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POULTRY PRODUCTION IS INCREASINGLY ENVIRONMENTALLY FRIENDLY THANKS TO EFFORTS OF RESEARCHERS, SAYS THE POULTRY SCIENCE ASSOCIATION
SAVOY, IL (July 14, 2008) – Scientists in academia and industry are researching a variety of ways to ensure that poultry production has a positive impact on the environment. Their efforts have already generated significant benefits, according to The Poultry Science Association (PSA).
Three areas that exemplify some of the best work being done on environmental issues pertaining to poultry production are: improving air quality emissions from poultry houses; phosphorous load reduction; and mortality composting. In a recent interview, PSA member Dr. Casey Ritz, an associate professor and extension poultry scientist at the University of Georgia whose own research focuses largely on poultry production-related environmental issues, outlined some of the ongoing work in these research areas and the positive impact it has had for industry and consumers.
“Poultry researchers are making a great deal of progress in these areas and are sharing their findings with academia and industry through presentations at national meetings, peer reviewed journal articles, coverage in the popular press, and one-on-one consultations with poultry groups. Every effort is being made to share the most recent findings available with those who can benefit the most from them,” said Dr. Ritz.
Improving Air Quality
Work on reducing the ammonia levels in chicken houses has been a long term endeavor, because excessive ammonia can impact birds' overall health and immunity. More recently, however, public and EPA concerns about odor from chicken houses has caused this work to be extended outside of the chicken house. (The dairy and swine industries are, said Dr. Ritz, under similar pressures.)
According to Dr. Ritz, research on improving air emissions from poultry houses is currently under way at a number of universities. The University of Delaware, for example, has been a leader in studying how trees might be used as a buffer and dispersion method for chicken house emissions. Researchers at the University of Georgia, Iowa State University, Purdue University, the University of Tennessee, and the University of Kentucky are working to determine ways to reduce chicken house emissions and to quantify the volume of emissions coming from the chicken house.
Noted Dr. Ritz: “Concerns with ammonia emissions from chicken houses are quite recent – they have arisen only within the last five or six years. They are perhaps due in part to the general public's having less understanding of – because they've had less direct exposure to – agricultural industries. Nonetheless, these concerns are something researchers and the poultry industry are taking seriously.”
Reducing Levels of Environmental Phosphorous
Phosphorous presents a catch-22 problem for poultry production. Birds have a nutritional need for phosphorous in their diets. But they also excrete it, which introduces it into the environment. High phosphorous in litter is a problem, because plants don't uptake it as quickly as nitrogen. Also, if an excessive amount of phosphorous finds its way into surface water it will promote the growth of plants, such as algae, which thrive in phosphorous-rich water. When these plants proliferate and ultimately die, the decay process reduces oxygen levels in the water, which can kill aquatic life.
According to Dr. Ritz, researchers are working on ways to reduce phosphorous loading.
“Researchers are looking at an enzyme called phytase as a tool for decreasing the amount of phosphorous in litter, and thus reducing the way litter impacts the soil. Phytase helps to release phosphorous in plant materials like corn and soybean meal, thus making this necessary mineral more readily available to the animal. This, in turn, reduces the need to add inorganic phosphorous to the animal's diet. The net result is that less phosphorous is excreted, which ultimately reduces the phosphorous load on the environment,” said Dr. Ritz.
Phytase is increasingly being used in commercial industry as a means for reducing phosphorous loading. Current research on phytase is being conducted by PSA scientists at universities throughout the U.S. to determine the optimal level of phytase as a feed ingredient for laying hens, breeders and turkeys.
Mortality Composting vs. Burial
Traditionally, broilers that died during the lifespan of a commercial flock were disposed of by simply burying their carcasses in the ground, a procedure that raised concerns about possible contamination of source ground water and led to the banning of mortality pits in several states. In response, in the early 1980s scientists at the University of Maryland began looking at mortality composting as an alternative to the use of burial pits. Their work, and the work of other scientists since, has led to widespread use of this method by growers.
Mortality composting entails the mixing of carcasses with some form of carbon material, such as sawdust or wood chips, though the majority of growers use broiler litter. Composting breaks down the flesh material aerobically into either fertilizer or mulch. The key factor in successful composting is achieving the right carbon-to-nitrogen ratio. According to Dr. Ritz, if managed properly, aerobic breakdown can occur so quickly that the final product is ready to be spread within 30-40 days. Most growers typically take 30 to 60 days to go through the composting process.
Mortality composting continues to be a pivotal method used by industry to stay in compliance with regulations prohibiting burial pits. Current work by researchers at the University of Georgia and the University of Delaware is exploring techniques for composting mass numbers of carcasses, in the event that an entire flock needs to be destroyed following, for example, a natural disaster. According to Dr. Ritz, research indicates that even large numbers of carcasses can be disposed of effectively through composting.
PSA's Ongoing Commitment
“The poultry industry strives to be environmentally friendly. PSA scientists will continue to do their part in helping the industry address environmental concerns efficiently and cost-effectively,” said Dr. Ritz.
About PSA
The Poultry Science Association (PSA) is a global scientific society dedicated
to the discoveand dissemination of knowledge generated by poultry research – knowledge
that enhances human and animal health and well-being and provides for the ethical,
sustainable, and economical production of food. Founded in 1908, PSA has a
global membership of about 3,500. For more information, go to www.poultryscience.org.
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