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Poult Sci
Poult Sci
Poultry Science
0032-5791
1525-3171
Elsevier

S0032-5791(24)00736-3
10.1016/j.psj.2024.104157
104157
Editorial
Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing
Putri Domingga Aurelia aureliaputridomingga@mail.ugm.ac.id
1
Animal Nutrition and Feed Science, Faculty of Animal Science, Gadjah Mada University, Yogyakarta 55281, Indonesia
1 Corresponding author: aureliaputridomingga@mail.ugm.ac.id
06 8 2024
11 2024
06 8 2024
103 11 10415714 7 2024
29 7 2024
© 2024 The Authors
2024
https://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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pmcThe book entitled “Poultry Science, The Many Faces of Chemistry in Poultry Production and Processing,” edited by Katarzyna Stadnicka, Aleksandra Dunisławska, and Bartosz Tylkowski, is a pivotal resource in the field of poultry science. This book delves deeply into the intricate chemical processes involved in poultry production and processing, highlighting the importance of these processes for enhancing poultry health, improving production efficiency, and ensuring product quality. The themes covered in this book range from poultry nutrition and the use of antibiotics to poultry health, genetics, and emerging technologies, reflecting its comprehensive nature. One key concept explored in depth is the role of analytical chemistry in poultry science, which is crucial for ensuring food safety, quality control, and developing new techniques to enhance production. This focus is particularly relevant given the increasing global demand for poultry products and the concurrent need for sustainable and safe production practices. Historical trends, such as the rise in antibiotic resistance and the push towards more natural and organic farming practices, have further amplified the need for detailed chemical analysis in poultry science.

This book serves as a thorough and systematic reference on poultry science, particularly emphasizing the chemical aspects of poultry production and processing. It uniquely contributes to the understanding of the field by covering a wide range of topics essential for both academic researchers and industry professionals. The book's in-depth discussion on the many faces of chemistry in poultry production and processing offers valuable insights into how chemical processes affect various stages of poultry production, from feed formulation to meat processing. This holistic approach is critical for developing effective strategies to improve poultry health and production efficiency.

The book is well-organized, beginning with an exploration of the many faces of chemistry in poultry production and processing. This foundational chapter sets the stage for subsequent discussions on specific aspects of poultry science. The book is divided into several chapters, each dedicated to a particular topic within the field. These chapters include poultry nutrition, antibiotic use in avian care, poultry health and immunity, the role of analytical chemistry, the ecological footprint of poultry production, genetically modified poultry, emerging in ovo technologies, and meat quality. Each chapter is meticulously detailed, providing readers with a thorough understanding of the subject matter.

The chapter on poultry nutrition, written by Marcin Barszcz, Anna Tuśnio, and Marcin Taciak, emphasizes the critical role of nutrition in poultry production. It covers the anatomy and physiology of the poultry gastrointestinal tract, nutrient requirements for different poultry species, and the role of various feed components such as cereals, legumes, and by-products. The chapter also addresses the importance of balancing dietary energy and protein levels, as well as the use of feed additives like probiotics and prebiotics to enhance gut health and nutrient absorption. This chapter goes into great detail, explaining how specific nutrients affect poultry growth and health, and how diet formulations can be optimized for different stages of poultry development.

The chapter on antibiotics in avian care and husbandry, authored by Adam Lepczyński and colleagues, delves into the historical and current use of antibiotics in poultry production. It discusses the mechanisms of antibiotic growth promoters (AGP), the global status of AGP bans, and the challenges of antibiotic resistance. The chapter also explores alternative antimicrobials, including probiotics, prebiotics, and phytobiotics, which can help maintain intestinal health and prevent disease without contributing to antibiotic resistance. This chapter is particularly significant in the context of rising concerns about antibiotic resistance, providing a comprehensive overview of both traditional and alternative methods for disease prevention and control in poultry.

The chapter on health in poultry, by Aleksandra Dunislawska, Elżbieta Pietrzak, and Maria Siwek, explores the One Health concept, which emphasizes the interconnectedness of human, animal, and environmental health. It examines the development and role of the poultry microbiome, the immune status of poultry flocks, and the control of major poultry pathogens. The chapter highlights the importance of maintaining a healthy microbiome and immune system to ensure poultry health and productivity. Detailed discussions on specific pathogens, immune responses, and microbiome management strategies provide valuable insights for both researchers and practitioners.

Przemysław Kosobucki and colleagues provide an overview of the analytical methods used in poultry science to ensure food safety and quality in their chapter. This chapter covers physicochemical analysis, residue testing for veterinary medicines and pesticides, and the detection of contaminants like dioxins, mycotoxins, and heavy metals. The chapter underscores the importance of analytical chemistry in identifying and mitigating potential hazards in poultry production and processing. By detailing the various analytical techniques and their applications, this chapter serves as a crucial guide for ensuring the safety and quality of poultry products.

Authored by Ramesha Wishna Kadawarage, Aleksandra Dunislawska, and Maria Siwek, the chapter on the ecological footprint of poultry production examines the environmental impact of poultry production and the effects of various ecological factors on poultry genetics. It discusses prehatch and posthatch environmental influences, the concept of ecological footprint, and pro-ecological measures to reduce the environmental impact of poultry farming. This chapter is particularly relevant in the context of increasing environmental concerns, offering practical solutions for making poultry production more sustainable.

Mariam Ibrahim and Katarzyna Stadnicka explore the advancements in genome editing and genetically modified poultry in their chapter. They discuss the techniques used for genome engineering, the potential applications of genetically modified poultry as bioreactors for therapeutic proteins, and the ethical considerations surrounding the use of genetically modified organisms in agriculture. This chapter provides a comprehensive overview of the state-of-the-art in poultry genetics, highlighting both the potential benefits and the ethical challenges associated with genetic modifications.

Akhavan Niloofar, Bednarczyk Marek, and colleagues highlight innovative in ovo technologies, including sex determination, vaccination, and feeding during the embryonic stage in their chapter. They also discuss the use of the chicken embryo as a model for preclinical research, particularly in the fields of oncology and toxicology. The chapter provides detailed descriptions of these emerging technologies and their applications, showcasing the cutting-edge advancements in poultry science.

The final chapter by Joanna Bogucka and Katarzyna Stadnicka addresses the practical challenges related to poultry meat quality, including common myopathies and other defects. The chapter reviews research innovations aimed at improving meat quality and provides practical solutions for maintaining high standards in poultry meat production. By covering both the scientific and practical aspects of meat quality, this chapter offers valuable insights for producers and researchers alike.

The strengths of this book lie in its comprehensive coverage and the collaborative efforts of experts from various disciplines, providing a multifaceted perspective on poultry science. It successfully bridges the gap between theoretical knowledge and practical applications, making it a valuable resource for both academia and industry. The authoritative nature of the contributions ensures that readers gain a deep and reliable understanding of the topics discussed. However, 1 potential weakness is that the extensive focus on chemical processes might overshadow other equally important aspects of poultry science, such as behavioral studies or welfare considerations. Nonetheless, the book's in-depth discussions and broad overviews make it an indispensable reference for anyone involved in poultry production and research.

ACKNOWLEDGMENTS

We extend our thanks to the Indonesian Ministry of Finance's Lembaga Pengelola Dana Pendidikan (LPDP) for their financial support in publishing this article and for funding the author's postgraduate education.
