A retrospective analysis of the United States poultry industry: 1965 compared with 2010

Putman, Ben; Burek, Jasmina; Matlock, Marty

doi:10.1016/j.agsy.2017.07.008

Cited by 33 publications

(26 citation statements)

References 19 publications

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“…In order to be as sustainable as possible, the ecological footprint of broiler meat production needs to be restricted. In comparison to broiler production in the sixties, current broiler production already requires fewer resources: fossil energy use (− 39%), water use (− 58%), and agricultural land occupation (− 72%) per 1000 kg of poultry meat produced [2]. The industry has been very successful in improving bird performance and sustainability, and further improvements continue to be implemented.…”

Section: Introductionmentioning

confidence: 99%

Risk factors for poor health and performance in European broiler production systems

et al. 2020

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Background: Conventional broilers are currently one of the most efficient protein converters. Although decades of progress in genetic selection and feed formulation have lead to high standards of efficient broiler production, still a lot of variability is found between farms and between successive flocks. The aim of this study was to investigate risk-and/or protective factors for poor health and performance in conventional broiler-farms in Europe by developing eight multivariable linear mixed models. Three different models were used to investigate mortality (overall, first week, after first week), three models for performance variables (growth, feed conversion, European production index) and two models were related to slaughterhouse data (i.e. dead on arrival and condemnation rate). Results: Several factors related to management and housing were significantly associated with health and performance of broilers. The following factors were associated with increased mortality: floor quality, neonatal septicemia, ventilation type and other professional activities of the farmer. The factors associated with performance were chick sex, coccidiosis infections, necrotic enteritis, dysbacteriosis, light intensity adaptations, ventilation type, comparing daily flock results with previous flock results by farmer, daily check of feed and water system and type of feed. For dead on arrival three risk factors were identified i.e. daily growth, type of light adaptation and type of drinkers system. For condemnation rate seven risk factors were found, i.e. type of drinking system, daily growth, feed withdrawal time, type of ventilation, house size, septicemia after seven days and type of feed. Conclusions: These results imply that a multifactorial approach is required with adaptations involving both improvements in management, housing, health programs and an increasing level of professionalism of the farmer in order to improve broiler performance and health.

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Section: Introductionmentioning

confidence: 99%

Risk factors for poor health and performance in European broiler production systems

et al. 2020

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“…Currently, the United States is the largest producer and second-largest exporter of poultry meat worldwide ( 1 ). The poultry industry in the United States has seen a fivefold production increase in the last 40 years and currently produces more than 50 million pounds of live birds annually ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics

et al. 2021

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The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. By USDA regulation, after harvest the internal temperature of the chicken must be reduced to 40°F or less within 16 h to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and techno-economic impacts of chilling methods on chicken broilers in a university meat laboratory setting. We discovered that air chilling methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that air chilling resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a techno-economic analysis highlighted potential economic advantages to air chilling compared to water chilling in facility locations where water costs are a more significant factor than energy costs. IMPORTANCE As the poultry industry works to become more sustainable and to reduce the volume of food waste, it is critical to consider points in the processing system that can be altered to make the process more efficient. In this study, we demonstrate that the method used during chilling (air versus water chilling) influences the final product microbial community, quality, and physiochemistry. Notably, the use of air chilling appears to delay the bloom of Pseudomonas spp. that are the primary spoilers in packaged meat products. By using air chilling to reduce carcass temperatures instead of water chilling, producers may extend the time until spoilage of the products and, depending on the cost of water in the area, may have economic and sustainability advantages. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

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“…Currently, the United States is the largest producer and second-largest exporter of poultry meat worldwide [1]. The poultry industry in the United States has seen a ve-fold production increase in the last 40 years and currently produces more than 50 million pounds of live birds annually [2].…”

Section: Introductionmentioning

confidence: 99%

“…The poultry industry in the United States has seen a ve-fold production increase in the last 40 years and currently produces more than 50 million pounds of live birds annually [2]. As a result of increased production, the poultry industry has also seen a tremendous rise in energy expenditures and water depletion [1]. As demands for poultry meat continue to rise [3], novel approaches for reducing the environmental impact of poultry production, while not sacri cing poultry safety or quality, need to be considered.…”

Section: Introductionmentioning

confidence: 99%

Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

Belk

Duarte

Quinn

et al. 2020

Preprint

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Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

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A retrospective analysis of the United States poultry industry: 1965 compared with 2010

Cited by 33 publications

References 19 publications

Risk factors for poor health and performance in European broiler production systems

Risk factors for poor health and performance in European broiler production systems

Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics

Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

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