Recent Advances in Poultry Management

Dear Colleagues,

Poultry production has proven to be probably the most successful sector of animal production. With a wide variety of products, increased productivity and a series of alternative production systems, poultry production has shown admirable skills of adjustability to the concerns and attitudes of the modern consumer. Nevertheless, there is still work to be done in terms of research and development, especially towards the modern challenges of climate change, welfare issues and overall sustainability of production.

This Special Issue will focus on the recent advances in the production of broilers and laying hens, as well as other types of birds (i.e., turkeys, ducks etc.), mainly around the following subjects: a) Structural characterization and clustering of the production systems, b) Housing and management practices, c) Application of innovative and IT methods, d) Trends in nutrition, e) Technical and economic efficiency of farms, and f) Quality of poultry meat and eggs.

For example, papers may focus on certain subsections, such as:

• Utilization of limited inputs/resources for production of the final product (meat/eggs) or maximization of the produced product with the same inputs
• Innovative applications in the regulation of the indoor environment of the poultry farms (temperature, humidity, ventilation, etc.) and the control of unwanted gases
• Use of low protein diets, with the addition of essential amino acids
• New techniques for dealing with thermal stress
• Use of additives (acidifiers, enzymes, probiotics, prebiotics, etc.) to increase performance and improve meat/egg quality
• Production of poultry meat/egg enriched in omega-3 polyunsaturated fatty acids and increased oxidative stability, with the addition of natural substances of plant origin
• Improving the health and well-being of the flock with modern management practices, aimed at reducing oxidative stress
• Assessment of the water footprint of the breeding of broilers and laying hens and ways to reduce it

Dr. George K. Symeon
Dr. Vassilios Dotas
Guest Editors

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