CHICKEN MEAT 
Published: 21 May 2014
Author(s): Templeton, Jillian
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DownloadCampylobacter bacterial strains are the most frequently reported causes of food-borne gastrointestinal disease in Australia.
To date, raw or under-cooked poultry has been held responsible for a high proportion of cases of human infection. However, several studies in recent years have challenged this idea.
In this project, Australian researchers used new technologies to better understand the types of Campylobacter being found in conventional and free range poultry flocks across states and regions, across multiple years and within flocks owned by a single company.
This project consisted of four feeding studies to examine the interactive effects of metabolisable energy and amino acid densities in meat chicken diets formulated to...
Typically, feed represents at least 70% of meat chicken production input costs, and energy and amino acids (AA) are among the most expensive components of...
The primary objective of the Identifying revenue opportunities for AgriFutures Australia’s rural industries project was to identify potential new and alternate revenue sources within 28...
Message from the Australian Chicken Meat Federation Chief Executive Officer, Mary Wu The industry is proud to deliver the inaugural Australian Chicken Meat Industry Sustainability...
This blueprint serves as a resource for those interested in the chicken meat industry provides essential fast facts alongside the fundamental themes highlighted in the...
The main objectives of this project were to evaluate commercially available Newcastle disease virus (NDV) enzyme-linked immunosorbent assay (ELISA) kits and determine their suitability as...
The Australian chicken meat industry is deeply committed to fostering a workforce that places a premium on safety, health and capability. With more than 58,000...
As we head into a new research, development and extension (RD&E) period for the Australian chicken meat industry (2022–2027), it is timely to reflect on...
