Dermanyssus gallinae, also known as poultry red mite, is considered globally as one of the most challenging problems in egg production. Recent field-level research has shown the benefit of using garlic oil in feed as an alternative mite control strategy in laying hens.

by MARIO ROMAN AND JOSE LUIS CANO, published in Poultry World 2022

Red mite parasitism negatively affects layers and breeders, causing health problems, a reduction in egg production, slower growth rates and behavioural changes that have a serious impact on animal welfare. It further acts as a vector for bacteria among other pathogens. Chemical products have commonly been used as a corrective measure to control mite populations. However, the use of these substances may lead to resistance developing, as well as risks to bird, producer and consumer health due to chemical traces and residues left in final products. The impact of red mite on animal health, welfare, production, farm economics and food security create a nightmare scenario for farmers, who are continually looking for alternatives to traditional acaricides.

According to Pancosma, ADM’s global feed additives busi- ness, internal in vitro and in vivo research as well as scientific research publications indicate that garlic oil releases an odour that is unpleasant to insects and mites owing to its sulphurous organic compounds, thereby creating a barrier between the animals and these undesirable pests. Pancosma further set up a 7-10 week trial on two farms in Brazil to test the repellent effect on Acarus and assess how mite pressure can be reduced under commercial conditions using its flavouring palatant based on garlic oil and other active allium ingredients. A total of 50,000 hens (Lohman Lite Whites and Hisex) housed in battery cages were treated with 1 kg/t of garlic flavour in feed. Measurements were taken to compare egg production, egg weight, egg condition, mortality and mite infestation levels with the control group.

Successful outcomes

Data analysis of the measurements showed multiple benefits from the inclusion of garlic flavour in the feed across different productive parameters. At the first trial farm, the number of cracked eggs was significantly lower in the garlic flavour group than the control group (average across all facilities: 0.48% vs 0.63%, P <0.05). The mortality rate was also significantly lower in the garlic flavour group than the control group (average across all facilities: 10.0% vs 15.75%, P <0.05) as shown in Figure 1. This demonstrates the direct effect of garlic on metabolism, immune function and reducing infestation in laying hens, thereby reducing stress and micro-organism transmission on the farm.

At the second farm, egg production was significantly higher in the garlic flavour group than the control group (average across all facilities: 80.0% vs 76.9%, P <0.05) and egg weight was also higher in the garlic flavour group than the control group (61.6 g vs 60.3 g, P <0.05) as shown in Figure 2. The infestation score represents the average number of bird parts (cloaca, wings, back, neck) where mite presence was detect- ed. Mite infestation was on average 9.4% (0.2 P) lower in the group fed the garlic flavour than in the control group. Again, reducing mite infestation appears to reduce animal stress and mitigate blood loss so more nutrients are available to support egg production in layers.

The researchers concluded that a flavour based on garlic oil and rich in active compounds is an effective alternative strategy that can be used to control and reduce mite infestation in laying hens. Under field conditions it reduced mortality rate and mite infestation, while increasing egg production and egg quality. Given the results and Brazilian economic factors, the product delivered a ROI 3.78 times higher compared to the use of Cypermethrin – making the use of garlic not only a viable strategy for mite mitigation, but also a sound business case.

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Research sheds light on how nutritional interventions can modulate gene expression of a key pathway in the poultry gut to increase the bird’s capacity to cope with stressors.

Stress-related decreases in productive and reproductive performance of poultry cause substantial economic losses. In poultry the gut is highly responsive to stressors from the feed and the environment. Under commercial conditions, birds are exposed to a variety of nutritional and environmental stressors. This will lead to stress reactions such as oxidative stress, inflammatory responses and reduced gut integrity on the cellular and gut level, which will increase maintenance energy requirements.

by Gwendolyn Jones, published in Poultry World, 2019

On top of that stressors may negatively affect feed intake, such that altogether performance and efficiency in birds can drop significantly. In laying hens oxidative stress can also accelerate the aging process of the ovaries and impair liver function, which can affect laying persistence and egg quality at the later stages of the laying cycle.

Methods developed to improve the measurement of the underlying mechanisms via molecular markers can lead to a better understanding of how the reactions can be manipulated to reduce the impact on bird performance.

Improving the adaptive ability of birds

By improving the adaptive ability of animals to stressors it is possible to substantially decrease negative consequences of various stresses in poultry production. Researchers consider changes in gene expression to be of great importance for adaptation to stressors, and hence key to the development of techniques for managing stress reactions in the animal. Certain molecular pathways responsible for the transcription of genes for enzymes involved in the protection from the effects of stressors on the cellular level play a vital role in the adaptive ability of birds. A better understanding of these pathways and the development of ways to track and measure changes in their key indicators is paving the way to support them by nutritional means for greater resilience in birds. Certain bioactive components derived from plants are promising candidates for nutritional solutions, because they also play key roles in similar pathways in plants to enhance the plant’s ability to cope with stressors threatening its survival.

Underlying mechanisms to adaptive capacity

Oxidative stress is one of the most common stress reactions on the cellular level in the animal. It is characterized by excess production of free radicals (ROS), which exceeds the ability of the bird’s antioxidant defence system to neutralise them.

In recent years great attention has been paid to the transcription factor Nrf2 and scientific data indicate that Nrf2 activation is one of the most important mechanism to prevent/decrease stress-related detrimental changes. Nrf2 is a transcription factor that responds to oxidative stress by binding to the antioxidant response element (ARE), which initiates the transcription of antioxidant enzymes.

These enzymes contribute to the improvement of the bird’s antioxidant defence system and reduce oxidative stress on the cellular level. They are also known to block Nf-kB resulting in protection against inflammation. However, when stress is too high, leading to a free radical concentration higher than the threshold for cells, other transcription factors including NF-kB become predominant, which increases inflammation. Research suggests, that the threshold could be increased by nutritional means making the pathway more robust under stress and reducing oxidative stress and inflammatory responses.

Recent evaluation of nutritional intervention

Research in broilers carried out by the Agricultural University of Athens, evaluated a gut agility activator as a new nutritional intervention to improve the adaptive capacity of birds for greater resilience to stressors. It contains a combination of bioactive substances derived from herbs and spices designed to reduce the negative impact of stressors on bird performance.

In this trial analyzing tissue samples from different segments of the bird’s gut was done to study the relative expression of genes related to antioxidative enzymes and inflammation. It was discovered that adding the gut agility activator to the diet up-regulated gene expression of antioxidative enzymes belonging to the NrF2/ARE pathway and down-regulated NF-kB1 expression. Additional analysis carried out in the same study demonstrated that this coincided with increased levels of total antioxidant capacity in the gut. However, the positive effect of the gut agility activator was dependent on the inclusion level and segment of the gut.

Commercial implications

New and powerful analytical methods are catalysing the progress in our understanding of the mechanics of action of certain feed additives. The current research findings suggest, that it is possible to boost the bird’s capacity to adapt efficiently to stressors, by adding a gut agility activator to the feed. In combination with performance data from commercial trials in the presence of stressors (such as heat, high production level and mycotoxins), there is evidence that the gut agility activator offers a solution to help reduce the impact of stressors on performance under commercial conditions.

Producers looking for a more consistent performance in response to their feeding programs or to sustain longer production cycles e.g. in the laying hen by natural means could benefit economically from this. However, this research alongside previous research also demonstrates the importance of testing and optimizing inclusion levels of active substances derived from herbs and spices, for them to be part of commercially viable solutions in cost-effective diets.

References

Scientific Paper: Priming of intestinal cytoprotective genes and antioxidant capacity by dietary phytogenic inclusion in broilers, published in Animal Nutrition June 2020,  Read more 

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Supporting the layer industry with adequate mineral supplementation

by Céline Robin, Product Manager Minerals

With increasing demand for animal proteins, eggs have become a reference product. They are a high quality source of protein, relatively affordable, easy to cook and consume. For these reasons and for sure many more, eggs are one of the fastest growing protein markets in the world.

In modern production systems, profitability closely relates to an efficient use of natural resources. Through the years, layers have been selected for their ability to lay eggs, ideally one every day. To achieve that, many variables are in play such as physiological status, heat stress, health challenges, and nutrition.

Suboptimal conditions not only negatively impact bird performance but also increases environmental impacts. Hence the need for precise feed and to supplement birds according to their needs along the laying cycle. Micro nutrition and especially trace minerals are an essential part of this. The use of an optimised trace mineral source could enhance performance and prevent excess mineral output.

It would be tempting to presume that the increased requirement inherited through years of selection would lead to increasing supplementation levels. However, this strategy is not recommended for several reasons. On the one hand, negative interactions can occur between minerals, and the low bioavailability resulting from those antagonistic relationships advocate to respect required needed levels.

On the other hand, the ‘less is more’ concept applies in many nutrients, as retention efficacy increases with decreasing availability to prevent deficiencies.

Many producers in their daily practice utilise cheap, commoditised trace mineral sources, such as sulphates and oxides. Due to their low bioavailability, they are often oversupplied to secure the animal’s requirements. Therefore, the way forward to fulfil nutrient requirements and sustainably support laying hens is to use more bioavailable sources.

Organic trace minerals based on glycine, with proven chemical structure and quality, have shown to be such a source of highly bioavailable trace minerals. Due to the superior absorption of these so-called ‘glycinates’, it is now possible to reduce the inclusion dose of minerals while still answering animal requirements and enhancing performance.

It has been shown that layers supplemented with half a dose of glycinate showed significantly better laying performance and fewer broken eggs compared to the corresponding 100% dose of inorganic minerals. Still with a 75% dose reduction, glycinate showed a significant reduced broken egg rate.

Glycinates offer opportunities in the nutritional strategy but also nutrient management. Due to their high bioavailability, nutrients are better retained, and the final dose can be reduced.

Consequently, less input also means less output, minimising the environmental footprint of the layer industry.

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The early laying period plays an important role in how a flock will perform and how long laying hens can be kept in production. So, getting hens off to a good start in lay is key to feeding strategies aimed at extending laying cycles. Feeding for adaptive capacity can be a great facilitator to give your laying hens a head-start in the pre-peak phase.

by Gwendolyn Jones, Product Manager Gut Agility Activators

500 eggs in one laying cycle is within reach

Prolonging the laying cycle balances the costs of egg production (e.g. price of pullets and feed) by the earnings of a longer productive period. On top of that it reduces the frequency required to replace hens and to clean houses. As a result of that producers are now aiming to extend the laying period beyond 72 weeks of age. But it is not just to improve the economics of production, it also makes sense in terms of reducing the environmental impact of egg production for more sustainable egg production. Some breeding companies are already reporting flocks with egg production cycles of 100 weeks producing more than 500 eggs. Schothorst Feed Research reported that a flock of Dekalb White hens produced 510 eggs per hen in 100 weeks in October last year. While improved genetics facilitate such ambitious goals, it goes without saying that the right management and nutrition play an important supporting role in this too.

Importance of pre-peak challenges for extended laying periods

The pre-peak period of the laying cycle lasts from the time when hens arrive at the production house (15-18 weeks of age) until the age the laying hens reach peak egg production (24-26 weeks of age). This is a very challenging period for the hens, because they are still growing while they are starting to produce eggs. On top of that the hens are going through many other changes as they transition from rearing pullet to production. This means that they have to adapt to new environments, diets, different lighting as well as having to go through the stresses of transportation. This can result in negative nutrient balances, which can affect performance but can also have longer-term effects for health and laying persistency if it negatively affects bone, liver metabolism and ovarian health. For example mobilization of calcium for eggshell formation from bone can lead to a reduction in skeletal mass of the hen and will reduce shell quality late in late lay. Increasing free radical production in the liver can eventually lead to fatty liver as a result of prolonged oxidative stress, which again can impair egg production and laying persistence. Missed targets in the rearing phase such as target body weight and high uniformity or stressors such as high temperatures and mycotoxins can amplify potential problems.

Feeding for adaptive capacity of hens in the early laying period

To get the laying hens off to a good start at the beginning of the laying period and to correct the effects of suboptimal rearing, nutrient intake should be maximised to prevent the mobilisation of body nutrient reserves at the start of the lay period. This also means that any impact environmental or nutritional stress factors may have on feed intake needs to be minimized. Stress reactions such as oxidative stress, reduced gut integrity and reduced feed intake can all contribute to negatively impact the resilience of the laying hen and can thus further diminish the chances for producers to successfully extend the laying period.

For example oxidative stress will affect the functioning of the liver and hence the ability to maintain high egg laying rates and egg quality over time.  Furthermore oxidative stress can also lead to accelerated aging of the hen’s ovaries reducing the capacity to maintain high egg production and egg quality over longer laying cycles. High gut integrity in the duodenum is crucial to maintaining egg shell quality in longer laying cycles as it is the main site for absorption of Ca and P.

The gut agility concept in Anco FIT Poultry was specifically developed to increase the capacity of the bird to adapt to challenges more efficiently and to minimize responses at the cellular level that would otherwise reduce the hens’ performance and potential to sustain longer laying cycles.

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