Future perspectives in broiler rearing: Incorporating the broiler point of view

Table of Contents

Part 1 Setting the scene in broiler production

• 1.Limitations and challenges in broiler production: ethical considerations beyond welfare issues: Mona F. Giersberg, Utrecht University, The Netherlands;
• 2.Managing co-products in broiler production: repurposing poultry manure and litter: C. W. Ritz, University of Georgia, USA;
• 3.The importance of data sharing between different links in the broiler production chain: Hasitha Priyashantha, University of Ruhuna, Sri Lanka; Maleeka Nambapana, Uva Wellassa University, Sri Lanka; Ashen Epa Arachchi, University of Peradeniya, Sri Lanka; Shishanthi Jayarathna, University of Ruhuna, Sri Lanka; and Janak K. Vidanarachchi, University of Peradeniya, Sri Lanka;

Part 2 Creating the best day-old broiler chick

• 4.Breeding for improved health and welfare in broiler chickens: Pascal Duenk and Mario Calus, Wageningen University & Research, The Netherlands;
• 5.Chick quality as affected by the broiler breeder and breeder house management: Michael J. Wineland, North Carolina State University, USA;
• 6.Day-old chick quality: Itallo Conrado Sousa Araújo, Federal University of Minas Gerais, Brazil; and Roos Molenaar, Aart Lammers and Henry van den Brand, Wageningen University & Research, The Netherlands;
• 7.Early feeding from a broiler perspective: H. J. Wijnen and C. W. van der Pol, HatchTech, The Netherlands; and R. Molenaar and H. van den Brand, Wageningen University & Research, The Netherlands;
• 8.Optimising in ovo delivery of nutrients and bioactive compounds in broiler production: M. M. Y. Meijer, Wageningen University & Research, The Netherlands and The University of Queensland, Australia; E. Roura, The University of Queensland, Australia; and H. van den Brand, Wageningen University & Research, The Netherlands;

Part 3 Managing the needs of broilers

• 9.Understanding the behavioural needs of broilers: Leonie Jacobs, Virginia Tech University, USA;
• 10.Understanding the nutritional needs of broilers: E. Delezie and M. Lourenço, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Belgium;
• 11.Understanding the environmental needs of broilers: Edgar Orlando Oviedo-Rondón, North Carolina State University, USA;

Part 4 Challenges in broiler production

• 12.Challenges in achieving antibiotic-free broiler production: Elijah G. Kiarie, University of Guelph, Canada and North-West University, South Africa; Emily Kim, New-Life Mills – Division of Parrish & Heimbecker Ltd., Canada; Aizwarya Thanabalan, Jones Feed Mill, Canada; Munene Kithama, Pwani University, Kenya; and Lisa Bean-Hodgins, BSC Animal Nutrition Inc., Canada;
• 13.Concepts of circular broiler production: Ollie van Hal, Ben van Selm, Asaah Ndambi and Simon Oosting, Wageningen University & Research, The Netherlands;
• 14.Challenges in achieving low-input, extensive broiler production: Claire Bonnefous and Veronika Maurer, Research Institute of Organic Agriculture (FiBL), Switzerland; and Elisabeth Duval and Anne Collin, Biologie des Oiseaux et Aviculture – INRAE and Université de Tours, France;
• 15.Heat stress in broiler production: Victoria Anthony Uyanga, Lincoln University of Missouri, USA; Semiu Folaniyi Bello, Agriculture and Agri-Food, Canada; and Folasade Olukemi Oke, Okanlawon Mohammed Onagbesan and Oyegunle Emmanuel Oke, Federal University of Agriculture, Nigeria;

Part 5 Precision farming technologies in broiler production

• 16.Sensor technologies for monitoring broiler welfare indicators: Malou van der Sluis, Wageningen University & Research, The Netherlands;
• 17.Use of vocalisation technology for early detection of challenges in broiler production: Gerardo José Ginovart-Panisello, CEALVET S.L.U. and La Salle Ramon Llull University, Spain; Silvia Riva and Tesa Panisello Monjo, CEALVET S.L.U., Spain; and Rosa Ma Alsina-Pagès, CEALVET S.L.U. and La Salle Ramon Llull University, Spain;
• 18.The potential of using volatile organic compounds (VOCs) to monitor health issues in broiler production: Nelle Lauwers, Maarten Hertog, Nadia Everaert and Matthias Corion, Katholieke University of Leuven, Belgium;

Part 6 Maintaining the health of broilers

• 19.Vaccination strategies in broilers: Alessandra Piccirillo, University of Padua, Italy; Giacomo Berto, Veterinary Services Local Health Unit (ULSS) 8 “Berica” – Vicenza, Italy; Davide Giovanardi, Tre Valli Laboratory, Italy; Luca Bano, Experimental Zooprophylactic Institute of the Venezie, Italy; and Andrea Laconi, University of Padua, Italy;
• 20.Managing health issues in broilers: first week mortality: Serdar Özlu, Ankara University, Turkey;
• 21.Managing health issues in broilers: leg health and leg problems: Wendy I. Muir and Peter J. Groves, The University of Sydney, Australia; and Rodney L. Reece, Veterinary Consultant, Australia;
• 22.Managing health issues in broilers: respiratory health: Elena Catelli, Giulia Graziosi and Caterina Lupini, University of Bologna, Italy;

Part 7 Managing the end of life stage in broiler production

• 23.Humane end-of-life management of broilers: catching, crating and loading: Helen Louton, Jenny Wessel and Julia Mönch, Ludwig Maximilian University of Munich, Germany;
• 24.Managing breast myopathies in broiler production: Martina Bordini, Massimiliano Petracci and Francesca Soglia, University of Bologna, Italy;

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About the Editor(s)

Dr Henry van den Brand is an Associate Professor of the Adaptation Physiology Group at Wageningen University & Research, The Netherlands. His research is mainly focused on the early life of poultry, with special interest in incubation, early nutrition and thermoregulation. The aim of his research is to improve or maintain poultry health, welfare and resilience. Dr Van den Brand is also a contributor of our previously published title Embryo development and hatchery practice in poultry production (published in 2023).

What others are saying about this book...
"This masterfully curated volume, edited by Dr Henry van den Brand, is an indispensable blueprint for the future of sustainable poultry production. Featuring an elite cohort of global experts, it brilliantly shifts the paradigm directly to the broiler’s perspective. From groundbreaking insights into early-life nutrition and precision farming to critical welfare and circular production challenges, this text delivers an essential roadmap for the next decade.” (Professor Peter Ferket, North Carolina State University, USA)

“Future perspectives in broiler rearing: Incorporating the broiler point of view presents a compelling vision for the future of broiler production. Rather than focusing solely on production efficiency, this book places the broiler itself at the centre of scientific and practical decision-making. Written by internationally recognised experts, it will become an indispensable reference for poultry scientists, veterinarians, animal welfare specialists, industry professionals, policymakers and graduate students. The editor and contributing authors are to be congratulated.” (Professor Servet Yalcin, Ege University, Turkey)

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