Turkey production – gaining momentum
EU turkey production in 2016, the most recent data available, surged with a 6.8% growth in production.
This was led by Poland and Spain but with a significant rate of growth in many of the other major turkey-producing countries. Despite this, per capita consumption remains below 4 kg.
A decline in overall EU production is likely for 2017. This is due to the impact of avian influenza in the second half of the year. The AVEC (Association of Poultry Processors and Poultry Trade in the EU) reported bird culling as a result of avian influenza in several countries, including the largest turkey producer in the EU, Germany.
Markets outside the EU are growing with increases in Russia, Ukraine and the North African countries of Morocco, Tunisia and Algeria. However, North America remains the major producing country whilst Brazil continues to increase production. Despite this global growth, turkey consumption remains well below that of chicken.
With a demand for high-density rations, the success of turkey producers is reliant on stable protein commodity prices, which have been present for the past two years. However, with high-density diets there is always a risk of feeding both the birds and some of their less desirable gut inhabitants at the same time. Pathogenic E. coli are one of the major concerns in turkey production and can result in losses in performance as well as further economic losses in terms of the veterinary costs required for control. Therefore, maintaining a healthy gut structure and microbial balance is important in order to achieve economic productivity.
In this issue of Science and Solutions, we look at some ways of reducing the incidence of colibacillosis, keeping you naturally ahead with enhanced organic acid products where the addition of a permeabilizing agent enhances antimicrobial activity, resulting in improved efficacy and turkey performance. Similarly, the use of probiotics is gaining acceptance as a way of improving overall gut health through immune stimulation and competitive exclusion of pathogens, thereby reducing the need for antibiotic intervention.
With a long growing cycle, there is a high chance that the birds will be fed mycotoxin-contaminated feed. Mycotoxins have a direct effect on intestinal structure and synergistic effects when combined with some pathogenic challenges. Minimizing their effects can also aid in reducing the need for veterinary interventions.
Enjoy reading this issue of Science and Solutions, keeping you naturally informed.
IN THIS ISSUE:
Impact of Mycotoxins in Turkeys
Mycotoxins are present in nearly all raw materials used to make turkey feed. They have a huge impact on the production performance of the flock, but using a mycotoxin deactivation product in the diet can mitigate these negative effects.
Using Beneficial Bacteria to Improve Antibiotic-Free Turkey Performance
Turkey production comes with its own challenges including enhancing growth rates, increasing nutrient absorption and decreasing enteric bacterial diseases. Reduced antibiotic usage amplifies these challenges, but the addition of PoultryStar® to the diet can deliver beneficial bacteria to restore performance levels.
Reducing E. coli Challenges in Turkeys by Adopting the Right Strategy
The majority of the bacteria found in the gastrointestinal tract can inhabit the host without causing any harm. But there are certain strains that cause diseases, resulting in significant economic losses for producers. Managing these bacterial diseases, while also reducing the use of antibiotics in turkey production, requires a considered, strategic approach.