{"id":1510,"date":"2014-04-15T09:00:28","date_gmt":"2014-04-15T14:00:28","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=1510"},"modified":"2023-05-09T07:39:34","modified_gmt":"2023-05-09T12:39:34","slug":"antibiotic-free-chicken-production-the-chick-fil-a-effect-on-broiler-production","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/antibiotic-free-chicken-production-the-chick-fil-a-effect-on-broiler-production\/","title":{"rendered":"Antibiotic-Free Chicken Production \u2013 the Chick-Fil-A Effect on Broiler Production"},"content":{"rendered":"

The fast food chain Chick-Fil-A<\/a> announced that it would only serve chicken raised without the use of antibiotics<\/a> within 5 years.\u00a0 Chick-Fil-A is the latest food company to change its production practices. \u00a0Some of these emerging trends in food have been discussed on the Insta-Pro blog in the past<\/a>.<\/p>\n

Antibiotics have long been provided to commercially-raised poultry, almost always in the feed or water supply, at low levels.\u00a0 It was discovered that feeding antibiotics to broiler chickens resulted in growth promotion that could not be solely explained by nutrition<\/a>.\u00a0 The effects of antibiotics on gut microbial populations are apparently at least part of how this works.\u00a0 Changes in intestinal structure are likely also involved, and are different with different antibiotics<\/a>.\u00a0 It is probably a combination of effects that results in improved broiler performance.<\/p>\n

One aspect of improved performance due to antibiotic use is uniformity.\u00a0 When antibiotics are fed, the body weights of the birds are closer together (less variable).\u00a0 This is important in an industry where large numbers of chickens are moved into facilities on the same day, fed for 6-7 weeks, and moved out together for processing.\u00a0 The less variation, the better.<\/p>\n

For example, the research published by Miles et al. (2006)<\/a> has shown this effect.\u00a0 Broilers were fed diets with one of two antibiotics, or without any.\u00a0 The standard error relative to the average body weight after 5 weeks of feeding is shown below.\u00a0 As each group had identical bird numbers, the data shows the relative variation in body weight.<\/p>\n

\"chikflila\"<\/a><\/p>\n

As you can see in the graph above, antibiotic feeding (represented by the Bacitracin and Virginiamycin bars) resulted in more uniform body weights.<\/p>\n

\"chikfila2\"<\/a><\/p>\n

From the same study, antibiotic-fed birds had heavier live body weights (see above). \u00a0The data at 7 weeks (not shown here) showed greater advantages with antibiotic feeding.\u00a0 This is interesting given the trend for heavier birds<\/a> over the past few years.<\/p>\n

 <\/p>\n

To be sure, broiler producers will seek alternatives, such as probiotics<\/a>, as they phase out antibiotic use.\u00a0 However, none of the alternatives have been studied as extensively as antibiotics have.\u00a0 Research on antibiotics in poultry production as far back as the 1950\u2019s is referenced here<\/a>.<\/p>\n

 <\/p>\n

What all of this indicates is that antibiotic-free broiler production will produce some level of uncertainty \u2013 less uniform and smaller body weights, both of which go against desires of the industry.\u00a0 So, what can be done?<\/p>\n

 <\/p>\n

The use of high-quality, consistently-processed ingredients in poultry diets will improve performance and consistency.\u00a0 Soybeans that have been extruded<\/a> properly will reliably support broiler growth performance<\/a>.\u00a0 For example, extruded, full-fat soy has been shown to maintain or enhance broiler performance<\/a> when it replaced all solvent-extracted soybean meal in the diet.\u00a0 It is, therefore, important to work with a company with decades of experience in soybean processing<\/a> \u2013 the know-how to consistently produce high-quality ingredients with their equipment.\u00a0 This will help to remove some of the uncertainty as broiler production evolves.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The fast food chain Chick-Fil-A announced that it would only serve chicken raised without the use of antibiotics within 5 years.\u00a0 Chick-Fil-A is the latest food company to change its production practices. \u00a0Some of these emerging trends in food have been discussed on the Insta-Pro blog in the past. Antibiotics have long been provided to […]<\/p>\n","protected":false},"author":13,"featured_media":10776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[1391,221,93],"class_list":["post-1510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-antibiotic-free","tag-poultry","tag-processing-feed-or-food"],"acf":[],"yoast_head":"\nAntibiotic Free Diet Chicken Production \u2013 the Chick-Fil-A Effect<\/title>\n<meta name=\"description\" content=\"Chick-Fil-A is the latest food company to change its production practices, as it announced that it will serve chicken raised without the use of antibiotics.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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