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www.indianpoultryreview.com COVER EGGING ON EGGS! ARTICLE Precision Trace Mineral Nutrition
CON T E NT S www.indianpoultryreview.com
Volume 55 | Issue 07 | March 2021
Editorial................................................................05
Indian Research..................................................06
Research Abroad...............................................07
Cover Story..................................................24-28
Articles
Team Biomin........................................................ 10-11
Dr. Sabiha Kadari and
Dr. Rajesh Pittala.............................................. 13-14
Manuel Contreras................................................ 16-17
Nouriture News Feed...................................22-23
IPR Espresso.................................................32-33
Product Fetuare.................................................38
10-11 13-14
16-17 32-33
EDITORIAL BOARD MANAGING EDITOR : G. N. Ghosh
EXECUTIVE EDITOR : Sanjoy Mukerji
ASSOCIATE EDITORS : Shelley Ghosh | G. G. Narayana
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INDIAN POULTRY REVIEW | 03
The Edit
AN OPPORTUNITY AHEAD
The good news in our fight and challenge against the COVID-19 menace is
that our poultry industry has restored itself to near-normalcy in three-
fourths of the country. These areas have seen no or only a few cases of the
virus infection. The bad news, however, is that economic activity is located
disproportionately across the country and the timetable for reviving
poultry industry and economic progress in some areas is uncertain.
In the near term, there is added uncertainty of a severe wave of avian
influenza infection in many states. Bird flu has seen two major waves in
2006-2007 and again in 2008-2009. The recent bird-flu episode in 2020-
21 killed and destroyed (as a precautionary measure), a large number of
birds in some states of the country. Only in Maharashtra, the number of
destroyed birds exceeded more than a million.
Prospects of overcoming these challenges and returning to full normalcy
for the poultry industry are far more certain in one to one and a half years.
The team piloting these poultry reviving projects says that the industry will
come back to the previous form at pre COVID-19 level as early as the end
of 2021.
While the government must accord priority to meeting the immediate
challenges posed by COVID-19 and avian indfluenza, it is also time to
begin strategising for the longer term economic transformation. As the
saying goes, never let a crisis go to waste. While the sequencing of steps
to restart the poultry economy after the lockdown must be the topic of
the day, we must also cast our eyes a little further ahead to opportunities
that will emerge after the crises. We must avail the opportunities opened
for poultry producers through poultry processing. In a recent report it
has been pointed out that after this pandemic crisis, the demands for
processed poultry meat have grown significantly to 18-22% globally, and in
our country the demand has crossed more than 15 to 16% from 8 to 9% in
pre-COVID times. Our poultry industry must avail this opportunity.
G. N. Ghosh
Managing Editor
INDIAN POULTRY REVIEW | 05
Indian Research
An Ultrastructure (Sem) intensive poultry and livestock production.
The growth promoters increase broiler’s
T7, and T9 dietary treatments while the
other treatment diets were continued with
View of Gut Integrity of weight gain, improve feed conversion rate
and lower mortality through decreasing
antibiotics till the end of experiment.
Broilers Supplemented microbial load in the intestinal tract, ulti-
mately resulting in more nutrients avail-
Results
During the experiment weekly body weight,
with Antibiotic Growth able for broilers. Tetracyclines such as
oxytetracycline (OTC), chlortetracycline
weekly feed intake and FCR were record-
ed regularly. For the study of histopathol-
Promoters Vs Synbiotics (CTC) and doxycycline, have played an ogy and ultrastructure morphology (SEM)
important role in veterinary medicine and during slaughtering intestine samples of
feed additives for decades due to their 2 cm were collected from mid portion of
By
broad spectrum activity and economical jejuno-ileal junction. The results indicat-
Rayala Reddy V, Ravinder Reddy V, Panda A K, advantages (Donoghue, 2003) along with ed that the body weight gain of broilers
Chinni Preetam V and Baswa Reddy P. bacitracin, chlortetracycline, tylosin, avo- were increased significantly (P0.05) influence on cumula-
tion unit can produce market ready broil- A study was carried out to investigate the tive feed consumption and feed conver-
er chickens in less than six weeks. This effect of dietary supplementation of an- sion ratio of broilers during prestarter and
development arose from genetic selection, tibiotic growth promoters (AGPs) (Oxy- finisher phases and during overall period
improved feeding and health management tetracycline OTC and Chlortetracycline (0-42 d). There was a significant (P
Research Abroad
Dietary Sodium Diformate was also significantly improved in the
NDF-fed broilers, especially for crude pro-
of animals used in research.
The Project is supported by an award
(Acidomix DF+) Improves tein, crude ash, calcium and phosphorus.
Calculated as PER, the usage of NDF led
of more than £5,00,000 from the National
Centre for the Replacement, Refinement
Growth Performance to an increase of protein utilization against
both controls by more than 5%.
and Reduction of Animals in Research.
Scientists will optimize how to freeze
and Nutrient Digestibility This study demonstrates that including
NDF in broiler diets is a sustainable tool
reproductive cells by studying three
breeds of chickens used in research,
in Broilers Against for improved performance and nutrient uti- at the Roshin Institute’s National Avian
Negative and Positive lization, thereby saving nutrient resources,
even compared to an antibiotic growth
Research Facility. The Team will then aim
to show that a single surrogate parent can
Controls promoter. lay eggs that come from many individual
donor birds. This result will determine the
By Surrogacy Method to ability to capture the genetic diversity of a
chicken flock.
Christian Lückstädt and Stevan Petrovic
Aid Welfare in Poultry This will validate the development of
biobanks for flocks of poultry for research
Abstract
Research purposes, which will limit the number of
animals bred for use in this way. The
Broiler growth rate and feed efficiency method could also be used to preserve
are key to economic performance through Frozen reproductive cells hatched by rare chicken breeds.
to market. Dietary formic acid and its surrogate hens will support the formation The adult surrogate birds will have
salts act against pathogens, helping to of a chicken biobank for breeds of chicken only their reproductive cells changed to
decrease pressure on the immune system used in research. Scientists will seek to the genetics of the transferred cells, and
and improving nutrient digestibility. Previ- develop a new technology to limit the therefore will be largely unaffected, with
ous studies on the antimicrobial impact of number of chickens required for research. the exception that their offspring will be a
organic acids and their salts, including so- Their approach will involve freezing chick- different breeds of chicken.
dium diformate (Acidomix DF +, Venkys), en reproductive cells, and using
placed less emphasis on the impact in the sterile surrogates to hatch the
GI-tract of birds. This formed the impetus required breeds. This method
for this study, which assessed the impact would enable genetic diversity
of the additive on pH-levels at different which helps limit risk of poor
locations of the GI-tract and digestibility health to be maintained in those
parameters. In a trial conducted at a re- chickens created from frozen
search farm in Iran, 0.1% NDF was tested materials.
in a typical corn-soy diet, against both a A team from Roslin Institute
negative (NC) and positive control (PC) will aim to transfer frozen re-
containing an antibiotic growth promoter productive stem cells from any
(500mg Trimethoprim‒Sulfadiazine per individuals of one chicken breed
kg). 216 day-old broiler chicks (male into eggs from sterile surrogate
Ross 308) were randomly selected into 3 chickens of a different breed.
treatment groups with 6 replicates of 12 The hatched offspring from
birds each. Feed, in mash form, and water the injected eggs that result will
were available ad libitum throughout the look like the sterile line, but will
42-day trial period. The effects of dietary lay eggs of the transferred breed
NDF on performance (body weight gain and retain genetic diversity.
BWG, FCR, broiler index EBI), pH in the Which helps to limit risk of poor
gizzard and ileum, Protein Efficiency Ratio health to be maintained in this chickens Their project requires new insights
(PER) and apparent ileal digestibility of created from frozen material. into avian reproduction, which differs
protein and minerals were examined at A biobank of breeds used in research considerably from mammalian systems.
the end of the trial. Data were analysed would help to reduce the number of Researchers hope to recreate the prac-
using the t-test and a confidence level of research chickens, currently bred in large tices applied in other research species,
95% defined for these analyses. numbers across the world, needed to where reproductive materials are frozen
Performance was boosted in the birds maintain genetically diverse population to secure future availability while reducing
fed 0.1% NDF. Treated birds had a signifi- and present problems with in breeding. the numbers of animals used in research,
cantly increased BWG against NC and PC Discovering a way to easily freeze avian and preserving the genetics of the species.
respectively (2126 g vs. 2007 and 2006 g; reproductive cells and subsequently bring Such an approach can also avoid the
P
Article
World Mycotoxin Survey: Impact 2021
Everything you need to know about upcoming The Global Mycotoxun Threat 2021
mycotoxin threats to poultry, swine, ruminants
and aquaculture worldwide.
The BIOMIN Mycotoxin Survey constitutes the
longest running and most comprehensive
data set on mycotoxin occurrence. The survey
results provide insights on the incidence of
the six major mycotoxins in the agricultural
commodities used for livestock feed in order
to identify the potential risk posed to livestock
animal production.
HIGHLIGHTS:
1. BIOMIN is a leading company in mycotoxin deactivation and
analysis. With the help of cooperation partners we are able
to present to you results from: 96,684 analysis, done for
21,709 finished feed and raw commodity samples from 79
countries between January and December 2020!
2. The globally most prevalent mycotoxins are still DON (65%)
and FUM (64%).
3. ZEN is also highly prevalent (48%) with an average of 139
ppb globally.
4. In North America the risk stays extreme. DON was present
in 72% of corn samples and in 89% of cereal samples. Aver-
age of positives for DON in corn (maize) was quite high with
808 ppb and even higher in cereals (1,721 ppb). Corn was
also affected by FUM and ZEN with averages of 2,405 ppb
and 323 ppb, respectively. Risk Level: The risk level
expresses the percentage of
samples testing positive for at
5. South America is at severe risk. Corn is highly contaminated least one mycotoxin above the
threshold level.
with FUM at 83% and an average of positives of 2,280 ppb.
Threshold levels in parts per billion (ppb):
In wheat, DON is the main threat (83% of the samples; av-
erage of 1,584 ppb). In Soybeans ZEN was most abundant
(73%), followed by T-2 (51%) and DON (46%).
6. Europe: Risk is high to severe. The most prevalent mycotox-
in is still DON, followed by ZEN and FUM. DON is the main
threat for livestock, with 70% of corn samples positive, but
cereals were also affected: DON reached a maximum con-
centration as high as 11,875 ppb. ZEN increased its average
contamination in corn to 171 ppb.
7. Asia: Risks are extreme in South Asia, China and Taiwan
and severe in Southeast Asia and East Asia. FUM occurs
in 96% of corn, followed by DON (80%). ZEN is also a risk:
It was present in 68% of the samples analyzed (maximum
11,786 ppb). In this region, Aflatoxin remains a main threat
for animals.
INDIAN POULTRY REVIEW | 108. Africa: In Sub-Saharan Africa, risk is severe mainly due to east Asia and East Asia, risk is severe. FUM occurs in 96% of
DON and FUM. In cereals, 92% of the samples were con- corn, followed by DON in 80% of the samples tested. ZEN is also
taminated by DON (maximum 917 ppb). South African corn a risk for animal production: It was present in 68% of the samples
was highly contaminated with Fusarium toxins. In South Af- analyzed and a maximum of 11,786 ppb was found.
rica, high levels of ZEN were found in straw samples (aver- In this region,Aflatoxin remains a threat for animals. In corn,
age of 1,664 ppb; maximum around 2,900 ppb.) Aflatoxin was found as high as 2,495 ppb.
In Oceania, risk of mycotoxin contamination is moderate.
Asia Pacific
Risks are extreme in South Asia, China and Taiwan. In South-
ASIA
INDIAN POULTRY REVIEW | 11Article
Precision Trace Mineral Nutrition
Dr. Sabiha Kadari and Dr. Rajesh Pittala
Trouw Nutrition India
T
race minerals are essential for various
metabolic and biological processes
within the animal’s body. Given their
importance in physiological processes, they
play a vital role in growth, production and
reproduction of animals. Numerous contin-
uous researches have been conducted with
respect to the trace mineral requirements of
animals according to their age, production
stage, stress conditions etc. The notion
of “The more the better” does not apply
to trace mineral nutrition, wherein higher
levels of supplementation do not result in
improved animal performances. Precision
needs to be practiced with respect to the
optimal supply of trace minerals that would
be biologically available to the animal to
carry out its metabolic functions. Practicing
this precision trace mineral nutrition is
essential for optimizing production cost,
decreasing environmental pollution and im-
proving animal productivity and well-being.
Need for Precision Trace Mineral Nutrition
There has been a lot of ambiguity around
the amount and form of trace minerals to
be supplemented. That said, there is also
dynamic research ongoing with respect
to their supplementation levels parallel
to the developments in animal genetics. in recent times, has evidenced the trend sources are the chelated and hydroxy
Stressors associated with intensive animal towards usage of better bio-available forms.
production forced the animal producers to forms of trace minerals, as opposed to the
include higher levels of trace minerals in traditional inorganic forms. Chelated Forms
diets, irrespective of the forms/sources of Technology of chelation of trace minerals,
supply. Selection of right trace mineral forms Fig.1, supported the animal industry in
However, these higher levels only Traditionally, trace minerals are/were offering better bio-available forms. There
enhanced the antagonistic interactions supplemented in diets of animals in the has been a lot of research around these
amongst the trace minerals and with form of inorganic salts, such as oxides arena and commercial applications have
other anti-nutritional factors, making them and sulfates. These inorganic forms have produced inconsistent results. Optimal
less available to the animals, along with many limitations such as low bioavailabil- chelation provides highest stability to the
increase in the environmental excretions. ity, higher reactivity, lesser stability and chelate with the right amount of trace
This dictates the need of right amount higher interactions with other nutrients, in mineral been made available at the point
and right form of trace mineral supply, feed as well gut of animals. of absorption, enhancing the bio-avail-
that guarantees trace mineral release Hence, talking of trace mineral forms ability of trace minerals fed. Howsoever,
at the right location inside the animal’s that assure their availability and further given the varied production processes,
body. This will enable the animal to utilize utilization in animal’s body, two forms the variability in ligand selection and
them in an optimal way. Animal industry, that clearly stand out of the various other lower mineral concentration, there is lot
INDIAN POULTRY REVIEW | 13part of the gastro-intestinal tract. results than when provided individually to
Hydroxy minerals exhibit superior bond animals.
strength with the mineral being held to the An innovative offering from Trouw
chlorides and hydroxy groups, through Nutrition, that is in line with this concept
covalent bonds, in a series of overlapping is “IntelliOpt” – a precision trace mineral
sheets (Fig. 2). technology, that has been designed and
This crystalline structure allows slow validated through various animal trials.
and steady release of trace mineral with IntelliOpt combines the hydroxy (Selko
significantly higher bioavailability than Intellibond) and chelated (Optimin) forms
at optimal levels in one convenient
Fig. 1: Chelated Trace Mineral structure package to consistently deliver high min-
of concerns around the selection of right eral bioavailability. The synergy lies in the
chelated forms. complimentary release profiles, allowing
animals to absorb more trace minerals
Hydroxy Forms throughout their intestinal tract.
These forms brought about a revolution
with respect to the evolution of science Conclusion
behind trace mineral nutrition. Hydroxy Precision nutrition involves optimal
forms are an innovative offering to the delivery of nutrients as per the require-
Fig. 3: Bioavailability of inorganic, chelated
current generation of animal production, and hydroxy zinc forms
ment of animal, without leaching of nutri-
ents into the environment. This needs to
its mineral counterparts (Fig. 3), which be followed for both macro and
supports better animal performance and micro-nutrients, with equal emphasis on
wellbeing. both.
As opposed to chelated mineral forms, Thus, a precision trace mineral nutrition
the hydroxy ones, have higher metal con- programme encompasses selection of an
tent and are comparatively priced much optimal level of the most bio¬available
lower. sources of trace minerals, accurate
dosing, blending and delivery of these
Fig. 2: Hydroxy trace mineral structure Perfect combination of trace mineral forms minerals to the feed, thus ensuring that a
Combining the best of both worlds –the homogenous and stable blend of the right
that promises optimal delivery of highly hydroxy and chelated forms in this levels is available for the animal.
bioavailable trace minerals at the right case, has been observed to yield better
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INDIAN POULTRY REVIEW | 14Article
Main Causes of Changes in Liver
Coloration in Poultry
Manuel Contreras hens in a flock will show a pale brown or yellowish liver because
DVM, MS, Diplomate ACPV, Nuscience/ Special Nutrients all the fat and pigments transported from the liver to the oviduct
Miami, Florida, USA to form the yolk of the eggs (picture 1). Histopathology is a
very important tool that can be used to establish a differential
I
n many poultry markets around the world where chicken vis- diagnosis when livers appear yellow or pale. It will allow the
cera are commonly sold in supermarkets, the appearance of differentiation between the microscopic damage produced by
the liver is very important for marketing purposes. Customers physiological changes or intoxication with mycotoxins such as
have a tendency to associate the health status of the birds with Aflatoxin, T2 toxin and/or Fumonisin.
the color of the livers displayed in the shelves in stores. If the
organ looks pale, yellow or congested, it is generally assumed Nutritional deficiency or imbalance
that something went wrong in the farm and that the animal n Fatty liver and kidney syndrome (FLKS) associated with
got sick before being slaughtered. In our case, we frequently biotin deficiency: Gross lesions include the presence of
visit slaughterhouses to identify the origin of these changes. pale, blotchy and enlarged livers and kidneys with some
Anatomically, the main structural unit that conforms the liver mortality, usually below 10%. Microscopically, fat infiltration is
are microscopic cells called hepatocytes. When hepatocytes are widespread in different organs. It has been mainly reported
loaded with fat or pigments, as a consequence of some of the in broilers and pullets (layer-type) during the first 4 weeks of
elements that we are going to describe in this article, some life. However older flocks can show the condition.
changes in color will be observed. The main factors involved with
coloration changes in young and adult commercial birds are the n Fatty liver and hemorrhagic syndrome (FLHS): Characterized
following: physiological, nutritional, ingestion of toxic substances, by yellowish, enlarged livers engorged with fat.The presence
and/or management-relatedpractices before slaughtering. of hemorrhage in the abdominal cavity is typical but not
always present. This syndrome is a metabolic disorder of
Physiological changes hens as a consequence of a nutritional imbalance (energy/
During the first week of life, young chickens and turkeys normally protein.) Feeding low protein-high energy diets or a ration
have large amounts of fat and pigments (carotenoids) deposited containing an amino acid imbalance or deficiency, can be
in the liver as a result of the mobilization of the yolk content responsible for the syndrome. It has been well established
through the intestines. At this stage, it is normal to detect fat that feeds with low levels of lipotropic factors, such as
vacuoles (microscopic fat deposits) inside the hepatocytes. The choline, methionine and vitamin B12, can result in fatty infil-
yellow color present at birth can last several days, while the fat/ tration of the liver. Microscopically, the presence of vacuoles
pigments are mobilized from the liver to other parts of the body. inside the hepatocytes of laying hens are normal. Hepato
Usually, after approximately seven days of age, the liver of a cellular fatty vacuolation (microscopic holes or blank spaces
normal bird will show a mahogany-brown coloration. In adult in the liver) or degeneration of hepatocytes refers to the
birds, hens, the amount of fat in the liver increases before the excessive accumulation of globules of triglycerides and other
point of lay because of the effect of estrogens, hormones present lipid metabolites within the cytoplasm. Hepatocytes overload-
in higher levels once maturity is reached. Usually, most laying ed with lipids will produce necrosis. In commercial conditions,
INDIAN POULTRY REVIEW | 16around 45 weeks of age, healthy flocks will include some Post mortem evaluation
hens affected by FLHS. This doesn’t mean that the whole The gross appearance of the liver depends on the amount and
flock is showing the syndrome. The pale and yellow color of distribution of blood inside the organ. When a chicken is bled
the liver, while characteristic, is not always specific to FLHS, before euthanasia by cutting the blood vessel located in the
since normal layers that are fed appreciable quantities of neck, jugular vein, the organ will look paler because there is less
yellow corn or high levels of xanthophyll tend to show this blood deposited inside the organ. On the contrary, if the chicken
coloration. Frequently, we are asked how to differentiate is notbled, the liver’s appearance will be darker. These details
FLKS from an intoxication with mycotoxins. In the latter case, make it more difficult to determine if the changes in color are the
hens show a yellow liver with petechial hemorrhages without result of antemortem congestion or hyperemia. Once the livers
excessive abdominal fat deposits. If the syndrome is the re- are taken out of the abdomen and mixed with ice, you should
sult of a metabolic disorder, the abdomen will contain thicker notice that they look paler than when kept at room temperature.
pads of fat in the cavity. This is just a clinical observation that In conclusion, there are many factors that must be taken into
is not necessarily always present in field cases.
Toxic substances
Toxins such as mycotoxins, heavy metals and some poisonous
plants can have a serious effect on the physiological perfor-
mance of the liver. Aflatoxin, one of the most toxic mycotoxins
identified in nature, can cause fatty vacuolation and hepatocyte
necrosis. Also, bile duct epithelial hyperplasia and fibrosis can be
detected. It is important to point out that Aflatoxin will affect the
mitochondrial and protein synthesis capacity of the liver, which
means that the organ will not be able to manufacture critical
substances normally secreted by the body. Mycotoxins such as
T2 toxin can also damage the hepatocytes causing hemorrhage
and necrosis. The presence of pale bile content (bilis) is associ-
ated with Aflatoxin because of a reduction in amylase, lipase and
biliary salts production by the liver.
The final result is the presence of excessive levels of fat in
feces (steatorrhea), which is difficult to detect grossly because
Picture 1. Normal liver (yellowish, pale) in a laying hen to the right and
chicken excrete urine and feces together through the cloaca. a dark brown liver of an out of production hen to the left.
The bile also contains amylase, which aids in the digestion of
carbohydrates as well as activation of the pancreatic lipase.
Regarding the effect of Fumonis in the liver, we must emphasize
that even though the performance (gain weight, feed conversion,
etc.) of the flock could be affected, this toxin does not cause
distinctive macroscopic changes in the liver, even when 100
ppm of Fumonisin were added experimentally to the diet in a
scientific trial. Macroscopically (gross appearance), only certain
degree of paleness has been reported. The damage to the liver
is established by measuring the concentration of metabolites
(biomarkers) of sphingolipids (sphinganine/sphingosine) in the
blood and a reduction in the concentration of protein in the blood.
Microscopically, some scientific papers have reported hyperpla-
sia of the bile ducts, as is reported in cases of aflatoxicosis.
Management practices
n Fasting before slaughtering
This is a factor that is more important and common in
broilers because of the traditional management practices
followed in this type of birds. Generally, the access to feed
is interrupted for approximately 12 hours before broilers are
slaughtered with the objective of reducing fecal excretion
to avoid cross contamination during transportation and
the possibility of fecal contamination of the carcass during
automated evisceration in the slaughterhouses. One of the
consequences of fasting is the presence of changes in the
color of the liver. Scientific reports have shown that full-fed
broilers have lighter liver colors because of higher lipid con- Picture 2. Liver of a 46-week-old brown layer fed a diet experimentally
tent. Broilers fasted for 12 hours show darker livers because contaminated with 3 ppm of Aflatoxin for 41 days. Notice the presence
of petechial hemorrhages in the surface of the liver and the lack of fat
of lower levels of fat inside the organ. Other reports talk deposits in the abdominal cavity.
about the importance of deposits of glycogen in the liver
and its effect of these element in the coloration of the liver consideration when evaluating the cause of pale or yellow livers
is somewhat controversial. Glycogen is a very large form of in broilers, pullets or hens. In many cases determining the etiolo-
glucose that can be broken down to yield glucose molecules gies of these changes are critical to maintain a high performance
when the bird needs it. in some commercial flocks.
INDIAN POULTRY REVIEW | 17Tarun Shridhar
Former Secretary
Ministry of Fisheries, Animal Husbandry
and Dairying, Govt. of India
Wet Markets Mean Fresh and Affordable
Food: They Need Support and Protection
“Give a dog a bad name and hang him.” ber of the US President’s task force on The message we are getting is if we don’t
This famous proverb aptly describes COVID-19 and the Director of the US take care of nature, it will take care of us.”
the present status and reputation of wet National Institute of Allergy and Infec- There has been an unfortunate unanimi-
markets. Ever since scientists claimed to tious Diseases, who has vehemently ty against wet markets amongst the US
have traced the origin of the COVID-19 expressed his opposition to wet markets
causing Coronavirus to a wet market in this manner, “I think we should shut
in Wuhan, China, there has been a down those things right away. It boggles
clamour, especially in the western world, my mind how, when we have so many
for a worldwide ban on wet markets. How diseases that emanate out of that unusu-
ironic! This same world extols the al human-animal interface, that we just
virtues of their own Farmers’ Markets, don’t shut it down.” In fact, it is commonly
even though only a fraction of the understood that the western world came
populace does its food shopping in these to learn about the phenomenon of wet
markets. On the other hand, dependence markets only after COVID-19 and the
upon wet markets for daily food items in rooftop pronouncements of experts of
Asia, Africa and Latin America, is huge. the stature of Dr Fauci. Others such as
The sudden hostility finds its genesis as the United Nations’ biodiversity chief
much in misinformation and ignorance as Elizabeth Maruma Mrema jumped onto
in cultural prejudices. the bandwagon to share this perspec-
The issue assumes alarming propor- tive; she wanted to ban the sale of all
tions when it finds support from strong live animals, not just wild ones, “It would
voices such as Dr. Anthony Fauci, mem- be good to ban the live animal markets.
INDIAN POULTRY REVIEW | 22senators of both political hues, and at ties. They are also an essential venue for Infrastructure alone would not be suf-
the other end of the globe, the Austra- farmers, especially the small-scale ones, ficient. Policies and standards must be
lian Prime Minister Scott Morrison has de- to sell their agricultural and livestock pro- established and implemented to establish
manded their immediate closure. duce directly to consumers. In wet mar- the identity of wet markets as safe, healthy
The advocates for banning wet markets kets, a much wider variety of fresh and and fresh food providers. And a logical
include those who are governed by an- nutritious food offering greater choices is corollary of this would mean a strong and
ti-China rhetoric; environmentalists con- available at affordable prices. The food effective regulatory mechanism.
cerned for wildlife protection; vegetarians/ is mainly sourced from local farmers. In Are supermarkets and wet markets in
vegans against animal foods; public health India, and probably in many other coun- competition? Certainly not. In urban areas,
professionals apprehensive about dis- tries, a majority of both rural and urban wet markets and supermarkets co-exist,
ease-causing viruses; and many who are people consider freshness as the most while in rural areas, wet markets are often
simply put off by unfamiliar dietary habits. valued feature of food as it is also asso- the sole source of food supply. Both mar-
All such strongly held views are a pointer ciated with the food being of high quality ket types have advantages. Supermarkets
to a huge information and understanding and safe to eat. Therefore, these are an implement better hygiene standards and
gap. Let us understand what is meant by inseparable part of our culture offering a can trace the sources of their supplies,
a “wet market” as this should allay the vibrant and natural way of life. It is more just in case something goes wrong. How-
several misgivings in certain quarters on than food; it is considered a heartbeat of ever, not all customers trust the freshness
account of misinformation, or on account social life in small towns and communities. claims the labels on these products make.
of the natural human bias against other In fact, Singapore recognises wet markets Many of us prefer the vendors in the wet
people and cultures. as a “national heritage.” market whom we know and trust, and this
“Wet markets” refers to the marketplace Further, wet markets offer a higher trust often has been built over several
selling a host of diverse products such as diversity of fruits, vegetables, grains years. Prices too are usually lower in wet
vegetables, fruits, poultry, meat, fish and and livestock produce as compared to markets. Hence, it is easier for low income
even dairy etc., the unique characteristic supermarkets or online shopping web people to afford fresh and nutritious food.
being the freshness of the products. It is portals. This is because the food is sourced Also, in remote rural areas of developing
hence a market of heterogeneous busi- locally while supermarkets procure in bulk countries such as ours, alternatives to wet
nesses and the adjective wet derives from a limited number of products and goods markets such as supermarkets simply do
the water and ice used to keep products from the wholesale markets, storing these not exist.
and premises cool and clean. However, goods in cold storage, often for long There is neither any need nor justifi-
in a broader context wet is understood to periods of time. cation to close the wet markets, but we
mean raw and fresh, hence unprocessed. So, have we not judged the wet mar- do need to make them safe, employing
But since in many parts the wet markets kets too early and too harshly? We should the appropriate infrastructure, practices
also contain live animals which may be redefine our concern; which should focus and protocols of the highest standards
slaughtered on the premises, the moni- on the safety and hygiene of our food of hygiene and environment. Though the
ker wet market may have, in recent times, rather than the medium of its trade and phenomenon of trading of wild animals
wrongly become synonymous for many sale. No doubt, the biggest problem and in these markets is not prevalent in our
with the capture and trade of wildlife. It is challenge of wet markets is maintaining country, yet legal and regulatory frame-
this aberration that needs to be correct- hygiene and food safety standards. Often work to forbid even the remotest of pos-
ed. Wet markets are food markets NOT animals are slaughtered in the market it- sibilities of trading of wild animals would
wildlife markets. This message needs a self near the common areas. This tends certainly help restore public confidence
broadcast loud and clear, far and wide. to compromise the hygienic conditions. and ensure future food safety. Targeting
Being fresh produce markets, these There are often no cooling facilities and specific activities in wet markets that ex-
often play an important role in provision a lack of appropriate equipment including plicitly facilitate zoonosis should be the
of improved food products for the mid- clean knives and cutting surfaces. The preferred strategy rather than advocating
dle classes and low income communi- treatment of effluents bears a significant the destruction of the entire edifice.
hygienic risk to the envi- Most importantly, we must guard against
ronment and human health. rumours fuelled by half baked knowledge.
Though an increasingly They have already caused immense
welcome trend is the dras- damage to the livestock sector, especial-
tic and regular reduction in ly the poultry. One fails to understand
sale and slaughter of live the apparent hostility between the social
animals in these markets. media and poultry. Bird flu infects the
So, hygiene in markets poultry birds but it is humans who feel
is not only essential but threatened. Why? Coronavirus infects
non-negotiable. Traditional humans but they are quick to blame the
wet markets must commit poultry. Why? Truly a zero sum game it
to serve their customers has become. These perceptions need to
safe and fresh food from change, and change for good. Above all,
local producers. This calls we need to aggressively shun rumours
for investment in improving which too are like germs; they spread
the infrastructure of these and multiply faster than zoonotic patho-
markets, especially in ru- gens, and before you know it, everyone is
ral areas and small towns. contaminated.
INDIAN POULTRY REVIEW | 23COVER INDIAN POULTRY REVIEW | 24
EGGING ON EGGS!
Indian egg production and consumption have rapidly increased over the last decade. Future
growth in animal protein consumption will come from developing regions that currently don’t
consume as high amounts of dairy and poultry products. IPR delves into the complexities of egg
production and its scope for significant expansions
I
ndia is set to overtake the U.S. as the second largest egg 76 eggs per person, or about 100 fewer than the global average
producing country by 2022 based on data from the Food of 177.
and Agriculture Organization of the United Nations (FAO). While egg consumption in the country has increased by an
The annual FAO-Organization for Economic Co-operation and outstanding 58% over the past 10 years, we continue to see
Development (OECD) Agricultural Outlook predicts that India will huge disparities. Urban residents eat about 170 eggs each
soon become the world’s most populous country and will enjoy year, almost at par with the world average, while their rural
a 6.3% growth in gross domestic product per annum until 2027 counterparts consume only 22 eggs. In spite of this rather low
which is well above the global average of 1.8%. Two of the four consumption of eggs by Western standards, it was surprising to
main drivers for food demands, population growth and rising see repeatedly that cholesterol was cited as a main objection to
income levels are going to increase consumer demand for food, higher consumption. Clearly, there is an opportunity to apply the
especially that of animal origin. tools developed and used by Western countries to dispel this
The stereotype of India as a vegetarian country is so prevalent myth on the negative effects of cholesterol in eggs.
that many believe that this is the main impediment to growth of This is especially important in India where 190 million are still
egg consumption in India. Animal-sourced foods in India may undernourished and 50% of infant mortality is due to malnutrition.
raise an eyebrow in the food context in India, but one needs a As proven time and again, eggs are an affordable source of
closer look into the Indian poultry industry to appreciate the true quality protein which can contribute to growth in children and
potential of eggs in India. alleviate some of the long-term effects of malnutrition.
Only about 30% of the 1.4 billion Indians are vegetarians, There are about 10 thousand egg farmers in India with an
meaning that 70%, or close to a billion citizens, eat a combination average farm size of 30 thousand hens, and about 60% of pro-
of fish, meats and eggs. In 2018, Indians ate an average of duction comes from farms with over 100 thousand hens.
INDIAN POULTRY REVIEW | 25Currently, egg production is dominated by a few states, mostly As for the U.S., data from U.S. Department of Agriculture
in the South and West of India, meaning that eggs must be Economic Research Service (USDAERS) show per capita egg
transported across long distances to meet rising consumer consumption remained virtually unchanged during the period
demands. from 2007-12, falling less than half an egg per person from 250.1
However, as pointed out by Dr. G. Ranjith Reddy, Member in 2007 to 249.7 in 2012, when at the same time red meat and
of Parliament, “We should not just produce, we should also poultry meat consumption fell by 9.4%. It was predicted though,
promote.” Indeed promoting eggs amongst consumers and rising costs, an ageing population that consumes fewer calories
addressing key concerns are a proven recipe for growth, and and changing diet preferences will contribute to a projected
this approach will work equally well in India. decline in per capita consumption in the country from 244.4 eggs
Since the average egg size in India is only 55 grams compared in 2013 to 240.9 eggs by 2022. However on the contrary, the
to 60 grams in the U.S., it seems that India is already producing U.S. has seen a rise in the numbers with per capita consumption
more eggs than the U.S. This is rapidly being reported locally in recorded at 293.6 per person in 2019 which slightly dipped in the
India. It seems the world is witnessing the rise of a new giant! COVID-19 affected year to 286 in 2020.
In a larger picture, changing diets in Asian countries and urban- Post the 2007’s economic downturn it was said that animal
ization combined with rising incomes have led to an increase in protein consumption will see a low to zero market growth in
consumption of eggs and poultry products over the past decade. developed countries with already high meat and dairy intake.
In China, egg consumption is projected to grow to 20kg. per However, this has created an opportunity for egg consumption
person in 2030 from 15 kg. per person annually in 1997-99. to increase in the subsequent years because eggs are among
This is due to the changing diets and urban lifestyles, as well as the most economical sources of high quality animal protein.
opportunity for growth in consumption with increasing household Also in many developed countries, consumption is shifting from
refrigerator ownership. In the UK, almost 11 billion eggs are conventional eggs to eggs with a claim as free range, cage free
consumed annually. According to the European commission, or organic.
new hen welfare legislation drove up the price of eggs for con- Although the prices for eggs with labels like free range or
sumption when it took effect across the EU, as producers had to cage free remain generally higher than conventional eggs, the
spend more to convert existing cages. Yet the prices remained majority of eggs sold in grocery/ retail chains remain the con-
lower overall in the following year itself. ventional type. Data from Simons Research LLC confirms this,
Affected by the high feed costs, however, the prices of eggs showing that consumers overwhelmingly used non-organic eggs
and egg products in many markets around the world have risen. compared to organic eggs.
In Morocco, for instance, where many consumers still buy from As noted by the OECD-FAO’s report, several developing
traditional markets, although consumer preferences are becoming countries around the world are experiencing GDP growth and
more sophisticated, production and consumption of eggs have agricultural innovation, along with changing dietary habits. One
fallen as input prices have risen. Even way back in early 2012, of these regions is the Middle East/North Africa. Here, the share
Morocco produced 4.3 billion eggs, while per-capita consumption of meat and eggs in the average diet has grown from 12.2% in
of eggs, including those from small-scale producers, was 152. 2001 to a projected 15.5% of the diet by 2027.
INDIAN POULTRY REVIEW | 26As the nutritional benefits of eggs are realized, egg con- This processing is otherwise called as post-slaughter or
sumption around the world is projected to grow as well. The post-oviposition value addition, which can usually be referred to
European commission, for example, is projecting a positive as post harvest technology. To process the eggs, one can boil,
growth in per capita egg consumption over the next decade dip in mineral oil, spray, pasteurize, dehydrate or freeze. And
from 2018-30 compared to negative consumption in the past egg processing serves a rapidly increasing market worldwide.
decade of 2006-18. In Spain, for example, egg consumption has At present marketing of poultry products in India has many
increased from nearly 56 million kg in 2013 to about 5 billion kg hurdles with the unstable market, increased taxes on processed
in 2018 for non-organic eggs, outweighing that of organic eggs food, competitive feed costs, high transportation charges, lack of
sold. Likewise, in Germany, egg consumption is slowly growing. cold chain facilities and non-compliance to food safety norms.
The country’s per capita egg consumption of 12.7 kg in 2018 However, the poultry marketing system in India, dominated by
was estimated to have grown to 14.5 kg in 2018. private traders and commission agents, needs to be transformed
India, on the other hand, is experiencing a rapid shift in poultry into an organized system for uniform sharing of profits by all
product consumption in the players in the industry. It
the past decade. From an is also in the post COVID-19
Indian average for per-cap- era that a demand for
ita consumption of eggs of ready-to-eat and cooked and
about 63 in the year 2015, processed poultry products
the consumption rate has should find higher acceptabil-
not only jumped to 76-80 in ity in the markets.
2019, with changing diets All stages of egg process-
and increasing protein con- ing are an industrial and high
sumption, it is projected to tech operation, which de-
reach 100 very soon. The mands skills and knowledge.
livestock and fish sectors Achieving high quality liquid
provide just 9% of calories or powdered products is a
and 20% of protein intake; matter of understanding the
cereals, on the other hand, various steps of the process.
comprise 50% of both calorie It is critical to understand the
and protein intake. However, minor facts involved.
with rapid urbanization and Eggs for processing must
change in diets, FAO notes be of high quality to avoid ex-
that the data points to a cessive yolk breakage in egg
declining contribution from breaking machines. A fresh
cereals. egg will have a thick white
As diets around the and an upstanding yolk. Over
world continue to change, time, the egg white thins, and
COVID-19 pandemic has the yolk spreads and enlarges
actually made this shift even due to passage of water from
more drastic. Consumers the white through the yolk
are looking for lower-cost, membrane into the yolk. This
nutrient-rich options in their weakens the yolk. Eggs to be
diets – like eggs, which have processed are usually held in
increasingly been embraced refrigerated storage no longer
around the world during than seven to 10 days.
Coronavirus treatments for Egg products are processed
their protein and many other in sanitary facilities under a
nutritional benefits. strict system of inspection.
As Suresh R. Chitturi, Regulations need to be
Chairman, International Egg Commission, assertively puts it, supervised and the sanitary standards and accepted practices
“The egg sector makes a significant contribution to numerous of the processing equipment have to be satisfactory. These stan-
economic and social factors associated with reducing poverty dards are usually established by organizations like the USDA
and hunger, both at the household and community level.” in in U.S. and the International Association for Food Protection.
The Indian poultry industry is one of the fastest growing Some standards are adaptations of those of the Dairy and Food
markets in poultry production accounting for 2.8 billion broilers Industries Supply Association, Inc. and others are unique to the
and 68 billion eggs production, although, the poultry processing egg industry, such as those for the egg-breaking equipment.
sector is still underdeveloped and needs an immense push for Shell egg processing facilities often have their own breaking
the ready-to-eat and cooked products. Continuous research and facilities. Eggs are received, washed, rinsed, sanitized and then
development leads to the development of low cost and efficient candled (the process of using quartz halogen light to identify and
poultry processing technologies and well as established quality remove eggs with imperfections). Food safety approved automat-
control norms. ed equipment enables operators to break, separate and monitor
Adding value to eggs is a good option for a farmer who wants for quality and imperfections sometimes as high as 13,500 dozens
to beat the low prices. Value added products may include scram- (162,000) eggs per hour. Whole or separated eggs are mixed
bled eggs, sandwich fillings, egg rolls, hard boiled eggs, albumen for uniformity and filtered to remove shell fragments, membranes
flakes, pancake, egg patties, egg pizza, egg crepes, egg roll, egg and chalazae. For quality assurance purposes, sample eggs may
strips, egg waffles, egg soufflé, egg cutlet, albumen rings, brined be hand-candled during each session to validate the mechanical
and pickled eggs and the list continues. candle’s results, and a sample amount of eggs are broken out
INDIAN POULTRY REVIEW | 27and compared. The liquid egg product is filtered, mixed and angel food cake volume enhancer, is added at a level of less
chilled before entering further processing stages. than 0.1% by weight of the liquid prior to drying. Whenever long
Various times and temperatures are used for effective pas- storage stability is required, glucose is removed from whole egg
teurization, depending on the product. All egg products are and yolk products before drying. Non-reducing carbohydrates
continuously monitored for pathogenic organisms. Pasteurized such as glucose free corn syrup and sucrose are added to some
liquid egg products routinely contain less than 1,000 micro- products to preserve their whipping properties and to improve
organisms per gram. Salmonella tests are run regularly. Only their storage stability.
Salmonella-negative products can be sold. Yolk and whole egg Egg white solids, as long as they are kept dry, are stable
products are pasteurized in their liquid form. Liquid egg white is during storage even at room temperature. Spray-dried egg white
pasteurized when sold as a liquid or frozen product. Dehydrated glucose removed has an almost infinite shelf life. Should be kept
egg white with glucose removed is normally pasteurized by heat cool, less than 100C, to maintain quality. Once containers of egg
treatment in a hot room at 54.40C for seven days. solids have been opened, they should be resealed tightly to
Refrigerated liquid egg products may be transported directly prevent contamination and absorption of moisture. If dried eggs
from the breaking plant to the user in insulated thermal tank- are combined with dry ingredients and held for storage, they
trucks or in portable refrigerated vats. For long hauls, mechanical should be sealed tightly in a closed container and stored in the
refrigeration, liquid-carbon-dioxide, or liquid-nitrogen cooling refrigerator at 00 to 100C. Reconstituted eggs should be used
systems may be used. immediately.
Liquid whole egg and yolk must be maintained below 4.40C Plain unstabilized whole egg products have a shelf life of about
and egg white below 7.20C. They should be used on first in, first one month at room temperature and about a year at refrigerated
out, basis. temperatures. If stabilized, the shelf life increases to one year
Refrigerated liquid egg products can be kept at 4.40C for whole at room temperature. Unstabilized egg yolk solids have a shelf
eggs and yolks or 7.20C for whites, unopened, for two to six days, life of about three months at room temperature and more than a
depending on the microbial quality of the product. Refrigerated year at refrigerated temperatures. Stabilized egg yolk solids have
liquid egg products with extended shelf life should be stored a shelf life of about eight months at room temperature and over
according to the processor’s recommendations. a year refrigerated temperatures. While specialty egg products
Frozen egg products are produced by filling a container with should be kept refrigerated or frozen as recommended by the
pasteurized chilled liquid egg and freezing in a blast freezer at a processor.
temperature of -23.30 to -400C. When thawed, frozen whole egg Rapid urbanization, industrialization, rising disposable incomes,
becomes quite fluid and easy to handle, but frozen raw yolk has changing food habits towards faster lifestyles and processed
a gelatinized consistency. However, when yolk is blended with products and higher middle income group are major positive
sugar, corn syrup, or salt (usually at levels of 2% to 10%) before factors to boost processed food markets in India. Many elements
freezing, the product will become fluid when thawed. need to be given due attention to encourage poultry process-
Frozen egg products have along shelf life when kept at less ing and exports, including, application of modern processing
than -12.20C. Only as much as needed should be thawed in techniques, provision of logistic support, production of quality
unopened containers under refrigeration or under cold running products fit for export, policy changes in the government level,
water and should be used as soon as possible after thawing. developing the appropriate packaging technology, effective R&D
Dried egg products are usually produced by spray drying, work to increase the shelf life of the products, harmonization of
although some egg white is dried on trays to produce a flake or quality control norms, single window approach for export, cre-
granular form. Before the egg white is dried, glucose is removed. ation of database, well trained techno graphs and skilled human
This produces dried egg white products with excellent storage resources with NABL accredited laboratories for certification of
stability. Whipping aids may be added to produce dried egg white food products and encouraging cost effective mini poultry pro-
products for good whipping properties. Sodium lauryl sulfate, an cessing units.
INDIAN POULTRY REVIEW | 28IPR Espresso
Global Poultry Market Expected to Grow
$322.55 Billion in 2021
INTERNATIONAL
“Poultry Global Market Report 2021 : COVID-19 Impact and sustainable growth.
Recovery to 2030” recently predicted that the global poultry mar- The agreement, which was recently signed by Clinical Profes-
ket is expected to grow from $310.7 billion in 2020 to $322.55 sor Niwas Nantachit, MD, President of Chiang Mai University,
billion in 2021 at a compound annual growth rate (CAGR) of and Dr. Pairat Srichana Senior Vice President of CP Foods,
3.8%. The growth is mainly due to the companies rearranging aims at commercialising inset-based protein that is a sustainable
their operations and recovering from the COVID-19 impact, which alternative food source for animals and humans. It is also offering
had earlier led to restrictive containment measures involving great circular economy opportunities since insects can efficiently
social distancing, remote working and the closure of commercial help recycle biowaste.
activities that resulted in operational challenges. The market is
expected to reach $422.97 billion in 2025 at a CARG of 7%.
The poultry market consists of sales of poultry by entities (or-
ganizations, sole traders and partnerships) that slaughter poultry
and prepare processed poultry and meat byproducts. Poultry in-
cludes chickens, ducks, geese, rabbits, small game and turkeys.
Poultry processing is fully or semi-automated in most countries.
The companies in the industry package and distribute their
products through various distribution channels to both individual
customers and commercial establishments. The poultry market is
segmented into chicken; turkey; ducks and other poultry.
Associate Professor Dr. Yuthana Phimolsiripol, Director of Food
Innovation and Packaging Centre (FIN) at Chiang Mai University,
said that initially, the University researched on multiple black
soldier fly products such as skincare from the insect’s larvae
oil. The University has joined hands with CP Foods to explore
commercial opportunities from the research.
Asia Pacific was the largest region in the global poultry mar- Under this MoU, CP Foods will fund the project and jointly
ket, accounting for 32% of the market in 2020. Western Europe develop the first smart farm for black soldier fly in Thailand.
was the second largest region accounting for 28% of the global This pilot farm will be also a learing centre for students, farmers
poultry market. Africa was the smallest region in the global and the community. “Chiang Mai University and CP Foods have
poultry market. the same goal, which is to explore the new products for driving
Developed economies are also expected to register stable Thai agriculture sector towards sustainable growth, using BCG
growth during the forecast period. Additionally, emerging markets economy model as an outline. This research will not only benefit
are expected to continue to grow slightly faster than the devel- both organisations but also farmers across the country, who
oped markets in the forecast period. Stable economic growth is can generate extra income from this new economic insert”, said
expected to increase investments in the end user poultry market, Dr. Yuthana.
thereby driving the poultry manufacturing during forecast period. Dr. Pairat added that CP Foods has been working on alter-
Major companies in the poultry market include BRF S.A; Bayle native protein sources, whether it is a plant based protein, cell
S.A.; CTB Inc.; Cargill Incorporated and Cherkizovo Group. based protein and insect based protein in response to the new
sustainable food trend and building food security.
He explained that the company has a keen interest in insect
CP Foods Partners with Chiang Mai sector. Previously, the company has developed cricket feed in
University to Develop Insect-Based 2013 and starting to research on the benefits of black soldier
fly in 2016.
Animal Feed “Black soldier fly is a sustainable choice for alternative protein
and fat sources. Therefore, we are making a traceable and value
CP Foods has signed a memorandum of understanding (MoU) added insect protein. We hope that our partnership with Chiang
with Chiang Mai University to develop insect-based protein Mai University will pave the way for a sustainable and profitable
from black soldier fly larve to drive Thai agriculture towards insect industry in Thailand”, Dr. Pairat said.
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