Poultry: Breeding, Health, Nutrition, and Management

Dear Colleagues,

Being the largest animal protein producer, the poultry industry is in the focus of the mixed-diet consumers (from a welfare point of view, as a medium of functional foods, environmental issues, antibiotics use, etc.), as well as the livestock industry in general. The poultry industry is also extremely fast to uptake new technologies (such as biotechnology, mechanisation, robotics, and climate and nutrient control) in order to be economically efficient and sustainable. There is constant pressure of pathogens and new threats, like avian flu, that require new treatments and biosecurity measures. There are many novel approaches and answers to these challenges. This Special Issue would like to present a complex overview of the latest advancements in poultry science. In breeding, molecular genetic tools (genomic selection and genome editing) can be used to increase production efficiency and fitness, especially immunity traits, or to characterize local genetic pools. The One Health approach, which requires a holistic approach, where genetics, nutrition, health treatment, and management need to be considered together, has gained ground in the poultry industry. The gut microbiom seems to be a good indicator of the balanced health of an animal. Artifical intelligence built in robotic supervision and handling helps to increase animal comfort, and saves in the workforce. Organic farming takes a different approach and faces different challenges. What could the possible answers be? We are facing a new era in poultry science. The aim of this Issue is to highlight the importance of new findings. All types of articles, such as original research, reviews, and opinions, are welcome.

Prof. Dr. István Komlósi
Guest Editor

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