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Coccidiosis specialist: ‘Understand’ the products you’re using

What came first came first: The chicken, the egg or the persistent coccidiosis infection?

Coccidiosis has been around as long as any poultry producer can remember. And despite decades of experience with the tenacious parasitic disease, it hasn’t gotten any easier to manage. In fact, it’s become even more challenging for some modern poultry operations.

“We really are having issues [with coccidiosis] because we’re going to more antibiotic-free programs,” says Greg Mathis, PhD, of Southern Poultry Research, Athena, Ga.

He says coccidiosis is still the poultry industry’s No. 1 problem, followed closely by necrotic enteritis.

“And we still have a very limited amount of products and the most important thing is to understand…how to use the ones we’re using, because resistance will develop to any anti-coccidial drug,” he says.

Watch the video

Posted on September 11, 2014

tags: ,
  • Fresh approach to coccidiosis needed to tackle increase in broiler gut damage

    Changes in the behavior of one of the most important coccidial pathogens means poultry producers should take a fresh look at how they deal with the parasite.

  • World poultry industry still struggling with necrotic enteritis

    NE remains a formidable challenge in broilers raised without antibiotics, and preventing the disease means steering clear of predisposing factors and implementing a rigid coccidiosis-control plan.

  • Heat stress may impair immune system in broilers

    Heat stress in broilers induced lesions of lymphoid tissues, indicating immune system impairment, but it’s not yet known if heat stress affects the vulnerability or severity of coccidiosis.

  • Coccidiosis control: New strategies for a new era

    Coccidiosis can be controlled in broilers without antibiotics as long as producers pay closer attention to hatchery coccidiosis vaccination procedures, brooding and stocking rates, Greg Mathis, PhD, president of Southern Poultry Research, told Poultry Health Today.

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