east of Myrtlewood. As a result, CPKC and CSX would establish a direct CPKC-CSX interchange at or near Myrtlewood, Ala. In exchange, G&W would acquire certain Canadian properties owned by CPKC and other rights. MNBR would receive rights to continue to provide local service to existing customers on former MNBR-owned lines and connect with other railroads without interchange restrictions.

Terms of the transactions were not disclosed and will be addressed in definitive agreements that the parties have agreed to negotiate. Certain portions of the transactions are subject to regulatory review and approval from, or exemption by, the U.S. Surface Transportation Board.

Marco’s Pizza introduces new boneless wings

TOLEDO, Ohio — Marco’s Pizza is adding more variety and bold flavor to its menu with the launch of boneless wings. Inspired by customer feedback and a commitment to innovation, Marco’s new boneless wings are made with tender all-white meat breaded chicken,

then oven-baked and sauced in one of three savory flavors designed to delight pizza lovers and wing enthusiasts alike, the company announced.

Available in Buffalo and Garlic Parmesan sauces plus traditional BBQ, the newest Marco’s menu offering pairs perfectly with its pizza, the company added.

“We know our customers crave variety in their eating occasions, and our new boneless wings are sure to satisfy that craving – especially

when served with our delicious pizzas, subs, salads and sides,” said Denise Lauer, chief marketing officer, Marco’s Pizza. “With flavor trends in mind, we developed our new boneless wings and sauces to complement our classic wings, making Marco’s the perfect destination for next-level pizza, wings and more.”

The three new sauces bring big flavor to each bite of crispy chicken, Marco’s said, adding that the new Buffalo sauce delivers the perfect

(Continued on next page)

Serving the Meat, Poultry and Seafood Industries

combination of heat and tanginess, while its new Garlic Parmesan sauce offers a creamy and savory taste sensation. For those who prefer a balanced blend of smoky and slightly sweet notes, the BBQ sauce packs a punch of flavor. These three signature sauces are also available to pair with traditional bone-in wings.

Marco’s offers 10-piece or 15-piece wings in both boneless and traditional varieties. For a limited-time only, guests can try the 10-piece boneless wings with their choice of savory sauce for $7.99 at participating Marco’s locations starting the week of July 3.

For more information about Marco’s Pizza, visit www.marcos.com.

Specialty food, beverage sales expected to reach $207B in 2023, according to report

NEW YORK — Sales of specialty foods and beverages across all retail and foodservice channels neared $194 billion in 2022, up 9.3 percent over 2021, and are expected

to reach $207 billion by year’s end, according to the Specialty Food Association’s annual “State of the Specialty Food Industry Report.”

The specialty market is composed of 63 food and beverage categories which combined account for nearly 22 percent of retail food and beverage sales. Chips, pretzels, snacks was the highest-selling specialty food category at retail in 2022, moving up from third place in 2021 and becoming the first specialty category ever to exceed $6 billion in annual sales.

The top 10 specialty food and beverage categories for 2022 in re-

tail sales were:

• Chips, pretzels, snacks

• Meat, poultry, seafood (Frozen, refrigerated)

• Cheese and plant-based cheese

• Bread and baked goods

• Coffee and hot cocoa, nonRTD

• Entrees (Refrigerated)

• Chocolate and other confectionery

• Water

• Desserts (Frozen)

• Entrees, lunch, dinner (Frozen)

“The resilient specialty food

industry continues to thrive despite weathering challenges since 2020,” said Denise Purcell, SFA’s vice president, Resource Development. “While food inflation has impacted the market in the past couple of years, that is stabilizing, and the industry is poised for the future with several positives in place. Consumers have more retail channels in which to purchase specialty foods, foodservice is rebounding, and makers are innovating with sourcing, ingredients, and promotion.”

Two top-selling categories in 2022: Entrées (Refrigerated) and Chocolate and other confectionery, also were among the Top 10 Fastest-Growing Specialty Food and Beverage Categories in 2022, which include: Energy and sports drinks; Tea and coffee, RTD (Refrigerated); Entrées (Refrigerated); Breakfast foods (Frozen); Cream and creamers (Refrigerated, Shelf stable); Chocolate and other confectionery; Baby and toddler food; Cookies and snack bars; Soda; and Appetizers and snacks (Frozen).

Now in its 20th year, the annual State of the Specialty Food Industry research is an examination of market size and sales; dollar and unit

Needing

Needing

The QUALITY, DESIGN, WARRANTY and PRICE you have come to expect.

The QUALITY, DESIGN, WARRANTY and PRICE you have come to expect.

Overdrive 16 watt EH80 50K competes with Floor light levels of other 25 watt models.

9 watts saved at every socket.

Money in your pocket.

Overdrive 16 watt EH80 50K competes with Floor

Other models available in Dim and Non Dim models www.aglights.com/800-657-0509

*Available

Other models available in Dim and Non Dim models

www.aglights.com/800-657-0509

sales growth; and specialty food category penetration. For more information, the Specialty Food Association can be reached at www. specialtyfood.com.

raising Cane’s marks ‘Big Apple’ debut with flagship in Times Square

NEW YORK — Raising Cane’s, one of the nation’s fastest-growing restaurant chains, is bringing its Cane’s Sauce and Chicken Finger meals to New Yorkers and tourists alike with its Global Flagship opened in Times Square. Boasting 8,000+ square feet and a roster of more than 165 crewmembers, the Global Flagship will be home to one-of-a-kind Cane’s merch, a custom mural painted live by New York-based artist Timothy Goodman, captivating seasonal window displays, custom design elements, and many nods to its namesake and mascot, the beloved yellow lab Cane.

Located at 1501 Broadway in the historic Paramount Building, customers will immediately be transported to a “Chicken Finger state of

mind” upon entering the restaurant. Complete with a statue of Cane’s current mascot, Cane III, donning a Lady Liberty look and larger-thanlife replicas of the brand’s famous Cane’s sauce, Chicken Fingers and Cane’s toast, the restaurant is just as satisfying on the eyes as it is on the stomach. The brand’s iconic disco ball decor – found in each restaurant and inspired by the original restaurant “The Mothership” – is adorned in crystals from an NYC-based design studio as a sparkly homage to

the New Year’s Eve ball that drops in Times Square. Ordering kiosks are also located throughout the Restaurant to help meet the demands of busy tourists and on-the-go commuters.

Situated in the heart of Times Square, Cane’s is the latest to join a suite of fellow iconic brands nestled along one of the most famous and popular travel destinations in the world, receiving nearly 300,000 passersby per day. Come New Year’s Eve, more than a million

people will gather just steps away from the front doors of the restaurant. For a brand with its sights set on becoming a top 10 US restaurant brand, the move to the “crossroads of the world” makes perfect sense.

“The Times Square Global Flagship marks a monumental moment for our brand,” said Raising Cane’s Founder Todd Graves. “Not only is this our first within New York City, but it provides yet another opportunity to serve our craveable Chicken Finger meals to those who love us and those who have yet to try. I founded this brand almost 27 years ago, and since then we have opened many Restaurants. I am personally excited for all that is to come in New York and across the world for Cane’s.”

Now surpassing more than 740 restaurants across 36 states, the Middle East and Guam, Raising Cane’s has remained true to its Baton Rouge roots where the brand was founded in 1996 by Graves. What began as a passion project located at the North Gates of Louisiana State University has grown into an international brand.

For more information, visit www. raisingcanes.com.

usda provides additional $502 million in continued efforts against avian influenza

WASHINGTON — The USDA is providing $502 million under the Animal Health Protection Act to the Animal and Plant Health Inspection Service (APHIS) to prepare for potential additional detections of highly pathogenic avian influenza (HPAI) in the United States.

USDA continues to successfully combat HPAI in the United States. In May 2022, there were a total of 18 commercial poultry HPAI detections. In May 2023, there were 0 commercial poultry detections, a decrease of 100 percent from the

(Continued from page 7)

previous year. Additionally, there has not been a case of HPAI in commercial poultry since April 19, 2023, or in backyard poultry since May 18, 2023.

However, HPAI is still prevalent

The USDA says to cook eggs at 160 degrees F.

• Preparing salads

The USDA says it is important that the utensils and dishes used to prepare a salad are cleaned. Also, a person must wash their hands before and after preparing the food. When cooking raw meat and preparing cold meals, be sure that the dishes and utensils used for raw meat are separated from the dishes and utensils used for cold meals.

in many parts of the world and in wild bird populations and the threat remains high. This funding transfer will ensure that USDA can continue to stay on top of this outbreak and be ready to respond if detections increase, the agency noted. Previously, USDA has invested more than $793 million in emergency funding to respond to this outbreak by implementing quarantine restrictions, depopulating affected flocks, disposing of depopulated birds, cleaning and eliminating the virus from affected premises, and

Chicken and eggs must be cooked fully and chilled properly before putting into any cold meals. A person must avoid the food reaching the “danger zone.” The food must not sit in temperatures between 40 degrees F and 140 degrees F. Always keep cold meals at 40 degrees F or less.

• Picnic foods that won’t spoil Healthus.news.com gives examples of foods that can be taken on a picnic that won’t spoil. These include:

Bench Scales

The WeighTech line of bench scales offers processors the best of both worlds: functionality and durability. Our bench scales feature our industry leading MicroWeigh indicator, and is available in many sizes to fit your processing needs.

In today’s fast paced processing world, efficient, reliable and rugged scale systems and equipment are crucial.

conducting surveillance in surrounding areas.

Implementing strict biosecurity measures continues to be critical for all bird owners. For more biosecurity information, visit the APHIS Defend the Flock program at www. aphis.usda.gov.

HPAI is a serious disease and requires rapid response because it is highly contagious and often fatal to poultry. APHIS and officials from affected states are responding in accordance with Federal and State HPAI response plans, which include implementing quarantine restrictions, depopulating affected flocks, disposing of depopulated birds, cleaning and eliminating the virus from affected premises, and conducting surveillance in surrounding areas.

1. Fish and chicken in pouches

2. Fresh fruits

3. Fresh vegetable salads

4. Fruit bars

5. Fruit salsa

6. Mediterranean foods

7. Miniature popcorn

8. Quinoa

9. Slaws dressed in oil and vinegar

10. Veggie-based chips.

The patented industry leading electronic indicator for harsh washdown environments

wayne-sanderson Farms partners with community on water infrastructure project

DANVILLE, Ark. — Frequent weather-related power outages threatening the local water supply have prompted officials in the city of Danville and Yell County, Ark., to upgrade the community’s water infrastructure, and Wayne-Sanderson Farms’ Danville facility is partnering to help make it happen.

The upgrade to the community’s water system includes installation of an emergency 350-to-400-kilowatt backup generator to power the county’s primary Cedar Piney facility during power outages, ensuring uninterrupted water supply to area residents and businesses. Cedar Piney is one of only two water treatment facilities serving the entire region and is the only backup facility in the system.

According to local community officials, dozens of regional weather events have cut power and impacted the local water supply over the last few years. Site preparation for the

new generator is currently underway with installation scheduled for the next few weeks. The community is also in the process of building a new water treatment plant to replace the existing and outdated original treatment facility.

Wayne-Sanderson Farms’ $50,000 grant will cover most of the cost of the $70,000 generator, a major step toward building resiliency into the system, said Heath Tate,

city manager and member of the project team. The backup generator is part of an upgrade to the county’s entire water infrastructure, made possible through a $400,000 grant from the American Recovery Act. Danville and surrounding Yell County are home to more than 25,000 residents, and the local water system processes about 60 to 70 million gallons monthly.

“Clean water is the lifeblood of

our community, and the economic impact of system failure would be huge. Water and wastewater processing and distribution depend on electrical power, and right now, we have no backup, so this is a real blessing,” Tate said.

As both a primary area employer and major water system customer, Wayne-Sanderson Farms uses about 40 percent of the overall system’s capacity. With more than 700 employees and partnerships with 103 area family farms, the economic impact of a local water system failure to Wayne-Sanderson Farms’ operations would be equally impactful.

“We live here, and we work here — our families and farms and jobs are here — so this is as important to us personally as it is to our business success. We’re proud to be able to help,” said Toby Tapp, WayneSanderson Farms Danville complex manager.

A look at drinker line flow rates

By michael czarick, connie mou & dr. Brian Fairchild university of Georgia

ATHENS, Ga. — It may be difficult to comprehend, but water actually doesn’t “flow” in drinker lines … it slowly drifts. In a way it is more appropriate to consider the flow of water in drinker lines as a pond more than as a rushing river. This holds true for a house with day-old birds or even market-age birds.

Drinker line flow rates are fairly easy to calculate. For instance, a flock of 50-day-old broilers will consume roughly 85 gals/1,000 per day (Watkins, 2009). If there are 20,000 birds in a house, they will consume roughly 1,700 gallons of water. If the lights are on 20 hours a day, the birds will consume on average 1.4 gallons of water each minute.

If it is assumed that the house has eight drinker lines, the flow rate in each line would be 0.18 gals/min or 0.024 ft3/min. Divide 0.024 ft3/ min by the cross-sectional area of a typical drinker line (0.0041 ft2), and you end up with a velocity of 5.9 ft/ min. To put this in perspective, most people walk at a pace of approximately 300 ft/min, approximately 50 times faster.

But it is important to realize that though water will flow into each of the eight drinker lines at an initial velocity of 5.9 ft/min, the velocity will decrease along the length of the line. Let’s assume a 240’ drinker line has 400 nipples and the birds are drinking from all the nipples equally. At the beginning of the drinker line, the water being supplied to all 400 nipples is flowing through the drinker line (0.18 gals/min or 0.024 ft3/

min). Halfway along the length of a drinker line, the volume of water will be cut in half because now the line is only supplying 200 nipples, thus reducing the flow and therefore the velocity is cut in half to 2.9 ft/min (half the volume of water flowing through the pipe, half the velocity).

By the time we get three quarters along the length of the drinker line (180’), only the water required to supply 100 nipples is flowing through the line and as a result the velocity is cut in half again to 1.5 ft/ min. A garden snail moves at a pace of 1.8 ft/min. Again, even with market-age birds, the water in a drinker line drifts VERY slowly along the length of the drinker line; with younger chicks when flow rates are roughly a tenth as much, it is essentially, stagnate.

Recently a study was conducted in a 40’ X 500’ broiler house examining flow rates in individual drinker lines over the course of a flock. 25,600 birds were place in the house and grown to a weight of roughly 4.5 lbs. Ultrasonic water meters were installed on four of the house’s eight drinker lines (ChoreTime). The water meters were sensitive enough to measure water flow down to a rate of 0.005 gals/ min with an accuracy of +/-2 percent. The water flow meters were connected to a data logging system which recorded water usage every minute for 33 days of a 35-day flock.

Figures 1 and 2 illustrate the average daily drinker line flow rate as well as the average and maximum water velocity at the beginning of the drinker line. The sudden drop in flow rate and velocity on Day 8 was due to the birds transitioning from half-house brooding into the full house, thereby having access to twice the number of drinker lines which cut in half the amount of water being utilized in the brooding area where the water meters were located. The average flow rate in each line starts off at approximately

0.01gal/min and increases to 0.20 gals/min at the end of the flock.

To put this in perspective, water flows from the typical kitchen faucet at a rate of 2 gals/min, ten times higher. The average velocity at the entrance of the drinker line ranged between 0.5 ft/min at placement to a little over 6 ft/min at the end of the flock. Peak velocities typically occurred when the lights first came on in the morning and were between 3 and 4 times the average velocity for a given day.

Peak velocities typically had a duration of less than five minutes before dropping back to the average within 30 minutes (Figure 3). The highest entrance velocity recorded was 21 ft/min, which is roughly the speed at which a black ant moves. But, keep in mind that the velocity in each drinker line will decrease along the length of the line, dropping to near to zero before the last nipple.

With such low water flow rates a logical question would be how long does water remain in a drinker line? Since the water flow rate changes along the length of a drinker line, the length of time it takes for “fresh” water to reach a specific nipple depends upon the location of the nipple. The closer a nipple is to the beginning of a drinker line, the less time it takes fresh water to reach that nipple. A second consideration is the amount of water the birds are drinking. The younger the birds, the lower the water consumption rate, and the “older” the water tends to be in a drinker line.

Figures 4 and 5 illustrate the average amount of time it takes for fresh water to reach various points along the length of a 240’ drinker

line based on data collected in the aforementioned study. At the beginning of the flock, it was found that it took approximately an hour for the water to travel the first 30’ of a drinker line. To make it half-way down the length of the drinker line took five hours. To make it nearly to the end of the 240’ drinker line required about a day. Again, it takes a long time for the water to get to the end of the drinker line because the farther you are along the drinker line, the fewer the number of nipples drawing water from the drinker line. For the first few feet, you have hundreds of nipples drawing water from a drinker line. The last 50 feet, only dozens of nipples are drawing water from the line, resulting in the water coming to a virtual standstill.

As the birds got older, the amount of time water remained in the drinker line decreased as water consumption rates increased. By the end of the flock, it took on average five minutes for the fresh water to reach a nipple

30’ from the incoming pressure regulator, 30 minutes to reach the halfway mark, and two hours to reach the last few nipples on the drinker line. Though the travel times were significantly reduced by the end of the flock, it is clear that for even marketage birds, water flow rates are such that for the majority of the birds in a house it takes 30 minutes or more for the water to travel from the incoming pressure regulator to the nipple they are drinking from.

It is important to note that values illustrated in Figures 4 and 5 are the averages for each day. At points during the day, since the flow rates can increase three times or more due to increased feeding activity, the travel times would be reduced by a factor of three or more. Conversely, during periods of low drinking activity or at night when there is essentially no drinking, the water travel times could be dramatically increased.

What this research makes clear is regardless of bird age, flow rates

in poultry house drinker lines are very low and therefore the amount of time it takes for fresh water to get to a bird is closer to hours than seconds.

Of course, the above figures are for a specific house and would change on based on bird density and size of bird grown, but probably not as much as you may think. Water consumption will roughly follow bird density expressed in pounds per square foot (kg/m2). On the farm studied, the birds were grown at a maximum density of approximately 6.7 lbs/ft2 (33 kg/m2). Therefore, in houses where birds are grown at a higher density, for instance 8 lbs/ft2 (39 kg/m2), we would expect the water flow rates would be roughly proportionally higher (20 percent) than illustrated in the above figures. What about houses with higher flow nipples, different breeds of birds, or growing birds during hot weather? Yes, these variables could change drinker line flow rates, but they wouldn’t be dramatically different from the relatively low flow rates documented in this study.

In the end, when envisioning drinker line flow rates, it is more appropriate to imagine an extremely lazy river or a slow-moving snail, than a rushing river.

Michael Czarick is an Extension engineer; Connie Mou was a graduate student; and Dr. Brian Fairchild is an Extension poultry scientist, with the University of Georgia College of Agricultural and Environmental Sciences Cooperative Extension. More information can be obtained at www.poultryventilation.com.

HENSLAT

17% to 28% more open area

Rectangle slots create 58.5% of total opening to reduce manure buildup resulting in a cleaner floor.

Stronger, Heavier Panels

Each 2’ x 4’ panel weighs 6.7 pounds...over 3/4 of a pound more than competitive brands. 21 longitudinal ribs compared to others with only 17 ribs provides a level slat surface with only three support runners.

Interlocking tabs

Multiple interlocking edge tabs reduce flexing to promote a flat, stable walking surface. Arch latitudinal ribs furnish greater support to the longitudinal ribs.