PHOTO: DICK VAN DOORN
INTERVIEW ▶▶▶
Personally, I think this is going a step too far, given that there are approved waiting periods that guarantee food safety.” Further to the poultry sector’s pro-active approach, the use of an- tibiotics in both the US and Europe has fallen drastically. “Howev- er, if you look at the global situation, the reduction of antibiotics is not yet an issue in every corner of the planet,” says De Wit. “I ex- pect it to be just a matter of time. Everywhere in the world con- sumers are becoming increasingly better informed about anti- biotic resistance and its risks. The internet and social media will also help to make people in developing regions more aware.” Al- though the discussion on antibiotic resistance is not yet a major issue worldwide, De Wit sees that the influence of consumers, supermarkets and multinationals like McDonalds, is growing. “The pressure on multiple issues is growing: from discussions of animal care, cage bans, broiler densities and the debeaking of layers, all the way through to the euthanizing of one day-old male layer chicks. As a consequence, the poultry sector will have to take huge steps to improve, both in terms of its professionalism as well as through better management practices. The professor believes that it is not just farmers who will have difficulty with all these new developments, some veterinarians too, will find it difficult to accept that buyers and retail organisations have more and more influence over their work. He sees that the youngsters in the sec- tor respond more easily to issues such as less use of medicines, fewer animal interventions and increasingly free housing. De Wit: “Utrecht University is also responding to these new develop- ments. The poultry education provided in Utrecht is good but we have to adapt constantly to the new reality. All universities world- wide with a poultry department will have to do this and, in my opinion, that will be quite a challenge!”
Selection for other traits The poultry sector will have to step up its professionalisation in many areas, De Wit believes. Not least in the areas of manage- ment and the general biosecurity of poultry farms. “As well as vac- cination schedules, house climate and breeding,” he continues. “About thirty years ago, the breeding companies opted for selec- tion based mainly on feed conversion and growth. Those were the targets then. This has changed dramatically.” Now parent stock at the top of the breeding pyramid go through a CT scan to be able to select the healthiest birds. Many health factors, such as bone quality, and heart and lung function, are now included in the selection criteria. On top of that, selection today is also made for the behavioural characteristics that are needed for the various housing systems. Breeding companies look at pecking and aggression in genetic lines as well. De Wit: “Because in some countries beaks can no longer be treated, these behavioural characteristics have become more important for both the hen and the cockerel.” In the area of mating, De Wit’s view is that in terms of behavioural characteris- tics a fine balance has to be found. A male bird that is too aggres- sive will injure the hens, but a male with too little temperament will not do its job properly. According to the professor, breeding
8 ▶ POULTRY WORLD | No. 10, 2020
companies worldwide are trying to tread this narrow path of ideal selection. “I think it is an advantage that most breeding compa- nies operate worldwide. As a result, these characteristics automatically become established worldwide.”
Product per market According to De Wit, breeding companies must have a lot of re- sources if they are going select on the basis of dozens of technical, health and behavioural characteristics. Otherwise, they will not be able to use the latest scientific techniques to select. “Because of all these new traits, you see more diversity in breeding companies. This means that these companies can increasingly offer a suitable product for every market or region.” For example, further to pres- sure from animal welfare organisations, Dutch supermarkets have opted for slow-growing broilers. However, the European Union is not yet making that choice. De Wit: “Actually, many people in the EU look at the Netherlands with astonishment. In discussions with EU colleagues I regularly have to explain why the Netherlands chooses slow-growing broilers – despite the negative effects for the environment – as slow-growing broilers need more feed and water to grow, and produce more manure and nitrate.” Globally, De Wit sees poultry meat as the meat of the future. If the WHO’s projections are correct, by 2050 there will be around 11 bil- lion people on the planet. And it is expected that people will have more to spend as well. De Wit: “They will therefore buy more poult ry meat, as it is healthy, relatively cheap and produced with relatively little environmental impact.” The current discussion about meat consumption in the US, the EU and elsewhere, is part- ly about setting the tone, the professor thinks. “It seems that ani- mal activists set the tone and the retail sector responds to these sentiments. However, despite all these discussions, the sales of poultry meat have been unaffected, the consumer likes our product and with good reason!”
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