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    Advice from the experts – top biosecurity tips for beef farmers

    Ontario Beef, May 2020: In our strange new world of the COVID-19 pandemic, everyone is now doing what farmers have been doing for years: practicing biosecurity. Agriculture, more than most sectors, has been living biosecurity for decades in an effort to keep livestock healthy and disease-free.

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  • Boots outside a barn door ready to be put on before entering the facility

    Advice from the experts – top biosecurity tips for the poultry sector

    Canadian Poultry, May 2020: Agriculture, more than most sectors, has been living biosecurity for decades in an effort to keep poultry and livestock healthy and disease-free. For poultry, that includes trade-limiting, reportable infections but also economically important diseases.

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  • Mark Tizard holding a hen

    Is gene editing poultry’s next frontier?

    Canadian Poultry, February 2020: Five years ago, the Food and Drug Administration in the United States approved a transgenic chicken. Today, genomics, DNA markers and new gene editing technologies like CRISPR-Cas9 are opening up new possibilities for genetic improvements in poultry.

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  • Laying hens

    Combating false layer syndrome

    Canadian Poultry, February/March 2020: Following good biosecurity protocols at all times is the best way to reduce the risk of False Layer Syndrome to poultry flocks. If the disease is transmitted, early detection is key to reducing its economic impact.

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  • Students measuring meat sampls in the lab

    Essential oil blends, organic acids viable antimicrobial alternative, study results show

    Ontario Beef, February 2020: Farmers can feed cattle essential oil blends and organic acids without any negative impacts on animal performance or beef quality characteristics. That’s the outcome of a multi-year study in the University of Guelph’s Department of Food Science that looked at the impact of replacing antibiotics and ionophores in cattle diets with feed additives like essential oil blends and benzoic acid.

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  • Abattoir interior with observation area

    Federally licensed university abattoir upgraded

    Farmtario, January 13 2020: The University of Guelph is home to the only federally licensed university abattoir in Canada. The almost 50-year old facility recently underwent an approximately $2.5 million overhaul, re-opening last year as a completely modern meat science laboratory.

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  • Research validates value of two-stage weaning

    A recently completed University of Guelph study has re-confirmed previously reported benefits of two-stage weaning of beef calves. Led by Dr. Derek Haley, it was designed to find out what effect, if any, creep feeding calves at weaning has on both their transition and subsequent growth.

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  • Hen in a laying cage with feed and freshly laid eggs

    Watching bird weights can prevent early maturation in laying hens

    Canadian Poultry, November 2019: Prof. Grégoy Bédécarrats has spent the better part of a decade studying poultry and how they respond to light. It was during this research that he noticed something unusual: modern laying hens were maturing early and starting to produce eggs while they were still in the pullet barn, and without photo-stimulation, the use artificial light to trigger maturation.

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  • Genetics and gut bacteria the biggest influence on feed efficiency, new research shows

    Ontario Beef, October 2019: A University of Guelph beef geneticist has found that the specific bacteria in a beef animal’s gut combined with their own unique genetic profile could influence how efficiently they can absorb nutrients. That’s information that can be used to select more efficient animals, which could ultimately mean lower feed costs and healthier herds.

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